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From:	Marie Oser (marie.veggiechef.com)
Subject:	Re: Question for Marie..
Date:	November 4, 2005 at 1:14 am PST

In Reply to: Question for Marie.. posted by PT on November 3, 2005 at 5:51 am:

Thank you for the early reminder. I always post this recipe for the holidays. This is really an impressive dish and I think it is even better the next day.

Regarding the dry sherry, you may substitute additional broth or apple cider for any varietal. However, cooking with wine, sherry, vermouth, mirin etc. will lend unique flavor notes that just can't be captured with any other ingredient.

I would suggest that you go with the sherry. Make sure it's either dry or very dry, otherwise it will be sweet. Sherry is relatively inexpensive, has a long shelf life, and the alcohol burns off with cooking.

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