Best 3 Sweetbreads With Madeira Sauce Recipes

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**Experience the Exquisite Sweetbreads with Madeira Sauce and More: A Culinary Journey for Food Enthusiasts**

Indulge in a delightful culinary adventure with our curated collection of sweetbreads recipes, each offering a unique taste experience. From the classic Sweetbreads with Madeira Sauce, a harmonious blend of tender sweetbreads, rich Madeira sauce, and earthy mushrooms, to the innovative Sweetbreads with Spicy Tomato Sauce, a vibrant fusion of sweetbreads, aromatic spices, and tangy tomatoes, our recipes cater to diverse palates. Explore the Sweetbreads with Marsala Wine Sauce, a luscious symphony of sweetbreads, savory Marsala wine, and umami-packed mushrooms, or savor the Sweetbreads with Lemon Caper Sauce, a refreshing combination of sweetbreads, bright lemon, tangy capers, and herbs. Whether you prefer the simplicity of Sweetbreads with Brown Butter or the hearty elegance of Sweetbreads with Port Wine Sauce, our recipes provide a culinary adventure that will tantalize your taste buds.

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WINE SAUCE FOR SWEETBREADS



Wine Sauce for Sweetbreads image

Provided by Food Network

Time 55m

Yield 24 ounces

Number Of Ingredients 9

4 tablespoons all-purpose flour
2 ounces butter, melted, plus 1 tablespoon butter
1/2 cup red table wine
8 medium mushrooms, 2 chopped and 6 sliced
3 cloves garlic, chopped
1 1/2 ounces yellow onion, chopped
1 1/2 ounces green peppers, chopped
Salt and black pepper
3 cups beef broth

Steps:

  • Cook the flour in the melted butter in a frying pan, whisking often, until a golden blonde color. Set aside.
  • Reduce red wine by half in a 1-quart pot over medium heat, then set aside.
  • Melt remaining tablespoon butter in a small saute pan over medium heat, then add chopped mushrooms, garlic, onions, peppers and a pinch of salt and black pepper. Cook, stirring, until vegetables are soft, 2 to 3 minutes. Let vegetables cool for a couple of minutes, then add them to a food processor and liquify as much as possible, adding 1/4 cup beef broth if the vegetables become too sticky. Transfer back to the pan and add the reduced wine, then add the remaining 2 3/4 cups beef broth and bring back to a rolling boil. Reduce the heat and thicken with the roux until the sauce is as thick as you would like it to be. Add the sliced mushrooms, salt and black pepper to taste, then simmer for 2 additional minutes.

SWEETBREADS WITH MUSHROOMS AND CHERRIES



Sweetbreads With Mushrooms and Cherries image

Hearth Restaurant recently held a dinner featuring modestly priced Burgundy wines. Among the dishes paired with them were sautéed sweetbreads served on scrambled eggs seasoned with black truffles.Sweetbreads are a superb choice with red Burgundies. I wanted to pick up the cherry flavors that showed up in the Côte Chalonnaise wines we tasted, so I skipped the eggs and instead added dried cherries.There is a certain amount of preliminary preparation - soaking, peeling and poaching - required before sweetbreads are ready to cook. Some recipes also call for pressing them, but I think that just makes them dry, which they certainly are not in this pinot noir-friendly dish.

Provided by Florence Fabricant

Categories     dinner, quick, main course

Time 30m

Yield 4 first-course, 3 main-dish servings

Number Of Ingredients 13

1 1/3 pounds sweetbreads
Salt
1 lemon
1/2 cup dried cherries
1/3 cup dry red wine
3 tablespoons flour
Freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 ounces pancetta, in one slice, diced
1/2 cup finely chopped onion
24 very small cremini mushrooms, stems removed
2/3 cup chicken stock
1 tablespoon minced tarragon

Steps:

  • Rinse sweetbreads under cold running water. Dissolve 1 tablespoon salt in 2 cups cold water in a 2-quart bowl. Add juice of 1/2 lemon. Add sweetbreads; water should cover them. Soak 1 to 2 hours. Place cherries in a dish, add wine and set aside at least 2 hours.
  • Remove sweetbreads from water and use a sharp knife to peel off translucent membrane and remove any bits of fat. If sweetbreads separate into sections, that is fine. Place sweetbreads in a saucepan, cover with cold water, add almost all remaining lemon juice, bring to a slow simmer and poach 15 minutes. Allow to cool in liquid, then refrigerate until ready to use.
  • Remove sweetbreads from liquid. Separate into 1- to 2-inch nuggets. Pat dry. Season flour with salt and pepper and dust sweetbreads. Melt butter in a 12-inch skillet or sauté pan with a cover. Very lightly brown sweetbreads. Remove to a dish. Add pancetta and onion to skillet. Sauté on medium-low until starting to color. Add mushrooms and sauté until softened. Add cherries with wine, and stock. Stir to deglaze pan. Bring to a simmer, add sweetbreads, baste with sauce.
  • Cover and simmer gently 10 minutes. Season sauce with remaining juice of lemon and salt and pepper. Baste sweetbreads again, add tarragon and serve.

