Best Sherry Recipes
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Top Rated Sherry Recipes
This Anejo has been aged for 3 to 10 years in American oak barrels. Neat is one of the best ways to drink Anejo rums, amd this recipe is from Don Q’s really gets the job done.
As summer ends and autumn rolls in, it's time to stop crafting cocktails with peaches and berries and start using our favorite fall fruit: apples!This recipe is courtesy of mixologist Mcson Salicetti at Crimson & Rye.
With Creole and Southwestern influences, chef Laurence Agnew features reinvented classic deli offerings in his Louisville, Ky.-based restaurant Main Street Café. Agnew is a native of Zachary, La., and has worked in such renowned kitchens as Victor’s in the prestigious New Orleans Ritz-Carlton and August as the sous chef to chef John Besh. The restaurant also features a deli counter showcasing house-smoked and cured meats like sorghum bacon, Andouille sausage, and chorizo. "A tradition in my family is the night after Thanksgiving when we put up our Christmas tree and cook my wife's Grandmother Nosh's Sherry Chicken. It is absolutely one of my favorite comfort foods ever."
The Tobacco Road is simple, strong, and features an unmistakable combination of Cynar and mezcal.This recipe is courtesy of Aubrey Joy Schuster at bevvy.co.
Grilling your chicken separate from your stir-fry vegetables allows your meat to cook evenly and get that satisfying charred flavor.This recipe is courtesy of Perdue.
As Cinco de Mayo approaches, this tipple is an out - of -the - box spin on pairing your tacos and nachos. You won’t even miss tequila when you try this jalapeño infused, sherry and whiskey laden drink.Courtesy of Bushmills Irish Whiskey.
This simple salad is a great change of pace from a traditional greens salad, and it pairs wonderfully with chicken or fish. The shaved fennel and onions give it crunch, and it's livened up by a bright lemon vinaigrette. It can also double as a slaw; try it atop a pulled pork sandwich.
This simple, healthy beet dip comes from Porkchop & Co. in Seattle. Serve it just like the restaurant does: on grilled sourdough bread with blue cheese. Click Here to See More Dip Recipes
The all American soda meets the all American finger food for the ultimate in finger licking goodness.
Once you get past cleaning and chopping up all of the broccoli, this is really very easy to put together. If you're in a time crunch, just use frozen broccoli. I've said it before, but I strongly dislike frozen broccoli because I feel I always end up biting into "woody" stem pieces and I hate that! So, it's fresh broccoli for me! I hope you decide to try this!
Chicken livers are the secret to the Bolognese, shhhh… The sweetness of the peppers, onion, and basil, and the salty tang of gorgonzola is the perfect foil to Pasta alla Fantasia. — Cooking and the Career GirlFor more recipes like this one, visit Cooking and the Career Girl.
This may sound disgusting, but we promise this dish will make you do anything but vomit.
9 Recipes that Prove Everything Tastes Better with Sherry
You may be familiar with sherry as a drink. In 2008, David Wondrich’s article Civilized Company describes it as “peerlessly dry when you wanted something dry, rich and sweet when you wanted that, this nutty-tasting wine—produced in several distinct styles in and around the Andalusian city of Jerez de la Frontera—was (and still is) the perfect thing to have before a meal, or after it, or really anytime at all, especially in the summer.” We couldn’t agree more, but we’d also venture to say that sherry is for more than just drinking. The complexity beneath its sweetness makes it a unique addition to rich desserts and savory meat dishes alike. Try it in a simple potato salad, or some braised pork cheeks. Seriously, put it in anything and see how it instantly makes your meal…well, better.
