ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Strawberries in Champagne Jelly Parfaits

Just in time for the holidays, cookbook editor Fran McCoullough gives this recipe in her cookbook, "The Best American Recipes of 1999." You simply add a little gelatin to a bottle of Champagne for a sparkling, tender jelly that's spoonable and irresistible. Inexpensive Champagne works just fine, as does Prosecco, a sparkling Italian wine.

3 1/4 teaspoons unflavored Knox gelatin
1 cup water
3/4 cup plus 3 tablespoons sugar
1 bottle dry Champagne
1 pint strawberries, cleaned and sliced (or raspberries)

Sprinkle the gelatin over the surface of the water in a medium saucepan and let soften, about 5 minutes.

Put the pan over low heat and stir with a wooden spoon just until the gelatin has dissolved; do not cook. Stir in all but 1 tablespoon of the sugar and remove pan from the heat. Stir until the sugar has thoroughly dissolved, then stir in the Champagne. Pour the gelatin into a shallow bowl (or 7-cup plastic container), cover and refrigerate until set, at least 8 hours, or overnight.

To assemble, in a bowl, toss the berries with the remaining 1 tablespoon of sugar. "Scramble" the gelatin with a fork.

Spoon a scant 3 tablespoons of gelatin into each of six wine or Champagne glasses and top with a layer of berries; repeat two more times. Drizzle a little juice from the berries over the top and serve cold. Makes 6 servings.

Thursday, December 09, 1999

bottom navigation bar Terms of Use  Privacy Policy