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Ingredients

• ✓ cream sherry
• berry
• lemon juice
• lemon zest
• heavy cream
• sugar
• pound cake
• coconut

Instructions

1. 1 Combine frozen berries, sherry, lemon juice, and lemon zest in a medium bowl; toss to blend. Set aside.
2. 2 Beat heavy cream in a large bowl with an electric mixer until soft peaks form. Gradually beat in sugar until stiff peaks form. Refrigerate whipped cream until needed.
3. 3 Cut pound cake into ⅓-inch-thick slices, discarding cake ends.
4. 4 Place 1 layer cake slices in the bottom of a glass serving bowl; spoon ½ berry mixture with juice over cake slices. Cover with ½ whipped cream; sprinkle with ¼ cup coconut. Repeat layering with remaining cake slices, berries with juice, whipped cream, and coconut.
5. 5 Refrigerate trifle before serving, at least 1 hour.

By tennispro

Ingredients

• ✓ cream sherry
• salt
• brussels sprout
• olive oil
• sea salt
• black pepper
• bacon
• shallot
• cremini mushroom
• garlic
• heavy cream

Instructions

1. 1 Dissolve 1 tablespoon salt in enough water to cover Brussels sprouts in a large bowl. Allow to soak for 1 hour. Drain off water, then toss sprouts in olive oil, sea salt, and black pepper to coat thoroughly. Set aside.
2. 2 Preheat the oven to 475 degrees F (245 degrees C).
3. 3 Cook and stir bacon in a large, deep skillet over medium-high heat until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium. Add shallot and mushrooms; cook and stir until shallot turns translucent, about 5 minutes. Add garlic and cook for 1 minute. Pour in cream and sherry; stir until well combined. Bring to a boil; cook, stirring occasionally, until reduced by half and sauce thickens enough to coat the back of a spoon.
4. 4 While sauce is cooking, arrange Brussels sprouts, cut-side down, onto a baking sheet and bake in the preheated oven until browned, about 15 minutes.
5. 5 Transfer sprouts to sauce and toss to coat. Season with sea salt and black pepper.

By starshinesMonet

Ingredients

• ✓ cream sherry
• all-purpose flour
• cinnamon
• baking soda
• butter
• brown sugar
• egg
• milk
• mixed nut
• pineapple
• candied cherry
• date
• raisin

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Grease several baking sheets.
2. 2 Sift flour, cinnamon, and baking soda into a large bowl; set aside.
3. 3 Beat butter and sugar together in a separate large bowl with an electric mixer until fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition.
4. 4 Add flour mixture in batches, alternating with about 2 tablespoons of milk, beating batter briefly after each addition until the mixture is soft. Beat in sherry, then stir in nuts, pineapple, cherries, dates, and raisins until thoroughly mixed.
5. 5 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
6. 6 Bake in the preheated oven until the cookies are set and the bottoms are very lightly browned, about 20 to 30 minutes.
7. 7 Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By minky410

Ingredients

• ✓ cream sherry
• pepper
• salt
• heavy cream
• tomato paste
• all-purpose flour
• lemon juice
• seasoned salt
• parsley
• bay leaf
• black peppercorn
• thyme
• onion
• carrot
• celery
• lobster meat
• butter

Instructions

1. 1 Melt butter in a large pot over medium heat. Add lobster, celery, carrots, onion, thyme, peppercorns, bay leaf, parsley, seasoned salt, and lemon juice; cook, stirring constantly, until vegetables softened, about 10 minutes. Stir in flour and tomato paste; cook 5 minutes, stirring constantly. Add sherry; cook off the alcohol, 1 to 2 minutes.
2. 2 Add heavy cream; bring to a simmer. Reduce heat to low; simmer until sauce thickened and coats the back of a spoon, about 15 minutes. Strain through a fine-mesh-sieve; discard solids. Season with salt and black pepper.

