Five years before the Boston Tea Party, there was the “Madeira Wine Party.” A ship smuggling Madeira wine for John Hancock, one of the politicians who would eventually sign the Declaration of Independence, and it was seized by the British. A fight broke out. Hancock won and received his smuggled Madeira. This sent the precedent for the Boston Tea Party.
“He at first refus’d us peremptorily; but at dinner with his council, where there was great drinking of Madeira wine, as the custom of that place then was, he softened by degrees, and said he would lend us six. After a few more bumpers he advanc’d to ten; and at length he very good-naturedly conceded eighteen.” ~ Ben Franklin, 1744, asking Governor Clinton of NY for more cannon power in Boston.
What gravy is to English cuisine, demi-glace is to French cuisine. French cuisine has a few select “Mother Sauces” that are the bases of all other sauces – Bechamel, Velouté, Espagnole, Tomato & Hollandaise.
Espagnole is the Mother Sauce for demi-glace. Demi-glace is basically beef stock reduced. The industry standard is 50% beef stock 50% sauce espagnol reduced by ½.
When Chef Tim Wasylko www.TimWasylko.com was in culinary school, the demi-glace classes piqued his interest. He was enthralled by what happens when liquids are reduced down. The liquids are evapourated and the flavours become concentrated, so he began experimenting by reducing all the liquids he encountered. He made adult snow cones from a reduction of blueberry juice and Cabernet wine. Then he made a port-wine caramel to put on ice cream.
Tim says, “Madeira port– all fortified sweet booze like that reduces down to a wonderful caramel — awesome on ice cream — or banana tempura split… Go get a bottle of Madeira — and reduce it down to a caramel — its life changing.”
Basil and Mint Marinated Watermelon Salad, with Goat Cheese, Young Asparagus and Madeira Caramel
Serves 4½ medium sized seedless Watermelon
1 bunch mint 1 bunch basil
1 teaspoon kosher salt
1/2 tablespoon good quality olive oil
1/2 teaspoon cracked black pepper
12 pieces of asparagus, blanched and peeled
200g goat cheese.
1 bottle of Madeira
Pour bottle of Madeira in a large pot and place over moderate heat, bring to a boil – allow to boil hard for approximately 20 minutes or until it has reduced down to slightly less than a 1/4 cup. It should coat the back of a spoon and be nice and thick. Let it cool. Once cool, pour into a plastic squeeze bottle.
Cut watermelon innto 4 square shapes approximately 5 cm by 3 cm thick. Season with salt and pepper, a squeeze of lime, and chopped basil. Toss and let rest one hour. Reserve the marinade. Place the watermelon pieces on a high BBQ grill for 1 minute per side. Allow to cool.
Blanch the asparagus and cut in 7 cm long pieces. They should all be the same size.
Shape goats cheese in rounds or rolls 2-3 cm in diameter. Cut into medallions.
Assemble: Toss the asparagus in the marinade from the watermelon. Put 6 pieces of asparagus tight together – and perfectly lined up – down the centre of a plate. Then place the grilled watermelon on top of the asparagus in the opposite direction. Place 2 slices of goats cheese on top and make a zig zag design of the Madeira caramel in the squeeze bottle over top.