Dry Sack Sherry Cake Recipes

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SHERRY CREAM SAUCE



Sherry Cream Sauce image

Learn how to make this delicious sherry cream sauce recipe that goes perfectly with a fish or seafood dish.

Provided by Diana Rattray

Categories     Sauces

Time 18m

Number Of Ingredients 11

2 tablespoons butter
1 small clove garlic
1 tablespoon shallot or onion (finely chopped)
1 teaspoon clam, shrimp, or lobster base
1 cup heavy whipping cream
2 tablespoons sherry or white wine (dry)
Dash kosher salt
Dash black pepper (freshly ground)
Dash paprika, optional
Dash Creole or Cajun seasoning , optional
Pinch ground nutmeg, optional

Steps:

  • Gather the ingredients.
  • Melt the butter in a small saucepan over medium-low heat.
  • Press the garlic or smash it with the side of a knife and then mince it very finely.
  • Add minced garlic to butter. Add onion and clam base. Sauté for about 1 minute.
  • Add 1 heavy whipping cream and sherry; bring to a simmer.
  • Reduce heat and simmer for 5 to 8 minutes to reduce the sauce by about 1/4 to 1/3.
  • Taste and add salt and pepper, along with other seasonings you might like.
  • For extra color and flavor, add a dash of paprika, Cajun seasoning, or nutmeg to the sauce.

Nutrition Facts : Calories 132 kcal, Carbohydrate 1 g, Cholesterol 41 mg, Fiber 0 g, Protein 1 g, SaturatedFat 9 g, Sodium 130 mg, Sugar 1 g, Fat 14 g, ServingSize 1 cup (8 servings), UnsaturatedFat 0 g

DRY SACK SHERRY CAKE



Dry Sack Sherry Cake image

My mother has been making this for years, it's delicious! The sherry is mostly baked out, but feel free to booze it up with an easy glaze.

Provided by TattooedMamaof2

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 6

19 ounces yellow cake mix
1 (4 ounce) package vanilla instant pudding mix
4 eggs
3/4 cup canola oil
3/4 cup dry sack sherry wine
1 teaspoon nutmeg

Steps:

  • Preheat oven to 350°F Grease a bundt pan.
  • Combine all ingredients, mix with an electric mixer for about 5 minutes at medium speed. Pour batter into prepared pan.
  • Bake for 50 minutes, or until brown on top and slightly crispy on the edges.
  • Put your feet up (but not on the counter!) and have a glass of sherry while the cake is baking.
  • Remove the cake, cool in the pan for 5 minutes before turning out on a rack.
  • Sprinkle with powdered sugar, or a sherry glaze. How to make an easy sherry glaze? -- In a bowl, combine 1 cup sifted powdered sugar, 1 t melted butter, and 1 T sherry. Stir in additional water, one teaspoon at a time, until glaze is of drizzling consistency.

Nutrition Facts : Calories 656.4, Fat 30.9, SaturatedFat 3.5, Cholesterol 107.1, Sodium 687, Carbohydrate 69.1, Fiber 0.8, Sugar 43.5, Protein 6.2

MT. MANSFIELD FORAGED MOREL MUSHROOM CAPPUCCINO



Mt. Mansfield Foraged Morel Mushroom Cappuccino image

Provided by Food Network

Time 1h15m

Yield 6 (6-ounce) servings

Number Of Ingredients 10

1 tablespoon unsalted butter
2 cloves garlic, minced
3 whole shallots, minced
3 ounces dried morels, rehydrated to 7 ounces, sliced, save 2 dried morels, grind in coffee grinder for morel dust, to garnish
3 ounces dry sack sherry
2 quarts mushroom stock (rehydrated liquid), see Cook's Notes
2 1/2 cups heavy whipping cream
4 sprigs picked thyme, minced
3 teaspoons buerre manie, equal amounts butter and flour, rolled into 3 balls
Salt and freshly ground black pepper

Steps:

  • For the Soup: Melt the butter in a large stockpot. Add the garlic and shallots and cook until translucent. Add sliced morels and stir for 1 minute. Deglaze with sherry. Reduce until almost totally dry. Add the 2 quarts stock (rehydrated liquid) and bring to simmer, then reduce by 1/3. Slowly whisk in 2 cups of the heavy cream. Bring to boil. Add half of the minced thyme and simmer for 15 minutes. Whisk in 3, (1 teaspoon) balls of buerre manie to thicken. Simmer for 15 more minutes. Season with salt and freshly ground black pepper.
  • Thyme Cloud: Whip the remaining thyme with the 1/2 cup remaining whip cream until soft peak. Spoon on top of soup. Garnish with morel dust.

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