By JENNYCUP

Ingredients

• ✓ cream sherry
• black pepper
• salt
• heavy cream
• cayenne pepper
• paprika
• black pepper
• thyme
• salt
• tarragon
• tomato paste
• bay leaf
• white rice
• garlic
• celery
• carrot
• onion
• butter
• lobster tail
• seafood stock

Instructions

1. 1 Pour 4 cups seafood stock into a large pot and bring to a rolling boil. Add lobster tails and boil until flesh is opaque, about 5 minutes. Remove tails and reserve all broth. Shell all tail meat and set aside.
2. 2 Melt butter in another pot over medium heat. Add onion, carrots, and celery. Sauté until vegetables are starting to soften, 3 to 4 minutes. Add garlic and sauté, 30 to 40 seconds. Pour in sherry; let it reduce by half. Pour in reserved seafood stock. Add rice and bay leaf. Bring to a boil, then reduce to medium-low. Let simmer until rice is tender, about 30 minutes. Remove bay leaf.
3. 3 Blend all contents of the soup until smooth using an immersion blender. Add tomato paste, tarragon, salt, thyme, pepper, paprika, and cayenne. Let simmer over medium-low heat for 30 minutes more. Pour in cream and stir in well for that trademark pinkish/orange bisque color. Season with salt and pepper. Ladle soup into bowls and top with a generous lump of lobster meat.

By Brian Genest

Ingredients

• ✓ cream sherry
• milk
• egg
• white sugar
• whipping cream
• white sugar
• pound cake

Instructions

1. 1 Pour the milk into a microwave proof pitcher, and cook in the microwave on high until the milk begins to simmer, 4 to 5 minutes depending on the microwave. Meanwhile, whisk the eggs together with 1/4 cup sugar in a large bowl. Once the milk is hot, slowly drizzle into the eggs while whisking until all of the milk has been incorporated. Scrape the custard into a saucepan. Cook over medium heat, stirring frequently, until the custard has thickened enough to coat the back of a metal spoon, about 5 minutes. Pour the custard into a bowl, cover with plastic wrap, and refrigerate several hours until cold.
2. 2 Whip the cream with the remaining 2 tablespoons of sugar to firm peaks; set aside. Line the bottom and sides of a trifle bowl with half of the pound cake slices. Drizzle the pound cake slices with half of the sherry. Pour 1/3 of the cold custard into the trifle dish and smooth the top. Repeat to make two more layers of pound cake, sherry, and custard. Top with whipped cream.
3. 3 Cover the dish with plastic wrap, and refrigerate at least 2 hours before serving to allow the flavors to blend.

By Lisawas

Ingredients

• ✓ cream sherry
• brown sugar
• white sugar
• salt
• orange zest
• orange extract
• butter
• walnut

Instructions

1. 1 Line a baking sheet with aluminum foil or parchment paper.
2. 2 Place the brown sugar, white sugar, salt, sherry, orange zest, and orange extract into a heavy saucepan, and stir until well combined. Bring to a boil over medium-low heat, stirring constantly; boil for 1 minute. Stir in the butter. Remove from heat, and stir in the walnut halves to coat with syrup.
3. 3 Spread the candied walnut halves out onto the prepared baking sheet, and allow to cool thoroughly, at least 1 hour. Break into bite-size chunks to serve.

By AntKathy

Ingredients

• ✓ cream sherry
• butter
• lobster tail
• all-purpose flour
• heavy cream
• sea scallop
• gouda cheese
• pie crust

Instructions

1. 1 Melt the butter in a large skillet over medium heat. Split the shell of the lobster tail lengthwise and add to the skillet. Cook, turning occasionally, until the shell is bright red and meat is opaque. Remove the tail from the pan. Peel off the shell and dice the meat; set aside.
2. 2 Whisk the flour into the butter; cooking and stirring over medium heat for a few minutes, then gradually whisk in the cream and sherry. Continue to stir constantly over medium heat until thickened, about 2 minutes. Fold in lobster meat and remove from the heat.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Unroll the pie crusts onto a clean surface and cut into eight 6 inch circles. You may need to use a rolling pin to make them large enough to get four out of each crust. Press the circles into four individual sized ramekins. You could also cut 4 inch circles and press them into the cups of a muffin tin for appetizer sized servings.
4. 4 Place 3 scallops into each ramekin and top each serving with a slice of Gouda cheese. Cover with remaining pie crust dough and crimp the edges to seal.
5. 5 Bake in the preheated oven until the crusts are brown, 12 to 15 minutes. Serve topped with lobster sauce.

