I’ll cut to the point here, and I’ll explain much more about the health benefits of gelatin tomorrow, but I invented fruit snacks made out of wine yesterday (at least in my mind I invented them—maybe it has been done before?). They were amazing. So, I refined the recipe a little, and made them again today… and they were even more amazing!
Wine Fruit Snacks – Wine Gummy Bears (or Hearts—whatever shape you want to make them!)
1 cup wine
4 Tbsp gelatin (I always use Great Lakes kosher beef gelatin—there’s no weird stuff added)
1/2 tsp stevia (I always use NuNaturals. For the pinot noir gummies I used chocolate stevia and for the dry riesling gummies I used lemon stevia)
2 -4 Tbsp maple syrup (I always use Grade B, but any kind will work)
Note: The amount of maple syrup you use will depend on (1) how dry your wine is and (2) how sweet you want your gummies!
In a saucepan, warm the wine on low heat. I put a thermometer in it and made sure it didn’t go much above 90 degrees. Wine boils at 159 degrees F, and so I definitely wanted to keep it well below that so the alcohol wouldn’t burn off. You don’t need a thermometer though, just keep it on the lowest heat and don’t take your time with the process. Add the gelatin one Tbsp at a time, and stir very well before adding more. I stirred the gelatin/wine with a whisk and the white wine version got very frothy. This is ok! It still works, and the froth gels too–but if you want your gummies not to have a little froth on the bottom, you can scoop it off. After the gelatin has completely dissolved, add the other ingredients. Taste the mixture after adding each one—you’ll have to use your taste buds as a gauge for how much sweetener to add! I added 2 Tbsp maple syrup to each of my batches of gummies today (a pinot noir and a dry riesling). Also keep in mind that the more sweetener you add, the less you’ll taste the flavor of the wine! In my mind, these should be a little less sweet than a regular gummy bear—they are for grown-ups after all! …Sweeter gummies get eaten faster for me, and portion control is necessary for these–to avoid getting drunk
Once your mixture is ready, either use a spoon to fill a mold or dump the whole batch into a pan (for square cut gummies). I’ve done it both ways—and although the hearts are pretty, I’ll make the square ones if they’re just for me (easier).
Put them in the fridge to set. You don’t have to do this, but it speeds up the process. They’ll be the texture of Jello jigglers pretty quickly–go ahead and eat them this way if you want to. But I recommend waiting! They get better! In fact, I recommend that you let them chill for at least 2-3 hours. They really do become the texture of gummy bears. I keep them in the fridge, but you don’t have to if you want to pack them up and take them to a party. They won’t un-gel.
News/Notes: Today I went to yoga at 8am—and if you can, please drop everything immediately and go take a class with Tamal Dodge. Not only is he awesome at teaching yoga, but he plays the ukulele and sings during savasana. He’s doing a teacher training soon, and if I hadn’t already done one (and if I had more time and a car), I’d definitely take his training.
It was pouring rain in the morning (and I don’t own an umbrella, but I went to yoga anyway with the knowledge that it’s 5 degrees in NY so a little rain shouldn’t stop me!). It cleared up around midday, so after my nutrition webinar (topic was global food markets today—basically, we talked about McDonald’s for an hour. Did you know there are 83 McDonald’s on Mahattan island?), I went out to regroup and walk around. I haven’t been to the Santa Monica stairs lately, so I headed that way.
I’m not sure if I should even post that last pic—I don’t know how to make it pretty. But I really really want to share the recipe because it’s so good, and it’s straight out of my childhood (but then again not at all). Growing up, we often had Red Macaroni and Cheese… which was just a can of Campbell’s tomato soup mixed with melted cheddar and mixed with elbows… I can’t eat that exact recipe anymore (I might die!), so I made a crockpot version with tetra pack tomato soup (no BPA… did you know you should never eat tomatoes out of a can?). I also used Kelp noodles…which are sort of weird and crunchy, unless you soften them in hot liquid (which the crockpot is perfect for). Anyway, I’ll try this again, make it prettier, and share the exact recipe. I know there are other people out there who have had Red Macaroni and Cheese!
Tomorrow I’m going to be pretty busy working, but I’ll definitely fit in yoga class (because it makes me happy) and a walk (because I’ll be damned if I waste the good weather…and it’s great for procrastination…). I also have another gelatin recipe to share, so I’ll try to write up some good info about why I’m using it too.
Oh, and dinner with the cousin and her man was fun last night—it was maybe the first time I’ve actually kept my skosh of wine to just a skosh (our family joke mentions something about “the bottomless skosh”). I can’t wait till I can share more info about what K is working on—she pitches and sells shows to networks and is a producer, and they are deep in casting for two shows (with two more in the wings).
Happy #WineFriday! Cheers to wine and you and fruit snacks!
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