Recipes with madeira wine

A succulent chicken dish is going to win everyone at the dinner table.

Jolly Jumbuck is an Aussie classic: a minced lamb and mint patty wrapped around a cutlet bone, sealed in puff pastry, and baked golden. Served with madeira sauce for a proper bush-inspired feast.

Pan-seared salmon fillets finished in a silky sherry-Madeira cream sauce with garlic, shallots, roasted red peppers, and mushrooms. Restaurant-plate elegance at home.

A rich Baltimore-style eggnog spiked with brandy, rum, and Madeira wine, shaken with egg and cream, then dusted with fresh nutmeg. Scales easily from a single cocktail to a 30-serving holiday punch bowl.

Stuffed red and yellow bell peppers filled with ground turkey, rice, navy beans, and a spiced picante tomato sauce. A low-fat dinner with real depth - Madeira deglazes the wok, fennel and rosemary do the heavy lifting.

Traditional German rose hip soup (Hagebuttenssuppe) made from dried rosehips simmered until soft, strained, and finished with Madeira wine, almonds, and lemon juice.

Curried spinach salad with walnuts, fresh orange, golden raisins, and a cumin-curry vinaigrette. Includes a homemade ginger-raisin chutney. Vegetarian and vibrant.

Traditional English syllabub with Madeira wine, whipped cream, lemon, and almond extract spooned over crumbled macaroons. A no-bake dessert that chills in parfait glasses.

Braised cremini mushrooms stuffed with leeks and herbs, finished under the broiler with melted cheese. Elegant restaurant-style appetizer with deep Madeira-wine flavor.

Elegant pan-fried veal steaks on butter-fried bread with ham, topped with a Madeira and Armagnac mushroom cream sauce. French bistro dining at home in 45 minutes.

Pineapple upside-down cake with a cornmeal batter, fresh pineapple caramelized in Madeira wine and brown sugar, baked in a cast iron skillet. Extra-rich with whole eggs plus extra yolks and a hint of nutmeg.

French braised chicken in red wine with Madeira-soaked prunes, caramelized pearl onions, and crispy bacon. An overnight marinade builds deep, layered flavor worth every minute.

Invite your neighbors over to try this savory and delicious dish that doesn't take long to make!

Madeira gravy made from turkey pan drippings, reduced Madeira wine, chicken broth, and thyme. A flour-free, intense holiday gravy that pulls depth from roasted bones.

Elegant cepe consomme made by simmering dried porcini mushrooms in homemade chicken stock until deeply concentrated. Finished with a splash of Madeira for refined warmth.

Onions slow-braised in butter for an hour until deeply caramelized, finished with Madeira wine, and tossed with pasta and Parmesan. Five ingredients, one knockout sauce.

Ochsenschwanzsuppe, a classic German oxtail soup simmered for 5 hours with vegetables, thickened with browned flour and butter, and finished with Madeira wine. Deep, beefy, and velvety.

Madeira roast pheasant with herbes de Provence butter tucked under the skin, a roasted vegetable bed, and a silky Madeira pan sauce. A show-stopping holiday game bird recipe.

This rich, earthy soup has but 100 calories per serving if made with non-fat milk.

Breaded pork chops braised until tender, topped with a warm sour cherry sauce spiked with cinnamon, cloves, honey, and Madeira wine. An elegant but approachable dinner.

Flourless walnut cake topped with a rich coffee cream made from dark chocolate, Madeira, and whipped cream. A European-style frozen dessert garnished with crystallized flowers for an elegant finish.

French seafood quiche with shrimp, crab, and lobster in a rich egg custard with Swiss cheese, Madeira, and white wine. An elegant brunch or dinner centerpiece.

Honey-wine smoked ribs glazed with a reduced Madeira wine, honey, Dijon mustard, and Worcestershire sauce. Pre-smoked pork ribs finished on the grill with a sticky, caramelized coating.

Great dinner for two. Pork chops braised with cabbage and seasoned with Madeira wine and cider vinegar.

