Sherry Recipes
Angela Said:
I would like some substitution ideas for red wine and sherry in recipes.?We Answered:
I use some either dry or sweet vermouth, which are also wines. There's really no substitute for a wine, but almost any would do...or just eliminate it. I also add Worcestershire sauce, about 1/4 cup to a large pot of soup.Joe Said:
what are the best websites for Copy Cat recipes, that are free? Sherry N?We Answered:
http://www.topsecretrecipes.com/home.aspAmber Said:
Does anyone have recipes using sherry or creme sherry ?We Answered:
Cabernet-Sherry Filet Mignon4 (4 to 5 ounce) 1-inch thick filet mignons*
Olive oil
2 cloves garlic, minced
Coarse kosher salt and freshly ground black pepper
1 1/2 cups Cabernet Sauvignon or burgundy wine
3 tablespoons balsamic vinegar
4 whole cloves
8 whole peppercorns
1 bay leaf, torn into small pieces
1/2 pound fresh Bing cherries, rinsed
Salt and pepper to taste
1 to 2 teaspoons sugar (optional)
* Check out Types of Steaks and Cooking Techniques for the Perfect Steak.
Bring steaks to room temperature. Coat steaks lightly with olive oil. Rub minced garlic evenly over the steak and season both sides with salt and pepper (press in with your hands); set aside until ready to cook.
In a large saucepan over medium-high heat, bring wine and balsamic vinegar to a boil. Tie the cloves, peppercorns, and bay leaf in a bundle with a small piece of cheese cloth. Add the spice bundle to the wine mixture; continue boiling approximately 15 minutes or until mixture is reduced to 1/2 cup.
While the wine mixture is reducing, pit the cherries. Cut the cherries into quarters and add to the wine mixture. Cover and cook approximately 10 minutes or until the cherries are tender. Season with salt and pepper. Add the sugar to balance the flavors, if needed. Remove the spice bundle from the sauce and discard. Reduce heat to low to keep Cabernet-Cherry Sauce warm until steak are cooked.
Using the Pan-Searing or Sear-Roasting techniques, proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness:
Rare - 120°F
Medium Rare - 125°F
Medium - 130°F
Pour the Cabernet-Cherry Sauce over the steaks just before serving.
Makes 2 servings.
Jacqueline Said:
Best Sherry for cooking recipes? Medium , dry or sweet??We Answered:
Dry sherry for cooking.Vernon Said:
Any Lobster Bisque recipes, NO sherry please. TIA?We Answered:
Lobster BisquePreparation Time: 1 hourServings: 6
3 1 1/2 pound live female lobsters
2 carrots,peeled and small dice
3 stalks celery, small dice
4 medium shallots, small dice
2 cloves garlic, peeled and minced
3/4 cup vegetable oil
6 tbsp butter
4 tbsp flour
1 tbsp chopped fresh tarragon
4 tbsp cognac
1 cup heavy cream
1 cup white wine
2 1/2 quarts fish stock (if fish stock is not available, use half strength chicken stock. If you use canned, be careful when salting, as canned stocks are often salty.)
1 6 oz can tomato paste
Bouquet Garni with 2 sprigs fresh tarragon added
pnch of cayenne
cracked black pepper
salt
Cut the lobster down the center of the head between the eyes. (how to kill a live lobster)
Leave the tail whole.
Separate the tail, the head, and remove the claws.
Keep any juices, the tomalley and the roe in a bowl and refrigerate.
Heat a 12 inch saute pan on high heat and add the oil.
Sear the cut pieces of lobster cut side down, and add the tail and claws whole.
Cook until the shells are bright red and the flesh is almost cooked, about 8 minutes.
Remove lobster from the pan and set to the side.
Add 2 tbsp butter to the pan and saute the shallots, carrot, celery and garlic until lightly browned.
Add tomato paste and saute for 2 minutes.
Add white wine, cook for 3 minutes, whisking to evenly disperse the tomato. Add fish stock.
Add bouquet garni and lobster to the pot and bring to a boil, skimming any froth or fat with a 4 oz ladle.
Season with salt, pepper and cayenne, and simmer for 15 minutes.
Remove lobster and set aside, remove boquet garni and discard.
Melt remaining 4 tbsp of butter in a small saucepan, add flour and whisk to make the roux.
Add reserved lobster juices, tomalley, roe and chopped tarragon, and whisk until smooth.
Add the cognac to the roux, and then 1/3 at a time, add the roux to the bisque, whisking to remove any lumps before each addition.
Simmer for 15 minutes.
Strain through a china cap, using a ladle or rubber spatula to force as much as possible through.
Add cream and season with salt and pepper.
Remove meat from lobster and cut into bite size chunks.
Serve with lobster meat, a dollop of creme fraiche and a sprig of fresh tarragon.
Tracy Said:
Any good recipes for using up a couple of bottles of sherry?We Answered:
http://www.idrink.com/bying/Sherry.htmhere are 130 drink recipes that can help use your stash...A lot of these recipes would be very festive...
My call centre neighbor Nico said to make a reduction of the sherry over low heat, put some brown sugar or maple syrup in for sweetening, put on a think, yellowish white cake...what you could also do is put about half of the mixture in the bottom of the pan before pouring the cake over it to bake, when the cake is finished and cooled, pour the reserved reduction over top...he is also a cook!
if you have some marsala sherry, you can make some Italian Custards...I just saw a recipe for this today in a cookbook I have home but, I pulled this one from cooks dot com
ITALIAN WINE CUSTARD
4 egg yolks
1 egg
1/3 c. sugar
1/3 c. marsala wine or sherry
Dash of salt
Beat egg yolks and egg in small mixer bowl on high speed until thick and lemon colored, about 3 minutes. Gradually beat in sugar, scraping bowl occasionally. Beat in wine and salt on low speed.
Pour mixture into top of double boiler. Add enough hot water to bottom of double boiler so that top does not touch water. Cook over medium heat, stirring constantly until slightly thickened, about 5 minutes. (Water in double boiler should simmer, but not boil.) Remove from heat. Serve immediately.
Apparently, you can do countless things with it...from a vinagerette dressing to apricot stuffed chicken breasts...