22 madeira recipes

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.

Light and fast, this is great for surprise guests.

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

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.

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

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

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.

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.

Turkey giblet gravy with white wine, Madeira, and mirepoix, deglazed with roasting pan drippings. A make-ahead Thanksgiving gravy with deep, layered flavor that freezes for months.

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.

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.

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.

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

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.

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

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.