Marinated Artichokes with Prawns and Fino Sherry (Alcachofas Salteadas con Langostinos y Fino)
While this marriage of artichokes and Sanlúcar prawns (called langostinos locally) in a fino sauce tastes like a timeless classic from the Sherry Triangle, it was created recently by young chef Javier Munoz at La Carboná, the restaurant owned by his parents in Jerez de la Frontera. The restaurant’s motto is “Cocina con Jerez” (cooking with sherry), and Munoz, who worked previously at El Celler de Can Roca, concocted this appetizer as the ideal accompaniment to briny, nutty amontillado. Get the recipe for Marinated Artichokes with Prawns and Fino Sherry (Alcachofas Salteadas con Langostinos y Fino) »
Spanish Potato Salad with Tuna (Papas Aliñas)
You can find Andalusian potato-tuna salads like this offered at any café or bar in Jerez, served at most hours of the day and night. Eduardo Ojeda of Equipo Navazos likes to make the dish as the starter course for family meals at home. He uses tuna belly preserved in olive oil, tins of which are sold in Spain as ventresca de atún claro. He also adds a serious quantity of olive oil, never measuring exactly. Just when you think you’ve added too much oil, he recommends adding a healthy flourish more. Serve with fino, ideally from Macharnudo vineyard. Get the recipe for Spanish Potato Salad with Tuna (Papas Aliñas) »
Considered one of the finest forms of Spanish charcuterie, lomo embuchado — a dry-cured pork tenderloin dusted with pimenton, wrapped, and set to cure for two months or more — is meaty, lean, and intensely flavorful. Served sliced thin to enhance the enjoyably chewy texture, it’s at its best paired with something fruity, fatty, or both: drizzled with olive oil, or eaten in the same bite as an olive or piquillo pepper.
Acorn-fed pata negra lomo, a salty, dry-cured Spanish pork loin, is delicious on its own. But chef Israel Ramos, of Restaurante Albalá, makes a case for its tartare-ization. The lomo is best cut into tiny cubes with a very sharp knife, and the dish best eaten alongside fino or manzanilla, ideally en rama. Get the recipe for Iberian Cured Pork Lomo Tartare »
This regional dish uses the same rice and many of the same techniques as paella—and whatever wild gamebirds are in season. Jan Peterson, owner of the Fernando de Castilla bodega and a collaborator with Equipo Navazos, cooks his on a campero, an outdoor gas range popular in the Spanish countryside. “It’s unthinkable to make arroz con perdiz without amontillado,” Peterson says. A generous amount mixed with the cooking stock lends a light sweetness to the rice. If you can find some, a mix of Iberian ham shank pieces with marrow and salt-cured pork bones intensifies the stock’s flavor. Serve with amontillado, oloroso, or palo cortado. Get the recipe for Saffron Rice with Partridges and Amontillado Sherry (Arroz con Perdiz) »
This regional dish uses the same rice and many of the same techniques as paella—and whatever wild gamebirds are in season. Jan Peterson, owner of the Fernando de Castilla bodega and a collaborator with Equipo Navazos, cooks his on a campero, an outdoor gas range popular in the Spanish countryside. Get the recipe for Saffron Rice with Partridges and Amontillado Sherry (Arroz con Perdiz) »
Braised Pork Cheeks with Palo Cortado Sherry (Carrilleras Estofado con Palo Cortado)
For Equipo Navazos’ Eduardo Ojeda, a classic Sunday meal is pork cheeks (carrilleras) slow-braised in beef stock, rich and oxidative palo cortado, and a pool of olive oil. The excess oil helps keep the relatively lean cut of meat tender as it simmers. Ojeda suggests pairing the dish with a young amontillado. Get the recipe for Braised Pork Cheeks with Palo Cortado Sherry (Carrilleras Estofado con Palo Cortado) »
Spanish Vermicelli Noodles with Prawns, Cockles, and Squid (Cazuela de Fideos con Mariscos)
Equipo Navazos’ Jesús Barquín ritualistically enjoys scouring the fresh fish market in Sanlúcar de Barrameda for the area’s incomparable shellfish. Get the recipe for Spanish Vermicelli Noodles with Prawns, Cockles, and Squid (Cazuela de Fideos con Mariscos) »
Cream of Crab Soup
Jumbo lump crabmeat stars in an impossibly rich, creamy soup from test kitchen director Farideh Sadeghin. Get the recipe for Cream of Crab Soup »
The trifle is a very old concoction—by some accounts, more than 300 years old—but twentieth century variations have turned it into a classic, occasion-ready centerpiece. Drenched in sherry and kirsch, our version features layer upon layer of ginger cake, custard, berries, chocolate, and cream. Get the recipe for Decadent Trifle »
Clams in Sherry Sauce
This classic Andalusian seafood dish is traditionally served with lots of crusty bread, to soak up the piquant broth. Get the recipe for Clams in Sherry Sauce »
Sherry Cocktails Get in the Mix
Take a closer look at the cocktail menu: Bartenders are embracing Sherry as a key cocktail ingredient.
