| OCR Text |
Show t 1SS jt r r tV ' ' ''Iff., ' TV Salt Lake Tribute, &mdy, April 28, 1965 T . f, f . ( f I f I t t The wine scene Cooking with Marsala enhances meat, vegetable dishes by Carole von Schmidt Florie. It is available in general distribution in Utah liquor store. RECIPES WHICH call for Sherry as a base wine for a sauce or a marinade prove more delectable when Marsala wine is used instead. Aperitifs and after-dinndrinks become interesting again if Marsala is served. Marsala, made in both sweet and the dry style, offers exotic flavors which enhance meat dishes, vegetables and some desserts. This wine, which is 17 to 19 percent alcohol, does not overwhelm other wines which are served with the meal; rather, Marsala adds to their pleasure. THE THREE grapes used to make Marsala are exposed to the sun on gratings or in appropriate containers to dry them before vinification. This enhances the bouquet and flavor, so that Marsala is known as the wine of love, because of the emotions provoked by the sample sensations experienced by the imbiber. er Describing Marsala is difficult. In the dry style, used as an aperitif and for cooking, the fortified wine is pungent, slightly tart, and definitely smokey in its aftertaste. It is rich in ethereal, aromatic and spicy odors, with marked scents of cooked fruit, dried prunes and apricots, dried figs and almonds, cloves and cinnamon, according to France Tommaso Marchi, Italian wine expert. Velvety, full of generous flavors, the nutty essence adds to Marsalas complexity. This rich wine from a city in western Sicily by the same name, is brownish amber in color, and thicker than regular wine is its viscosity, but never sticky or gooey. n The best and brand is most-know- done. Serves four. FOR A sweeter chicken, use Sweet Marsala and add current jelly instead of fresh tomatoes. Both recipes are good with rice or pasta. The sauce is exquisite due to the Marsala. The clever blending of three varieties of grapes which go into Marsala proves its worth in Used in cooking, the dry Marsa- la couples best with veal and chicken main dishes. There are many recipes for Marsala besides veal scallopine. For example, try Sicilian sauteed chicken. Peel one-ha- lf pound small onions, and boil them for five minutes in salted water, then drain. Have a 3 lb. chicken cut into pieces as for frying. Heat 3 tbsp. butter and cup olive oil in a large saute pan. Add the chicken and the onions. Brown slightly on all sides. Season with salt and pepper to taste. Add one-hacup Dry Marsala. Simmer until Marsala is reduced by half. Add two peeled, seeded, diced tomatoes (easiest way to peel a tomato is to drop it in boiling water for 10 seconds), three large sprigs parsley, and one-hacup clear chicken stock. Cover and continue to cook for 30 to 40 minutes, or until chicken is lf one-quart- er one-thir- Most fruits couple well with Marsala. Use a traditional baked apple recipe, but add one cup Sweet Marsala to the baste. Peaches a la Marsala Supreme are a perfect dessert. Peel and halve four large yellow peaches, remove the pits, and scoop out the hallows slightly with a spoon to enlarge them. Mash extra pulp and save it. Combine one-ha- lf cup dried and crumbled macaroons, lti tsp. sugar, and one tbsp. butter. When these are add one egg yolk, and the extra peach pulp. Fill the hollow of each peach half-wa- y with the mixture. Place on a buttered baking dish. Pour a few drops of Sweet Marsala over each oven peach. Bake in a for 20 minutes or until peaches are tender. Serve peaches hot or cold. well-mixe- I wines one-quart-er lf ple sauce made with a pinch of mace, tsp. cinnamon, d and cup of Marsala turns traditional apple sauce into a gourmet treat. a dish like this. Aging in oaken, casks also improves the flavors, which raise the richness when reduced. dash of Marsala in meat balls, lamb stew, ham baste, oxtail ragout, or beef gravy will give a new and classy dimension to all these dishes. Tomato sauce, curry sauce, or Neopolitan sauce each benefits from the addition of one-hacup of Marsala. For pork, a classic ap A lf Zabaglione, the famous Italian dessert made with Marsala, has a trick to it. In the top pan of a chafing dish, or over a bowl of boiling water, beat six egg yolks with one-hacup sugar until thick. Be careful not to get the eggs too hot or they will scramble. Beat in cup Sweet Marsala, a trickle at a time. Place the pan over lf two-thir- boiling water, and beat until foamy. It will thicken. Pour into sherbert glasses. Serve immediately. Done carefully, this process only takes a few minutes, so guests are happy to wait while the chef d whips up the warm, dessert. Serve the Zabaglione with sugar cookies, pound cake, and fresh fruit. Figs, apricots, peaches and plums meld exceptionally well with Marsala. Serve Sweet Marsala or a demisec with Zabanutty-flavore- glione. FOR AN unusual condiment, try Marsala Jelly. It can be stored indefinitely and is the perfect accompaniment to pork, veal and ham dishes. Put seven cups of sugh of Sweet Marsala ar and in an enamel kettle. Stir until sugar dissolves. Add one tsp. finely grated orange rind. Bring to a quick boil. Add two pkgs. fruit pectin, stirring constantly. Quick boil again for 20 seconds, then skim carefully. Remove from flame. Pack, seal and store. one-fift- Marsala is an excellent enhancement for cheeses, especially Gorgonzola, the Italian blue cheese. Serve it for dessert with a small glass of either Sweet or Dry Marsala. Again, fruit and a plain cookie or tart or a sweet wheat cracker adds to the flavors and textures. Theme crossword By William Lutwmiak 61 Seaworthiness?: wds 63 Granular snow 64 Montreal summer 65 Suspicious 66 Lachesis. et al 3 67 Soviet moon-land68 Puts back 70 Tatter 71 72 Sound of distress 73 Man the tiller 74 Covered with fine, soft hair 75 Remote 78 Antitoxins 79 Allergen, to many 81 du Vent 82 Did axels 84 Memorization 85 Fasces makeup 48 49 51 52 53 Honeycomb site Skin Male porkers Pained Beauty contest judgment7 3 wds. 54 Earns 55 57 58 61 62 63 65 67 69 70 AL-e- r Pittsburgh export Garden bloomer Type features Toll charge Teasel user Goof off Hang around Braces Scatter 71 Amassment 73 Counterbalances 88 Play the shrew 89 "...were Paradise 90 91 92 94 95 97 Capitol roof In shape Khomeini's Unheeding title Baghdad money in one s bonnet 98 Wise man 100 Party invitees7: 3 wds 103 Imperturbable 104 Patrol 105 Swaps 106 Ran up 107 Encouraging words 108 Oracle laoy 74 75 76 77 78 79 83 84 86 87 90 93 94 95 96 97 99 101 102 The enfranchised The end Cottonwoods Plays Lucullus Yemeni capital Hair dressings Wailed Mr Milsap Kind of engine Lets it stand Counts the calories A Be - la too indulgent Catastrophic Wmos Pequod" master Stomach Rogers or Acuff Part of TGIF REVERSE ENGLISH rs |
