I bought some Madeira wine this weekend and it is a bit too sweet for us
to drink. I did make a mushroom sauce with it to go with some steaks
and it was awesome.

Any other ideas to use the rest of the wine?
--
Queenie

*** Be the change you wish to see in the world ***

Steve Wertz wrote:

> On Mon, 23 Jul 2007 20:25:45 -0700, MayQueen wrote:
>
>
>>I bought some Madeira wine this weekend and it is a bit too sweet for us
>>to drink. I did make a mushroom sauce with it to go with some steaks
>>and it was awesome.
>>
>>Any other ideas to use the rest of the wine?
>
>
> Chicken with Madeira and mushrooms is a popular Italian dish.
>
> -sw

Pork chops finished with madeira are good also.
--
JL

"MayQueen" > wrote in message
...
>I bought some Madeira wine this weekend and it is a bit too sweet for us to
>drink. I did make a mushroom sauce with it to go with some steaks and it
>was awesome.
>
> Any other ideas to use the rest of the wine?
> --
> Queenie
>
> *** Be the change you wish to see in the world ***
>
>
This is the classic maderia sauce, always, though not necessarily
served with or on top of beef. It's great with veal, and can be part of a
chicken or pork dish. Add the mushrooms, if you can't afford truffles.
This is what eating and food is all about.

Perigueux Sauce:
2 large shallots, finely sliced
1 clove garlic, finely sliced
1 large bouquet garni
1/2 teaspoon cracked black pepper
2 cups Madeira wine
2 tablespoons cognac
3 cups fresh brown veal stock
4 tablespoons fresh duck foie gras, broken into small pieces
1/2 piece black truffle, finely chopped
1 tablespoon unsalted butter

It is the essential ingredient of Tournedos Rossini, and what I always hope
for
when I have any steak or beef, other than a rare sirloin or standing rib.

Kent

Great ideas thanks!

Are there any other ways to use the wine other than a sauce for meat?
Not that that's a bad thing, but I know I use sherry for cooking savory
dishes as well as a wine cake that I like to make.
--
Queenie

*** Be the change you wish to see in the world ***

"MayQueen" > ha scritto nel messaggio
...
> Great ideas thanks!
>
> Are there any other ways to use the wine other than a sauce for meat? Not
> that that's a bad thing, but I know I use sherry for cooking savory dishes
> as well as a wine cake that I like to make.
> --
> Queenie
>
> *** Be the change you wish to see in the world ***

I should make some "scaloppine al Madeira". Flour some veal scallops, then
put them in a pan with some hot butter and some thime leaves . Season with a
pinch of salt and pepper; add some lime skin (well cut) and some little
pieces of pineapple, then evaporate with Madeira.

--
Kisses
Pandora

Steve Wertz > wrote:

> Chicken with Madeira and mushrooms is a popular Italian dish.

Sure you don't mean Marsala? Or Malvasia?

Victor

MayQueen > wrote:

> Any other ideas to use the rest of the wine?

What kind of Madeira? You say it is sweet, so it cannot be Sercial.
So, is it Malmsey, Bual, or Verdelho? Or some generic blend made mostly
with Tinta Negra Mole? In any case consider making what Fergus
Henderson calls 'trotter gear', a savoury jelly, aspic actually, made
with pig's trotters. Paraphrasing an article about him: "The secret is
to braise some trotters in madeira, chicken stock and vegetables until
the flesh falls off the bone, after which it will set into a gloopily
meaty jelly as it cools. This jelly is one of the great gastronomic
tools. Meats prone to drying out, such as pigeon and venison, are
invariably improved from being cooked in it, and it is an obligatory
ingredient in coq au vin in the Henderson household."

Victor