Fresh Port Recipes

MAKING 1) In cold water, gently rinse the strawberries. Drain and hull them. 2) Into a medium bowl, add in the strawberries and sugar. Pour in wine and mix well. 3) Let the mixture chill for a minimum of 2 hours, while stirring intermittently. SERVING 4) To... - 29.5135

Cut the strawberries in half lengthwise (or in quarters if they're huge). Leave the raspberries whole. Combine the berries in a deep bowl. Pour the port over them, and marinate in the refrigerator for not less than 2 hours and not more than 4 hours. Stir... - 29.0902

Combine cheeses, pecans, and wine in a small bowl or food processor. Blend well. Shape into a 4-inch mound. Sprinkle with chopped parsley. - 26.6076

In a saucepan just large enough to take the pears comfortably, mix the sugar, water, cinnamon stick, cloves, and orange peel. Bring to a simmer and then cool. Peel the pears, leaving the stem intact, if you were lucky enough to find pears that still had their... - 33.4147

MAKING 1. In a tall glass, mix lemon juice with wine. 2. Add ice and water and stir well. SERVING 3. Serve immediately. - 26.3907

Place the mustard in a food processor or blender. With the machine running, slowly add the olive, walnut and safflower oils; then add the vinegar, lemon juice, port, salt and pepper. - 29.0547

Cut cantaloupes lengthwise in half, making a saw-toothed edge with sharp small knife. Remove seeds and fibers. Divide pineapple chunks, strawberries and blueberries among cantaloupe halves. Just before serving, spoon 2 to 4 tablespoons port over each serving. - 21.7079

GETTING READY 1) Using a pastry brush, brush the pheasants wit the butter and breast side up, place the bird onto a large roasting pan 2) Broil the pheasant for 5 minutes 3) Take our from the oven and using the hands rub 1/8 teaspoon each of salt, pepper,... - 45.2421

Brush fruit with oil. Lightly grill or barbecue. Chill. Boil port and brown sugar in saucepan to reduce by one-half. Add balsamic vinegar, mint and pepper. - 30.1737

MAKING 1) In a bowl, add orange juice, lemon juice and wine and mix well. 2) Chill till ready to serve. SERVING 3) In a punch bowl, add crushed ice, ginger ale and juice mix. 4) Garnish with orange slices. - 32.6356

MAKING 1. In a pan, heat butter with oil over moderate heat. 2. Include onions and saute till soft and golden. 3. Remove half the onions from pan and reserve them for garnishing. 4. Blend remaining onions to a smooth puree in a food processor and keep... - 41.3155

Core pears; cut each into 8 slices. Combine port and shallots in a medium saucepan; bring to a boil. Add pear slices, and stir well. Cook over high heat 2 minutes or until pears are crisp-tender, stirring frequently. Remove pear slices and shallots from wine... - 41.8379

Combine rosemary with salt and pepper. Use this mixture to season both sides of each chop. Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Cook pork chops in batches, until browned and cooked through. Remove to plate and... - 26.121

The day before the barbecue, place venison in a glass or ceramic dish. Mix together marinade ingredients and pour over the venison. Cover and place in the refrigerator for 24 hours, turning steaks occasionally. Remove venison from marinade. Barbecue steaks... - 33.6847

Bring water to boil in small saucepan. Add raisins and simmer until plumped, about 5 minutes. Drain well. Transfer to small bowl, add Port and set aside. Preheat oven to 400°F. Season ducks with salt and pepper. Truss securely. Heat butter with oil in heavy... - 40.6279

GETTING READY 1) Arrange the ingredients. MAKING 2) Heat the cooker on low heat. 3) Slowly, cook the bacon rinds then add the chopped bacon. 4) Stir in the butter or margarine if necessary and saute the onion and celery until they are lightly browned. 5)... - 44.7161

1. In a large nonreactive saucepan, combine the dried porcini mushrooms and 8 cups of chicken stock and bring to a boil over high heat. Reduce the heat to moderate and simmer, partially covered, for 40 minutes. Pour the broth through a cheesecloth-lined... - 38.5942

In a small bowl, soak tomatoes in warm water to cover until soft (about 1 hour). Drain well, chop coarsely, and set aside. Rinse chicken; pat dry. Melt butter in a wide frying pan over medium-high heat. Add chicken and cook, turning once, until well browned... - 39.1519

GETTING READY 1) In a shallow bowl, add bread crumbs, thyme, rosemary and cayenne pepper. Mix well. 2) In another shallow bowl add the all-purpose flour. 3) In a third bowl, beat the eggs with water. MAKING 4) Take the boneless quails and brush them with... - 45.4721

Pour water over berries in large kettle. Let stand 48 hours. Strain through cheese cloth, crushing berries to extract juice. Discard pulp. Add remaining ingredients except yeast and brandy. Boil 1 hour, skimming often. Let cool to luke-warm. Add yeast and... - 34.693

Place lichees and port in a small bowl and toss well to mix; cover and chill several hours. Serve in stemmed goblets. - 19.977

