Archive for January 9th, 2010

Wine Gelée

I was inspired by this recipe while watching Chef at Home on Food TV over the holidays; Chef Michael Smith made Wine Shots and I thought ‘wouldn’t that make a lovely palate cleanser between courses for a large dinner?’. Of course, I just didn’t make it verbatim, I had to make it my own (go figure). Our version is not nearly as sweet and we found it to be tastier the longer it is in the fridge. I recently made it for Pam and Don’s engagement dinner (a six course collaborative meal with my honey).

My step brother-in-law Alan from out west also made a very similar recipe for a family get together that was so tasty. He used a sparkling wine and as I recall sparkling jello instead of gelatin. I’ll have to find that recipe again and make another version, as it seem to be having a come-back!

Rosé Wine Gelée

  • 750 ml bottle of pink zinfandel
  • 3 envelopes of powdered gelatin
  • 1/4 cup of sugar
  1. Pour about 1 cup of the wine into a a small saucepan, add the sugar and 3 envelopes of gelatin.  Stir over low heat to dissolve sugar and gelatin.
  2. Once this has been dissolved, add the remaining wine to it and stir until fully combined.
  3. Pour into a lightly oiled 8 inch by 8-inch pan and refrigerate until set.
  4. Slide a knife around the edges of the pan, dip the bottom the pan into hot water and then invert, hopefully the wine jelly will release; cut into very small cubes.  If it doesn’t release cleanly, fret not, I actually tore mine to resemble gemstones and I thought it looked lovely.
  5. This recipe makes about 8-10 servings, but it keeps well for weeks int the fridge sealed with plastic wrap so you can serve it over several parties — or just the two of you 😉

PS. I think my photo skills are improving, comments? (I can take it, good or bad)

Wine Gelée on Foodista

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