“Historically, Sherry has had a huge place in the evolution of cocktails,” says Dan Greenbaum, co-owner and bar manager of The Beagle, a Sherry-centric bar in New York City. In particular, the late 1800s saw the rise of the Sherry cobbler, made with sugar, Sherry and “cobblestone ice,” hence the drink name.
Now, Sherry is making a comeback among the mixology set—driven in part by the revival of historic libations. But Sherry also offers unique flavors, says Greenbaum, “the nuttiness that comes from oxidization, the brininess in fino and manzanilla,” as well as the sweet, rich notes of Pedro Ximénez.
“You can make very tasty, interesting cocktails where Sherry is the base ingredient, not just a modifier,” Greenbaum says.
Here’s a sampling of some of those cocktails to try at home.
Recipe courtesy Dan Greenbaum, co-owner and bar manager, The Beagle, New York City
A riff on the classic Bamboo cocktail (equal parts Sherry and dry vermouth), this drink features the light, mineral-like flavor of fino Sherry. “I like La Ina, because it’s a young, sharp fino that can withstand a good amount of vermouth without being overpowered,” Greenbaum says. “A manzanilla like La Guita also works well.”
1½ ounces La Ina Fino Sherry
1½ ounces Perruchi sweet vermouth
2 dashes orange bitters
Lemon twist, for garnish
Stir all ingredients (except garnish) with ice and strain into a coupe glass. Garnish with a lemon twist.
Recipe courtesy Jon Santer, co-owner, Prizefighter, Emeryville, California
This downright muscular cocktail uses a hit of rich, nutty amontillado to add complexity to rye whiskey.
2 ounces rye whiskey
¾ ounce amontillado Sherry
¼ ounce orange liqueur, such as Cointreau
2 dashes orange bitters
Fat strip of orange peel, for garnish
Combine ingredients (except garnish) over a large chunk of ice in a rocks glass and stir. Twist orange peel over the top of the drink to release oils from the skin, then use the peel to garnish.
Recipe courtesy Jackson Cannon, owner, The Hawthorne, Boston
This drink gives crisp, dry fino Sherry a bit of fruity flavor and tiki flair.
¾ ounce grenadine
½ ounce ruby Port
½ ounce Cognac
¼ ounce fresh lemon juice
2 ounces fino Sherry
5 dashes Fee Brothers
Whiskey Barrel bitters
Mint sprig, for garnish
Fill a highball glass one-third with pellet or crushed ice. Add the grenadine, Port, Cognac and lemon juice, and mix the ingredients with a swizzle stick (or long spoon). Pack the remainder of the glass with ice, then add the Sherry. Swizzle again. Pack the glass with ice until full, then top with the bitters. Garnish with mint sprig and serve with a straw.
5 Sherry Bottles at Top Restaurants and Bars
Here’s a shortlist of some of the labels spotted on the shelves and menus at Sherry-loving bars and restaurants. Score a bottle or two for your tasting room at home.
La Ina Fino: At The Beagle in New York, co-owner and bar manager Dan Greenbaum frequently mixes La Ina into cocktails—young, bone-dry and crisp, it stands up to vermouth, amaros and other spirits, he says. It’s also a fine sipper alongside light nibbles such as Marcona almonds.
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La Guita Manzanilla: Spanish resto Manzanilla in New York City (recently named a Wine Enthusiast’s 100 Best Wine Restaurant) showcases the mouthwatering saline and bright apple notes of this Sherry in its signature Manzanilla Martini.
Pedro Romero Amontillado: Crowned with fruit and plenty of crushed ice, Bellocq’s signature Sherry cobbler utilizes this amontillado. Off-dry and featuring notes of hazelnut and spice, it’s a natural companion to cheeses and savory appetizers, too.
