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Cooking
From Page 14
that in a pinch I’ve used them interchangeably).
Sherry is a bit more nutlike in taste than marsala. Add it to creamed soups and tomato dishes. Pour it over pound cake hot from the oven to turn plain cake into company fare. Serve better grades of sherry as an elegant aperitif, which is an economical way of saying that you’ve limiting pre-dinner cocktails to one selection while appearing cultured and refined to your guests.
Marsala is lighter and a bit more astringent. Use it for those classic dishes, chicken or veal marsala. (Yum!) Use it in egg nog, too, also in cocktails, soups and stews — anywhere you want a light touch of sophistication.
The Grapevine, Warrenton, (540) 349-4443
(Ask the friendly folks there to help you make your ..election.)
$10-50
95.9%