Delicious dishes with marsala | Kitchen aide

Use this Sicilian fortified wine in cocktails, boozy desserts, for adding to soups … or just as cook’s special treat

Got a culinary dilemma? Email feast@theguardian.com

I made Felicity Cloake’s tiramisu, which was delicious, but I still have a nearly full bottle of marsala. What else can I make with it?
Viv, Cardiff
Not all marsala is made equal: you have secco (dry), semi-secco (medium-dry) and dolce (sweet), but, as Viv is talking tiramisu, I’m going to assume it’s the last that’s in need of using up. However, before we dive into that, the Guardian’s drinks expert Fiona Beckett says it’s worth noting that this Sicilian fortified wine is often sold in half-bottles, although she grants that’s not much use to Viv now. “That said,” Beckett adds, “the great news is that you can essentially use it wherever you would use a sweet sherry.”

First and foremost, consider spent marsala a cook’s treat. “Dip into it when you’ve finally got rid of the family and things quieten down,” says Beckett, who suggests sipping it with any leftover Christmas cake, chocolate or stilton. Alternatively, for a final hurrah before dry(ish) January, consider a cocktail such as a marsala martini: mixologist Tony Conigliaro’s recipe calls for 50ml London dry gin, 10ml marsala dolce, 5ml dry vermouth and a few drops of almond bitters.

Got a culinary dilemma? Email feast@theguardian.com

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