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Uses for Cream Sherry?

JanaBerry's picture

Hi All!

I recently made the Beer and Cheddar Fondue (yum!) and opened a bottle of Oloroso Sweet Cream Sherry for it. I don't mind sipping it, but a little goes a very long way and my husby doesn't care to drink it at all.  Most recipes I find for sherry call for a dry sherry.  Does anyone have any suggestions for using up nearly a whole bottle of the sweeter stuff that I have left?  I've heard it doesn't keep well.... I vaguely remember a FC article on sherry a while back, but can't locate it.

I found a drip beef recipe on a respected  local blogger's website that simply calls for sherry, no specification otherwise. Because it is a savory recipe, I would guess dry would be best, but could I use the cream sherry that I have?  I hate to have it go to waste!!  Thanks!

Gretchen's picture

Ithink you could use it in a (post #69341, reply #1 of 4)

Ithink you could use it in a sabayon sauce--or in custards or panna cotta or creme brulee. You get my "drift".   ;o)

It can make an interesting "sherry sour" for a drink.

JanaBerry's picture

Hmmm... Good ideas! I was (post #69341, reply #2 of 4)

Hmmm... Good ideas! I was actually thinking I might try and find some other drink I could make with it.  We typically don't drink many mixed drinks, so I'm fairly unfamiliar with them, but that's not to say I wouldn't give it a try!  Thanks!

Jean's picture

DBMNMR but I thought it (post #69341, reply #3 of 4)

DBMNMR but I thought it sounded good.

* Exported from MasterCook *

                       Chicken with Onion Marmalade
Categories    : Chicken
    6                     chicken breast halves (4 to 6 ounces each) -- boned and skinned
  3        tablespoons  cream sherry
  2             medium  red onions (about 6-ounces each)
     1/2           cup  dry red wine
  1         tablespoon  red wine vinegar
  1         tablespoon  honey
                        parsley sprigs (optional)
                        salt and pepper
Rinse chicken and put in a heavy plastic food bag, add 2 tablespoons sherry. Seal bag, rotate. Chill at least 30 minutes or up to 6 hours, turn over several times.
Meanwhile, thinly slice onions, wrap several of the slices airtight and chill up to 6 hours.
In a 10 to 12 inch frying pan over medium-high heat, combine remaining onion slices, wine, vinegar and honey. Stir often until liquid evaporates. (If made ahead, cover and set aside up to 6 hours, stir over medium-high heat to warm.) Remove from heat and mix in remaining 1 tablespoon sherry.
Arrange breasts in a single-layer with marinating liquid in a 9x13- inch pan. Bake, uncovered, in a 450 degree oven just until meat is white in thickest part, for 12 to 15 minutes. With a slotted spoon, transfer chicken to a warm platter. Spoon onion mixture over chicken. Garnish with reserved onion slices and parsley. Add salt and pepper to taste.

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ashleyd's picture

Sweet sherry keeps reasonably (post #69341, reply #4 of 4)

Sweet sherry keeps reasonably well if the cork is replaced and it's kept in a cool dark place, certainly if you're going to cook with it it will be good for several months, possibly as much as a year. It's particularly good in trifles if you make that kind of thing, add a dash to meaty soups or French Onion Soup. A few tablespoons in a beef casserole or stew adds a bit of something, and if you make a pan gravy from a roast (lamb, beef or pork) then a tablespoon or two in there will add depth of flavour.

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