How to use up dry sherry?

[Aparecium]

I received a bottle of Palomino Fino sherry. Normally I like a dry sherry, but I do not like this one. What can I do with it? If I don't care for a white wine I poach fish in it. Would sherry work for this?

Have you tried it with lemonade in a shandy? Lots of ice!

If you can't drink it, generally I wouldn't cook with it! Give it away, or try these recipes:
https://www.bbcgoodfood.com/recipes/collection/sherry-recipes

Trifle

I used to make a baked chicken with tarragon, cream and sherry

Use it instead of rice wine in stir fry sauces

Chicken and chorizo pie with sherry, tarragon and crème fraiche

also on bbc site

https://www.bbc.co.uk/food/drysherry

I use it to marinade meat before stir frying. Add soy sauce and any spices you want and leave in fridge for a few hours.

Also I make a lovely slow cooker chicken in sauce. Fry onions and leeks, add tbsp flour then stir in chicken stock and sherry (or martini). Pour over chicken in the slow cooker. Tarragon is nice to add if you have any. Leave to cook away. Serve with mash.

Nice in Mushroom Risotto - try Delia's oven baked one.

I don't think Fino would work in a trifle, you need a sweeter sherry for that. We enjoy a chilled Fino with tapas but it's not for everyone. If the sherry itself is ok, just not to your taste, I'd use it in stir fries in place of rice wine/sake.

Risotto usually works better with a sweet vermouth like Noilly Prat (which is also fab for fish.) I'd stick with pp suggestion of using it to replace rice wine in Aslan recipes.

Ooo some lovely ideas, thanks!

It's probably a perfectly good sherry, certainly good enough to cook with, I just didn't like how it tasted. Tio Pepe - a fairly ordinary brand, I think?

I don't know anybody else who likes dry sherry. I love a sherry that's so dry it's almost salty.

It’s nice in home-made mushroom soup.

I actually buy dry sherry specifically for trifle, I find it much nicer as a flavour than sweet, worked in catering and we always used it but mixed it with some sugar syrup so that solves the sweetness issue but the taste of dry is much better in my opinion in a sherry trifle.

I also thought it would not do for trifle, but now I shall have to try it! I always use half and half cream sherry with fruit juice, so it could work like the syrup.

I'd use it for something with mushrooms - chicken ala king or just a mushroom sauce whether that's for steak or for a pasta dish.

Also, I'd think it would add a little bit of an edge to any creamier pasta dishes and sauces.

And as you always need alcohol or acid when marinating, you could experiment with it as a marinade ingredient for BBQs? I'm thinking the sherry with paprkia, garlic, bit of chilli on chicken pieces could be nice?