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What We Eat When We Eat Alone
by Deborah Madison and Patrick McFarlin

I use Asti Spumante and other sparkling wines to make a quivery wine jelly.  This will give you just enough for dinner plus a little to have the next day.  It couldn't be simpler to make, but you do need to allow time for the jelly to set, so start it early in the day or make it the day before.



    • 1/4 cup cold water
    • 1 package plain gelatin
    • 1/2 cup boiling water
    • 1/3 cup sugar
    • 1 cup Asti Spumante or other sparkling wine
    • 2 tablespoons fresh lemon juice


1. Use a bowl large enough to hold at least 3 cups. Put the cold water in the bowl and sprinkle the gelatin over it; let stand for 5 minutes.

2. Pour the boiling water over the gelatin, add the sugar, and stir to dissolve so that there are no strands or bits of gelatin visible. Add the wine and lemon juice.

3. Pour the mixture into a pretty glass dish or just leave it in the bowl. Refrigerate until set.

4. Slice through the jelly with a knife to break it up. Serve it in wine glasses or clear juice glasses. This is a dish where you want to see the light bouncing off all the glistening cubes and chunks of golden jelly. Since you'll no doubt have extra wine, pour a little over the top or into a glass. Serve with something crisp, like shortbread or another cookie.



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