It’s Friday and time to relax after a long (and rainy if you are in Central PA) week! What better thing to talk about on a Friday afternoon than cocktails?!?
Here at the Accomac we like to challenge ourselves with how we can take our culinary cocktails to the next level. Currently we have our famous white wine sangria and Tamanend Winery’s “Like No Other” Margarita wine as some of our top sellers. We have been trying to reconnect with our “high-school” selves and going back to chemistry class. After many trials we have had some tribulations and also successes with Jell-O. Here are our findings…
A spin on our famous white wine sangria is sangria Jell-O blocks! This is a labor-intensive recipe but it is pretty straight forward.
You will need: 5 tablespoons cold water, 3 packages unflavored gelatin (about 3 tablespoons total),1/2 cup sugar,1/2 cup water,1 cup ginger ale ,1 1/4 cups white wine ( we suggest a sweeter, dessert wine for this),1 each grapefruit, blood orange, navel orange, tangerine, lemon, and a handful of blueberries and raspberries.
Directions: Combine 5 tablespoons cold water and gelatin in a bowl. Let stand 5 minutes. Combine sugar, 1/2 cup water, gingerale and wine in a saucepan over medium heat. Simmer until sugar has dissolved. Add gelatin mixture, and whisk until melted for about 1 minute. Remove from heat, and pour through a fine sieve into a 9-by-13-inch glass baking dish. Let cool completely. Cut peel and pith from citrus. Cut each segment from membranes, then cut horizontally into 1/8- to 1/4-inch-thick slices (you will need 1 cup). Arrange in a single layer over gelatin mixture. Refrigerate, uncovered, overnight. To unmold,run a knife around edge of dish. Using an offset spatula, gently coax gelatin from sides. Invert and turn out onto a cutting board. Trim edges, and cut into 1 1/4-inch squares. Serve immediately, or refrigerate for up to 1 day.
More of our Jell-O findings and recipes coming soon!