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.