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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.

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  1. t
    Tay RE: Vetter Mar 15, 2008 12:26 PM

    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.

    4 Replies
    1. re: Tay
      hill food RE: Tay Mar 15, 2008 04:24 PM

      mmm veal marsala...

      or anything in a marsala reduction/deglaze really

      1. re: hill food
        Kelli2006 RE: hill food Mar 16, 2008 11:40 AM

        I put a bit in Onion soup, in place of Cognac.

        Chicken marsala can me made with pork and veal and once I made it with firm tofu for a veggie' friend.

      2. re: Tay
        vvvindaloo RE: Tay Mar 15, 2008 09:02 PM

        or you can try your hand at zabaglione and serve with fresh berries (or if out-of-season berries don't move you, try plain cake with bananas).

        1. re: vvvindaloo
          chefschickie RE: vvvindaloo Mar 16, 2008 06:26 PM

          niiice, zablagione, or chocolate zablagione.......
          you can also use it for Tiramisu, dip the lady fingers in it, very nice, I prefer it over espresso or any other liquor in my tiramisu.

      3. Glencora RE: Vetter Mar 15, 2008 01:53 PM

        It goes well with mushrooms. Maybe over pasta.

        1 Reply
        1. re: Glencora
          LindaWhit RE: Glencora Mar 16, 2008 02:41 PM

          Just what I was thinking - a wild mushroom sauce with shallots, butter, sage and the marsala, or a mushroom soup.

        2. b
          bropaul RE: Vetter Mar 15, 2008 02:02 PM

          It's my alcohol of choice for making tiramisu.

          1 Reply
          1. re: bropaul
            chefschickie RE: bropaul Mar 16, 2008 06:27 PM

            haha, sorry paul! just saw your post on the tiramisu! I'm with you on that! it tastes sooo much better.....

          2. amymsmom RE: Vetter Mar 15, 2008 09:26 PM

            I buy it for chicken marsala, but I've used it for roast chicken/turkey, just for a different flavor.

            1. sarah galvin RE: Vetter Mar 15, 2008 09:28 PM

              It will keep forever, too. Just use a splash here and there with all the wonderful suggestions you are receiving.

              1. Cheese Boy RE: Vetter Mar 15, 2008 09:54 PM

                Whoa, at least you bought dry marsala, and not sweet. Plenty of recipes all over the net ... here's a few --> http://recipes.epicurean.com/recipe_r...

                1. j
                  Joebob RE: Vetter Mar 16, 2008 01:12 AM

                  There was a recipe a few days ago for Jumbo Shrimp Marsala Housewife Style using it that sounded good.

                  1. p
                    pengcast RE: Vetter Mar 16, 2008 10:12 AM

                    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.

                    1. p
                      pasoguy RE: Vetter Mar 16, 2008 10:19 AM

                      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.

                      1. jfood RE: Vetter Mar 16, 2008 04:57 PM

                        chicken marsala

                        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.

                        1 Reply
                        1. re: jfood
                          LindaWhit RE: jfood Mar 16, 2008 05:58 PM

                          "Add butter and marsala wine to pan and scape the nibblies"

                          "Nibblies". Much better word than "fond". :-)

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