Jiggle!: A Cookbook

Description

A definitive, joyful cookbook of new-fangled gelatin recipes for cooks who want to explore this trendy throwback ingredient.
Gelatin is back. Based on recent articles about gelatin and designed gelatin-based foods featured in T: The New York Times Style Magazine, Vogue, The New Yorker, and atlasobscura.com, gelatin is exploding on the culinary scene. New pop-ups in New York City are doing jelly cakes and so are influential Korean bakeries in L.A. The New York Times recently published a nostalgia-tinged story headlined, “This Thanksgiving, Make a Jell-O Salad Instead of Cranberry Sauce.” But according to two-time Emmy winning producer Peter DiMario, whose pandemic hobby took him deep into gelatin cooking creativity, it’s not time for more lime JELL-O salad with cottage cheese and walnuts or cherry JELL-O with canned fruit salad, it’s time to take the gelatin explosion to its heights. In Jiggle, he and food veteran coauthor Judith Choate feature recipes that are sleek, fun, and modern but not pretentious. Forgotten are the pedestrian jelly molds of the past. Jiggle! is a well-rounded book of information and recipes taking a new look at working with that once stodgy foodstuff, gelatin.
Following an introduction detailing the gelatin basics—the different forms (including a vegan agar-agar), how to build layers, float fruits, and suspend edible glitter—Jiggle! takes us on a colorful, wobble-filled adventure in 50 recipes, ranging from stunning desserts (like Cherries and Cream; Orange Crème Jiggly Dream; and Gimmie S'more Wiggle), cocktails and other drinks (Boozy Birch Beer Float, Bloody Mary Brunch Shot, and Jiggly Bellini), to savory dishes (My Funny Galantine and Goats ‘n’ Beets). Rounded out with beautiful color photography, gelatin becomes delicious, playful, edible modern art.
 Peter DiMario is an Emmy Award-winning producer of unscripted film and television features. Originally from Philadelphia, he has a background in art, psychology, and design along with a deep love of food and flair for the theatrical. Judith Choate is a recipe developer, writer, and chef who has contributed to over 100 cookbooks including three James Beard Award winning cookbooks, one of which also won a Julia Child IACP Award. Preface: How I Learned to Love Gelatin
Introduction: Getting Started
Jelling Agents
Tried and True Tips for Foolproof Jiggles
A Word About Molds
The Basics of Gelatin Making

1. Super Simple Starter Jiggles
Apple Jiggle Juice
Pure Fruit Gelatin
Lemonade Jiggler
Pomegranate Jelly

2. Sweet Things
Cherries and Cream
Peachy Keen Pretzel Mold
Creamy Cocoa
Polka Dot Peaches ’n’ Cream
Summer Melons
Neato-Politan
Apple–Cinnamon Toast Crunch Panna Cotta
Panna Cotton Candy
Blackberries, Chestnuts, and Cream, Oh My!
Grandma’s Ambrosia
The Pineapple Upside Down
Honeydew Raz
Deconstructed Colada
Lemony Blueberry Layers
Brigadeiro Surprise
Dark Choco Orange 
Orange Cream Terrazzo Dream
Banoffee Bombs
Gimme S’more Wiggle

3. Savory Dishes
Savory Aspic
Simple Jellied Consommé Madrilene
Corn and Crab Tomato Aspic
Goats ’n’ Beets Bites
Peak Lemony Asparagus
Sweet and Yammy
Creamy Split Pea Bites
Caramelized Carrot Panna Cotta
Lox and Lox of Everything
Potato–Salmon Terrine
Fluke Crudo with Tomato Gelée and Avocado Mousse 

4. Time for Drinks
Jiggly Bellini
PB & Jiggle Shot
Summer Fruit Rosé
Shot of Espresso
Mom’s Pometini 
Brown Derby Shots
Party Cake Shots
Sweet Tiki
Mallow Limoncello
Bloody Mary Brunch Shot
Champagne and Strawberries
Holiday Spiced Mulled Wine 
Watermelon Margarita Bites
Lime in the Coconut
Boozy Birch Beer Float
Shootin’ the Breeze

Sources
Acknowledgments
Index
Conversion Charts

Additional information