10.11.2011., četvrtak



Madeira Cooking Wine

madeira cooking wine

    cooking wine
  • The classification of wine can be done according to various methods including, but not limited to, place of origin or appellation, vinification methods and style, sweetness and vintage, J.

  • Wine is an alcoholic beverage, typically made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast.

  • Generally a wine that should not be used as a beverage. Some experts recommend only using wines that you would drink as a cooking wine.

  • a Brazilian river; tributary of the Amazon River

  • A fortified white wine from the island of Madeira

  • an island in the Atlantic Ocean off the coast of Africa; the largest of the Madeira Islands

  • an amber dessert wine from the Madeira Islands

Madiera Poached pear with Dolce du leche

Madiera Poached pear with Dolce du leche

Madeira Poached Pear (2 types: Barrlet and Bosc pears) with Dolce Du Leche

I first had it at Adega Restaurant. i was very impressed with it and I tried it at home and my guests were very happy.

For Madeira Poached Pears you will need:
NOTE: I do the pear the day before, optional, but I like to give the pears more time to soak in the poaching syrup and chilled. If you have time, sprinkle some toasted almonds or pecan on top of the ice cream.
The Pears
6 Barlett pearrs ~~~ they should be quite firm, not over~ripe or they will dissolve when poached.
Pour ice cold water & squeeze 1/2-3/4 of lemon juice in a non~reactive mixing bowl (glass, ceramic, stainless)
Peel the pears. Place the prepared pear into the cold lemon water, which will prevent them from discolouring. Let them sit in the lemon water while preparing the poaching solution

The Poaching Solution
3 cups of Madeira wine (Casa dos Vinhos - 5 years old, a lower priced madeira, good for cooking)
2 Tbs lemon juice
3/4 cup granulated sugar/maple syrup (do not use confectioners sugar) - I used 1/4 maple syrup and 1/2 cup of granulated sweetener for baking.
I wrapped mulling spices from william soloman in cheeseclothes like a teabag -- cinnamon chips, orange rind, whole allspice, wholes cloves, cinnamon oil, orange oil -- or simple 1/2 tsp of cinnamon powder should work as well
a few drops of natural vanilla and/or caramel extract if you like (optional)

To a non~reactive saucepan (enamel, stainless, etc), add the wine, lemon juice, sugar and mulling spice/cinnamon. Stir over medium heat until all are incorporated and then cover and bring to a low boil. Now add the pear (make sure the solution covers at least one side of the pear).
Allow the pear to simmer for about 15-30 minutes, turning with a slotted spoon. The pears will become soft and fragile, be a little careful. After about 15-30 minutes, remove from heat and allow the saucepan of pears to cool, covered. This resting time is actually important. The timing depends on how soft you like the pear to be and the size of the pear. You can serve now or chill the pear in the solution in the fridge overnight for next day use. Some people don't like the pear chill, then serve on the same day.

While the pear are draining, boil down the Madeira syrup to reduce it's volume to about 1/2 or less.

NOW..., everything can be set aside for later. Spoon a puddle of the Madeira syrup. Drip 1 Tsp of the syrup onto the cream (mascrophone or ice cream or whipped cream).

Madeira Chicken

Madeira Chicken

When I first got married, my husband told me he wanted to eat Madeira Chicken, a dish his grandmother used to make. So, he called Grandma long distance (in France) and got the recipe. :)

Chicken breats
sliced mushrooms
Madeira (about 1 cup)
creme fraiche (you can find this in Trader Joe's or Whole Food; otherwise, substitute with sour cream)
butter, olive oil, flour, salt, pepper

1. Season the chicken with salt & pepper, then lightly coat with flour
2. Heat saute pan with olive oil or butter, or both, according to taste
3. Saute chicken breasts both sides until just done, remove to a plate
4. Saute mushroom slices in the same pan, add more grease if necessary, until most moisture is evaporated, add about 1 teaspoon of flour to the pan, stir to mix well
5. Add the Madeira to the pan and bring to boil, then simmer until about half of the wine gone
6. Add the cream, mix well and simmer until desired thickness achieved
7. Return the chicken breasts to the pan briefly to warm them up again, then serve

madeira cooking wine

See also:

stainless steel cooking utensils

cooking woks

list cooking utensils

cooking turkey recipe

cooking diner games

beijing cooking school

clip art of cooking

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