MULLED MADEIRA
Madeira is combined with Cointreau, honey and spices in a simple English-inspired hot drink for the holidays.
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Combine first 6 ingredients in heavy large saucepan. Bring almost to simmer over medium heat. Reduce heat to low and cook wine mixture 10 minutes to allow flavors to blend (do not simmer). Add Cointreau and stir until heated through. Ladle into heat-proof glasses or mugs, leaving orange peel and spices in pan. Serve punch warm.
MULLED MERLOT
Provided by Sandra Lee
Time 12m
Yield 4 5o 5 servings
Number Of Ingredients 2
Steps:
- Pour 1 bottle Merlot and mulling spices into a medium heavy saucepot. Stir with a wooden spoon. Heat wine over low heat until warm and spices have infused. Ladle wine into heat-proof wine glasses.
MULLED MADEIRA
Madeira is combined with Cointreau, honey and spices in a simple English-inspired hot drink for the holidays.
Yield 6 Servings
Number Of Ingredients 7
Steps:
- Combine first 6 ingredients in heavy large saucepan. Bring almost to simmer over medium heat. Reduce heat to low and cook wine mixture 10 minutes to allow flavors to blend (do not simmer). Add Cointreau and stir until heated through. Ladle into heat-proof glasses or mugs, leaving orange peel and spices in pan. Serve punch warm.
MADEIRA FINGERS
Elegant English biscuits that can be served with afternoon tea, or to accompany desserts.
Provided by Allrecipes Member
Categories English Recipes
Yield 36
Number Of Ingredients 7
Steps:
- Sift together the flour and salt into a large bowl. Cream in the butter until mixture resembles fine breadcrumbs. Mix in the sugar and Madeira, until mixture becomes stiff. Wrap dough in foil or plastic, and refrigerate for 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- On a lightly floured surface, knead dough lightly until smooth. Roll out to approximately 1/8" and prick all over with a fork. Cut dough into 36 fingers measuring 1 x 2 1/2 inches. Place on cookie sheets. In a small bowl, lightly beat the egg. Brush cookie fingers with the egg and sprinkle each with sugar.
- Bake for about 15 minutes or until light golden in color. Let cool on wire racks. Store in an airtight container.
Nutrition Facts : Calories 60.7 calories, Carbohydrate 8.1 g, Cholesterol 11.9 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 1.7 g, Sodium 20.3 mg, Sugar 4.1 g
MUSTARD-CRUSTED PRIME RIB WITH MADEIRA GLAZE
This juicy prime rib is spectacular on its own, but the rich Madeira glaze takes it up a notch to wow at special dinners. What's even better is that it roasts with a bed of tender veggies, so you have the whole holiday meal covered in one pan. -Kathryn Conrad, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- Let roast stand at room temperature for 1 hour. Preheat oven to 450°. Combine mustard, garlic, brown sugar, salt and, if desired, peppercorns; brush evenly over top and sides of roast but not over bones (mixture may seem loose but will adhere). Place bone side down on a rack in a shallow roasting pan. Place pan on middle oven rack; immediately reduce heat to 350°. Roast 1 hour., Toss potatoes, carrots, onion and fennel with next 5 ingredients. Arrange vegetables in a single layer in a 15x10x1-in. baking pan on lowest rack of oven. Roast meat and vegetables, stirring vegetables midway through baking, until meat reaches desired doneness (a thermometer should read 135° for medium-rare, 140° for medium and 145° for medium-well), about 1-1/2 hours. Cover roast loosely with foil during last 30 minutes to prevent overbrowning. Let stand 15 minutes before carving., Meanwhile, for glaze, combine balsamic vinegar, Madeira wine and brown sugar in a small saucepan. Bring to a boil over medium-high heat; cook until reduced to 1/2 cup, about 15 minutes. Let glaze cool to room temperature. Serve roast with vegetables and glaze and, if desired, pink peppercorns and fennel fronds.
Nutrition Facts : Calories 575 calories, Fat 25g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 828mg sodium, Carbohydrate 44g carbohydrate (18g sugars, Fiber 5g fiber), Protein 42g protein.
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