I'd like some recipes using Marsala. I made chicken Marsala- but now I have leftover Marsala wine.?

Braise some onions and fresh mushrooms together, add the marsala wine and add some fresh cream. Cook this together it makes a lovely sauce you could use over grilled veggies or even baked potato.. Its Brilliant....I'd like some recipes using Marsala. I made chicken Marsala- but now I have leftover Marsala wine.?
Yes, tiramisu is to die for, but you can use it in any stir-fry that is a bit dry, and while you're cooking, a sip or two improves the cook.I'd like some recipes using Marsala. I made chicken Marsala- but now I have leftover Marsala wine.?
Make a tiramisu by soaking sponge fingers in coffee and marsala wine. Top with creme freche, mixed with vanilla and cream. Sprinkle coco on top.
This is really good: Almond Tortoni


INGREDIENTS:


1 egg white


1/4 cup confectioners' sugar


1 cup heavy cream


1 teaspoon sherry wine or Marsala


1 teaspoon almond extract 1 cup almond macaroon crumbs


1/2 cup ground almonds


6 red maraschino cherries, chopped


6 green maraschino cherries, chopped


1/4 cup slivered almonds





4 maraschino cherries, halved for garnish





DIRECTIONS:


1. In a small bowl, beat egg white until foamy. Gradually beat in sugar, and continue beating until thick and glossy; set aside.


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. 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. To serve: Let sit for 5 minutes at room temperature, then garnish with maraschino cherry halves.





Or try an Apple Crumble Tart:


INGREDIENTS


1/2 (17.5 ounce) package frozen puff pastry, thawed


1 tablespoon butter, melted


3 apple - peeled, cored, and chopped


3/8 cup all-purpose flour


3/8 cup chopped blanched almonds


1/2 cup white sugar


1/4 teaspoon ground cinnamon


3 tablespoons butter, chilled


1/4 teaspoon vanilla extract


3 egg yolks


3 tablespoons white sugar


1/3 cup dry Marsala wine


DIRECTIONS


In a small bowl, mix flour, almonds, 1/2 cup sugar, and cinnamon together. Add chilled butter and vanilla extract. Cut together with a pastry blender until small crumbs form.


Unfold pastry and cut into a 10 inch circle. Place on a large, ungreased baking sheet. Brush with melted butter or margarine. Arrange apples in the center of the pastry, leaving a 1/2 inch wide border of pastry. Spoon almond topping gently over the apples, being careful it doesn't spill over the edges of the pastry.


Bake at 350 degrees F (175 degrees C) for 30 minutes, or until golden brown.


Place egg yolks and 3 tablespoons sugar in the top of a double boiler over simmering water. Beat mixture constantly with a portable electric mixer. When foamy, add the marsala; continue to beat until the mixture begins to thicken. Do not overcook, or the mixture will curdle. Remove from heat. Serve warm over the apple crumble.





Or for another dinner, try Veal Marsala:


INGREDIENTS:


2 pounds veal cutlets


1/4 cup all-purpose flour


1/2 teaspoon seasoning salt


1/2 cup butter 2 tablespoons olive oil


3/4 pound fresh mushrooms, quartered


1/4 cup Marsala wine





DIRECTIONS:


1. Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion.


2. In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.


3. In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes.


4. Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.