How To make Orange Sauterne Jelly
Ingredients
3 1/2
cup
orange juice, fresh, strained
1 1/2
cup
sauterne, good quality
1
teaspoon
lemon juice, fresh
3 1/4
cup
sugar
1
each
fruit pectin, box, powdered, light
6
each
tarragon, fresh, sprigs
Directions:
Place orange juice, sauterne, and lemon juice in heavy saucepan. Mix together 3/4 cup sugar and the powdered light fruit pectin. Add to wine mixture. Cook over high heat, stirring constantly, until mixture comes to a hard boil. Stir in remaining sugar. Bring to a rolling boil, stirring constantly. Boil for 1 minute. Remove from heat and skim off foam with metal spoon. Immediately pour into hot sterilized jars, add sprigs of tarragon, and vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks).
Servings: makes 6 - 1/2 pint jars
Notes: Sauterne may be replaced by other white wines in this sweet tart jelly. The flavor lends itself for use both as a spread on breads and as a meat glaze. It can also be reheated for use as a dessert sauce on ice cream, sliced oranges, or berries.
How To make Orange Sauterne Jelly's Videos
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Simple to do, beautiful to look at, Julia Child shows how to make aspics and jellied stock, how to test them and how to work with them. She also decorates a cold meat pate and poaches an egg and serves it in aspic.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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Sweet wine: Chateau d'Yquem 1995
In this week's video, filmed in back in the UK, I taste Chateau d'Yquem's 1995 Sauternes wine.
Sauternes is a style of white dessert wine from Bordeaux, France.
I talk you through how it is made, why it's special, what you can pair it with, and also offer some cheaper, South African alternative wines.
Chateau d'Yquem yquem.fr/
Ken Forrester Noble Late Harvest kenforresterwines.com/
De Grendel Noble Late Harvest
Lemberg Surin lemberg.co.za/
Background music is Kinetic Mystery by La Vida Local:
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Nage de fruits exotiques à la gelée de menthe
►Abonnez-vous à la chaîne de Bon Appétit Bien Sûr :
► Chaque jour de la semaine, Joël Robuchon reçoit un chef qui nous livre les recettes de son terroir, ses secrets, ses astuces et tours de main. Des recettes simples et peu onéreuses qui s'adaptent à chaque saison, nous donnant autant d'occasions de cuisiner et de tester de nouveaux produits.
Une nouvelle vidéo sur la chaîne DU LUNDI AU VENDREDI à 17h.
N'oubliez pas de vous abonner à la chaîne et... Bon appétit bien sûr !
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#cake #madein #oliveoil
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A friend of ours, Iker Berasaluuce is a fantastic wine expert and taster based in Vienna, Austria and we decided a collab that highlighted wine + desserts was in order!
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The wine: Petit Guiraud Sauternes 2016
Recipe here for the yuzu tart:
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