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Wine jelly - something new to try

plantlust's picture

Didn't have time to suffer the consequences if this recipe went badly, so made it tonight instead.  From Glenys:


Red Wine Jelly with Dark Berries
2 1/2 cups full bodied red wine
1 split vanilla bean
2 cinnamon sticks
1/2 cup sugar
1/3 cup warm water
5 tsp gelatine powder
1 1/2 cups blackberries, blueberries, raspberries....


Combine the wine, vanilla bean, cinnamon and sugar in a small pan. Heat gently until the sugar has dissolved. Taste for sugar at this point. You may need to add more to taste.

In a small bowl, sprinkle the gelatine over the water. Stir to dissolve and leave for 2 minutes. To ensure the gelatine melts, the bowl place the bowl into a larger bowl of hot water, leave to soften slightly and then stir with a fork until the gelatine is dissolved.

Remove the vanilla and cinnamon sticks. Stir the gelatine into the wine mixture. (For a very clear jelly, pour through a muslin-lined strainer) 6 1/2-cup mould. When the jelly has thicken but not set, stir in the fruit. Refrigerate until set (about 3 hours).


My notes:  Didn't have vanilla bean but used a tonka bean (split) instead.  Instead of 1/3 cup warm water, used warm elderberry wine.  Divided jelly liquid between several wine glasses.  Half a wine glass full was placed in the refridgerator at an angle.  Results reported later.


Do not meddle in the affairs of dragons, for you are crunchy and taste good with Grey Poupon, a pitcher of Strawberry Daiquiri and 50lbs of CM's chocolates (it's been a long week).

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

plantlust's picture

(post #29649, reply #1 of 30)

Hot diggety, another one into my Tried and True list.


A word of caution tho, this is not non-alcoholic.  If you've got a low tolerance for the stuff, don't snack wine jelly on an empty stomach.  I will try this with assorted juices too.  Photo follows, color isn't as black as it appears.  Color is more a dark purple and next time I will follow the tip about straining through muslin cloth to clarify.  Oh, note my blackberries on top <smirk>.


 


Do not meddle in the affairs of dragons, for you are crunchy and taste good with Grey Poupon, a pitcher of Strawberry Daiquiri and 50lbs of CM's chocolates (it's been a long week).

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

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MER02's picture

(post #29649, reply #2 of 30)

That is really beautiful. I am going to have to try that this fall. :) I am especially intregued by the Prosecco jelly that Glenys has suggested. I adore prosecco.

plantlust's picture

(post #29649, reply #5 of 30)

You lost me.  What's Prosecco?

Do not meddle in the affairs of dragons, for you are crunchy and taste good with Grey Poupon, a pitcher of Strawberry Daiquiri and 50lbs of CM's chocolates (it's been a long week).

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

Jean's picture

(post #29649, reply #6 of 30)

I didn't know either so I googled.


Zardetto NV Prosecco Brut
Veneto, Italy


Winemaker's Notes
Zardetto Prosecco is a wine with light bubbly effervescence that will enlighten your mind and uplift your spirit. This is a transcendent sparkling wine with a refined delicate flavor and an elegant bouquet.


Sounds good to me!


 I don't know how I got over the hill without getting to the top.
Will Rogers


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
MER02's picture

(post #29649, reply #10 of 30)

An Italian sparkling wine that I prefer to French Champagne. Usually is cheaper too. :)

KarenP's picture

(post #29649, reply #25 of 30)

An Italian sparkling wine that I prefer to French Champagne. Usually is cheaper too. :)


 Then you may like this, as well, Daphne Malvasia Secco  http://www.foodandwine.com/articles/ciao-champagne
  Fruity, dry, and sparkling.

Memsahib's picture

(post #29649, reply #29 of 30)

Even better, I think, than the Zardetto Jean recommended, is the orange label Montesel Prosecco di Conigliano Valdobbiadene.  750 ml bottle was $15.99 and worth every penny.

To one who shares food it is sugar

To one who eats alone it is a toad

Punjabi Proverb

Jean's picture

(post #29649, reply #3 of 30)

Lovely. Beautiful berries too. Go ahead, gloat a little.

 I don't know how I got over the hill without getting to the top.
Will Rogers


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
plantlust's picture

(post #29649, reply #4 of 30)

Thank you.  The berries are darn tasty too.


I can see Champagne jelly w/raspberries or strawberries.  I would arrange the berries spiraled in the jelly to the top of the glass.  Lots of creative stuff that you can do with this.  A kindof dazzle-the-guests dessert that could be done (except for the garnishing) several days ahead. 


Do not meddle in the affairs of dragons, for you are crunchy and taste good with Grey Poupon, a pitcher of Strawberry Daiquiri and 50lbs of CM's chocolates (it's been a long week).

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

Glenys's picture

(post #29649, reply #7 of 30)

Another lovely presentation, use a loaf pan and layer the fruit like a terrine. Slice in slabs and serve on a garnished plate.

Rhea's picture

(post #29649, reply #30 of 30)

mmmmmm....

I can't even afford the lifestyle I dont' want...

I can't even afford the lifestyle I don't want...

CTI's picture

(post #29649, reply #15 of 30)

Beautiful presentation! I don't understand how you would spiral the berries but what you did is lovely. This reminds me that years ago I saw this effect with additional layers, like a sand painting. Way too much effort for me, but gorgeous nonetheless.

Jangomango's picture

(post #29649, reply #8 of 30)

Gorgeous.  I'm so glad no one carked it from overdosing on Tonka beans.   Do you use these a lot?  

Jean's picture

(post #29649, reply #9 of 30)

How much coumarin would you get from one Tonka bean?

