Sherry Wine Gelatin Recipes

SHERRY WINE GELATIN

Steps:

• Add cinnamon, lemon juice and rind to boiling water and let stand over low heat until ready to use.
• Soften gelatin in colde water for five minutes; add to hot mixture and stir well.
• Add sherry wine and sugar; strain through cheesecloth.
• Pour into a mold (or individual molds) and chill until firm.

SHERRY AND GRAPEFRUIT JELLY

Steps:

• Mix gelatin and sugar in a pan, add water and cook over a low fire, stirring, until gelatin is completely dissolved. Remove from fire and add lime juice, sherry, Angostura bitters, and grapefruit juice. Pour into 8 individual molds and chill until firm. To serve, unmold on dessert dishes, garnish with grapefruit sections and dust lightly with grated orange rind. Serve with sherry-flavored whipped cream.

WINE GELATIN WITH CUSTARD

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.

CHRISTMAS SNOW PUDDING

Steps:

• Halve lady fingers lengthwise, dip in sherry and line botttom of 2 (9x13 inch) shallow pyrex casserolesSprinkle gelatin over cold water in small saucepan.
• Place over low heat about 5 minutes until dissolved.
• stirring constantly.
• Beat egg whites until stiff.
• Gradually add sugar Continue to beat until very stiff.
• Fold in gelatin that has been cooled slightly.
• Spread the egg white mixture over the lady fingers.
• Cover with plastic wrap and refrigerate until congealed.
• Cut snow pudding into desired size squares and place on plate.
• Sweeten whipped cream with sugar.
• Ice top and sides of each square with whipped cream.
• Pour CUSTARD SAUCE over each serving and garnish with a cherry on top.
• CUSTARD SAUCE: 6 egg yolks 1 cup sugar 3 cups milk, scalded 1 tsp vanilla 1 Tbsp.
• dry sherry wine Beat egg yolks and sugar together.
• Slowly pour in scalded milk.
• Place in double boiler and cook over simmering water until custard coats a spoon.
• Cool and add vanilla and sherry Refrigerate until serving time.
• makes about 3 1/2 cups sauce.

SHERRY BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Oil the sides and bottom of a 10 inch Bundt cake pan. In a small bowl, mix cinnamon, sugar and cocoa. "Flour" the sides and bottom of the pan with the mixture, tap out the excess back into the cinnamon mixture.
• In a large bowl, combine the cake mix, eggs, oil, sherry, nutmeg and pudding mix. Beat until well blended. Pour half of the batter into the Bundt pan, sprinkle with half of the cinnamon sugar, cover with the remaining batter and finally, top with remaining cinnamon mixture.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack.