I would like to take this opportunity to introduce myself. I am Bunny Powers and I am the owner of Aunt Bunny's Gourmet Wine Jelly. I have 2 grown daughters, a husband and a beautiful 3 year old Granddaughter. I am an IT Manager by day and the creator of some really awesome jelly by night (and weekends). I plan on spot lighting one of my jellies each week to let you know a little more about how they are made, where the wine comes from and what you can do with it besides the obvious of putting it on toast or a peanut butter sandwich. If any of you have a favorite wine you can take a look at my website at www.abwinejelly.com and see if it is one I use. If it isn't and you would like to do a special order I can arrange for that as well.
I would like to tell you this week about one of my flavors called Blackberry. It is made from a wine from the Dennis Vineyard in Albemarle, NC. One of the coolest things about many of the fruit wines from Dennis is that they don't blend grapes into the mixture. Their Blackberry wine is made from pure blackberries. Because of this you get a taste that is truer to that fruit. When I turn it into a jelly you get the best of both worlds, jelly and wine. How often to you get to have wine with breakfast and not worry about a DUI on the way to work - ha ha.
My 3 year old granddaughter, Lila loves to put the Blackberry wine jelly on her pancakes instead of syrup. Now, I know what your are thinking, "You give your granddaughter Wine Jelly". Well of course I do - after all the alcohol all cooks out during the process of turning the wine into jelly.
Now if you want another idea of something to do with Blackberry Wine Jelly check this out.
We call this recipe "Blackberry Brie En Croute"
Ingredients:
1/2 sheet frozen puff pastry; thawed
4 oz. Aunt Bunny's Blackberry Wine Jelly
2 brie rounds; 4.5 oz. each
4 Tablespoons pecans; chopped and toasted
1 egg; slightly beaten
Preheat oven to 400. On a lightly floured surface, roll puff pastry into a 16x10 inch rectangle. Cut into 2-8 inch circles. Spread 2 oz. of jelly over the top of each brie round. Sprinkle each with 2 Tablespoons of pecans. Press pecans into jelly.
In a small bowl, make an egg wash by combining egg with 1 Tablespoon of water.
Place the puff pastry circles over cheese rounds. Turn over and brush edges of the pastry with egg wash. Bring the edges of the pastry over the bottom of the cheese. Pinch to seal and trim off excess as needed.
Place rounds, sealed side down on a greased baking sheet.
Cut 2 slits in the top of the puff pastry to vent. Brush top lightly with egg wash.
Bake 20-25 minutes until deep golden brown.
Let stand 15 minutes before servings.
Makes 10-12 servings
Enjoy and we will talk again next week!
