420 sherry recipes

Birnensuppe, a chilled German pear soup scented with cinnamon and star anise, studded with sherry-soaked raisins and brightened with lemon. Silky, elegant, and refreshing. Serves 2.

Rich chocolate sauce made from unsweetened chocolate, heavy cream, and dry sherry, boiled to a thick, glossy pour. An elegant ice cream topping that stores in the fridge.

Classic German Birnensuppe: fresh pears simmered with cinnamon and aniseed, blended silky smooth, stirred with sherry-plumped raisins and lemon. Served ice cold as a light starter or dessert.

Bay scallops with mushrooms, snow peas, and bacon in a sherry-lemon sauce thickened with cornstarch. A quick skillet dinner served over rice.

Chinese-style pork spareribs braised with potatoes, onions, sherry, oyster sauce, and soy. A one-skillet weeknight dinner where ribs turn tender and potatoes soak up all that savory-sweet glaze.

Strawberry, melon, and avocado salad fans avocado and cantaloupe over baby spinach, tops with berries, and drizzles with honey-sherry-mint dressing. A stunning brunch salad.

Tender-crisp asparagus blanched in chicken broth and drizzled with a glossy oyster sauce glaze made with rendered chicken fat, sherry, and sesame oil. A 20-minute Chinese-style vegetable side dish.

Irish cheddar crouton gives the tons of flavor and crunchiness into this delicious onion soup.

Pressure cooker black bean soup with smoked ham hock, leeks, and beef stock pureed silky smooth with a splash of dry sherry. Hearty, smoky, and ready in under an hour.

Summer no-cook blueberry pie made with three cups of fresh berries set under a microwave-thickened glaze. Sherry and lemon juice for depth, sour cream topping for cool tang. No oven needed once the shell is baked.

Mushroom and short rib soup with pearl barley, thyme, and sherry. A hearty, slow-simmered beef soup with chewy barley and earthy mushrooms in every bowl.

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Warm sauteed apples, pears, and onion rings in a honey-sherry-vinegar sauce served over fresh spinach. A warm-cold salad with sweet fruit and tangy dressing that wilts the greens.

Cuban-style black beans simmered slow with cumin, oregano, green pepper, garlic, sherry, and apple cider vinegar. The classic Cuban frijoles negros that earn their place beside any Caribbean meal.

Sabayon sauce made with egg yolks, red and white wine, sherry, and fresh citrus, spooned warm over strawberry ice cream sundaes. A French classic for entertaining.

Cream of mushroom soup with nearly two pounds of fresh mushrooms, dry sherry, thyme, milk, and heavy cream. Rich, chunky, and homemade in 40 minutes.