Not just for post-dinner sipping, sherry in its various styles plays well in cocktails, too, making for delicious low-ABV drinks and adding richness to others.
Sherry has been experiencing quite a heyday recently, and it's ending up on some of the trendiest cocktail lists. Here's how to make three classics.
Learn how to make this delicious sherry cream sauce recipe that goes perfectly with a fish or seafood dish.
If you've only been making coladas with rum, you're missing out. Swap out the liquor for lighter, more delicate sherry for a new take on the classic cocktail.
In a Spanish region acclaimed for its savory dishes, it’s odd that a pintxos (Basque tapas) bar would be famous for its cheesecake. But tourists...
Catalan roasted vegetables (Escalivada Catalana) is a popular tapas or side dish that is made with vegetables that are simmered down until soft and gooey. Serve it as a tasty tapas dish smeared over some fresh bread or served alongside your favorite meat or fish dish, Catalan Roasted Vegetables is a surefire flavor sensation.
Ouma Ida het altyd Old Brown Sherry gebruik vir hierdie resep.
Ja, het is echt iets uit de vorige eeuw, maar er is niets mis mee, als je de levertjes maar bij de biologische slager koopt. En het is gewoon erg lekker. Ingrediënten: 500 g kippenlevers van biologische kippen 150 g ontbijtspek 2 middelgrote uien, 2 knoflooktenen 2 borrelglazen medium dry sherry ± 50 g roomboter Drie dingen zijn belangrijk bij kippenlevers. Ten eerste: de lever is in het lichaam de opslagplek van allerlei narigheid, vandaar de tip om kippenlevers te kopen van biologische. Ten tweede: goed schoonmaken. Dat betekent het verwijderen van zeentjes en vliesjes en alles wat er groenig uitziet. Ten derde: niet te lang te bereiden, ze moeten van binnen nog wat roze zijn. Truc om de levers zacht en mals te houden: eerst heel eventjes koken in water. Bereiding: Snipper de uien en knoflook. Snij het spek in stukjes. Spoel de levers af onder de kraan en maak schoon als hierboven beschreven. Doe ze in een pan met koud water en laat met deksel erop aan de kook komen. Laat een minuutje doorkoken en giet dan meteen af in een vergiet. Doe intussen een flinke klont roomboter in een warme koekepan en fruit de uien en de knoflook in de bruisende boter circa 7 minuten. Voeg op het laatst het spek toe en nog wat boter zodat het niet te droog wordt. Dan de gekookte levers erbij en eventueel weer wat boter. Schep om, voeg een half glas water toe, schep weer om en giet er tenslotte twee borrelglazen sherry bij. Zet het vuur zacht en laat eventjes stoven, vooral niet te lang. Proef en voeg peper uit de molen toe en indien nodig wat zout. Recept van Juliet Deijmann , kookboekhandelaar in Amsterdam. Zij adviseert de retro combinatie met zelfgemaakte appelmoes en gekookte aardappels of rijst. Of ook lekker spaghetti met een groene salade.
This moist, mouth watering cake is the perfect way to up your cake game!
Make the most important elements of this trifle from scratch with a few shortcuts for the simpler parts. It’s a great dessert for a special occasion
There’s something about yielding tender meat and crunchy crackling – two elements that make a juicy roast pork belly irresistible. Here, it’s partnered with figs, seasonal pears and, for good measure, a glug of dry sherry.
Mini English Sherry Trifles are the perfect make-ahead dessert. Filled with berries, pound cake, a sherry soak, Birds Custard and topped with fresh whipped cream. Make all the components ahead of time and make it a fun assembly line of trifle making! All you need are Mixed Berries, Pound Cake, Orange Juice and Sherry, Custard and Whipped Cream to make this Sherry Trifle Recipe!
It’s impossible to resist the crunchy-salty crackling and tender meat of slow-cooked pork belly. Cooked for six hours and served with zingy mint relish, this dish is perfect for a relaxed Sunday lunch or as a special Easter roast. Here’s our handy video of the whole recipe. For more Easter roasts, check out our Easter recipe collection.
