May Wine Recipe--Mc Calls Magazine in the 70's?
A dessert rcipe where the wine is jelled with fruit--grapes, strawberries, etc..
Spookareus had this one almost right, but not quite. This is a traditional German recipe and you may have to wait until next spring to make it, because you have to use tender young light-green sprigs of woodruff for it. I don't know where you live, but anywhere in temperate North America, woodruff is very easy to grow. (It's got small star-shaped clusters of green pointed leaves and tiny white flowers--it likes to grow in the shade.) If you are not sure, ask a friend, to make sure you don't accidentally use something poisonous!
All you do is this:
--Pick about 4 or 5 sprigs of young sweet woodruff and rinse them.
--Open a bottle of Gewurtztraminer or Riesling, or another good, off-dry German white wine. Crush and roll the woodruff sprigs between your palms a little bit, then stuff them into the neck of the bottle, cork it back up and put it in the fridge for at least a few hours or up to a day.
--When you want to serve it, pour a TINY bit (honestly, just a few drops) of raspberry syrup--the kind they sell at espresso places--into the bottoms of your glasses. I use champagne glasses. Fill to the brims with the infused wine. You can garnish with more woodruff sprigs or a raspberry if you feel like it.
The woodruff lends a deep, sort of mysterious herbal flavor to the wine that is not easy to describe, but it's very pleasant, and everyone always wants to know what went into it. That is the authentic "Maitrank". Hope you enjoy it.
Don't have that one, but here's a couple of different recipes of what you might be looking for. you can alter fruit and wine as needed:
12 oz. water
1/2 oz. unflavored gelatin
8 oz. red wine
4 oz. white wine
4 oz. strawberry liqueur
4 oz. sugar
6 oz. strawberries, hulled, diced
Bloom and dissolve gelatin in water. Combine wines, liqueur and sigar in saucepan; heat to dissolve sugar. Remove from heat; stir in gelatin. Let cool until slightly thickened. Place with diced strawberries in molds or glasses; refrigerate until set.
Champagne Gelee with Mixed Berries
2 cups good-quality non-vintage Champagne
1/2 cup granulated sugar
1/2 cup cold water
1 envelope unflavored gelatine
1 1/2 cups mixed berries: strawberries, raspberries,
boysenberries, olallieberries, blueberries
Pour the Champagne into a 1-quart glass loaf pan. Add the sugar and stir occasionally until the sugar dissolves. Pour the cold water into a small saucepan and sprinkle the gelatine over the water slowly and evenly so it will absorb without clumps. Let sit for 5 minutes.
Warm the gelatine mixture over low heat just until the gelatine melts. Slowly pour the dissolved gelatine into the Champagne, stirring constantly. Cover with plastic wrap and refrigerate overnight.
Wash, hull and slice the strawberries, if using. Remove the gelee from the refrigerator and draw a knife through it in a cross pattern just to break it up a bit. Spoon some gelee into the bottom of a balloon wine glass or other wide-mouthed glass, then place a layer of berries on top. Repeat until the glass is 2/3 to 3/4 full.
At this point you can cover each glass with plastic and return it to the refrigerator until you are ready to serve it.
1 blt White wine
1/2 c strawberries-sliced
12 sprigs of woodstuff-fresh
Pour wine into wide mouth jar,add strawberries and wood stuff and let sit for an hr or more,strain and sever chilled.
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