ARROZ CON LECHE WITH STRAWBERRIES IN SHERRY
A Spanish-inspired, cinnamon-spiked rice pudding enriched with double cream and served with boozy strawberries
Provided by Diana Henry
Categories Dessert
Time 50m
Number Of Ingredients 13
Steps:
- Put the milk in a heavy-bottomed pan and add the sugar, zests and cinnamon. Bring slowly to the boil, stirring to help the sugar dissolve, then take the pan off the heat and leave the flavours to infuse for about 30 mins.
- Bring to the boil again, add the rice, then turn the heat right down and cook gently for 30 mins, stirring from time to time. Make sure the rice isn't 'catching' on the bottom of the pan. Leave to cool, remove the cinnamon stick and zests, then add the lemon juice and as much cream as you like to achieve the consistency you prefer. If the rice seems too thick, stir in more milk. (You can put it in the fridge to thicken, but I prefer serving it at room temperature.)
- Cut the strawberries into slices about the thickness of a 50p coin. Put in a bowl with the sugar, orange juice, zest and sherry, and leave for about 20 mins. The sugar will dissolve and the fruit will become glossy. Turn it over every so often; don't leave the fruit for too long or it gets limp.
- Divide the rice pudding between glasses or bowls and spoon some of the strawberries - with the sherry juices - on top.
Nutrition Facts : Calories 391 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 34 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
SIZZLING SHERRY SHRIMP WITH GARLIC
This recipe is from Spain. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid or scallops for the shrimp.
Provided by MMZEHER
Categories World Cuisine Recipes European Spanish
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
- Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 3 g, Cholesterol 172.6 mg, Fat 14.7 g, Fiber 0.5 g, Protein 18.9 g, SaturatedFat 2.2 g, Sodium 284.1 mg, Sugar 0.2 g
SPANISH SPRITZERS
Provided by Bobby Flay
Time 5m
Yield 1 drink
Number Of Ingredients 4
Steps:
- Fill a rocks glass with ice and pour in white wine, lemon-lime soda and fino sherry. Stir and enjoy!
MUSHROOMS IN SPANISH SHERRY
I made up this recipe when I was over at Mom's house one evening preparing dinner. She didn't have any white wine so I raided the liquor cabinet and found an old, unopened bottle of Spanish cream sherry (jerez). The sweetness of the sherry was a nice balance with the meatiness of the mushrooms.
Provided by COOKGIRl
Categories Low Protein
Time 19m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a skillet to medium-high and add the olive oil and butter being careful not to burn.
- Add the mushrooms and sautè for about 5 minutes.
- Gently stir to distribute the olive oil/butter evenly over the mushrooms.(It may be necessary to add a bit more olive oil at this point because the mushrooms tend to soak up the oil rather quickly.).
- Add minced garlic and cook another minute.
- Next add the cream sherry and cook down mushrooms until softened but not slimy; about 2-3 minutes.
- Season mushrooms with salt and pepper. Garnish with fresh parsley leaves.
- Serve as an appetizer, a side dish or over pasta.
STRAWBERRIES IN SHERRY CREME
Number Of Ingredients 6
Steps:
- 1. Place egg yolks into top of double boiler and beat until lemon colored. Add splenda, beating until velvety. Pour in brandy and sherry cook over hot water, stirring until thick. Place in a medium-size bowl and cool. 2. Wash, hull, and dry berries, setting aside 8 large berries to use as decoration. Shortly before serving time, beat cream until very stiff fold into custard, blending well. Add strawberries, folding in carefully, until covered. Place in large bowl or individual bowls and decorate with reserved berries. Serve very cold.
Nutrition Facts : Nutritional Facts Serves
BERRIES WITH WARM SHERRY SABAYON
Sherry is used to coat fresh berries, then mixed into a rich sabayon for a decadent topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Sprinkle 2 tablespoons sugar and 2 tablespoons sherry over berries; let stand, tossing gently once or twice, for about 30 minutes.
- Combine remaining 3 tablespoons sugar, 1/3 cup sherry, and egg yolks in a small bowl; whisk together. Set bowl over pan of simmering water, and continue whisking until tripled in volume, frothy, and warm to the touch, 6 to 8 minutes. Serve berries and sabayon together.
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