What do you do with left over madiera or marsala?
Both Madeira and Marsala are fortified wines, so they wont spoil the way wine will. I keep my bottles of such goodies in a cool dark place, and use them until theyre gone.
I actually enjoy the flavor of Sercial Madeira (the driest) as an aperitif, and Malmsey (the sweetest) is a deliciou dessert wine.
Funny, I never drink these fortified wines; I use them almost exclusively for cooking. I don't refrigerate them but I do keep them in a cool, dark pantry closet, and they last for a long, long time.
I know you didn't specifically ask for recipes, but here's my favorite recipe for Chicken Marsala. It's soooo easy, and soooo delicious...
1 cup all-purpose flour
4 boneless, skinless chicken breasts
Salt and ground black pepper
2 ablespoons vegetable oil
10 oz. white mushrooms, cleaned and sliced (or combination of wild mushrooms)
2 cloves of garlic, minced
1 tablespoon tomato paste
1½ cups sweet Marsala
1½ TB. lemon juice
4 TB. butter, cut into 4 pieces
2 TB. chopped fresh Italian parsley leaves
Adjust oven rack to lower-middle position. Place a large heatproof dinner plate on rack and heat to 200 degrees. Heat a 12-inch, heavy-bottomed skillet over medium-high heat. Pat chicken breasts dry.
Place flour in a shallow dish. Season both sides of the chicken lightly with salt and pepper. Working one piece at a time, coat both sides with flour. Shake to remove excess flour. Set aside.
Add oil to hot skillet and heat until shimmering. Place floured cutlets in a single layer in skillet and cook until golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer. Transfer chicken to heated plate and return to oven.
Add the mushrooms to the skillet and sauté, stirring occasionally and scraping pan bottom, until liquid released by mushrooms starts to evaporate and mushrooms begin to brown, about 8 minutes. Add garlic and tomato paste; satue while stirring until tomato paste begins to brown, about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping brown bits from bottom of pan, until sauce is slightly syrupy and reduced somewhat, about 5 minutes. Off heat, add lemon juice and any accumulated juices from chicken platter; whisk in butter, 1 tablespoon at a time. Season to taste with salt and pepper and stir in parsley. Pour sauce over chicken and serve immediately.
yeah, like everyone said, marsala at least will last a good amount of time. i would hesitate at a year but a good few months would be fine, i'd say. but, just DRINK IT. dont know about madiera, but i thin kmarsala can be a fine after dinner drink - instead of, say, a cheaper port.