284716 Fri Apr 21 13:59:15 -0700 2006 13 31 Home Cooking 0 1522779 I'm making a traditional English Trifle this weekend, so bought a bottle of sweet oloroso sherry. Does anyone have any other dessert recipes that require sherry? I don't drink sherry, so it'll go to waste, as I've read that sherry should be used ASAP. I did a quick search and I'm mostly coming up with either trifle recipes or savory recipes. Thanks! Link: http://virtualfrolic.blogspot.com/ Fri Apr 21 13:59:15 -0700 2006 0 vf 1 1522783 I don't believe that it has to be used ASAP. I keep a bottle of sherry in my kitchen and it's there for months sometimes. It gets used with things like chicken ala king and in many Asian dishes. Fri Apr 21 14:13:18 -0700 2006 1522779 0 Monty 1 1522789 Sherry will keep for quite awhile but the Rhubarb Gingersnap Parfits at Epicurious are delicious and use sherry Fri Apr 21 14:22:02 -0700 2006 1522779 0 Candy 1 1522791 Try making another classic British dessert, an Eton Mess. INGREDIENTS Meringues crumbled into chunks ( if you have time, make them. If I am in a hurry, I get store bought ) 2 cups of heavy cream whipped to stiff peaks Assorted summer berries 1/2 cup of sherry 1/2 teaspoon of sugar 1 vanilla pod METHOD Soak the berries in the sherry for a few hours Drain the berries reserving the liquid. Put the liquid in a pan with the sugar and cook down to a thick syrup. When you are ready to serve, whip the cream to the stiff peak stage and mix in the seeds from the vanilla pod Crumble the meringues and mix them into the cream. Layer the serving dish with the berries and the cream mixture. Finish with a layer of berries and drizzle the syrup over the top I tend to do this as individual portions in a martini glass Rather nice. Fri Apr 21 14:23:34 -0700 2006 1522779 0 Simon Majumdar 2 1522796 Ooooohhhh that looks FAN-TASTIC!!! I've been in a rather English mood lately (reading DH Lawrence) and this would go so well with Women in Love!!! Good to see you posting again. Fri Apr 21 14:32:09 -0700 2006 1522791 0 Sir Gawain 3 1522798 Really want Women in Love, serve them the sherry syrup over Vanilla ice cream. S Fri Apr 21 14:35:04 -0700 2006 1522796 0 Simon Majumdar 2 1522820 This sounds like the perfect recipe. I'll definetly make this. Also, everyone, thanks for the tips on keeping the sherry. I'm happy to hear I have a few months more of sherry dessert experimentation! Do post, if you have any other sherry recipes! Thanks! Link: http://virtualfrolic.blogspot.com/ Fri Apr 21 15:56:17 -0700 2006 1522791 0 vf 1 1522803 A bottle of oloroso sherry will be fine for at least 2-3 months at room temp, and even longer for use in deserts. Fri Apr 21 15:01:27 -0700 2006 1522779 0 Scott V 1 1522876 I know you said you don't like drinking sherry, but if you had a glass along with a slice of lucious cheesecake, the kind with graham cracker crust, that experience would turn you into a sherry drinker. The two pair perfectly together. Sat Apr 22 00:48:52 -0700 2006 1522779 0 Ida Red 1 1522882 Try making Sherry Velvet Cream, from Richard Sax's "Classic Home Desserts." Paraphrased: 1 cup sherry 1 envelope gelatin 1/2 cup sugar zest (use a vegetable peeler) and juice of a lemon 1 cup heavy cream 1 cup milk Soften the gelatin in half the sherry for five minutes, then stir over low heat until it dissolves. Add the remaining sherry and the sugar and simmer uncovered, stirring, for three minutes. Add the lemon zest and juice and let cool. Strain the mixture and whisk in the cream and the milk. Pour into wineglasses or ramekins, or into a serving bowl, and refrigerate until set. Serve cold. It is unusual and very appealing. Sat Apr 22 01:39:18 -0700 2006 1522779 0 heidipie 2 1522887 Many thanks for sharing, one question is this made with sweet or dry sherry, I only have sweet sherry in the house. ta Lee Sat Apr 22 02:23:42 -0700 2006 1522882 0 Lee.M 2 1522888 Many thanks for sharing, one question is this made with sweet or dry sherry, I only have sweet sherry in the house. ta muchly Lee Sat Apr 22 02:25:49 -0700 2006 1522882 0 Lee.M 3 1523136 The sugar is calibrated for a sweet sherry. If you use dry, up the quantity to maybe 2/3 cup sugar. Sun Apr 23 21:50:20 -0700 2006 1522888 0 heidipie 1 1523177 Thank again for helping me out everyone! The Eton Mess (what I ended up making) and the trifle were a success! Thanks! Link: http://virtualfrolic.blogspot.com/ Mon Apr 24 10:01:40 -0700 2006 1522779 0 vf