Toro Albala ‘Don PX’ Pedro Ximenez: “PX,” as Pedro Ximenez is often shorthanded, is noted as the sweeter side of the Sherry spectrum. This bottling is served by the glass at Vera, a tapas restaurant in Chicago’s West Loop area, usually as a dessert pairing—but on the savory side, keep an eye out for the PX syrup drizzled over Vera’s cocoa-dusted foie gras, too.
Lustau East India Solera: With its tawny hue and appealing mix of rich fig, raisin and cocoa, consider pairing this bottling with a traditional Spanish flan. Yountville, California’s famous French Laundry includes this bottling on its extensive wine list.
Sherry-based cocktail recipes
Stir all ingredients with ice, strain contents into a cocktail glass, and serve.
Pour the sherry and vermouth into a mixing glass half-filled with ice cubes. Stir well. Strain into a cocktail glass, garnish with a lemon twist, and serve.
Mix all ingredients with the orange slices and shake well with ice. Strain into a chilled martini glass, garnish with flamed orange peel, and serve.
Stir in a cocktail glass. Garnish with a twist of lemon peel.
Blend briefly with half a glassful of crushed ice. Serve in a double-cocktail glass.
Pour into an ice-filled highball glass.
Stir all ingredients with ice, strain into a cocktail glass, and serve.
Add the sugar to an old-fashioned glass. Pour in the club soda, and stir to dissolve. Add crushed ice until the glass is almost full, then add sherry, and stir well. Garnish with a maraschino cherry, a slice of orange, and a slice of lemon, and serve.
Combine the sherry, egg, sugar and cream in a cocktail shaker half-filled with ice cubes, and shake well. Strain into a cocktail glass, garnish with a dusting of nutmeg, and serve.
Stir well over ice cubes in a mixing glass. Strain into a chilled cocktail glass, add a twist of orange peel, and serve.
Stir all ingredients with ice, strain into a cocktail glass, and serve.
Stir in a mixing glass filled with ice cubes. Strain into a chilled cocktail glass, and serve.
Muddle a stick of cinnamon with lemon juice and sugar in an old-fashioned glass. Add sherry, stir, and serve.
Pour into an old-fashioned glass filled with broken ice, and serve.
Shake ingredients with ice and strain into a large goblet. Garnish with a mint sprig and orange slice, and serve.
Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a highball glass. Garnish with a slice of orange, and serve.
Pour into an old-fashioned glass half-filled with broken ice, and serve.
Pour all ingredients into a cocktail shaker half-filled with ice. Shake well, and strain into a highball glass. Garnish with a lemon or orange slice, and serve.
Stir all ingredients (except cherry) with ice and strain into a cocktail glass. Top with the cherry and serve.
Stir and serve neat. Add a cherry.
Pour into a wine goblet filled with broken ice and mix. Garnish with in-season fruit, add straws, and serve.
Shake all ingredients (except nutmeg) with ice and strain into a whiskey sour glass. Sprinkle nutmeg on top and serve.
Shake all ingredients (except nutmeg) with ice and strain into a collins glass. Sprinkle nutmeg on top and serve.
Blend briefly with a tablespoon of crushed ice in a champagne saucer, and serve.
Stir shallot, vinegar, lemon juice, and mustard in a small bowl and let macerate for at least 15 minutes. Gradually whisk in oil (or stir first 4 ingredients in a jar with a lid, add oil, screw on lid, and shake to combine). Season to taste with salt and pepper.
Do Ahead: Cover and chill in an airtight container for up to 1 week. To freshen the flavor of the dressing after a few days, add a squeeze of fresh lime or lemon juice.
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- 2 tablespoons extra-virgin olive oil
- ½ cup sliced shallots
- 1 pound button mushrooms, sliced
- 1 ½ teaspoons finely chopped fresh rosemary
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¼ cup sherry
- 2 tablespoons crumbled Parmesan cheese (Optional)
Heat oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until softened, about 3 minutes. Add mushrooms, rosemary, salt and pepper cook, stirring, until the vegetables are cooked through and starting to brown, about 8 minutes. Add sherry continue cooking until the sherry is mostly evaporated, 1 to 2 minutes more. Sprinkle with Parmesan, if desired.
