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Baking Questions Answered

Earl Grey Tea Jelly

A reader has asked: I have a really good recipe for a wine jelly—a gelatin dessert made with wine as the liquid. I would like to try one with Earl Grey tea. Any suggestions on how to proceed?
 
A: Boil some water and let it cool for 5 minutes. Measure out water into a bowl equal to the amount of wine in your recipe. Stir in a teaspoon of tea for every 3/4 cup of water. Cover the bowl with a plate and leave for 4 minutes. Stir well and strain away the tea leaves (you can save them and use them to make tea for a second steeping). Add water to make up for any moisture lost on the tea leaves and proceed with the recipe. Depending on the type of wine called for, you may need less sugar with the tea. Also, you may wish to steep a few strips of orange zest along with the tea to emphasize Earl Grey’s orange-like flavor.


More Questions & Answers

Click here to ask a question

Please click to ask a question about baking methods and issues. We’ll post the answer here and email it to you as well. If you want a recipe, I can direct you to a recipe in one of my books or on this website, but we don’t send out recipes on demand.

PASTRY

Nick's latest book

Nick Malgieri’s Pastry provides recipes for all types of doughs and step-by-step photos about how to prepare them, roll them, shape them, and bake them. If you have ever had a bad case of “fear of pastry” or “fear of rolling,” just follow the simple instructions here you’ll be able to tackle any pastry project you like.

Starting off with a quick tutorial on ingredients and equipment, we then delve into sweet tarts and tartlets; sweet pies, cobblers and crisps; savory pies and tarts; strudels; brioche; and puff pastries, including those with cream.

With over 125 recipes, including a tutorial on Turkish pastries and Viennese strudels, Nick Malgieri’s Pastry is the new definitive pastry bible.

 

 

Recent News

Dried Apricot Pie

Dried Apricot Pie

This pie is directly modeled on old-fashioned recipes for Pennsylvania Dutch raisin pie. To my taste, dried apricots are so much more appealing than raisins for an entire pie filling—their flavor has a welcome touch of tartness that raisins lack.

Makes one 9-inch pie, about 8 servings

 

One 9-inch pie pan lined with Sweet Pastry Dough (see below), plus dough for a lattice top

 

1 pound/3 cups dried apricots, cut into 1/2-inch dice (see Note)

3 cups water

3/4 cup sugar

3 tablespoons unbleached all-purpose flour

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Artichauts a la Barigoule/Provencal Artichoke Hearts

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I grew up on artichokes and once I left the nest I was always eager to learn more ways of cooking and enjoying them.  I first tasted this version of braised and marinated artichoke hearts in the early 70s when I worked for several summer seasons in Monte Carlo.  I always make them as soon as I can find some baby artichokes which I did the other day at the great vegetable store(read more)

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I was astounded a couple of weeks ago to find some very inexpensive blood oranges.  Instead of devouring them as I did with the first couple of bags I bought, last week I decided to make some marmalade from them.  Making marmalade from any kind of citrus is easy:  Weight the fruit and cut it up, saving any trimmings and seeds to tie in a piece of cheesecloth.  Add double the weight in water and bring to a boil; simmer(read more)

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