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Cream Sherry

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AcookfromSD Feb 5, 2011 03:49 PM

Cooking a lobster chowder tonight, it calls for cream sherry... does anyone know what this is and where it's located within the grocery store?

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  1. ChefJune RE: AcookfromSD Feb 5, 2011 04:02 PM

    I doubt you would find cream sherry in a grocery store wine section. It was a much promoted wine in the 70's, and in fact, is a dessert wine. I cannot imagine it enhancing the flavor of any savory soup.

    2 Replies
    1. re: ChefJune
      m
      Mayor of Melonville RE: ChefJune Feb 5, 2011 04:44 PM

      It's used often is seafood chowders, turtle soup, etc. But a drier sherry is preferred.

      1. re: Mayor of Melonville
        z
        zin1953 RE: Mayor of Melonville Feb 5, 2011 10:25 PM

        Agreed. Very few recipes actually benefit from the sweetness . . . sherry, yes, but cream sherry???

    2. I used to know how to cook... RE: AcookfromSD Feb 5, 2011 04:24 PM

      The inclusion of cream sherry in your recipe is, to me, a take on the cognac or brandy that is part of Lobster Thermidor.

      So, if you have some cognac or brandy I think you could subsitute.

      As for where to find cream sherry, try Trader Joe's. A well-stocked supermarket might also have it. Ask the clerk.

      Lucy

      2 Replies
      1. re: I used to know how to cook...
        ChefJune RE: I used to know how to cook... Feb 6, 2011 08:20 AM

        <The inclusion of cream sherry in your recipe is, to me, a take on the cognac or brandy that is part of Lobster Thermidor.>

        Curious what Cream Sherry you've drunk that resembles any Cognac or Cognac-style brandy in flavor or intensity?

        1. re: ChefJune
          I used to know how to cook... RE: ChefJune Feb 6, 2011 08:27 AM

          Hi ChefJune,

          None.

          Lucy

      2. a
        AcookfromSD RE: AcookfromSD Feb 6, 2011 09:10 AM

        Wow, my first time on Chowhound discussion board... thank you for the info and suggestions everyone! Chowder turned out wonderful, though will only use 1/4 c instead of 1/2 and agree that a dryer sherry (less sweet) would have worked better for this recipe.
        - Kim

        1. c oliver RE: AcookfromSD Feb 6, 2011 01:31 PM

          Blech. Do they still sell that stuff??? What on earth is it used for?

          9 Replies
          1. re: c oliver
            z
            zin1953 RE: c oliver Feb 6, 2011 02:31 PM

            Blech???

            There are some GREAT Cream Sherries, produced from very old Oloroso sherries and aged Pedro Ximenez . . . .

            1. re: zin1953
              c oliver RE: zin1953 Feb 6, 2011 02:34 PM

              Apologies. I guess I've only seen the Blech Brand :) The kind you can probably buy in the grocery store.

              1. re: zin1953
                v
                veganhater RE: zin1953 Feb 7, 2011 06:10 AM

                Agreed. Barbadillo's Eva Cream is great stuff, although I wouldn't want to cook with it. Cook with something like Harveys and drink the good cream.

                1. re: zin1953
                  c
                  craig_g RE: zin1953 Feb 7, 2011 09:38 AM

                  Alvear's was really good when it hit the market a few years ago. I'm not sure whether the newer releases are up to that standard, though.

                2. re: c oliver
                  s
                  sedimental RE: c oliver Feb 7, 2011 09:46 AM

                  I have Harveys Bristol Cream sherry. You can cook with it like you would a dessert wine or liqueur. It has a spicier, nuttier flavor that is good for the holidays.

                  1. re: sedimental
                    z
                    zin1953 RE: sedimental Feb 10, 2011 08:18 PM

                    Harvey's was the original Cream Sherry. Sweetened Sherry prior to that was known as Milk Sherry (presumably after mother's milk). As the legend goes, a Lady (as in Lord & Lady) was having lunch with John Harvey when they served the family's reserve Sherry. Raving about the family reserve, she said "Well, if that was the Milk, then this must be the Cream," and the name was born . . .

                    And it used to be REALLY good, back when it was really Oloroso and PX. Now it's mostly Raya, and it not as good as it once was.

                    Jason

                    1. re: zin1953
                      a
                      AcookfromSD RE: zin1953 Feb 10, 2011 10:26 PM

                      Interesting, thanks. Where ever did you learn that tidbit? :)

                      Kim

                      1. re: AcookfromSD
                        z
                        zin1953 RE: AcookfromSD Feb 11, 2011 08:02 AM

                        Over the course of 35+ years in the wine trade, you pick up a little something . . . one hopes! ;^)

                      2. re: zin1953
                        natewrites RE: zin1953 Feb 16, 2011 03:23 PM

                        Thanks for bringing Harvey's sherry up. An older non-trad college co-ed turned me on to that when I was a wee undergrad. She would drink it in these dainty glasses and keep it in a decanter. I used to think it was so cute and old-world of her and drank it for a while myself.

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