I accidentally bought Marsala. Now what?
- Vetter Mar 15, 2008 11:46 AM
I went into the store for dry Vermouth, and came out with dry Marsala. Whoops! I've never used Marsala, though I vaguely recall Julia Child using it in some recipes. Help me save this bottle from the drain and suggest some uses for it? It was 11 bucks at Trader Joes, so I doubt it's anything special.
You can use it in all sorts of recipes. EG: chicken and/or veal marsala. You can add it to stews, 'Swedish' Meatballs. Add to marinades for pork,beef, chicken. Once the alcohol evaporates, you'll be left with a very nice flavorYou can even drizzle over fruits and whipped cream.
I buy it for chicken marsala, but I've used it for roast chicken/turkey, just for a different flavor.
It will keep forever, too. Just use a splash here and there with all the wonderful suggestions you are receiving.
There was a recipe a few days ago for Jumbo Shrimp Marsala Housewife Style using it that sounded good.
Gee nice problem to have. Veal or chicken marsala were my favourites for many years. Also marsala is great as a topping for crepes and it flames really well.
I think you could do a nice marsala glaze for the Easter ham or lamb too.
FAKE VEAL SCALLOPINI
1 1/2 lbs. pork tenderloin cut thin
1/2 lb sliced mushrooms
1 clove garlic
2 TBS chopped parcley
2 TBS chopped fresh basil
1/2 cup diced fresh tomatoes
1/2 cup Marsala
Grated Parmesan cheese to taste
Dredge pork in flour. Brown in a mixture of olive oil and butter. Add mushroos, garlic, parsley, basil tomatoes & Marsala. Sprinkle with Parmesan cheese. Cover and bake at 325 for 45 minutes.
I like to serve it over egg noodles.
Make wild muishroom duxelle with diced shallots. Remove from pan and keep on the side for later.
Pound some chicken breast to about 3/8 inch thick. season with S& P and dredge in flour
Sautee in butter/olive oil combo til browned and cooked through, a couple of minutes per side. Remove and keep warm.
Add butter and marsala wine to pan and scape the nibblies
Add the mushroom and heat through
Place a chicken breast on a plate and cover with the mushroom/marsala sauce.