What to eat with sherry, from fino to PX (plus recipes)
Our guide to pairing sherry with food, written by UK sherry ambassador Owen Morgan. Including suggested recipes for fino and manzanilla, amontillado, oloroso and pedro ximenez.
Published: October 21, 2015 at 10:40 am
Sherry is the epitome of hip. Granted, it has a chequered history and a bit of a bad reputation – but quality sherry is now on wine lists at the world’s finest restaurants, as well as being an on-trend ingredient at decent cocktail bars.
Why? Because it’s incredible! And in my opinion, the most versatile and undervalued wine in the world. Even basic sherries can have wonderful complexity and be very well made. What’s more, they sell for a snip. There’s also a different sherry style to suit everyone.
But for many, sherry is still a confusing subject. Is it sweet? Is it dry? How is it made? When and how should you drink it? Where is it from? Do you drink it on its own or with food? Let’s clear all that up here.
The sherry triangle
Sherry is only sherry if it’s from the magical ‘sherry triangle’, made up of Jerez, El Puerto de Santa Maria and Sanlucar de Barrameda in the Cádiz region of South West Spain. If you haven’t been, go – you won’t want to leave this spellbinding part of the country.
The unique character of each sherry is also influenced by the geographical location the climate of the region the almost white chalky soil the vines are grown on the history of the area the cathedral-like cellars the wines are aged in the local solera blending system of different vintages the proximity to the sea the list goes on. One thing sherry also needs, is time. Even young sherries have been aged for three to four years.
Also contrary to popular belief, most sherry is made from a young palomino white wine base. It’s then fortified to 15 or 17% alcohol. The lion’s share of sherry produced is actually dry.
People needn’t be scared of sherry just treat it like great wines that should be enjoyed with the right foods. Soon enough you’ll be transported to the idyllic climbs of Andalucia. The nectar in the glass signifies the true soul of the region.
What to eat with sherry
Sherry is quite a general term. The wines under the ‘sherry’ umbrella range from the lightest and driest in the world right through to the sweetest and everything in between. Here are just a few of the key styles to try and what to eat with them. All but one here are made from the white palomino grape. Just remember, there is a style for everyone!
Fino and manzanilla
The lightest and driest sherries, with virtually no sugar content. Not the style that most Brits associate with sherry, but these days it’s hugely popular. Treat like a dry white wine.
Straw coloured, crisp, bready, with nutty floral notes. It’s aged under a beautiful layer of ‘flor’ made of local yeasts that protect its light colour and give huge flavour to the wine.
Drink with: Lots of tapas would be a good start! In particular, anchovies, fine ibérico ham, crisp fried fish and plump juicy prawns, as well as sushi. Always drink fridge cold in a wine glass. Try ordering a chilled bottle instead of your normal dry white when you’re next in your local tapas bar. Order good olives and almonds then just keep grazing.
A style that started life as a fino, but then aged for several more years creating a delicate and elegant wine, dry, amber coloured with floral and caramel notes, dried fruits and hazelnuts. Take an amontillado out of the fridge at least half an hour before drinking. Serve lightly chilled.
Drink with: Perfect with mushrooms, risottos and Spanish rice dishes. It pairs incredibly with asparagus and artichokes, as well as smoked fish and cured meats. Also brilliant with spiced oriental and Asian dishes. It’s so versatile with most foods.
Oloroso translates to ‘aroma’. It’s powerful and robust, and a bit higher in alcohol (at least 17%). Aged in contact with oxygen, the colour has more of a mahogany tinge. Olorosos will be warming, rounded, with hints of wood, hazelnut and dried fruits. Again, serve lightly chilled.
Drink with: As a more powerful sherry it pairs wonderfully with braises, stews, casseroles and mature cheese. It also goes wonderfully well with good rare tuna dishes.
‘PX’ as it’s often termed is no shrinking violet. If fino is the driest sherry in the world, then this is the sweetest, with up to 50% sugar content! It really is your sweet, sticky sherry. Not made from palomino, but actually from the pedro ximenez grape, sun dried in the Andalucian sun to concentrate its sugars before being pressed.
