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Old 11-16-2007, 06:36 PM   #11
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Dry sherry is also a classic finish to many soups ... add a touch right before serving.
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Old 11-16-2007, 07:53 PM   #12
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I often deglaze my fish pan with some sherry, add some cream and herbs, and then I have a nice quick flavoursome sauce to accompany my fish. I also use it in creamy garlic prawns. Oh and I also drink it!!
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Old 11-16-2007, 07:54 PM   #13
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Quote:
Originally Posted by GotGarlic View Post
If you're looking for uses for the leftover sherry, I keep fresh ginger in a jar of sherry in the fridge - keeps practically forever, and then you have ginger-flavored sherry, which I use in my favorite stir-fry sauce. I top off the jar with sherry to keep the ginger completely submerged.
I like the sound of that. I could do that with the bamboo shoots too.
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Old 11-16-2007, 08:44 PM   #14
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I like sherry for cooking its good in chicken,turkey gravy I really like it in French Onion soup and so on.I like the real Spanish Sherries they go for about $9.00 a bottle and worth every penny.Also sherry vinegars are really good
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Old 11-20-2007, 11:04 AM   #15
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I've subbed out a lesser quantity of Marsala for Sherry at work.
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Old 05-12-2010, 10:37 PM   #16
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I just made this sauce. I used pomegranate infused balsamic vinegar in place of the sherry. This sauce is amazing! Please don't let the number of ingredients scare you off. It is very easy to make, and really worth it. The other change I made was to saute the chicken with 2 cloves of garlic and not put any in the sauce. When I plate my dish (wild rice veggie combo, chicken and the sauce) it all tastes fabulous.
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Old 05-12-2010, 11:52 PM   #17
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I agree, dry Sherry is a basic ingredient I need in my pantry!
It lasts forever.
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