Sherry vs Cooking Sherry
cookie8
15 years ago
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Comments (12)
wizardnm
15 years agoRelated Discussions
Condolences to Sherry (sheshebop)
Comments (35)OMG...I'm sorry (laughing out loud...and snorting...)"endless supply of Beaver Flicks" just brought back a flood of really fun memories of the Michigan Run party at Annie's when I first met Roger and Elery. (Guffaw!) Oh yeah.....Roger was one in a million! Sherry, if you are reading this I know you are smiling..... Love ya girl! Linda...See Morewhat is sherry?
Comments (31)Alcohol was also a lot safer to drink than the water. Cholera was a major killer in all countries until municipal water treatment plants were built. People drank alcohol morning, noon, and night. Probably they didn't feel the cold as much because they were in a 'pickled' state continuously. Port was once drunk all through meals; it was Brummell who pushed it aside into the 'after dinner' class. The taste and 'style' of wines has changed dramatically through the centuries. It's an interesting subject for research. Try looking up the history of chocolate sometime. If you ever tried the famed 'morning chocolate' of upper class Regency, you'd spit it out immediately. It had almost no milk and very little sugar. Bourbon is very drinkable. Try a Pappy Van Winkle 20-yr old bourbon sometime. Amazing stuff....See MoreSooz (used your sherry)
Comments (2)Bobby, you handsome thing, you--so nice to "see" you, and thanks for posting about your using the sherry! Mmmmmmm, crab bisque! I'm so glad it came out so yummy for you--I'm with Linda on this one, you make some more of the crab bisque, she'll bring the bread and salad, and I'll bring dessert. :O) Don't you just love grape jelly meatballs? Thanks again for posting this! Smiles, Sooz...See MoreSherry recipes for Bobby
Comments (11)Wild Mushroom Soup with Sherry  3 tablespoons butter, room temp  2 tablespoons butter, melted  4 tablespoons all purpose flour  1/2 cup sliced shallots  1/2 cup chopped onion  2 cloves garlic, minced  3-4 cups sliced mushrooms (can use a combo of shitake and button)  1 teaspoon fresh thyme  1 bay leaf  1 cup dry sherry  3 cups chicken stock or canned broth  1 cup half & half or heavy cream Melt 3 tablespoons butter in large pot over medium-high heat. Add shallots and onion and sauté until onion is translucent, about 8 minutes. Add garlic for 30 seconds, and then add mushrooms and thyme, sauté until beginning to soften, about 4 minutes. Add sherry. Boil until liquid is reduced to glaze, about 6 minutes. Make a roux-mix remaining 2 tablespoon butter and 4 tablespoons flour in small bowl until smooth paste forms. Add flour paste to mushroom mixture in pot; stir until mixture melts and coats vegetables. Gradually mix in stock. Bring to a boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Stir in cream. Season with salt and pepper. Take bay leaf out. Puree about 1/3 of soup in blender until smooth. Return to pot. Can be prepared 1 day ahead of time. Cover and refrigerate. Re-warm over medium-low heat before serving....See Morecloudy_christine
15 years agocookie8
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