White Wine Gelatin with Fresh Berries

RECIPE BY LEAVES A TRACE FOOD CONSULTING

Makes: 3 ½ cups

Ingredients
1 cup of your favorite white wine (we used Riesling)
1 Tbsp unflavored gelatin powder
1 cup water
1 Tbsp lemon juice
½ a vanilla bean, split and the seeds inside scraped out (optional)
¼ cup sugar (or more for dry wine) 
2 ColorKitchen color packets (we used Beet Red & Yellow)
raspberries and blueberries, or other fresh berries

Directions
Put ½ cup cold water into a small saucepan
Add gelatin & allow to soak for a few minutes
Place saucepan over low heat & stir until the gelatin dissolves
Stir in the lemon juice, vanilla bean & sugar
Continue stirring until the sugar dissolves & remove the pan from heat
Add the remaining ½ cup of water & wine
Taste the gelatin, add more sugar if needed

To make the alternating layers of colored gelatin you will need to divide the liquid into two bowls. Begin adding ColorKitchen colors (dissolved into water or glycerin) to your liquid a little at time until you like the color. Use any color combination you like.

Choose your molds. This could be wine glasses, juice glasses, small glass bowls, or one large bowl that you un-mold onto a plate for serving.

Place a few pieces of fruit in the bottom of your mold and spoon in just enough gelatin to cover the fruit. Place in the refrigerator until fully set up. Keep your remaining 2 bowls of gelatin at room temp so they do not solidify. Once your first layer is set add your next kind of fruit and layer your second color of gelatin. Again, chill until layer is fully set. Repeat steps. Once finished cover your mold with plastic wrap to protect the gelatin from absorbing odors. The gelatin can be stored for 5 days chilled.

To un-mold a large bowl onto a plate, run the back of the bowl under running hot water to soften the gelatin slightly. Place a plate over the bowl and carefully turn the mold over. The gelatin should release onto the plate.

To serve, garnish with whipped cream.

Possible other fruits : any berry, grapes, kiwi cubed, orange sections, cherries, peach slices

- Recipe by chef Rose Archer

Mustache Cookies-Colored Icing

Make dad some extra special cookies this Father's Day using our simple icing recipe colored by nature.

Makes: 2 dozen cookies

Ingredients
3 cups powdered sugar
¼ tsp vanilla extract
4 Tbsp milk (add more milk as desired)
1-2 (per color) ColorKitchen food color packets

Directions
Mix ingredients together until smooth
Take ¼ cup mixed icing and place in small bowl
Add 1-2 packets of color
Blend until all the color has dissolved
Drizzle on cookies, or use icing bottle

Mixed icing will last for several weeks refrigerated.

Refreshing Blue Lemonade

Makes: 10 glasses of lemonade

Ingredients
½ gallon natural or organic lemonade
½ ColorKitchen Blue Color Packet
1 lemon
1 tray ice cubes

Directions
Mix blue color in a small dish with a couple drops of water until completely dissolved
Fill ½ gallon pitcher with lemonade
Add thinly sliced lemon
Pour in liquid blue coloring and mix with spoon
Pour into jugs with ice cubes

Enjoy!

 

Gummy Worms

Gummy worms are a perfect Halloween party treat. Offering a bowl of bright red gummy worms is sure to make your guests (big or small) feel a little squeamish when dipping into the bowl.

Makes: a bowl of 30+ gummy worms

Ingredients
2 Tbsp gelatin
½ cup cold water
1 cup simple sugar syrup
1 packet ColorKitchen yellow + ¼  packet beet red
A couple drops of flavor extract (optional)

Directions
Stir gelatin and cold water in medium sized bowl. Leave to soften.
Heat simple sugar syrup.
Add hot sugar syrup to gelatin and stir until all the gelatin is dissolved.
Mix color powders in a small bowl with a couple drops of water until dissolved.
Once mixture has cooled slightly, add color and stir to blend.
Pour into ice cube tray or other mold.
Chill for a few hours or overnight.
Once firm, remove from tray and cut into strips.
 

Spider Cupcakes

Halloween is almost here and it's time to start making treats! Beware of the chocolate chip eyes and licorice legs! These cupcake spiders are easy to make with orange frosting colored naturally! We recommend 1/2 packet beet red to 1 packet yellow for 1-2 cups of frosting.

Greek Yogurt Popsicles

Between the artificial coloring and sugars in a variety of frozen treats, it's hard to feel good about feeding  your kids some of the summer treats they crave most.

Try our quick and easy-to-make alternative, Greek yogurt popsicles made with ColorKitchen food coloring, for a protein-packed, real-food choice for the summer months.

Ingredients (per color)
1 cup Greek yogurt
1 Tbsp honey
2 Tbsp chocolate chips
Up to 1 packet ColorKitchen food coloring

Directions
Using your favorite Greek yogurt, add a tablespoon of honey per cup of yogurt. Next, stir in as much ColorKitchen color powder as desired until thoroughly blended. Lastly, mix in a few chocolate chips. 

Thoroughly mix all ingredients together. Scoop into popsicle molds and allow to set in the freezer. 

For multiple colors, scoop in one color layer at a time, then freeze.

If you don't have a nifty popsicle-making container like the one in this post, use an ice cube tray with toothpicks for mini popsicles. 

Bundt Cake & Donut Glaze

Makes: Enough to glaze one small bundt cake, or up to a half dozen donuts

Ingredients
3 Tbsp butter
1 cup powdered sugar
¾  tsp vanilla
1½ Tbsp water
1 ColorKitchen food color packet
     
Directions
In small bowl mix 1 packet of color with ½ Tbsp water.  Stir until all color is dissolved. Set aside.
Melt butter in a saucepan over low heat. 
Stir in sugar and vanilla. Add 1Tbsp water. Whisk until smooth and consistency of a thick syrup.
Allow to cool for a minute. 
Slowly stir in color mixture  and blend.
Drizzle over cooled cake or dip donuts.