Drink with: If ever struggling to convert someone to sherry, pour this over vanilla ice cream and you’re onto a winner. Also heavenly with any chocolate dessert, such as churros with hot chocolate sauce. Contrastingly it also pairs wonderfully with strong blue cheeses.
If in doubt
Just remember this simple rough guide to food pairings:
If it swims… drink fino (& manzanilla)
If it flies… drink amontillado
If it walks… drink oloroso
“I opened Bar 44 in September 2002 with my brother Tom, driven by our passion to bring quality Spanish food and drink to Wales. We still have the same ambition, and have since opened in Penarth and Cardiff. Each venue has its own feel and offering.
“In 2013 I became a sherry educator after being selected to take part in the International sherry educators course in Jerez. It’s held once a year for around 20 international candidates. Since then I have been educating staff and as many customers as possible about the charms of sherry, its styles, how to drink it and what to eat with it. The ultimate goal would be to have everyone treating sherry as they would other wines and order it in bars/restaurants with their meal instead of a bottle of wine.”
Essential oils: 9 best cleaning recipes
From cooking and cleaning to pet care and home remedies, essential oils can help you create a non-toxic environment for your family. Essential oils are an effective, natural way to help you meet your goals and find life balance. Whatever you are looking to support physically, mentally, emotionally or in your home – you’ll find there is an oil for that!
When choosing which brand of oils to use therapeutically for your health, I encourage you to ask these three questions first:
- How does the company test its oils? (And make sure they do!) Is the company transparent about its testing results? Do their oils test out to be 100% pure? Purity is crucial when you are using oils therapeutically.
- Are the oils are sourced indigenously? This ensures the oil is at its maximum potency for therapeutic benefit.
- Is the company creating a sustainable economy in the locations where oils are sourced (impacting the world for the greater good)?
Sherry’s and my recent Facebook Live chat focused on using essential oils to help remove toxic chemicals from your home. So, let’s first discuss the importance of removing toxic chemicals from your life!
In the United States, toxic chemicals bombard us all day long. From the chemicals in our skin care, hair care, cleaning products, and the foods we eat, toxins surround us constantly. Carefully and conscientiously selecting cleaning and skin care products is a simple way to lessen toxic load.
The body works hard to maintain balance, or homeostasis. Even a healthy immune system has a hard time when overloaded by toxins it can’t handle. Chemical ingredients and artificial fragrances in our cleaning products vary in the type of health hazard they cause. Some cause immediate reactions (e.g., skin irritation, headache, watery eyes, coughing, sneezing, upset stomach) while others are associated with chronic, or long-term disease.
“Other ingredients in cleaners may have low acute toxicity but contribute to long-term health effects, such as cancer or hormone disruption. Chemicals that are so-called “hormone disruptors” can interfere with the body’s natural chemical messages, either by blocking or mimicking the actions of hormones. Hormone disruptors zap the immune system. A weakened immune system leads to inflammation in the body.” (1) This just emphasizes the importance of removing toxins from as many products as possible.
I started eliminating toxins from my home not only for myself but for the health of my small children. “Children are often the most vulnerable to chemicals because their organs and immune systems are still developing. Certain chemicals may interfere with the development of their neurological, endocrine and immune systems, a problem that can be detrimental to even their adult lives.” (2)
Baking soda, white vinegar and castile soap are three basics for nontoxic household cleaning.
- Benefit: Absorbs and eliminates odor.
- Use as: Non-abrasive cleanser to clean countertops, sinks, and tubs.
- How to: Sprinkle some baking soda on carpet and vacuum after 15 minutes for a fresher look and feel. For scent, add a drop or two of lavender to the baking soda.
- Benefit: Contains natural antifungal and antibacterial properties that cut grease and dissolve mineral deposits.
- Use as: Cleanser for coffee maker, floors, refrigerator and so much more! (NOTE: Do not use on marble. Test a small area of your countertops before using)
- How to: Add some white vinegar to your spray cleaners for an extra punch. Use half vinegar to half water to clean out your coffee maker.
- Benefit: Lifts dirt, cuts grease, and eliminates tough stains.