By Trish Clifton Wiltshire

Ingredients

• ✓ cream sherry
• white sugar
• cinnamon
• cocoa powder
• yellow cake mix
• vegetable oil
• egg
• vanilla pudding mix
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil the sides and bottom of a 10-inch Bundt cake pan.
2. 2 Make the cinnamon mixture: Mix sugar, cinnamon, and cocoa powder together in a small bowl.
3. 3 Add a few tablespoons cinnamon mixture to the oiled pan. Shake and tilt the pan to "flour" it, continuing until the sides and bottom are coated. Tap out and save any excess cinnamon mixture.
4. 4 Make the cake: Beat cake mix, oil, sherry, eggs, pudding mix, and nutmeg in a large bowl until well blended.
5. 5 Pour 1/2 of the batter into the prepared pan, then sprinkle with 1/2 of the remaining cinnamon mixture. Pour in remaining batter and sprinkle remaining cinnamon mixture over top.
6. 6 Bake in the preheated oven at 350 degrees F (175 degrees C) until a toothpick inserted into the cake comes out clean, about 45 minutes.
7. 7 Remove from the oven and let cool in pan for 10 minutes, before inverting onto a wire rack to cool completely.

By Jo dw

Ingredients

• ✓ cream sherry
• angel food cake mix
• raspberry jam
• white sugar
• all-purpose flour
• salt
• milk
• egg yolk
• butter
• vanilla extract
• heavy cream
• almond
• maraschino cherry

Instructions

1. 1 The night before, slice the cake into 1/2 inch slices and sprinkle with sherry. Cover lightly so it won't get stale. Let sit overnight to allow alcohol to evaporate.
2. 2 To make the pastry cream: Mix sugar, flour and salt together in the top of double boiler. Slowly add milk to form a smooth mixture. Cook over low-medium heat stirring constantly until the mixture begins to thicken. Slowly pour 1/2 the hot milk mixture into a bowl of the beaten egg yolks, stirring constantly. Then pour all the mixture back into the double boiler and sir until thick. Add butter and vanilla. Chill.
3. 3 The next day, spread raspberry jam on top of sherried cake layers (or ladyfingers). Layer the bottom of a bowl with 1/3 the cake and pour 1/3 of the pastry cream over the top. Sprinkle with nuts. Layer cake, cream and nuts until all of the ingredients have been used. Top the uppermost layer with whipped cream and garnish with maraschino cherries and slivered almonds. Refrigerate 1 to 2 hours before serving.

By Marc

Ingredients

• ✓ cream sherry
• white sugar
• brown sugar
• walnut oil
• pumpkin puree
• egg
• all-purpose flour
• baking soda
• cinnamon
• clove
• coriander
• salt
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8x4 inch loaf pans.
2. 2 In a large bowl, beat together white sugar, brown sugar and oil. Stir in the pumpkin. Mix in the eggs one at a time, beating well with each addition.
3. 3 In a separate bowl, sift together flour, baking soda, cinnamon, cloves, coriander and salt. Stir dry ingredients into pumpkin mixture until smooth. Stir in cream sherry. Beat till thoroughly blended, 1 to 2 minutes. Fold in nuts. Spoon batter into 3 greased 8x4 inch loaf pans, filling no more than three quarters full.
4. 4 Bake in preheated oven until a tester inserted into center of a loaf comes out clean, about 65 minutes. Let stand 5 minutes in pans before turn out onto wire racks to cool completely. Can be kept at room temp. for 4 days or frozen.

By Noel P

Ingredients

• ✓ cream sherry
• all-purpose flour
• sugar
• butter
• milk
• butter
• white sugar
• flour
• nutmeg
• egg
• almond
• fruit preserves

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, stir together 1 cup flour and 1 tablespoon sugar. Cut in 1/4 cup butter until smaller than peas. Sprinkle 1 tablespoon of milk at a time over the dough until moistened. Form dough into a ball. On a lightly floured surface, roll dough out to 1/8 inch thickness. Cut into 2 1/2 inch circles using a cookie or biscuit cutter. Press circles into the bottom and up the sides of ungreased mini muffin cups. set aside.
3. 3 In a medium bowl, cream together 2 tablespoons butter, 3/4 cup sugar and 1 tablespoon flour. Beat in the eggs and sherry, then stir in the ground almonds. Place 1/4 teaspoon of jam into the bottom of the lined cups. Cover with 1 tablespoon of the almond mixture.
4. 4 Bake for 15 to 20 minutes in the preheated oven, until the tops are lightly browned. Allow to cool slightly before removing from muffin tins to cool on wire racks.

By dlynn