Another year, gone!
Happy New Year’s Eve! We’re finally here. We made it to the end of 2021. I’m ready to begin a new year.
2021 was another challenging year as we embraced the continuation of living in a global pandemic. However, I’m doing my best to adjust and re-adjust to new norms and continue living my life. Life keeps moving forward no matter what comes our way. Let’s not let COVID dictate our fate and get in the way of accomplishing our goals and living life.
This world keeps on giving, in positive ways. And that’s what I need to cling onto when the world gets dark. 2021 revealed a lot to me. Here are the 21 revelations:
- Keep pressing forward even if I don’t feel like it.
- Change up my routine. Keep life spicy!
- In all things, have faith.
- Reward self with something big or small every day.
- Self-care, all the time! Multiple times a day!
- Keep working towards pursuing dreams.
- Not letting domestic and world news bring down my mood.
- Meditate more!
- Move my body to ease the physical pain.
- Don’t stop until I’m proud.
- Continue being patient.
- Always cultivate joy.
- Focus on the happy and the good.
- Escape and get away from the negativity of the world, through audiobooks, TV series/movies, or music.
- Express gratitude. In all ways. For everything, even the negative. A lesson is found in everything.
- Love, love, love.
- Forgiveness and compassion go hand-in-hand.
- Social media breaks are important for the sake of my mental and emotional well-being.
- Slow the heck down!
A dish to behold
Today’s featured dish is a beautiful dessert I’m sharing with my family tonight as we welcome 2022. A rosé sparkling wine gelatin fruit mold, garnished with edible flowers. Ooh la la!
- Non-stick cooking spray
- 4 envelopes of unflavored powdered gelatin (about 1/4 cup total)
- 1 cup St. Germain elderflower liqueur, divided in two parts
- 1/2 cup granulated sugar
- 1 (750-milliliter) bottle of sparkling wine (I chose Rosé)
- 3 tablespoons freshly squeezed lemon juice
- 1/2 cup Fuji apple, cubed
- 1/2 cup yellow peaches, sliced
- 1/2 cup oranges, cubed
- 1/2 cup blackberries
- 1/2 cup wild blueberries
- Edible flowers, for garnish
- Coat a 10-cup Bundt pan or jello mold with cooking spray and set aside.
- Place the gelatin into a small bowl, add 1/2 cup of the elderflower liqueur, and whisk to combine.
- Set aside to bloom for 5 minutes.
- Warm the remaining 1/2 cup elderflower liqueur and sugar in a small saucepan over medium heat, stirring until the sugar is dissolved. Do not boil.
- Remove from the heat and add the bloomed gelatin and whisk until the gelatin is completely dissolved.
- Set aside to cool.
- Add sparkling wine and lemon juice in a large bowl.
- Set the bowl over an ice bath.
- Add the cooled gelatin mixture and stir gently to combine.
- Cool the sparkling gelatin over the ice bath until it is quite thick to ensure that the fruit doesn’t float when added.
- Add the fruits and some edible flowers, and gently fold in with a rubber spatula.
- Pour the sparkling jelly into the mold.
- Refrigerate overnight.
- To remove the gelatin from the mold, carefully invert the mold onto a serving plate and let the mold fall gently from the mold onto the plate. This may take up to a few minutes.
- If it does not come out, fill the sink or a large, wide pot (wider than your mold) with warm tap water.
- Dip the outside of the mold in the water for 10 seconds.
- Remove from the water, dry the outside of the mold, and flip out onto a serving plate.
- Garnish with more fresh fruit, mint, and edible flowers as desired and slice to serve.
Have a Happy New Year’s celebration. Celebrate safely and responsibly.
See ya in the new year!