Sunday, April 16, 2006

Not for Kids

Chocolate, raspberries, oranges, sugar, gelatin? Sounds like some kids stuff is on the way.



But the kids get enough sweet stuff on Easter from everyone else to buy the dentist a new Mercedes. They don’t need more from me.

Plus, when our family gets together, the snippy comments and gossip fly. Whoever is not there, usually me, gets a double dose. I guess I can be a little snarky myself sometimes!

So, while brand new nieces and nephews are tearing around on their sugar high, destroying everything in their path, and while the adults are busy shredding everyone they know to painfully bleeding bits, well, this is a time for something just for survival. For me and my ever older siblings who are not so involved in the ritual gossip melee.



Something definitely not for kids.

With that in mind, some of us will be having Chocolate Egg Shells filled with Raspberry and Orange Gelatin Shots, for brunch. Since it was a brunch, I didn’t make them full strength, more like half strength. I don’t have to worry about watching little ones anymore, more like watching out not to step on others little ones. But I do have to drive home eventually. So not full strength, just enough to make the inevitable family gossip bearable for a few hours.



Chocolate Egg Shells with Raspberry and Orange Gelatin Shots

Ingredients:
1 pound dark chocolate, chopped very fine
Raspberry Gelatin (recipe follows)
Orange Gelatin (recipe follows)
Mint leaves, chocolate shavings, whole raspberries, etc., for garnish

Also needed, 10 plastic Easter eggs as molds (the kind that open in 2 halves for filling with candy), and tin foil to line the molds.

Line halves of the plastic eggs with tin foil, smoothing the tin foil as much as possible. Place the foil lined egg molds in the refrigerator for 1 5minutes to chill.

Heat chopped chocolate in microwave for short intervals (15 to 30 seconds at a time), stirring well after each heating, until the chocolate is just melted.

Spoon some chocolate into a lined egg half, pushing the chocolate up the sides with the spoon, and inverting the egg to let the excess chocolate drip out, leaving a thin shell of chocolate. Place the filled egg, inverted, on a baking sheet lined with parchment paper. Continue with remaining eggs in the same manner. Place baking pan in freezer until the chocolate is firm, at least 1 hour.

Carefully unmold eggs and remove foil lining. Place the chocolate shell in an empty egg carton, and place in refrigerator until needed.

Spoon gelatin mixtures into chocolate egg shells, and return the filled eggs to the refrigerator until the gelatin is fully set.

Decorate the filled eggs with white chocolate, whole raspberries, mint leaves, etc., as desired. Serve. Enjoy!


Orange Gelatin Shots

Ingredients:
1 package gelatin
2 cups orange juice, strained if fresh squeezed
6 ounces tequila
2 ounces triple sec
¼ cup sugar

Soften gelatin in ¼ cup cold water for 5 minutes.

Heat sugar and ¼ cup water in a sauce pan until water boils and sugar dissolves. Add orange juice and gelatin mixture. Cook for a few minutes, until gelatin is fully dissolved. Let mixture cool somewhat, and add tequila and triple sec. Place in fridge until thickened but not yet set, about 1 hour.


Raspberry Gelatin Shots

Ingredients:
1 package gelatin
2 cups frozen raspberries
6 ounces vodka
¼ cup sugar

Soften gelatin in ¼ cup cold water for 5 minutes.

Heat sugar and ¼ cup water in a sauce pan until water boils and sugar dissolves. Add raspberries and gelatin mixture. Cook for a few minutes, until gelatin is fully dissolved. Strain mixture through a fine sieve, pressing hard on the solids. Let mixture cool somewhat, and add the vodka. Place in fridge until thickened but not yet set, about 1 hour.

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2 Comments:

Blogger ilva said...

Ohohoh this sounds great! And they look great as well!

1:03 AM  
Blogger surfindaave said...

Thanks! We'll see what effect they have in an hour or so!

9:33 AM  

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