Skip to main content

Wine Gummy Bears #SundaySupper


With award season just around the corner, it’s the perfect time to throw an elegant dinner party. And the Sunday Super Tastemakers want to make it easy. So, this week, we're sharing our best show-stopping appetizers - or small bites - that would be perfect for feeding a crowd! Thanks to Wendy from Wholistic Woman for hosting!


The Show-Stoppers
Finger Foods
Hors d'oeuvres
Seafood
Sweets
Veggies

Wine Gummy Bears

Completely atypical for me, I decided to share a recipe for something sweet. I'm usually always a savory-kinda gal. But I've long been meaning to make a grown-up gummy bear and I decided that this was the time to do it. 


I made three different versions: red (Pinot Noir), pink (Rosé), and white (Roussanne-Marsanne).

Ingredients 
for each batch, makes 6 to 8 large gummy bears
  • 1/2 C wine
  • 3 envelopes unflavored gelatin
  • 2 T organic granulated sugar
  • also needed bear mold (mine is a gummy bear silicone ice cube tray)

Procedure

In a small saucepan, pour your wine and whisk in the sugar till mostly dissolved. Sprinkle the gelatin over the top and let sit for at least 5 minutes. Not all of the gelatin will absorb the wine; that's okay.

After five minutes, heat the mixture over a low to medium heat until the gelatin is dissolved and the mixture is thickened and clear. You can pour directly into the mold from the saucepan, if you like. I don't trust my neatness without a spout, so I transferred the mixture to a measuring cup.

Pour the mixture into the molds. You can pour all the way to the top, since it doesn't expand. Place the mold on a flat tray and put them in the freezer for 20 to 30 minutes.


 They should pop out easily. If they don't put them back in the freezer for a few more minutes.


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest boardWould you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Comments

  1. Love this idea! We love gummy bears but wine gummies sound super fun!

    ReplyDelete
  2. These are adorable, what a clever idea!

    ReplyDelete
  3. I love these grown up gummy bears! I want to try all 3!!!

    ReplyDelete
  4. OMG! You made your own gummy bears??? That is amazing. Please share!

    ReplyDelete
  5. The coolest thing ever! I have to try this sometime.

    ReplyDelete
  6. I just love these! I'll make sure not to mix these up with my kids bags of gummy bears :)

    ReplyDelete
  7. I love this!!! This soooo cool!!!!!!!!!!!!!!!!!!!!!

    ReplyDelete
  8. This is such a crazy idea- to make homemade gummy bears! I didn't even know it was possible! They turned out great! So fun~

    ReplyDelete
  9. I love it! Adults will go crazy for these!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh