's "Pedro Ximenez de Anada" (The n in anada is an ~ “enye,” but I don’t know how to type that) which is worth mentioning as an oddity. It’s ridiculously thick and syrupy sweet, like honey in a glass. There...

of Pedro Ximenez. The whole thing with tip set me back about $35! 4) Harold’s Fried Chicken—1/2 mixed dinner swimming in hot sauce—multiple times throughout the year. 3) Chicago Chop House—Clams Casino,...

. Vanilla is a tremendous match for Pedro Ximenez sherries, Muscats (again), Sauternes, and LHarvest Rieslings. When I think of caramel I love matching muscat, Madeira, and Sauternes there... What for both Vanilla & Caramel ? A...

not a big fan of dry sack either. for really dry sherry i like hidalgo manzanilla and alvear fino, which is made from pedro ximenez. anyway, sherry is wine. shouldn’t this be in the wine thread?

, the wine must always be sweeter than the dessert. Muscat isn’t sweet enough and does not have enough backbone, or intensity, to match the dessert. What would be fun are the caramel and nuttiness from a Madeira (Malmsey...

is supposed to be about small quantities of aperitifs and digestifs (like a white port or fino sherry or Campari and soda before dinner, or a Fernet Branca or Zambuca or Pedro Ximenez sherry or LBV port afterwards), not making...

and a bit of citrus pastry cream. (we shared glasses of rich Pedro Ximenez and a 1954 “Malvasia” Madeira). Seamless service was the paradigm throughout the meal. So how much for this fun and frolic....$285.00 which...

actually no – I dont really care for sherry vinegar in salad. the vinegars I have most liked recently have been a little sweet. Montegrato makes some very expensive but good sweet vinegars – from Pedro Ximenez and Fino...

cherry-Pedro Ximenez sherry sauce made without dried cherries or any flavor of the sherry — the cherries were just a garnish on the plate. Terrible Vietnamese “spring rolls” (really lettuce wraps) that were...

check out this report about Grom, which is opening a store in NYC. I had the Malaga made with $30 Pedro Ximenez sherry! http://www.nytimes.com/2007/05/02/dining/02grom.html?ref=dining

the salted almond ice cream with brown butter financier, cherries and Pedro Ximenez; the chocolate marquis with red wine sorbet, crème fraiche and four spice; and the polenta cake with milk chocolate, cashew-bourbon praline, and...

a very nice glass of Toro Arbala Pedro Ximenez sherry to go with the creme brulee. As usual, we left with many other places we still want to try, and many we’re eager to come back to. Most interesting note for future...

once opened. In the Madeira-class of Sherries is the Pedro Ximénez (PX) made from the grape of that name, rather than the more common Palomino of other Sherries. These wines will last and store to a degree just below a Madeira. At...

to jamon iberico. A highlight though was a rustic foie in pedro ximenez, served with a nicely sweet Rioja "semi-dolce." Don’t bother: La Posada Mayor de Migueloa Maybe not quite a tourist trap, but not much better in my...

Heck, just came up with another one: Upper Manhattan tail 2 oz Jim Beam (I tried Jim Beam Black and it was too oomphy) 1 Tsp Pedro Ximenez sherry (this is a type of very sweet dessert sherry, not a particular brand) 2 dashes