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Old 12-02-2011, 05:40 AM   #1
MaryMumsy
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Sherry vs Vermouth
I have a recipe I want to try that calls for 1/4 C of sherry. I don't have any, and really don't want to make a special trip out tomorrow to pick some up. Especially since, if we don't like the flavor, the rest of the bottle would languish for decades. Could I use dry vermouth instead? This is a chicken dish, BTW. I use vermouth often with chicken and shrimp.

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Old 12-02-2011, 05:46 AM   #2
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I've never done it, but I think vermouth would work.

Did it call for dry or sweet sherry? You might be able to use apple juice in place of sweet sherry.
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Old 12-02-2011, 06:08 AM   #3
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Old 12-02-2011, 08:58 AM   #4
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I've never done it, but I think vermouth would work.

Did it call for dry or sweet sherry? You might be able to use apple juice in place of sweet sherry.
Just said sherry. Don't have apple juice either. I'll try the vermouth and hope for the best. I've been trying to come up with some recipes other than the 5 or 6 I make all the time. Most of the ones in the paper or magazines have too many ingredients I don't stock, but once in while there is one that sounds interesting.

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Old 12-02-2011, 12:48 PM   #5
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Originally Posted by MaryMumsy View Post
Just said sherry. Don't have apple juice either. I'll try the vermouth and hope for the best. I've been trying to come up with some recipes other than the 5 or 6 I make all the time. Most of the ones in the paper or magazines have too many ingredients I don't stock, but once in while there is one that sounds interesting.

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I understand.

I like the America's Test Kitchen and Cook's Country TV shows. Sometimes they use a more involved process, but they usually only use common ingredients. You can watch many episodes online: http://www.americastestkitchen.com/video/

You might also consider some of the Southern Living Magazine cookbooks. Their recipes are usually straightforward and good.
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Old 12-03-2011, 05:03 AM   #6
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The vermouth worked just fine. Don't know how the flavor would compare to making it with sherry, but we liked it, and the recipe goes in the keeper box.

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Old 12-08-2011, 04:20 PM   #7
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You must have a much better quality vermouth than I've ever tried. I couldn't imagine using a quarter cup of vermouth in...anything.

What type of cookies are they?
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Old 12-08-2011, 04:25 PM   #8
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Quote:
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You must have a much better quality vermouth than I've ever tried. I couldn't imagine using a quarter cup of vermouth in...anything.

What type of cookies are they?
Did I kiss something? I thought it was a chicken recipe.

I made cookies with sherry once. They were really good. I doubt vermouth would have worked.
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Old 12-08-2011, 08:37 PM   #9
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You must have a much better quality vermouth than I've ever tried. I couldn't imagine using a quarter cup of vermouth in...anything.

What type of cookies are they?
Martini & Rossi Extra Dry. And it was chicken piccata, George, not cookies

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Old 12-08-2011, 08:42 PM   #10
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MM you used a good vermouth which would have a really good underlying flavour. I am inspired to try a chicken dish with Vermouth now. I also wonder if sherry is a good idea with chicken - I think most sweet sherries would have too heavy a flavour and the dry ones lack the flavour of vermouth. Go you!
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Old 12-08-2011, 08:45 PM   #11
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Sherry in piccata? I've always used a semi-sweet white wine. I think in a pinch, anything with a decent amount of alcohol will work. I've used vodka in dishes before. Mostly flavourless, yes, but part of the purpose of booze in food is to get those non-water soluble flavours tied up in something other than water.

But then, I'm not at all likely to ever have sherry around. Tasted it once. That was enough.
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Old 12-10-2011, 01:56 AM   #12
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Old 12-10-2011, 02:05 AM   #13
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I use vermouth in certain marinades I use in place of the water. I've also been known to add it to a roast or other piece of meat while cooking. It gives it a nice flavor.


Quote:
Originally Posted by Alessandra Kelley View Post
Did I kiss something? I thought it was a chicken recipe.

I made cookies with sherry once. They were really good. I doubt vermouth would have worked.
So, I'm still wondering. Did you kiss something?
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Old 12-10-2011, 02:34 AM   #14
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Quote:
Originally Posted by MaryMumsy View Post
Just said sherry. Don't have apple juice either. I'll try the vermouth and hope for the best. I've been trying to come up with some recipes other than the 5 or 6 I make all the time. Most of the ones in the paper or magazines have too many ingredients I don't stock, but once in while there is one that sounds interesting.

MM
Should be fine.
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Old 12-10-2011, 10:52 AM   #15
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I have a chicken recipe with vermouth. I also use it for marinades. It's not exactly like sherry, but similar.
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Old 12-10-2011, 12:38 PM   #16
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Quote:
Originally Posted by jennontheisland View Post
Sherry in piccata? I've always used a semi-sweet white wine. I think in a pinch, anything with a decent amount of alcohol will work. I've used vodka in dishes before. Mostly flavourless, yes, but part of the purpose of booze in food is to get those non-water soluble flavours tied up in something other than water.

But then, I'm not at all likely to ever have sherry around. Tasted it once. That was enough.
Jenn there are so many different types and qualities of sherry. I sometimes use a very heavy sweet one in stir fry dishes if to enhance sweet/sour contrast. I use the same sherry in a light fruit cake I make. To drink I prefer a really dry one, or an Amontillado. If I can I get the good ones, like Harveys, not the supermarket brand which can sometimes be like sugar water.
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