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What do you do with left over madiera or marsala?

Hi. I'm not much of a drinker, but I want to use these wines in cooking. The recipes don't call for using the whole bottle. Can I save the unused portion? How? Thanks!

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  1. I just recork them (or sometimes they even come with a screw top) and place them in my pantry. Anywhere thats cool and dry should be fine. I've kept both marsala and madeira wines for months this way.

    2 Replies
    1. re: QueenB

      they will keep for quite a long time - from year to year even - without significant deterioration.

      1. re: jen kalb

        I've never let them last that long, but it's good to know!

    2. 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.

      1. Should I put them in the refrigerator?

        1 Reply
        1. re: xnyorkr

          I always do and they last a long time.

        2. 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...

          Chicken Marsala

          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.

          1 Reply
          1. re: CindyJ

            This looks a lot like the Cooks Illustrated recipe especially the use of sweet Marsala.

          2. I'd *love* your favorite recipe! Thanks for providing it. So that solves my Marsala storage problem. What do I do with the left over tomato paste?!?

            3 Replies
            1. re: xnyorkr

              I measure out tablespoon servings warp them in plastic and freeze. When making sauce I take out the little frozen cubes and trow it into the pot.

              1. re: xnyorkr

                You can freeze leftover tomato paste. The easiest way that I find is to put a Tbsp in each cube of an ice cube tray and freeze, then transfer to ziploc bags. That way, I can pull out a Tbsp at a time. It should keep a few months this way.

                1. re: xnyorkr

                  Next time you're shopping for tomato paste, buy it in tubes. No waste!

                  http://www.chowhound.com/topics/374783

                2. 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.

                  1. Another thought is to reduce it to a syrup which will maybe make it more useful to fortify things like a meat loaf or to be brushed on grilled meats.

                      1. Zambiglionie (sp?) uses Marsala. It's a wonderful dessert.

                        1. I use it as a substitute for sherry especially in soup recipes.