 I don't know how I got over the hill without getting to the top.
Will Rogers


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
madnoodle's picture

(post #29649, reply #11 of 30)

I'm wondering the same thing.  I wasn't aware tonka beans were even available outside of Mexico.  (Tonka bean--sounds like the next rage in kids' toys)


Saskatchewan:  hard to spell; easy to draw.

What if there were no hypothetical questions?

 

Jangomango's picture

(post #29649, reply #16 of 30)

I don't know.  Maybe the thing about Mexican "vanilla" is a big scare tactic by the vanilla bean companies and Tonka beans are a perfectly good substitute.

madnoodle's picture

(post #29649, reply #17 of 30)

I don't think it's a scare tactic.  Coumarin is a blood thinner, similar to warfarin (rat poison).  There's no doubt in my mind that regular ingestion of it would be harmful.

Saskatchewan:  hard to spell; easy to draw.

What if there were no hypothetical questions?

 

deejeh's picture

(post #29649, reply #18 of 30)

...a big scare tactic...


I was moved to google tonka beans and found the following link.  It doesn't sound like you want to have this in your diet...


http://www.cloudnet.com/~djeans/Asides/coumarin.htm


deej

plantlust's picture

(post #29649, reply #19 of 30)

I need spice thoughts here.  I'm attending a picnic tomorrow (no worries, it's a someone's backyard picnic.  No where NEAR Ashleyd's group's league).  I am bringing mayoed potato salad AND a terrine presentation of wine jelly.


I have an extra bottle of pear wine and scrounged in the freezer and found serviceberries.  Sooooo, I was thinking ginger and cardamon as additional flavorings, instead of vanilla and cinnamon. 


Any other suggestions?  Oh and should it be fresh ginger, sugared ginger or dried/ground ginger?


Perfect beef stew, perfect meatloaf and perfect wine jelly.
How difficult can perfecting creme brulee be?

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

Glenys's picture

(post #29649, reply #20 of 30)

Sounds great but remember that a recipe is only as exact as the ingredients use, not prescribed. Taste the infused liquid; if it's intensely flavoured by the spoon, you should do well.

ashleyd's picture

(post #29649, reply #21 of 30)

Sounds exciting, if I were using cardamom I would use candied ginger, rather than fresh, just mentally seems to work better, although probably any of them would work. And it's your fault I've just bought a fruit jelly terrine from Waitrose) in their Bistro range, that picture of yours put the thought in my mind, just had to have it!


And for those who might be saying how come I like stuff like this with my well known dislike for a certain product, well this is a looooonng way from Jello desserts and even further from Jello salads.



“In victory, you deserve <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" />Champagne, in defeat, you need it.”
Napoleon Bonaparte

Age is unimportant unless you’re a cheese.

Glenys's picture

(post #29649, reply #22 of 30)

Agreed, candied ginger.

plantlust's picture

(post #29649, reply #23 of 30)

Report back:


Pear wine jelly is very nice.  Sugar amount was cut in half, fresh ginger about 2 inches cut into chunks and whole cardamon seeds not seed pods. 


Didn't taste the ginger or cardamon.  The serviceberry flavor was too delicate to stand up to the pear/alcohol combo.  Suspect candied ginger and crushed cardamon seeds would have been the way to go.


Perfect beef stew, perfect meatloaf and perfect wine jelly.
How difficult can perfecting creme brulee be?

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

plantlust's picture

(post #29649, reply #24 of 30)

This really should go into Tried & True.

Cautionary Note: 2 packages of gelatin are NOT enough to jell a bottle of Cabernet from TJ's. Looked jelled enough, came out of the mold ok and then IMMEDIATELY turned into the blob...things went downhill from there. Made a lovely drink tho<g>.

(sing to 12 days of Christmas)6 Marvin windows, 5-3 to be determined, 2 back tires & brakes and the l-lhahaHAhot next door.

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

Glenys's picture

(post #29649, reply #26 of 30)

You know, I translated the gelatin from sheets to packages and I've never found the setting power to be the same with granular gelatin.
It would set overnight, which I think is a better set anyway.
Wow, you really know how to dredge up skeletons in the closet.

Risottogirl's picture

(post #29649, reply #27 of 30)

I translated the gelatin from sheets to packages and I've never found the setting power to be the same with granular gelatin.


ITA, I don't like using powder for most applications.


Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Iguana's picture

(post #29649, reply #28 of 30)

>You know, I translated the gelatin from sheets to packages

How many sheets was it? I have sheets not powder. This would be a lovely T'giving side, maybe with white wine-- yanno, instead of the usual Jello Mold. But should I serve it with Cool Whip? ;-)

plantlust's picture

(post #29649, reply #12 of 30)

Well, well, well. 


I had no idea that Tonka was about as deadly as Waldmeister.


Stopped in Grenada and a friendly shop owner (very nice lady who can hold her own during raging political/economic discussions) gifted me with a bag containing 4 of them.


Says the flavor/use is similar to vanilla.  The beans themselves looked like they had been treated the same as vanilla, all dark and shrively looking.


Edited because I can't spell.



Do not meddle in the affairs of dragons, for you are crunchy and taste good with Grey Poupon, a pitcher of Strawberry Daiquiri and 50lbs of CM's chocolates (it's been a long week).


Edited 8/24/2004 11:49 am ET by PLANTLUST

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

Cissy's picture

(post #29649, reply #13 of 30)

What a lovely presentation!  Will definitely try this.

plantlust's picture

(post #29649, reply #14 of 30)

I'm thinking this would be very good made with a mulled wine.
And pomengranite juice.
And pear wine.
And cranberry juice.
And orange juice.  The mind reels with possibilities!


Perfect beef stew, perfect meatloaf and perfect wine jelly.
How difficult can perfecting creme brulee be?

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.