We started by removing the alcohol from Marsala wine. The resulting grappa has enormous potential. It has sweet maple and wood aromas and a surprisingly delicate flavor, which will complement a new style nog. I was after Marsala essence, chasing the concentrated flavor of memories. By eliminating the alcohol, we were able to distill more of the aromas. The Marsala essence is a new staple in our pantry. For our Thanksgiving feast, we used it to season wood-roasted chicken livers and onions. Above, we have the parts lined up to make smoked maple Marsala. It will be used to glaze king trumpet mushrooms, balance gravy, and not-spike my not-nog. Happy Turkey Day, Everyone!
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