Cooking with Fortified Wine

A collection of recipes using Fortified wines

 

Jump to Recipes:-    Madeira  | Marsala  |   Port  |  Sherry |  Vermouth

 

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Go to Cooking With:  Alcohol (Main Page)  | Wines  |   Beer  |  Cider  |  Spirits  |  Liqueurs

 

 

Below are some of the recipes on this site using fortified wines. To find them all  use the Search Page

 

 

• If you can't drink it - don't use it in cooking

•  Add a splash of the original alcohol to soups, stews, sauces and casseroles just before serving to reinforce the flavour

• When using alcohol in  milk or cream sauces burn off the alcohol before adding to the sauce to prevent curdling

• Because alcohol freezes at a lower temperature to other liquids, excessive use in frozen desserts is not advisable

Madeira

Starters and Soups

Hot Chicken Liver Mousse    HT HD 55mins

Eggs in Aspic    CD HD 90mins plus chilling

 

Main Courses

Prawns Newburg    HT MC 15mins

Chicken Scaloppine    HT Italian 25mins

Venison with Madeira Sauce    HT MC 25mins

Chicken en Croute    HT MC 30mins plus cooling

Foie Gras with Saut�ed Potatoes    HT MC 30mins

Tournedos Rossini    HT MC French 40mins

Chicken with Mandarins    HT MC 60mins

Tripa de Vaca a Brasilerira    HT MC Brazilian 80mins

Capon with Aubergines    HT MC 150mins

 

Accompaniments

Baked Parsnip with Madeira    Veg HT ACC 40mins

 

Desserts

Hot Compote of Figs     Veg HT DP 15mins

Quickie Trifle     Veg CD DP British 20mins plus chilling