Cooking with Fortified Wine
A collection of recipes using Fortified wines
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Cooking With: �Alcohol
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Wines�
|�� Beer� |�
Cider� |�
Spirits� |�
Liqueurs
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Below
are some of the recipes on this site using fortified wines. To find them all�
use the Search Page
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If you
can't drink it - don't use it in cooking
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�Add
a splash of the original alcohol to soups, stews, sauces and
casseroles just before serving to reinforce the flavour
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When
using alcohol in� milk or cream sauces burn off the alcohol before
adding to the sauce to prevent curdling
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Because
alcohol freezes at a lower temperature to other liquids, excessive use in
frozen desserts is not advisable
Starters and Soups
Hot Chicken Liver Mousse��� HT HD
55mins
Eggs in Aspic��� CD HD 90mins plus
chilling
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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
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Accompaniments
Baked Parsnip with Madeira��� Veg
HT ACC 40mins
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Desserts
Hot Compote of Figs���� Veg
HT DP 15mins
Quickie Trifle���� Veg CD DP
British 20mins plus chilling
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