- Kathy Nov 21, 2005 08:41 AM
Looking for recipes that require Madeira. Any suggestions? Thanks!
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.
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!