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Ingredients

• ✓ marsala
• egg white
• confectioners sugar
• heavy cream
• sherry wine
• almond extract
• almond macaroon crumb
• almond
• maraschino cherry
• maraschino cherry
• almond
• maraschino cherry

Instructions

1. 1 In a small bowl, beat egg white until foamy. Gradually beat in sugar, and continue beating until thick and glossy; set aside.
2. 2 Whip cream in a large bowl. Carefully fold in sherry, almond extract, macaroon crumbs, ground almonds, and chopped red and green cherries. Gently fold egg white into cream mixture.
3. 3 Spoon into 8 paper baking cups placed in medium size muffin tray. Sprinkle with slivered almonds. Cover muffin tray with clear plastic wrap, then wrap with aluminum foil. Freeze overnight.
4. 4 To serve: Let sit for 5 minutes at room temperature, then garnish with maraschino cherry halves.

By dakota kelly

Ingredients

• ✓ marsala
• sausage
• vegetable oil
• onion
• chickpea
• tomato sauce
• sherry wine
• adobo seasoning
• oregano
• red pepper flake
• black pepper
• garlic powder

Instructions

1. 1 Slice sausage lengthwise; cut into ¼-inch slices.
2. 2 Heat oil in a large pot over medium-high heat. Add sausage; brown about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry; season with adobo seasoning, oregano, pepper flakes, black pepper, and garlic powder. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).

By TOOS64

Ingredients

• ✓ marsala
• veal medallion
• all-purpose flour
• salt
• pepper
• olive oil
• mushroom
• shallot
• garlic
• chicken broth
• beef broth
• butter

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Lightly dredge veal medallions in flour; season with salt and black pepper. Place coated medallions, unstacked, on a plate; set aside.
3. 3 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add medallions; cook until an instant-read thermometer inserted into centers reads 160 degrees F (70 degrees C), about 5 minutes. Transfer medallions to a baking dish; cover with aluminum foil and keep warm in the preheated oven until ready to serve.
4. 4 Heat remaining 1 tablespoon olive oil in the same skillet over medium-low heat. Add mushrooms and shallot; cook, scraping up any browned bits, until shallot is tender. Increase heat to medium-high; stir in Marsala and garlic. Cook and stir until thickened.
5. 5 Stir in chicken broth and beef broth; cook and stir until reduced to about 1/4 cup.
6. 6 Off heat, whisk in butter until melted and emulsified; serve over veal medallions.

By Nan Waugh