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!
- 750 ml bottle of pink zinfandel
- 3 envelopes of powdered gelatin
- 1/4 cup of sugar
- 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.
- Once this has been dissolved, add the remaining wine to it and stir until fully combined.
- Pour into a lightly oiled 8 inch by 8-inch pan and refrigerate until set.
- 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.
- 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)