Fortified Wines Flashcards
Madeira - veal
Pan-Seared Veal Chops with Raisin-Madeira Sauce
LCBO Recipe - Dark Raisins are great multi-purpose raisins. When soaked in a warm liquid to plump them back up, they add a depth of flavour to sauces for veal, chicken and fish. They are the most common variety and are usually made from green Thompson grapes that darken as they dry to a classic brown colour.
This sweet-savoury sauce is a great complement to tender grilled veal chops. The raisins are soaked in warmed Madeira so they become extremely tender and provide a great texture for the sauce. Serve this with sautéed greens and a roasted squash purée.
Madeira
Rich Oxtail and Orzo Soup with Madeira
LCBO This soup takes two days to prepare and requires a bit of work but will reward you with perhaps the most flavoursome bowl you’ve ever sipped. It’s guaranteed to thaw you out on the most frigid of winter days. Good butchers should have oxtail. A large tail weighs about 3 lbs (1.5 kg) and, if it’s not already cut into pieces, ask your butcher to do this for you. Since the orzo absorbs more stock over time, if you want to make the soup in advance, be prepared to add extra beef stock to thin it down if necessary before serving.
Sherry - mushroom dish?
Sherry-Glazed Mushroom Tart with a Walnut Crust and a Peppery Salad
Born in Bavaria (Germany) and adopted with open arms by the Viennese, Leberkäse (“liver cheese”) has become a popular food in Austria. Despite the literal translation of its name, it contains neither liver nor cheese. Leberkäse is a meatloaf made from finely ground corned beef, pork, bacon, and onions, then baked until it develops a delectably crispy crust.
