Jack Poust & Company, Inc. - Cooking with HARTLEY & GIBSON'S Cream Sherry

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HARTLEY & GIBSON'S CREAM SHERRY

HARTLEY & GIBSON'S CREAM SHERRY CAKE
3/4 cup HARTLEY & GIBSON'S Cream Sherry (750 ml size)
1 (18.25 ounce) package yellow cake mix
4 eggs
3/4 cup vegetable oil
1 teaspoon ground nutmeg
1 (3.5 ounce) package instant vanilla pudding mix
1/2 cup white sugar
1 tablespoon ground cinnamon
1 tablespoon unsweetened cocoa powder

Preheat oven to 350 degrees F (175 degrees C). Oil the sides and bottom of a 10 inch Bundt cake pan. In a small bowl, mix cinnamon, sugar and cocoa. "Flour" the sides and bottom of the pan with the mixture, tap out the excess back into the cinnamon mixture. In a large bowl, combine the cake mix, eggs, oil, HARTLEY & GIBSON'S CREAM SHERRY , nutmeg and pudding mix. Beat until well blended. Pour half of the batter into the Bundt pan, sprinkle with half of the cinnamon sugar, cover with the remaining batter and finally, top with remaining cinnamon mixture. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack.

ROSEMARY SHRIMP IN HARTLEY & GIBSON'S DRY FINO SAUCE
2 tablespoons extra virgin olive oil
2 garlic cloves, smashed
1 lb jumbo shrimp, peeled, deveined, tails intact (12 to 15 size)
1 tablespoon fresh rosemary leaves
1/4 cup HARTLEY & GIBSON'S DRY FINO Sherry
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce

In a large frypan, heat oil over medium high heat; saute garlic until light golden and fragrant; about 10 seconds. Add shrimp and rosemary; saute just until shrimp are pink, about 1 minute. Add sherry, salt, pepper and hot pepper sauce; saute until liquid is reduced by half, about 3 minutes