by Heather Schmitt-Gonzalez / Monday, January 18, 2016
Champagne Jelly inspired by Failure to Launch | #FoodnFlix
So I'm totally giving my inspiration away early this month...but really that's only part of it (the main part, but still). If you're familiar with Champagne Thursday, that means you're familiar with Failure to Launch, our Food 'n Flix pick to kick of 2016. I couldn't think of a better way to kick off a new year since Champagne (or a least sparkling wine) and new year's celebrations go hand in hand.
I'd seen Failure to Launch a few times already, once when it first came out on dvd and again in bits and parts when it's been on tv. But I don't remember ever noticing just how much food is actually in this flick, starting with the opening sequence when our lead male Tripp (Matthew McConaughey) staggers out of bed and onto the Santitas Tortilla Chip bag on his bedroom floor. But I'm getting ahead of myself.
In case you haven't actually seen this one, in a nutshell, it is a rom-com about 30-something Tripp who still lives at home with his parents, who, in a push to regain a little "them" time again, hire Paula (Sarah Jessica Parker), who makes a living of covertly enticing grown men to move out of their parents homes, to help them.
But of course, it's never that easy. Tripp starts to actually fall for Paula, who falls for Tripp, who finds out she was hired by his parents, who realize they're actually falling in love. With some comic relief from Tripp's adorable and somewhat goofy buddies Ace and Demo, Paula's roommate Kit, and a "devil bird", it winds up being a funway to spend 90 or so minutes.
But that little dialog between Paula and Kit that I shared at the top of this post was my ultimate inspiration. I mean come on...Champagne Thursday! Plus, there was a scene where Paula comes home looking all lovey-dovey and Kit is drinking champagne while making herself a peanut butter and jelly sandwich...and that is what ultimately sealed the deal. Champagne + Jelly = Champagne Jelly!
So you could totally use this simple, but incredibly tasty jelly in a grown-up pb&j sandwich (although I'd recommend using almond butter and toasted bread for the best flavor), but I think it would also make fun bridal shower or wedding favors! Play with the flavors a bit, switch up the type of champagne (you don't have to use blush) - I think this simple recipe lends itself to all sorts of fun interpretations. It's also really good with brie (room tempreture or melty from the oven) and bread or crackers.
- 1 (750 ml) bottle Blush Champagne or sparkling wine
- 2 tablespoons freshly squeezed lime juice
- 1 (1.75 ounce) package of regular powdered fruit pectin
- 1/2 teaspoon rosewater
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon (4 grams / a sliver) unsalted butter
- 3 cups granulated sugar (see note)
This month's edition of Food 'n Flix is being hosted Amy at Amy's Cooking Adventures with her pick, Failure to Launch. If you'd like to join us, just watch the flick, head into the kitchen and whip up something inspired by it, then create a blog post from it by January 28th!
Next month we'll be watching The Lunchbox, which is being hosted by Camilla at Culinary Adventures with Camilla.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.