Experimented this weekend for the first time cooking with vermouth.
I usually buy dry vermouth for my martinis but was not paying attention
Thursday and accidently grabbed the sweet vermouth.

On tasting, it tasted to me like it'd be even more complimentary with
savory dishes.

I used some in the marinade for the pork, but where it was really
outstanding was in making a sour cream sauce for the mushrooms I cooked
as a side.

It was incredibly delicious! Licked the plate delicious <g>. Now I just
have to figure out how to make a chicken stock that will come out like
this without having to save the drippings from roast chickens! Not that
that is a big deal. <g> I want to try this as a stand alone entree' by
adding beef or pork cubes, or shrimp. I've frozen drippings from roasts
on more than one occasion as they make outstanding sauces.

This would probably go well served over rice or noodles but keeping it
low carb, I could serve it over spinach leaves or shredded zucchini, or
even scrambled eggs.

Re-post from my original lemon lime pork thread:

Mushrooms in Sour Cream Sauce (Mine)

24 oz. halved white mushrooms
2 cups Roasted Chicken Stock
(chicken stock was left over from
the previous weekends roasted
chickens so was already flavored
with lemon, lime, garlic, tarragon,
paprika and pepper, stored in the
freezer)
1/4 cup sweet vermouth
1/2 onion, chopped
1 1/2 cups sour cream (approx)

Bring chicken stock to a simmer and
add chopped onions. Stir occasionally
and cook until onions begin to clear.
Add mushrooms and simmer until
the liquid in the pan is reduce by about
2/3 and begins to thicken. Add Sour Cream
and stir in well, then cook for an additional
5 minutes or so.

Remove from heat and let rest for
around 10 minutes. This helps let
it thicken more before serving.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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On Sun, 07 Jun 2009 12:41:25 -0500, Omelet >
wrote:

>Re-post from my original lemon lime pork thread:
>
>Mushrooms in Sour Cream Sauce (Mine)
>
>24 oz. halved white mushrooms
>2 cups Roasted Chicken Stock
>(chicken stock was left over from
>the previous weekends roasted
>chickens so was already flavored
>with lemon, lime, garlic, tarragon,
>paprika and pepper, stored in the
>freezer)
>1/4 cup sweet vermouth
>1/2 onion, chopped
>1 1/2 cups sour cream (approx)
>
>Bring chicken stock to a simmer and
>add chopped onions. Stir occasionally
>and cook until onions begin to clear.
>Add mushrooms and simmer until
>the liquid in the pan is reduce by about
>2/3 and begins to thicken. Add Sour Cream
>and stir in well, then cook for an additional
>5 minutes or so.
>
>Remove from heat and let rest for
>around 10 minutes. This helps let
>it thicken more before serving.

Maybe I missed something. When do you add the
vermouth?

Alex

In article >,
Chemiker > wrote:

> On Sun, 07 Jun 2009 12:41:25 -0500, Omelet >
> wrote:
>
> >Re-post from my original lemon lime pork thread:
> >
> >Mushrooms in Sour Cream Sauce (Mine)
> >
> >24 oz. halved white mushrooms
> >2 cups Roasted Chicken Stock
> >(chicken stock was left over from
> >the previous weekends roasted
> >chickens so was already flavored
> >with lemon, lime, garlic, tarragon,
> >paprika and pepper, stored in the
> >freezer)
> >1/4 cup sweet vermouth
> >1/2 onion, chopped
> >1 1/2 cups sour cream (approx)
> >
> >Bring chicken stock to a simmer and
> >add chopped onions. Stir occasionally
> >and cook until onions begin to clear.
> >Add mushrooms and simmer until
> >the liquid in the pan is reduce by about
> >2/3 and begins to thicken. Add Sour Cream
> >and stir in well, then cook for an additional
> >5 minutes or so.
> >
> >Remove from heat and let rest for
> >around 10 minutes. This helps let
> >it thicken more before serving.
>
> Maybe I missed something. When do you add the
> vermouth?
>
> Alex

Sorry! I noted that also after I posted.

