midnight in paris.

Karen and I recently saw Midnight in Paris - so charming!  I have loved France since my first French class in junior high - my subsequent trips (two) cemented it into a lifelong love.  Midnight in Paris brings back the excitement, the giddiness this California girl experienced on her first trip.  Since I was in the mood (and bought red skinny jeans to celebrate nothing in particular), I made a very French dessert: wine jelly with palmiers - plus it couldn't be simpler.... 

wine jelly with grapes.

yield: 3 servings

1/2 tbsp unflavored gelatin

1 tbsp water

1/2 cup sugar

1 cup white or sparkling wine

1 bunch green grapes

1 bunch red grapes

*other small fruit will also work - raspberries, blueberries, strawberries, etc.

sprig of mint for garnish

In a small bowl or ramekin, combine gelatin and water.  Set aside.  In a saucepan, add sugar and water, whisking to mix.  Heat gently on low-medium heat until sugar is dissolved.  Add gelatin and stir until gelatin has completely liquefied.  Remove from heat and allow to cool.  Meanwhile, arrange grapes in medium sized ramekins, filling almost to the top.  Pour wine mixture over grapes and chill completely (at least 5 hours).  

To remove, run a knife along the edge of the jelly.  Dip in hot water for a few seconds and turn ramekin over a plate.  Garnish with mint sprig.  

palmiers (elephant ears).

1 sheet puff pastry, defrosted

1/4 cup sugar

sprinkle of salt

Preheat oven to 450 degrees.  On a lightly floured workspace, lie down a sheet of puff pastry and pour sugar on top.  Sprinkle with salt.  With your fingers, push sugar into puff pastry then use a rolling pin to roll out puff pastry and press sugar in.  Beginning with one side, fold the edge 3 times in towards the center.  Repeat with the other side.  Fold the two halves as if closing a book.  Using a sharp knife, cut slices of the puff pastry and arrange on a parchment paper or Silpat lined baking sheet.  

 Bake about 5 minutes until the bottom side is golden.  Flip and bake another 3-4 minutes until nicely carmelized.  Remove and cool on a rack completely.