This gelatin salad is a show stopper! It's cool and refreshing, and is just as lovely with an Easter menu as it is for Christmas dinner. The original recipe for "Jeweled Grape Terrine" from Good Housekeeping, calls for late harvest Riesling or other sweet white wine; however, Sparkling White Grape Juice is my preference.
2 envelopes unflavored gelatin
1/2 cup cold water
1/2 cup sugar
2 1/2 cups Sparkling White Grape Juice
2 T fresh lemon juice
2 cups seedless red grapes (chilled)
2 cups seedless green grapes (chilled)
Note: I cut the grapes in half to make them easier to eat
1) Sprinkle gelatin over cold water. Let stand 2 minutes to allow gelatin to absorb liquid and soften slightly.
2) In a 2-quart saucepan, heat sugar and 1 cup Sparkling White Grape Juice over medium-low heat, stirring occasionally until sugar dissolves. Stir in softened gelatin mixture, and heat 1 to 2 minutes, or until gelatin dissolves, stirring frequently. Remove saucepan from heat. Stir in lemon juice and remaining 1 1/2 cups juice.
3) Pour gelatin mixture into 9x5" loaf pan. Refrigerate a couple of hours to let it set slightly. Just keep checking it to get the right consistency. Add grapes, distributing evenly; cover and refrigerate overnight, until firm.
4) To unmold terrine, place loaf pan up to rim in sink of warm, not hot, water 4-5 seconds. Remove pan from water. Insert small metal spatula around edge of pan to release gelatin. Dry outside of pan. Place serving plate (preferably a crystal plate with pedestal) on top of loaf pan, and grasping both together, invert terrine onto plate. Place clusters of green and red grapes on either side of the terrine.
5) After you take pictures (!) use a serrated knife to cut slices to serve.