Add the vermouth to the chicken stock.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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On Tue, 09 Jun 2009 12:56:58 -0500, Omelet >
wrote:

>In article >,
> Chemiker > wrote:
>
>> On Sun, 07 Jun 2009 12:41:25 -0500, Omelet >
>> wrote:
>>
>> >Re-post from my original lemon lime pork thread:
>> >

>> Maybe I missed something. When do you add the
>> vermouth?
>>
>> Alex
>
>Sorry! I noted that also after I posted.
>
>Add the vermouth to the chicken stock.

Ah, OK. I was flipping a coin between
adding it to the chicken stock, or whisking
it into the cream.

Interesting thought.... If you whisk vermouth into
cream, does the cream curdle?

Alex

Chemiker wrote:
>
> Ah, OK. I was flipping a coin between
> adding it to the chicken stock, or whisking
> it into the cream.
>
> Interesting thought.... If you whisk vermouth into
> cream, does the cream curdle?


Probably not. My wife often beats a little rum or brandy into whipped
cream. She also uses Vermouth in the Eggnog Pie recipe that she makes
once in a while. The filling uses gelatin softened with dry Vermouth.

In article >,
Chemiker > wrote:

> On Tue, 09 Jun 2009 12:56:58 -0500, Omelet >
> wrote:
>
> >In article >,
> > Chemiker > wrote:
> >
> >> On Sun, 07 Jun 2009 12:41:25 -0500, Omelet >
> >> wrote:
> >>
> >> >Re-post from my original lemon lime pork thread:
> >> >
>
> >> Maybe I missed something. When do you add the
> >> vermouth?
> >>
> >> Alex
> >
> >Sorry! I noted that also after I posted.
> >
> >Add the vermouth to the chicken stock.
>
> Ah, OK. I was flipping a coin between
> adding it to the chicken stock, or whisking
> it into the cream.
>
> Interesting thought.... If you whisk vermouth into
> cream, does the cream curdle?
>
> Alex

It most likely would, but that's never seemed to affect the flavor of
sour cream, just the presentation. <g>

Biggest problem is it might make the finale' a bit too "wet".
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Tue, 09 Jun 2009 15:10:35 -0500, Chemiker
> wrote:

>Ah, OK. I was flipping a coin between
>adding it to the chicken stock, or whisking
>it into the cream.

My curdling problems come with acid, not alcohol. You might have
trouble if you tried to use light cream, but she's talking about
*sour* cream. In either case, put the alcohol in first (cook for a
"minute") and add "cream" later.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 09 Jun 2009 19:48:29 -0700, sf > wrote:

>On Tue, 09 Jun 2009 15:10:35 -0500, Chemiker
> wrote:

>My curdling problems come with acid, not alcohol. You might have
>trouble if you tried to use light cream, but she's talking about
>*sour* cream. In either case, put the alcohol in first (cook for a
>"minute") and add "cream" later.

Interesting. But there's a good point. I have put orange and
vanilla extracts into cream, w/no problem. Also Madiera. My
main experience with curdling is when too much alcohol is
in *me*, and I don't properly temper the sour cream before
adding it to a hot sauerkraut dish, like Szekely gulyas.

U.G.L.Y!

Alex

In article >,
Chemiker > wrote:

> On Tue, 09 Jun 2009 19:48:29 -0700, sf > wrote:
>
> >On Tue, 09 Jun 2009 15:10:35 -0500, Chemiker
> > wrote:
>
> >My curdling problems come with acid, not alcohol. You might have
> >trouble if you tried to use light cream, but she's talking about
> >*sour* cream. In either case, put the alcohol in first (cook for a
> >"minute") and add "cream" later.
>
> Interesting. But there's a good point. I have put orange and
> vanilla extracts into cream, w/no problem. Also Madiera. My
> main experience with curdling is when too much alcohol is
> in *me*, and I don't properly temper the sour cream before
> adding it to a hot sauerkraut dish, like Szekely gulyas.
>
> U.G.L.Y!
>
> Alex

I have had sour cream curdle and settle when added to Wylers bullion.
Not sure why this happens.

But, that did not happen with this recipe. Adding the sour cream at the
end shortly before serving worked very well. It also refrigerated and
re-heated just fine. :-)

I wanted the vermouth flavor to cook into the mushrooms so did add it to
the original roasted chicken stock. It worked, at least for me. <g>
YMMV as always with any recipe!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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