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Nov 21, 2005 08:41 AM

Madeira Recipes

  • k

Looking for recipes that require Madeira. Any suggestions? Thanks!

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  1. 2 off the bat-
    Madeira sauce- cut palliard of your meat of choice (veal or pork excellent, game (buffalo, venison, elk), turkey or chicken in a pinch)- season, dredge, sear, set aside. I(n the still hot pan, toss in 1 shallot, minced, 1 clove of garlic, minced, 1/2# muchrooms, sliced thin. Deglaze with 1/2 cup Madiera, reduce by 1/2, add 1/2 cup heavy cream. Reduce by half or until nappe consistancy (like heavy cream). Ladle over meat medallions.

    This is a little unethical, but we did it in pastry class because we ran out of Marsala wine: Make a zabiglione. The recipe escapes me just now, but it's basically a stove-top custard- scald some milk with some sugar, temper into an egg & sugar mix, whip in a double boiler until light and fluffy- excellent with any dessert; especially Italian cookies.

    Going back to the savory- Madera makes an excellent marinade for hearty meats. If it isn't an expensive bottle, try using it to marinate beef, pork, and venison. Nice with pheasants, quail & squab, too.

    3 Replies
    1. re: jdherbert

      I've heard of a simpler sauce reduction using marsala but your version sounds much more delicious.

      I had never heard of zabaglione and at the moment I'm devoted to The Joy of Cooking ($4!) so I looked up the recipe. Is zabaglione similiar to custard? I'm willing to give it a shot...

      Never knew you could marinate meat in marsala.

      Thanks for the great ideas. Cheers!

      1. re: jdherbert

        BTW: School starts Jan 02 and I'm reading every culinary book I can get my hands on. Do you have any suggestions?

        1. re: jdherbert

          Wow, that madeira sauce sounds really good.

          In my opinion, you can use it where you use Marsala,although it makes it a different recipe. I often use it in reductions, often half and half with white wine for something lighter. It's great for basting a boneless turkey breast.