Recipes & Pairings

Nothing says holidays like a fiercely festive tablescape bedazzled by your favorite Ménage à Trois wine. So, this year we thought to bring you a deliciously untraditional pairing that fits the bill and fills your room with oohs and aahs. Say hello to our modern take on the Waldorf Salad. Pair with the riches of our Ménage à Trois Gold Chardonnay and reward your guests.

Ménage a Trois Gold Waldorf Salad
Serves: 12-16

Ingredients
– Non-stick cooking spray
– 8 (1/4 ounce) envelopes unflavored powdered gelatin
– 1 (64 ounce) bottle white grape juice, divided
– 3 cups Ménage à Trois Gold Chardonnay (can sub white grape juice)
– 1 cup granulated sugar
– Yellow food coloring
– 2 medium Honeycrisp apples or other red varieties
– 2 medium Golden Delicious apples

For Garnish:
– Sugared cranberries (fresh cranberries painted with egg whites, dipped in sugar and allowed to dry)
– Walnut halves
– Mini marshmallows

Directions
1. Prepare Mold: Coat a 12 cup Bundt pan or gelatin mold with non-stick cooking spray. Spread evenly with a paper towel making sure to coat all areas of the pan without leaving any “puddles” of spray. Set aside.
2. Bloom Gelatin: In a medium mixing bowl, add 2 cups of the white grape juice and the gelatin. Whisk until combined. Set aside.
3. Heat Juice, Wine and Sugar: In a large saucepan over medium heat, whisk together the remaining juice, wine and sugar. When sugar has completely dissolved, add ½ drop of food coloring (you are looking for a GOLD color here. A little goes a long way, so start with a wee amount.) Whisk to combine. Bring the mixture to a low simmer and remove from heat. Pour into a large Pyrex mixing bowl.
4. Finish Gelatin: Add the bloomed gelatin mixture to the hot juice mixture and whisk until the gelatin is fully dissolved. Place mixture over an ice bath and refrigerate. Cool the mixture, stirring regularly, until it is quite thick (a hair gel-like thickness).
5. NOTE: The ice bath will speed up the process. You can also just refrigerate the mixture as is.
6. Add Apples: Core apples and cut into large chunks. Fold apple chunks into the hair gel-like thickened gelatin mixture. Pour mixture into the prepared Bundt pan. Use your fingers to separate any apply chunks and push into the gelatin mixture forming a lovely pattern. Refrigerate 8 hours or overnight.
7. Unmold and Decorate: Lightly spray a cake stand with non-stick cooking spray. This will allow you to move the cake around on the stand easily. Dip the outside of the pan into a bowl of just warm water for 10 seconds.