Roasted Rack of Lamb with Black Olive Sauce (Postrio's) recipe

Creamy peanut butter soup made with chicken broth, heavy cream, and a splash of Madeira wine. A rich, velvety Southern classic that's savory, nutty, and surprisingly elegant.

A classic French bordelaise sauce built from scratch in three stages: matignon, espagnole, and a red wine reduction finished with poached bone marrow. The ultimate companion for game, beef steaks, and roasts.

Sage and coriander-rubbed roast pork loin with a rich apple cider and Dijon mustard sauce, finished with seared apples and Madeira wine. An elegant dinner for 12 that celebrates autumn flavors.

Chicken breast cubes and mushrooms in a creamy Madeira wine and sour cream sauce, spooned over herbed biscuits. An elegant skillet dinner ready in 40 minutes.

Silky chicken and ham mousse blended with Madeira wine and whipped cream, set in a gelatin mold. An elegant make-ahead appetizer for cocktail parties and holiday entertaining.

Filet mignon seared and topped with a Madeira-cream green peppercorn sauce spiked with Dijon and shallots. A classic bistro steak dinner for two in under 40 minutes.

Norwegian sort gryte (black pot) stew with diced chicken and ham, peas, leeks, and tomatoes in a creamy mushroom sauce finished with Madeira wine. On the table in 30 minutes.

Classic Coach House black bean soup with ham bone, beef bones, bacon, Madeira wine, and chopped hard-boiled eggs. A legendary New York restaurant recipe slow-simmered for deep, smoky flavor.

Paskha: the traditional Russian Easter cheesecake, an unbaked pyramid of sweetened farmer's cheese studded with candied fruit, raisins, and almonds, served with a madeira-rum lemon sauce. Orthodox Easter in every bite.

Pan-seared tuna with Madeira, orange, and soy: yellowfin medallions dusted in flour and browned fast, then plated under a reduced sauce of fortified wine, citrus, cream, and a glossy butter swirl.

Homemade eggplant ravioli with a smooth pureed filling in fresh egg pasta, served with a Madeira and tomato cream sauce. A vegetarian Italian project recipe worth every minute.

This rustic Italian chicken cacciatore simmers with marinated artichoke hearts, earthy mushrooms, and a splash of Madeira wine, all served over tender linguine for a hearty weeknight dinner.

This braised onion sauce is rich and buttery, so you don't need much when tossing it with pasta.

Ochsenschwanzsuppe is the classic German oxtail soup. Slowly simmered oxtails build a rich beef stock, then puree with root vegetables and finish with Madeira.

German oxtail soup (Ochsenschwanzsuppe): browned oxtails and veal tails simmered five hours, then strained, pureed, and thickened with a dry-browned flour roux and a finishing splash of Madeira.

Flour-dredged grilled oysters topped with a savory sauce of steak sauce, Worcestershire, lemon, and sherry, then finished under the broiler. A retro steakhouse appetizer for oyster lovers.

Turkey cutlets pounded thin, rolled around hot Italian sausage and sage stuffing, browned, then simmered in Madeira and chicken broth. All the Thanksgiving flavors, scaled to a 2-person dinner.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Elegant chicken breasts with a mousseline-style spinach filling tucked under crispy skin, finished with a glossy Madeira pan sauce. A restaurant-worthy dinner you can prep a full day ahead.

Delicious Pickled Ox Tongue. A classic recipe for tender, flavorful ox tongue. Slow-cooked with aromatic vegetables, served hot or cold with your choice of delectable sauces.

Light and fast, this is great for surprise guests.

Filet mignon wrapped in buttered phyllo pastry with Madeira mushrooms and chives, tied with a leek ribbon. An elegant beef Wellington-style entree with a seared steak center and crispy, flaky shell.

Madeira is one of the places where Christmas traditions are so closely adhered to that one really looks forward to the festa. Cooking preparations starts months in advance. It is at a time of year that the prize pig is slaughtered so that there is enough pork for Christmas lunch of Vinha d’Alhos.