Best Cider And Calvados Gelees With Champagne Grapes Recipes

Champagne Gelee Cocktail image

Provided by Martha Stewart

Number Of Ingredients 5

2 cups white grape juice, divided
3 packets unflavored gelatin
2 1/2 cups Champagne (or sparkling wine like Prosecco or Cava), plus more for pouring
1/2 cup St-Germain liqueur
Pomegranate seeds

Steps:

Bring 1 cup grape juice to a boil. Whisk in gelatin until dissolved. Pour the mixture into a 9-by-13-inch baking dish. Stir in 1 more cup of grape juice, 2 1/2 cups of Champagne or sparkling wine, and St-Germain liqueur. Let chill until the gelatin is set, 2 to 3 hours. Cut the gelatin into cubes and distribute it among glasses, also dropping pomegranate seeds in each. When ready to serve, pour more Champagne over the gelee (serve with small spoons).

Cider and Calvados Gelees with Champagne Grapes image

Yield Makes 4 Servings

Number Of Ingredients 7

1 tablespoon unflavored gelatin (about 1 envelope plus 1/2 teaspoon)
1/4 cup cold water
3 cups fresh apple cider (preferably unpasteurized)
1/4 cup sugar
2 tablespoons Calvados or other apple brandy
1 teaspoon fresh lemon juice
Accompaniment: 4 small bunches Champagne grapes (about 1/4 pound)

Steps:

In a small bowl sprinkle gelatin over water to soften 1 minute. In a saucepan combine cider and sugar and bring to a rolling boil. Boil mixture, skimming froth, until reduced to 2 cups. Stir in brandy and lemon juice and pour through a sieve lined with a double thickness of dampened cheesecloth or paper towel into a bowl. Stir gelatin mixture into hot cider mixture, stirring until gelatin is dissolved. Stir mixture well and divide among four 1/2-cup molds. Chill gelées until firm, at least 3 hours, and up to 2 days.
To unmold gelées, dip bottoms of molds, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edges of molds and invert gelées onto 4 small dessert plates.
Serve gelées with small bunches of grapes alongside.