Easy Recipe Finder
Recipe Feeder
1 pt. cranberry juice
4 gelatin leaves
4 oz. chablis
2 oz. champagne
1 pt. simple syrup
18 cantaloupe pieces, parisienne
18 honeydew pieces, parisienne
1 cup seedless white grapes
1 cup seedless red grapes
6 tangerine segments
ADDITIONAL INGREDIENTS
6 lemon swizzle sticks
6 dried pineapple slices
Place cranberry juice and gelatin in stainless-steel bowl; let stand for 10 minutes. Add Chablis and champagne; place in hot-water bath. Heat to 180 degrees F to dissolve gelatin. Place simple syrup in saucepan; heat to boiling. Add melon parisienne; poach for 2 minutes. Place melon parisienne, grapes and tangerine segments in long-stemmed glasses; pour cranberry-wine jelly over. Refrigerate until chilled.
TO SERVE
Garnish with lemon swizzle sticks and dried pineapple slices just before serving.
NOTES
Season: Year round
Food cost: Low to moderate
4 gelatin leaves
4 oz. chablis
2 oz. champagne
1 pt. simple syrup
18 cantaloupe pieces, parisienne
18 honeydew pieces, parisienne
1 cup seedless white grapes
1 cup seedless red grapes
6 tangerine segments
ADDITIONAL INGREDIENTS
6 lemon swizzle sticks
6 dried pineapple slices
Place cranberry juice and gelatin in stainless-steel bowl; let stand for 10 minutes. Add Chablis and champagne; place in hot-water bath. Heat to 180 degrees F to dissolve gelatin. Place simple syrup in saucepan; heat to boiling. Add melon parisienne; poach for 2 minutes. Place melon parisienne, grapes and tangerine segments in long-stemmed glasses; pour cranberry-wine jelly over. Refrigerate until chilled.
TO SERVE
Garnish with lemon swizzle sticks and dried pineapple slices just before serving.
NOTES
Season: Year round
Food cost: Low to moderate
