Sherry

The recipe is taken from the book "Seafood. Very simple.

The recipe is taken from the book "Seafood. Very Simple."

A bittersweet English classic that often appears in Dickens's novels. Unlike mulled wine, which is brewed in large cauldrons in public squares, punch is a home-made drink for large family gatherings and quiet country parties. What does the bishop have to do with it? It is believed that sweet communion wine has something to do with it. And then there's the orange - its peel is pierced with cloves and baked in the oven so that it gives up all its caramel-citrus spirit to the alcohol . It is also believed that a side effect of drinking such a punch can be a softening of the heart and an attack of sentimentality, especially if you share a glass with loved ones. Will you dare?

The recipe is taken from the "Book of Tasty and Healthy Food" of 1939. The style and spelling of the original have been preserved.

Seafood is a very capricious thing, if you overcook it a little, that's it, no taste, no texture. Ike Weishtort shows how to cook seafood sauté so that all of them are ready at the same time, remain juicy and retain the sea spirit .

This dish, based on a recipe by Gordon Ramsay, was prepared in our kitchen by Bulat Ibragimov, chef of the Moscow restaurant "Yuzhane.

Chicken with forest mushrooms and airy truffle potato is a true culinary masterpiece that combines the elegance of European cuisine with the depth of forest aromas. Tender chicken meat infused with white sherry gains unique softness, while sautéed chanterelles and morels add a rich earthy flavor and a light nutty note to the dish. The whipped potato puree, enriched with truffle paste to an airy consistency, creates a harmonious complement that emphasizes the dish's luxury. This is the perfect choice for gourmets who appreciate the balance of tenderness and richness of flavor nuances. Such a treat is suitable for festive lunches and romantic dinners, providing unforgettable gastronomic experiences.

Lamb with Brussels sprouts is a refined dish of European cuisine that combines the tenderness of meat and the freshness of vegetables. Marinated in a spicy mixture, lamb shanks are roasted until tender, absorbing the aromas of cumin, sumac, paprika, and fresh herbs. A yogurt sauce with tahini, lemon, and greens adds a gentle tang to the dish, while pomegranate seeds provide a light sweetness and vibrant color. Blanched and chilled Brussels sprouts retain their fresh taste and crunchy texture, perfectly complementing the meat. This dish not only delights the palate but also impresses with its aesthetics, becoming a centerpiece on any table.

A rabbit often needs help in the form of bright ingredients. There are plenty of them here: pumpkins, peaches, oranges and raisins. A detailed video recipe filmed in our kitchen.

Chicken liver pate with caramelized onions, sherry and oranges combines the taste of tender liver and the pungent sweetness of caramelized onions. The dish can be cooked not only with sherry, but also with port, wine or Madeira. Cheese, eggs or vegetables, such as carrots, are added to the pate for flavor and color. Goose liver pate was first prepared in France at the end of the 18th century. A French chef was commissioned to create a dish of haute French cuisine. The appetizer turned out to be excellent and was sent as a gift to King Louis XVI. But where chicken pate came from is not exactly known: with all the many years of experimentation with this dish, it is difficult to find its origins, but it has an equally rich taste and has long won the love of various chefs around the world. It is good to serve it on a toasted slice of bread as an appetizer, and you can also add berry sauce that only emphasizes the subtle meaty flavor.

Pasta with zucchini and herbs is a light, aromatic dish with notes of freshness and tenderness. Its roots lie in European cuisine, where vegetables play a key role in creating harmonious flavors. Young zucchinis soaked in butter and onions acquire amazing softness, while the shiitake mushroom undertone adds depth to the taste. Sherry gives the dish a slight tanginess, while chicken broth enriches it with special juiciness. The finishing touch is goat cheese, which delicately complements the composition, giving the pasta a creamy texture. This dish is perfect for a cozy dinner or lunch when you want something refined yet simple to prepare.

Spaghetti in sesame oil sauce is a delightful blend of Italian classic with Eastern notes. The thin strands of al dente pasta absorb the aromatic sauce made from tahini, soy sauce, and Chinese hot sauce, creating a rich flavor with spicy undertones. Sherry adds a light sweetness to the dish, while garlic and ginger reveal its spicy character. A garnish of fresh cucumbers and cilantro adds freshness and balance. This dish is perfect for those who appreciate bold flavor combinations and want to diversify traditional pasta.

Cashew and mushroom pâté is a harmonious blend of nutty aroma and rich mushroom flavor, inspired by Indian culinary traditions. Baked cashews gain softness and reveal their creamy notes, while spices-soaked mushrooms provide depth. Sherry adds a light sweetness, and peanut butter gives a silky texture. This pâté is perfect for light snacks; it can be spread on toast or served with vegetables. It pairs wonderfully with aromatic herbs and spicy additions, making each serving exquisite. A great choice for those seeking an alternative to classic meat pâtés by combining vegetarian ingredients with depth of flavor. Garnished with parsley and red pepper, this pâté becomes not only a gastronomic delight but also an aesthetic pleasure.

Chicken with pineapple is a bright and aromatic dish of Chinese cuisine that combines tender chicken fillet with the sweet-sour notes of pineapple and exotic spices. This combination arose from Chinese culinary traditions that often use a balance of flavors: sweet, sour, salty, and spicy. The sauce becomes silky and rich thanks to cream and sherry, while vegetables add freshness and lightness. Served with fragrant rice cooked in chicken broth, this dish is hearty and harmonious, suitable for festive tables and Eastern-style dinners, offering gourmets the pleasure of a play of flavors and textures.

Melon soup with prosciutto is an exquisite dish of French cuisine that combines the delicate sweetness of melon with the salty spiciness of prosciutto. Its roots trace back to gastronomic traditions where the play of contrasts creates a refined harmony of flavors. The refreshing soup, enriched with the aroma of sherry and fresh mint, awakens the senses and is perfect for summer days. Chilled to the ideal temperature, it becomes a true relief from the heat, while crispy slices of prosciutto add a textural twist. Balsamic vinegar brings a light acidity that balances sweetness and adds depth to the flavor. This dish can be served as an elegant appetizer at a dinner party or as a light treat for a romantic evening, evoking admiration for its simplicity and aristocratic character.