Madeira

*Sin*cere Season’s Greetings!

Posted on: December 23rd, 2011 by Carla Johnson No Comments

Wishing You and Yours a Peace-Filled Holiday.

May Goodwill and Blessings Fill Each of Your Days!

~ Carla

 

To help you celebrate, here is a collection of links to several great recipes I hope you and your loved ones will enjoy.

Instead of store-bought egg nog, try one of these:

Pretending to be Tipsy” German Eierlikor
Wedding Pudding” Dutch Advokaat
Hand Made” Egg Nog
 

Easy Apps:

We Are Family” Rye Bread ‘n Brie & Fondue
Goddess Supper” Potted Cheese
 

Saucy Sauces:

Comfort & Joy” Cranberry Sauce
Father & Son” Bourbon Sautéed Mushrooms
“A Little Leftover” Wine Jelly
 

One-of-a-Kind Salads:

Pork Ninjas” Salad Dressing
Poverty Line” Potato Salad
Stuck on Reduction” Watermelon Salad
 

*Sin*-ful Side Dishes:

Comfort of Home” Sherry Potatoes
Proud Mary” Fried Green Tomatoes
 

Distinctive Desserts:

Pumpkin Pie in the Great Outdoors
Thank You” Chocolate Cupcake Bombs
Fight Night” Kahlua Cookie Cake
Milk & Cookies for the “Real” Santa
 

The-Morning-After Breakfasts:

Sisterhood” Maple Rum Crepes
Working Past Midnight” French Toast

 
 
“Blessed is the season which engages the whole world in a conspiracy of love.”
- Hamilton W. Mabie

“Stuck on Reduction” Grilled Watermelon Salad with Madeira Caramel

Posted on: July 18th, 2010 by Carla Johnson No Comments

 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

Ingredients

Serves 4
 
½ medium sized seedless Watermelon
1 bunch mint
1 bunch basil
1 lime
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.  

  

 
 

Looking for more salad recipes? Try “Pork Ninjas” Salad Dressing