Suggestions for Dry Sherry?
I have 2 bottles in my fridge. Too sweet to drink. :( Don't really know what to do with it.
However! I just came up with something sooo yummy to share! Came up with the idea after seeing some sherry cream sauce recipes on food network site.
Balsalmic & garlic dipping oil (Safeway olive oil blend)
Length of Kielbalsa (polish sausage, I use turkey)
Diced onion & garlic
half & half
I sauteed the garlic & onion in the oil and added the kielbalsa, salt & pepper. Once it was done the way I like it, I added a bunch of frozen corn. Sauteed that a bit, then poured some dry sherry in it, cooked that a bit, then grated fontinella cheese, then a bit of half & half to make it creamy.
I was cooking for a single serving, and not measuring, but it was sure yummy! I snipped some green onion over it before serving.
Next time I'd like to toss in some roasted broccoli. :)
Prepare a bechamel, (with nutmeg) substitute heavy cream for half the milk and add a bit of dry sherry. Mix about half of it with shredded cooked chicken, onion and a bit of cheese, roll the chicken mixture in some crepes (pancakes will work), cover the remaining sauce and bake until bubbly; sprinkle more cheese on top and continue baking until cheese is melted and begins to brown.
Bratdawg: I don't understand...your heading says "dry sherry" and yet you say it's too sweet to drink. Dry sherry isn't sweet
A great recipe using sherry is Chicken or Turkey Tetrazini. It's a dish made up of mushrooms, chicken, pasta, and a creamy sauce using sherry. The whole thing is baked with bread crumbs on top. It'd rich but deelish.
I'm sure there are recipes online.
I bought "dry sherry" some time in the dim past for something. Then forgot I had it and bought it again. I tried just drinking a glass of it and it was a bit too sweet for my taste. Hate to waste it tho!
All of your ideas are making me hungry! :D
I don't eat much seafood, either, although I like beer battered fish fillets and possibly scallops. Going to try scallops this week - with one of these sauces and sherry! :D Any of them would be good with chicken too.
I always put a little sherry in lentil soup. Sometimes I'll add it to winter squash soups, too. It's also great for deglazing your pan after sauteeing chicken or pork (makes a good pan sauce.) And sometimes I add a splash to sauteed mushrooms. I think it goes well with earthy, fall/winter flavors.