Nutrition Facts : @context http, Calories 598, UnsaturatedFat 21 grams, Carbohydrate 29 grams, Fat 42 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 16 grams, Sodium 799 milligrams, Sugar 16 grams, TransFat 0 grams

SWEETBREADS AND MUSHROOMS



Sweetbreads and Mushrooms image

Sweetbreads are so delicious! Pity they have fallen out of fashion. This recipe is an old favorite from San Francisco a la Carte. The authors suggest serving the sweetbreads with brown rice, broiled tomatoes and fresh green beans. The blanching directions come from Julia Child (who else?).

Provided by MariaLuisa

Categories     Beef Organ Meats

Time 5h25m

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs sweetbreads, blanched (see instructions below)
4 tablespoons vinegar, approximately
2 teaspoons salt, approximately
2 tablespoons lemon juice, approximately
2 tablespoons butter, approximately
16 fresh button mushrooms, halved
1/4 cup fresh lemon juice
1 cup chicken stock
1/4 cup tomato paste
1/2 cup sherry wine
1 bay leaf, broken
pepper, freshly ground, to taste
1 teaspoon arrowroot
1 tablespoon dry white wine

Steps:

  • To blanch sweetbreads, first wash in cold water, then place in a bowl and soak for about 2 hours in several changes of cold water . Pull off as much membrane and filament as you can without tearing the flesh. Soak for another 2 hours, this time adding 1 tablespoon of vinegar per quart of cold water. Pull off the filament and remove connecting tubes between lobes, if present. Place sweetbreads in a saucepan and cover by about two inches with boiling water. Add the salt and lemon juice (1 tsp salt and 1 tablespoon lemon juice per quart of water). Bring to a bare simmer and cook for 15 minutes. Drain and plunge into cold water for 5 minutes. Drain.
  • When ready to cook, cut the blanched sweetbreads into bite-size cubes and brown them in the butter in a roomy skillet (You may need to brown them in two batches so as not to crowd them). Remove the sweetbreads to a plate. In the same skillet quickly brown the mushrooms over a brisk flame, adding more butter if needed. Add the lemon juice to the skillet and cook, covered, for 3 minutes.
  • Return the sweetbreads to the skillet and add the chicken stock, tomato paste, sherry (I actually prefer dry marsala -- port or madeira would probably be OK, too), and bay leaf. Simmer, uncovered, over medium heat for 15 minutes. Add pepper. Dissolve the arrowroot in the white wine and add to skillet to thicken.
  • The sweetbreads may be prepared ahead of time and refrigerated. Return to room temperature before reheating.

Nutrition Facts : Calories 88.2, Fat 4.5, SaturatedFat 2.6, Cholesterol 11.4, Sodium 955.2, Carbohydrate 6.4, Fiber 0.8, Sugar 3.1, Protein 2.4

Tips:

  • Choose the freshest sweetbreads possible. Look for sweetbreads that are plump and white, with no signs of bruising or discoloration.
  • Soak the sweetbreads in cold water for at least 30 minutes before cooking. This will help to remove any impurities and make them more tender.
  • Blanch the sweetbreads for 2-3 minutes before cooking. This will help to firm them up and prevent them from becoming tough.
  • Cook the sweetbreads over medium heat. High heat will cause them to toughen.
  • Do not overcook the sweetbreads. They should be cooked until they are just tender, but still slightly pink in the center.
  • Serve the sweetbreads immediately with your favorite sauce.

Conclusion:

Sweetbreads are a delicious and versatile offal that can be enjoyed in a variety of ways. With their delicate flavor and tender texture, they are a perfect addition to any meal. Whether you are looking for a simple recipe or something more elaborate, there is sure to be a sweetbreads recipe that you will enjoy. So next time you are looking for something new to try, give sweetbreads a chance. You may be surprised at how much you like them!

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