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Sherry Wine Recipes
Chef David is at his happiest when he is in the kitchen and he is REALLY happy when he gets a new cookbook We recently received the cookbook Espana Exploring the Flavors of Spain by James Caruso and David found a great recipe in it that he just had to make.
Pollo Con Pedro Ximenez (Spanish Sherry Chicken)
GETTING READY 1 Season and preheat the plank to temperature of 350 degrees. MAKING 2 In the bowl of a food processor combine together the sherry pecans vinegar maple syryp garli lime juice salt and pepper. 3 On the medium speed process the ingredients. Pour in
Cedar Plank Roasted Rockfish With Roasted Pecan Sherry Wine Vinaigrette
GETTING READY 1. Rinse the chicken and pat on kitchen towels. 2. Season the flour with paprika and salt. 3. Dredge the chicken pieces with the seasoned flour. MAKING 4. In a large casserole melt and heat the butter over medium heat. 5. Add the chicken and saut
Chicken In Sherry Wine
Sift the flour into a mixing bowl. Rub in the butter which should be at room temperature until the mixture resembles fine breadcrumbs. Stir in the sugar. Mix to a firm dough with the egg yolk lightly beaten with the sherry. On a lightly floured surface roll
MAKING 1 In a small saucepan combine sugar and water. 2 Gradually bring to a boil. 3 In a bowl combine cornstarch and sherry. 4 Stir until the cornstarch dissolves. 5 Gradually stir the cornstarch mixture into hot mixture. 6 Cook over medium heat stirring
Place nuts and raisins in small bowl and add sherry to cover. Let stand overnight. Drain discarding sherry. Beat egg whites until stiff and then beat in 2 tablespoons sherry sugar gradually then baking powder. Fold in nuts and raisins. Place in buttered
Flour and brown chicken in 1 2 pound butter add 1 4 cup sherry. Pour over chicken do not cover let steam escape. Remove chicken add almonds and onion to pan and brown. Add remaining butter and 5 tablespoons flour. Stir in slowly 1 4 cup sherry and broth.
Sherry Wine Chicken
Mix all ingredients at one time and blend well. Bake in greased small angel or tube pan for 50 minutes at 350 . Needs no icing unless desired then just a thin glaze.
Rum Or Sherry Wine Cake
Boil all the ingredients together for 5 min. Rub through a hair or nylon sieve or strain the sauce. Adjust the flavour reheat if necessary. If liked this sauce may be thickened as Jam sauce.
Sweet Wine Sauce
Dissolve sugar in boiling water add soaked gelatin and dissolve thoroughly over low heat. Cool add lemon juice and wine. Pour into cut glass bowl float thin slices of lemon on top. Congeal.
Old Fashioned Sherry Wine Jelly
Prepare oranges in thin slices or cut into chunks save all juice. Arrange layer of oranges then layer of coconut sprinkled lightly with sugar or mix all up in a cut glass bowl. Pour over 1 wine glass of sherry wine and juice from oranges which seeped out while
Mix the espagnole sauce with the sherry bring to a boil and reduce by half.
Madeira Wine Sauce