With the holidays around the corner, every one is in preparation mood I bet. I am seeing neighbors have started putting up the lights & christmas decorations (which is a constant reminder to me that i should start ours soon). The shopping malls are already decked up and sparkling… red contrasting with fluffy and shimmering white of the snowflakes, & Santa Claus doing his magic with the kids. Here in Dallas, one of the malls even has a machine which is churning up snow every few minutes, all over Santa’s North Pole and the children are running around so excited to get some flakes on them. Everyone is enjoying…. It indeed turns magical at during this time of the year.
With the decorations, Santa Claus, Lights & the Christmas Trees, comes the time to share, to hope & also the time to cook some special things. These little crystal like jewels are found on the table during the holidays in France. They are so sweet, simple and a yet flavorful, fruity & delicious little mouthful. Serve them to your guest and you are ready to see some sure smiles.
This is adapted from the Food & Wine.
- 1 Cup Raspberries (Fresh or Frozen)
- 1 Cup Strawberries (Fresh or Frozen)
- ½ cup Raspberry or Strawberry Preserve
- 3/4 Cup Cranberry Juice
- ¼ Cup Orange Peels
- 3/4 Cup Granulated Sugar & More for coating
- 3 Envelopes of Gelatin
- 1/2 Cup cold Water
In a Blender add Fresh or Thawed Raspberries, Strawberries, Orange Peels, Cranberry Juice, Preserve, & Sugar and Puree them.
Optional Step: Sieve the Puree. I did not do this, becoz’ I prefer the crunch of the seeds or any coarse fruit.
In a Pan Heat & Boil the above mixture till it reduces to half the original amount.
Place Parchment or Wax paper in a tray (make sure it covers beyond the rim) & keep it ready.
Sprinkle gelatin over the over and let it sit for about 5 minutes. Heat in the microwave for 20 seconds or till the gelatin dissolves.
Mix the gelatin with the berry puree and pour it in the tray. Cool at room temperature & then cover with a plastic wrap & put it in the refrigerator over night.
Peel out the wax paper. Cut with a sharp knife to desired shape, roll in the sugar & serve.
Serve with Cookies, Madelines, or Icecream or even in individual Cups.
Happy Thanksgiving!! & Happy Holidays!! Wishing that all of your wishes come true!
Note: I would have loved to put these jelly crystals in tiny boxes and wrap it up nice & sweet as a gift to my friends. But I noticed that after about 15/20 minutes, they start to get runny. I wonder if adding pectin would do the magic trick. If any of you have any clue to how to mend this, do let me know.
Stuffed Pear in Spiced Orange Sauce
Orange Flavored Chocolate Covered Farfel
This was ready to be posted. But I need to add this with the horrible happenings in Mumbai, India during this time. I saw all the contacts & details in Sia’s Blog & I am posting them here. All the people affected are in our prayers.
Helplines: Help Mumbai
Taj: 022-66574322, 022-66574372, 1800 111 825
Oberoi Hotel: 022-23890606, 022-23890505
St. George Hospital: 022-22820242
J J Hospital: 022-23735555,
Bombay Hospital: 022-22067676 (extn 216)
J J Hospital Blood Bank: 022-23739400
Cama Hospital Blood Bank : 022-22611648
St. George Hospital Direct Blood Bank: 022-22620344
Helplines for Foreigners:
Foreign Affairs: 1-613-996-8885 from Canada
From elsewhere: 1-800-387-3124
Help line number US: State Department number: 888.407.4747
Foreign Affairs: 1-613-996-8885
Forgeign Office Emergency Telephone Number: 0207 00 800 00.
Brazilian help line: +919820686143 (C)
In Mumbai: 1800 002 214
International: +61 2 6261 3305
P.S: Please feel free to post these details in your blog.