- How to: Pour a small amount over baking sheets and pans then scrub for a few minutes for clean, shiny results. You can use this to make your own detergent, foaming hand soap and more.
BEST ESSENTIAL OILS FOR CLEANING:
- Wild Orange
- Cleansing Blend
- Protective Blend
And now, drum roll please… here are my nine favorite recipes using the oils above (but many other oils can be used for cleaning, as well)!
ALL-PURPOSE HOUSE CLEANER:
In a 16 oz. glass spray bottle, combine 1/4 cup white vinegar, 1 3/4 cups water, 30 drops essential oil (combos could be 15 drops each, lavender and lemon 10 drops each, eucalyptus, peppermint and wild orange 15 drops grapefruit and 15 drops lavender or 30 drops Protective Blend). You can also just use water and 30 drops Protective Blend this is my go-to. Be sure to add oils first and then the liquids to keep the bottle from overflowing. Use a little less than 16 oz of liquid to keep from overflowing.
YOGA MAT or WORKOUT CLEANER:
In an 8 oz glass spray bottle, combine 3/4 cups water, 1/8 cup witch hazel, 5 drops lavender and 3 drops melaleuca (or tea tree oil). Be sure to test the spray on a small corner to be sure oils don’t damage your brand of mat.
In an 8 oz. glass spray bottle of distilled water, add 7 drops wild orange, 7 drops grapefruit and 7 drops lemon for a citrus blend. Shake well before each use.
Other options include:
- 15 drops of wild orange and 15 drops of peppermint for a citrus mint.
- 10 drops cedarwood and 10 drops sandalwood.
- My favorite: 10 drops bergamot, 10 drops lavender and 5 drops ylang ylang.
EASY SOFT SCRUB:
- For cleaning sinks and tubs, mix 5 drops lemon, peppermint, or wild orange essential oils with baking soda and enough water to make a paste.
- Store cleanser in a covered glass jar because essential oils will break down plastic.
- Scoop out cleanser with your hand as needed, and scrub and wipe down as usual—a soft scrubbing brush works great!
In a 4 oz glass spray bottle, combine 1 tablespoon aloe vera gel, 20 drops Protective blend, fill the rest with water, and shake well before use. This is a great all-natural option for kids to use.
In a 4 oz bottle of distilled water, add 5 drops lavender, 2 drops wild orange, and 5 drops Melaleuca (or tea tree) essential oil. Another option: 15 drops Protective Blend.
Use to disinfect hands, counters, doorknobs, toilet seats, and more. Shake well before each use.
Sprinkle baking soda and 1-2 drops of lemon or Melaleuca (or tea tree) essential oil into the toilet bowl. Scrub with toilet brush and spray toilet seat and bowl with Disinfecting Spray or All Purpose Cleaner.
Diffuse 3 drops lemon, 3 drops orange
I would love for you to join me for my next Introduction to Essential Oils live webinar at 8 p.m. on June 20. To register for the online class go to:
As you can see, there are plenty of ways to makeover your cleaning cabinet. If you are looking for a recipe I didn’t mention, email me! [email protected]
Next time, we’ll discuss oils to support the body in managing stress and reducing anxiety. Who is excited?!
About The Author
Carol Lindsey Baker
Carol Lindsey Baker is passionate about inspiring others to proactively take back their health and wellness and live a healthy, happy and whole life. She believes each body is incredibly made and, with the right support, has the ability to heal itself. Essential oils are a crucial part of every health regime. Through education, resources and personal protocols, she supports individuals on their unique journeys.
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Tasting Various Sherries in a Savory Application
Since many savory recipes call for sherry, we sampled each brand again in creamed pearl onions. Tasters had a hard time finding sherry flavor in any sample, but this time, cooking sherry was far less objectionable. Our science editor explained that its saltiness worked better in this application. “The cream in the sauce mutes the salty taste, and it’s not unusual for us to like the taste of a little salt in a dish like creamed onions,” he said. But considering that cooking sherry also uses preservatives (potassium sorbate and potassium metabisulfite), we’ll pass. And since we preferred our winning sherry for sipping and in pie and rated it high in pearl onions, we’ll stick with that and add any salt ourselves.