Mulled Madeira Recipes

Steps:

• Place all ingredients in a large saucepan and bring to a simmer on the grates of the grill or over a burner. Divide among individual mugs and serve hot.

Steps:

• In a large stockpot, combine the wine, honey and water/orange juice over low-medium heat. Add the cloves, nutmeg, cinnamon, bay leaves and orange peel. Let simmer for 10 minutes to allow the flavors to blend, do not boil. Stir in the Cointreau and heat for another 1 minute. Ladle into mugs.

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.

Steps:

• In a large skillet, over high heat, saute tournedos in 3 tablespoons butter for 30 seconds on each side. Set aside to cool completely.
• In the same skillet, with the remaining 3 tablespoons of butter, cook shallots and mushrooms until all liquid evaporates. Add cream, salt and pepper. Reduce over moderate heat to a thick puree. Cool.
• Preheat oven to 450 degrees F.
• Divide pastry into 6 equal portions. On a lightly floured board, roll out each portion to a rectangle approximately 6 by 12 inches and 1/4 inch thick. Place each tournedo on one side of a pastry rectangle, leaving enough room to fold over.
• Top each tournedos with mushroom puree. Brush edges of the pastry with egg wash and then fold it over and shape it to the contours of the meat. Cut away excess pastry and decorate as desired.
• Glaze the tops of the pastry with egg wash.
• Bake the tournedos 15 to 20 minutes, or until the pastry is golden brown.
• Arrange each tournedo on a heated plate and garnish with watercress. Nap the sauce Madeira around the tournedos.
• In a saucepan, bring Madeira, shallots, and thyme to a boil. Reduce to a simmer and cook until only 1/3 cup remains. Add the stock; continue to reduce, over medium heat, until slightly thickened. Whisk in the butter. Season, to taste, with salt and pepper.
• Yield: Makes about 1 cup

Steps:

• Start by pouring the white wine and Madeira into a large saucepan. Add the lemon, dried apricots, cardamom pods, star anise, vanilla pod and honey. Bring to a simmer then strain into a jug through a fine sieve. Stir in the rosewater before serving.

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.