Blogs > News-Herald Food and Travel

Food and travel captivate Janet Podolak, who chronicles both for The News-Herald. Get the back story of her three decades of stories here. Guest bloggers and fellow News-Herald staffers also periodically share details of their trips.

Friday, February 21, 2014

Sweet ice wine and maple rewards follow bitter winter

As bitter winter draws to a close, nature’s own sweetness surrounds us with creations indigenous to Northeast Ohio.
The Grand River Valley Ice Wine Festival takes place at the same time maple syrup production begins. I wrote about ice wine last Thursday and on Monday you’ll read about some wonderful fun around maple, such as an Amish pancake breakfast or a five course maple flavored gourmet luncheon at the Internationasl Culinary Arts & Sciences Institute.
James Miller, an Amishman from Middlefield produced his first syrup of the 2014 season, today. Those who know their syrups often consider the earliest ones to be the most delicate and flavorful. James is one of the 40 some participants in the annual Maple Madness Drive it Yourself Tour the first two weekends in March.
You can celebrate both by heading out to some wineries and sugarbushes. Interactive maps are part of both stories to help you find your way.
Or you can stay home and make ice wine marshmallows:

3⁄4 cup ice wine
2⁄3 cup corn syrup
3 envelopes unflavored gelatin
1⁄4 teaspoon salt
3⁄4 cup water
1 tablespoon vanilla extract
2 cups granulated sugar
Powdered sugar for dusting
Canola oil for greasing
Place ice wine in a small saucepan over medium heat and simmer until reduced to 4 teaspoons, watching closely at the end to prevent scorching. Cool.
Pour one-half cup water into mixer bowl, sprinkle with gelatin, and let stand 10 minutes to soften.
Meanwhile, combine remaining water, sugar and corn syrup in a small saucepan, bring to a boil, and then boil vigorously for 1 minute. Stir in gelatin mixture and the salt. Beat with mixer on high speed for 8 minutes. Add vanilla and reduced ice wine and continue beating for 2 more minutes.
Transfer mixture into 9-inch square pan lined with canola-oiled plastic wrap, using an oiled spatula to spread evenly. Allow to set for several hours in a cool but not refrigerated area. When firm, remove from pan, cut into squares with a lightly oiled knife and toss each square in powdered sugar to coat.

Labels: , ,


Post a Comment

Subscribe to Post Comments [Atom]

<< Home