BLACKBERRY-RED WINE GELATIN
Juicy blackberries lend sweet-tart flavor to this mint-garnished summer dessert; red wine spices up its fruity taste and adds depth. Choose a full-bodied red such as zinfandel or syrah to complement the berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Prepare an ice-water bath; set aside. Add 1/2 cup water and the apple juice to a medium bowl; sprinkle with gelatin. Let soften about 5 minutes. Combine wine and sugar in a small saucepan; bring to a boil over high heat, stirring occasionally to dissolve sugar. Reserve 8 blackberries for garnish; add remaining blackberries to the saucepan. Reduce heat, and simmer 5 minutes. Slowly stir hot wine mixture into gelatin mixture. Transfer bowl to ice-water bath, and stir gently until cool, about 5 minutes.
- Pour mixture into a 9-by-5-by-2 1/2-inch nonreactive metal loaf pan. Refrigerate, covered, until set, about 45 minutes, or up to overnight. To unmold, set pan in warm water until gelatin loosens, about 2 seconds; invert onto a cutting board. Use a knife to break seal along edges if necessary. Cut gelatin into 1 1/2-inch cubes. Divide among 4 small bowls. Garnish each with 2 blackberries and mint leaves.
BLACKBERRY WINE CAKE
I made this recipe a couple of months ago, and my whole family just devoured it. My mom said it was the best cake she had ever eaten. It's a little different than the other recipes for Blackberry Wine Cake that are posted here. I had misplaced the recipe after making it and hunted all over the 'net trying to find it again, with no luck. I finally found my copy today and I'm posting it so I never lose it again! The prep time includes the time to let the cake sit in the pan absorbing the glaze.
Provided by Dreamgoddess
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees.
- Grease and flour a Bundt pan; sprinkle the nuts in the bottom of the pan.
- In a large bowl, combine the cake mix and gelatin.
- Add the eggs, oil and wine.
- At low speed, beat just until moistened.
- Increase the speed to medium and beat for 2 more minutes; scrape the bowl frequently.
- Pour in the Bundt pan and bake for 45-50 minutes.
- Glaze: Bring the 1 c powdered sugar, wine and butter to a boil; the glaze will be fairly thin.
- While the cake is still warm and in the Bundt pan, pour half of the glaze on the cake.
- Let the cake sit for 30 minutes to absorb the glaze.
- Turn the cake out of the pan and completely cool.
- Thicken the remaining half of the glaze with additional powdered sugar and pour over the cake.
- (NOTE: I tried to put in just additional powdered sugar to thicken the glaze, but it wouldn't accept it without an amount. I'm guessing on the additional amount that I actually used. I think it was about an additional cup of powdered sugar to thicken the glaze to the consistency that I wanted. Of course, you can use the amount necessary to thicken to the consistency that you like).
Nutrition Facts : Calories 591.9, Fat 31.1, SaturatedFat 9.2, Cholesterol 98.8, Sodium 536.9, Carbohydrate 73.6, Fiber 1.1, Sugar 59.2, Protein 6.8
WINE GELATIN WITH CUSTARD
It may sound unusual, but it's actually a delicious light dessert - and so easy. Served in stemmed glasses, it makes a lovely presentation. Mother always served this after Christmas dinner. Pink champagne or cold duck can be substituted for the port.
Provided by BeachGirl
Categories Gelatin
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- WINE GELATIN: In a 2-quart bowl add 1 cup cold water.
- Sprinkle gelatin over water and stir to soften and slightly dissolve gelatin.
- To a measuring cup, add lemon juice and enough water to make 2 cups and add sugar, and heat until sugar is dissolved.
- Pour mixture over gelatin.
- Add port wine.
- If you want a little more color, add a drop of red food coloring.
- Stir to mix well and pour into and 8x8-inch glass baking dish.
- Cover and chill.
- Before serving, cut into 3/4-inch cubes by cutting it as a checkerboard.
- Using a spatula, release cubes from sides and bottom of glass dish.
- NOTE: Amount of sugar for gelatin mixture will be determined by the sweetness of wine.
- CUSTARD: In saucepan, mix sugar and flour together, stirring to mix well.
- Stir milk and eggs together.
- Gradually pour egg mixture into sugar mixture, stirring well.
- Heat mixture over medium-high heat, constantly stirring with a whisk until it thickens enough to coat a spoon, about 5 minutes.
- Remove from heat and stir in vanilla.
- Cool slightly or chill.
- TO SERVE: Spoon cubes of Wine Gelatin in stemmed glasses.
- Spoon Custard on top and sprinkle with nutmeg.
Nutrition Facts : Calories 240.5, Fat 2, SaturatedFat 0.7, Cholesterol 72.2, Sodium 102.9, Carbohydrate 39.7, Fiber 0.2, Sugar 27.9, Protein 8.8
BLACKBERRY WITH RED WINE SORBET
A refreshing twist on a blackberry sorbet. Due to the 1/2 cup wine, this sorbet will not freeze hard. Serve out of the freezer as soon as possible.
Provided by Robert
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 1h15m
Yield 8
Number Of Ingredients 4
Steps:
- Heat the sugar and water together in a small saucepan over medium-low heat; cook and stir until the sugar is dissolved completely, making a simple syrup. Set aside to cool.
- Puree the blackberries in a blender or food processor; strain through a fine-mesh strainer to remove any seeds or pulp. Whisk the strained blackberry juice, the cooled simple syrup, and the red wine together in a bowl; chill in refrigerator until cold.
- Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions
Nutrition Facts : Calories 121.6 calories, Carbohydrate 27.3 g, Fat 0.4 g, Fiber 4.3 g, Protein 1.2 g, Sodium 1.9 mg, Sugar 22.7 g
RED WINE GRANITA
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Combine wine and fructose in a medium saucepan. Bring to a boil, and add the zests. Simmer for 2 minutes; strain, and transfer to a 9-inch Pyrex pie plate. Freeze until firm, about 4 hours.
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