Any good recipes for using up a couple of bottles of sherry?

Ok, I have a couple of bottles of sherry (the spirits of Christmas past) that have been sitting around in my liquor cabinet for a couple of years. I am not a big sherry drinker and, while quite a bit higher grade than the cooking variety, it is not exactly top shelf.





I can't bring myself to just pour the stuff out. Any good ideas for what to do with it?Any good recipes for using up a couple of bottles of sherry?
http://www.idrink.com/bying/Sherry.htm





here are 130 drink recipes that can help use your stash...A lot of these recipes would be very festive...





My call centre neighbor Nico said to make a reduction of the sherry over low heat, put some brown sugar or maple syrup in for sweetening, put on a think, yellowish white cake...what you could also do is put about half of the mixture in the bottom of the pan before pouring the cake over it to bake, when the cake is finished and cooled, pour the reserved reduction over top...he is also a cook!





if you have some marsala sherry, you can make some Italian Custards...I just saw a recipe for this today in a cookbook I have home but, I pulled this one from cooks dot com





ITALIAN WINE CUSTARD





4 egg yolks


1 egg


1/3 c. sugar


1/3 c. marsala wine or sherry


Dash of salt





Beat egg yolks and egg in small mixer bowl on high speed until thick and lemon colored, about 3 minutes. Gradually beat in sugar, scraping bowl occasionally. Beat in wine and salt on low speed.





Pour mixture into top of double boiler. Add enough hot water to bottom of double boiler so that top does not touch water. Cook over medium heat, stirring constantly until slightly thickened, about 5 minutes. (Water in double boiler should simmer, but not boil.) Remove from heat. Serve immediately.








Apparently, you can do countless things with it...from a vinagerette dressing to apricot stuffed chicken breasts...Any good recipes for using up a couple of bottles of sherry?
he does indeed, I'll pass that on to him!

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make a nice flambe..... try foodnetwork for some recipes
I like to cook with sherry. It's really good in soups and in stir-fry. If this is better than the cooking variety (which just has salt added to make it not a palatable beverage), all the better.
Use it for tenderizing tougher cuts of meat.


I use it for making pork chops tender by using sherry after cooking the pork on one side in a frying pan. After one side of the pork is browned turn the pieces over and add a small can of drained mushrooms, the 4 ounce can, and then about 3 shots of sherry. Put a lid on the pan and turn the heat down to low and let cook for up to 10 minutes.


Take the lid off the pan and turn the heat up to medium to rid the excess moisture. In a few minutes the heat will evaporate excess moisture and leave a nice sauce with mushrooms.