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Favorite recipes with Madeira?

I have recently been quite obsessed with fortified wines and would love to hear your favorite recipes for Madeira. I use Sherry and Marsala quite often but it seemed that I couldn't find as many recipes for Madeira.

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  1. The best ham I ever made was braised in madeira and orange juice. I also love turkey thighs braised in madeira and stock with herbs and mushrooms.

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    1. This one was inspired by A Dinner A Day recipe, that called for stovetop preparation of thin-sliced pork loin. I prefer to use a roast or thicker cut chops, and oven.

      3 potatoes peeled, cubed or 12 new potatoes, halved
      1 ½ lb. lean boneless pork loin
      1 small onion, chopped
      3 / 4 cup beef broth
      3 /4 cup Madeira wine
      2 Tablespoons red wine vinegar
      1/2 teaspoon ground cloves
      2 Tablespoons butter
      12 moist pitted prunes – dried plums
      salt/pepper to taste
      2 teaspoons cornstarch

      Place all ingredients except cornstarch in roaster. Bake in 350 degree oven 30 - 40 minutes (20 min per pound) or until pork roast is 160 degrees. Place liquid in saucepan, combine some liquid with cornstarch in small bowl, then stir mixture into saucepan. Bring to boil. Heat stirring until thickened. Serve sauce with roasted meat and sides.

      1. I remember making an old Julia Child recipe that called for Madeira and I was shocked at the price here in the Boston area whereas sherries and Marsala are quite affordable. I think we saved the bottle for drinking after making the recipe- too pricey to pour in a pot!

          1. A Belgian classic: beef tongue in Madeira sauce!

            2 Replies
            1. re: estilker

              That is so interesting, as beef tongue in madeira sauce was my first thought -- my paternal grandma used to make this, and my mother loved it so much she got the recipe for it. Addictive!!!

              But I had *no* idea that was a Belgian recipe!

              1. re: linguafood

                Yeah, Belgian cuisine is mostly French or German influenced. Or as I like to say: French finesse with German quantities.

                I am not sure about the origins of the dish, though clearly fancified cucina povera. The first written recipe in a Belgian (Flemish) cookbook appeared in 1924. It's rather rustic grandma style cooking, not sure how many young adults are still preparing this. Though vintage cooking is definitely back.

                Here's a link to a recipe + video. It's all in Dutch, but it's quite simply tongue simmered in stock and a roux based sauce finished off with the Madeira and sauteed mushrooms.

                http://www.een.be/programmas/dagelijk...