This cream of mushroom soup is a cozy classic prepared from scratch with fresh shiitake and crimini mushrooms, a hint of sherry, plus cream and fresh thyme!
This variation of a BLT salad is great with a side of garlic bread or garlic toast, and will satisfy even the pickiest eaters. —Sherry Conley, Noel, Nova Scotia
These French onion meatballs are nestled into a rich, savory onion sauce kissed with sherry, then topped with Gruyere and mozzarella cheeses!
Perfect for a dinner party or any sort of special occasion, this stunning dish from Angie Mar is a project that's well worth your time. The crab and scallops lend a delicate sweetness, and the sherry sauce brings a nuttiness and brightness. Almond flour is essential, as it holds the filling together and gives it texture.
Great ingredients and simple cooking are at the heart of this easy pan-fried hake or whiting recipe, it is served with crushed new potatoes, Spanish chorizo, sherry vinegar and samphire.
//Left: Detail of photo of model posing in leather Sex hood, autumn 1974. Photo: ©
Instead of obliterating the plant pests in your garden, try harvesting them. After all, they've been fattened up on your good compost and diligent watering all season. All you need is an open mind — and the appetite to go with it.
Tender steak, flavorful mushrooms, and tangy cream sauce come together over buttered egg noodles in my Beef Stroganoff dinner sensation!
Spanish Chicken With Garlic And Sherry (also known as Pollo Al Ajillo) is a classic bone-in chicken and garlic recipe that uses a few humble ingredients to create an oven-baked main meal that’s loaded with succulent chicken pieces, roasted garlic, and plenty of sweet sherry-infused sauce.
In this American Chinese classic, lightly battered chicken is tossed in a sweet, slightly spicy sauce. Though not traditional, apricot jam adds a welcome note of acidity and pop of color.
Craft cocktails from the best bars in Copenhagen
Serves 2, but makes more soy marinated eggs than you’ll need for both servings Ingredients 2 heaping cups steamed rice (from 1 cup dry) 1 tin Fishwife smoked Mackerel 5 eggs ½ cup soy sauce ¼ cup warm filtered water 1 tablespoon brown sugar 3 tablespoons sherry vinegar Pinch cayenne (optional) ¼ cup thinly sliced green onion Instructions Bring a pot of water to a gentle boil. Lower in the eggs, and cook for 7 minutes. Older eggs tend to peel easier, so if you’re working with very fresh eggs from a local farmer, adding a splash of vinegar to the boiling water can help make the peeling process easier. While the eggs are boiling, prepare an ice bath in a bowl large enough to fit the 5 eggs. Transfer the cooked eggs to the ice bath - this helps to stop the cooking, and is another handy trick for ensuring your eggs peel without causing trouble. Combine the warm water and brown sugar in a pint sized jar with a tight fitting lid. Stir until the sugar has fully dissolved. Add the soy sauce, vinegar, and cayenne. Peel the eggs and carefully lower them into the marinade. 5 eggs should fit snugly under the marinade. Put the lid on the jar and set the eggs in the fridge to marinate for at least an hour, or up to a maximum of 3 hours. The longer you marinate the eggs, the saltier and more flavorful they will be. Proceed at your own discretion. If you are making these the day before serving, remove them from the marinade and store in an airtight container for up to 5 days. The marinade will keep for at least a week, and can be reused at least once. To serve, pile a heaping cup of warm, steamed rice into a bowl. Flatten it out to make a little well for the goodies, and nestle in a mackerel filet and a halved soy marinated egg. Shower with green onions and enjoy as a simple, nourishing breakfast.
In 1881, Louis Sherry introduced their French chocolate-making tradition to New York and quickly established a reputation for excellence. Their dedication to quality is present today in every piece they craft: only the highest quality ingredients, ethically sourced from Ecuador to Madagascar to the Caribbean coast of V
A copycat recipe that you can make at home in less than 20 min. And the homemade version tastes 10000x better!
