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Emily’s Peanut Butter and Wine Jelly “Snow Cones”

When things get hot this summer, be a Vixen of Vintage and cool down with a Peanut Butter and Wine Jelly Snow Cone for a fun, delicious throw back to your childhood!

 

Featured at Science of Wine!

 

 

Peanut Butter and Wine Jelly “Snow Cones”

Total Time:  40 – 50 minutes
Yield: 10 (3 ounce) individual portions or 21 (1 ½ ounce) party portions

Red Wine Jelly Snow

2 cups Red Wine
2 cups Red Wine Berry Jelly (see recipe below)

Peanut Butter Powder

10 grams smooth all natural peanut butter         
3.5 - 4 grams  Tapioca Maltodextrin

Directions:

Prepare Red Wine Jelly Snow by combining wine and jelly in a half hotel pan. Place in freezer until frozen.

Prepare peanut butter powder by placing peanut butter and tapioca maltodextrin in a food processor and grind together until a fine powder forms.  If lumpy, pass the resulting mixture through a drum sieve or strainer.

Transfer to an airtight container and reserve in a cool, dry place.  The powder will keep for 1 week before it starts to dry out.

To assemble, spoon 1-2 ounces of the Wine Jelly Snow and top with a ½ to 1 ounce sprinkle (or form into a quenelle) of Peanut Butter Snow. Serve in a martini glass.

Note:  If there is not time to freeze, spoon 2 ounces shaved ice in the serving vessel and pour 1 ounce Wine Jelly Snow (pre-freezing in syrup form) and top with a ½ to 1 ounce sprinkle of Peanut Butter Snow.

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Cheers!


Red Blended Berry Jelly

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 25 - 30 minutes
Yield: 12 - 13 (8 ounce) jars

Ingredients:

1 (750-millileter) bottle red wine
¼ cup ginger jelly (or sub fresh minced)
4 each cinnamon sticks
10 each whole cloves
3 each whole star anise
10 cups fresh or frozen mixed berries
1 lemon, zest finely grated
2 cups sugar
2 (1.75-ounces) packages Sure Jell Fruit Pectin

Directions:

Pour red wine into a large saucepot and bring it to a simmer. Add ginger, cinnamon, cloves, star anise, and lemon zest and simmer on low heat for 10 minutes.

Add mixed berries and bring the mixture to a rolling boil.

Meanwhile in a medium sized bowl whisk the sugar and Sure Jell together - this will keep the pectin from lumping up.

When the berries are boiling, stir in the sugar and pectin.

Once the jelly has reached a rolling boil again you can turn down the heat and keep it at a low boil for about 5 minutes, stirring often.

Do the jam test - pour a little down the back of a frozen spoon. Run your finger through it. It should make a path that stays open. If not, boil a few more minutes and test again. Your jam is done when the jam coats the back of the spoon according to the spoon test!

Serve or CAN according to Retro Rad Home Canning Instructions.

Refrigerate after opening. Unopened jelly will last for up to 6 months.

Cooling down at Vintage Virginia Wine Festival.

Cooling down at Vintage Virginia Wine Festival.

 

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