Preheat the oven to 350°. Cream together the almond paste, butter and sugar. Add eggs 1 at a time, beating after each addition. Add the rum and extract. Add the flour, almonds, and baking powder, blending until smooth. Pour the batter into a parchment-lined... - 36.7722

1. Combine first 4 ingredients in a saucepan. Bring to a boil; cook for 2 minutes or until sugar dissolves. Reduce heat, simmer for 15 minutes. Remove lemon rind and anise, discard. Add vinegar and pepper to wine mixture, cook until reduced to 1/4 cup (about... - 21.3905

1. To prepare the rub, combine all ingredients in a mixing bowl. Set aside. 2. Preheat oven to 400°F. Coat each filet generously with the rub. 3. Preheat an ovenproof sauté pan over medium-high heat. Add olive oil to the pan. Place both filets in the pan - 23.9006

1. With a sharp pointed knife, cut through the duck skin along the center of the breast from neck to vent. Loosen the skin by pulling away from the flesh and at the same time running the knife underneath. Cut the skin where necessary but keep the flesh... - 27.062

1. With a sharp pointed knife, cut through the duck skin along the center of the breast from neck to vent. Loosen the skin by pulling away from the flesh and at the same time running the knife underneath. Cut the skin where necessary but keep the flesh... - 36.2936

1. Sprinkle turkey evenly with thyme, salt, and pepper. 2. Melt butter in a large nonstick skillet over medium-high heat. Add turkey; cook 2 to 3 minutes on each side or until golden brown. Remove turkey and keep warm. 3. Reduce heat to medium; add shallot.... - 31.0126

The day before the barbecue, cut tendons at the joints of the guinea fowl. Split the birds in half down the breast bone but leave them in one piece. Remove giblets and clean birds thoroughly. Place birds in a glass or ceramic dish cut-side down. Prick the... - 40.3845

In a heavy metal casserole, heat the oil until smoking and brown the meat well on all sides. Add the wine and simmer, uncovered, until the wine is reduced by half. Add the beef stock and simmer, covered, for 1 hour. Meanwhile, in a small frying pan, prepare... - 43.0093

Wash chicken, pat dry. Rub cavity with 1 garlic clove, and half of the ginger, paprika, salt, pepper, and lime juice. Tie chicken legs and rub skin with remaining garlic clove, plus remaining ginger, paprika, salt, pepper, and lime juice mixed with 1... - 33.2901

GETTING READY 1) Into 2-3 inch chunks, cut the venison. Trim off any gristle. 2) In case a game bird is being used, chop it, through the bone, into small pieces. Clean properly. 3) Peel the onion, parsnip and carrot and coarsely chop them. 4) Rinse the leek... - 43.2911

GETTING READY 1) Wash the rabbit pieces and dry them gently. 2) Remove the fat from kidneys and keep them aside. 3) In a large bowl, mix together 1/4 cup olive oil, garlic, vinegar, thyme, tarragon, and pepper. 4) Mix in prunes and rabbit along with kidneys... - 43.6915

If okra is fresh, cut into slices 1/2 inch thick (ends should be trimmed off first) and cook in boiling salted water. For frozen okra, cook according to package directions. Add spinach or turnip greens and continue cooking for 10 minutes. Meanwhile, broil... - 30.5414

GETTING READY 1) In a bowl, mix the dried currants and brandy and let soak covered for at least 1 hour and upto 3 days. 2) Coat the steaks with oil, pepper and sage mix. Place covered in the refrigerator. MAKING 3) In a small pan, dry toast the peppercorns,... - 43.6959

The Oysters Barquettes Gourmet Club Port-Au-Prince may sound like an elaborate recipe but it is relatively simple and makes a very savory side to a meal. Prepared in molds, the Oysters Barquettes Gourmet Club Port-Au-Prince is made with baked beans and... - 36.9402

Heat oil in a wide frying pan over medium-high heat. Add pork and cook, turning as needed, until browned on all sides about 4 minutes. Transfer meat to a baking pan and bake in a 400° oven until a meat thermometer inserted in thickest part registers 160°F... - 32.6225

GETTING READY 1. Remove the finished bird and rack from the roasting pan; cover with foil to keep warm and pour out the pan drippings MAKING 2. Measure about two tablespoonfuls of the pan drippings and saute onion, celery, carrot, thyme and bay leaf in it... - 39.4999

1. Rub cut sides of garlic over each side of steaks; sprinkle with '/4 teaspoon salt and 1/2 teaspoon pepper. Let stand 15 minutes. 2. Combine port, broth, and rosemary in a large nonstick skillet over medium-high heat; bring to a boil. Reduce heat; simmer,... - 32.4812

For aspic: Generously butter 8 x 4-inch loaf pan and set aside. Dissolve gelatin in small bowl with 1/4 cup Port. Meanwhile, combine sugar and water in medium saucepan over medium-high heat, stirring until dissolved. Cook until mixture is dark caramel color,... - 42.8061

GETTING READY 1) Preheat the oven to 190C/170C fan/gas. 2) Nicely boil the potatoes for 5 minutes, then drain well. 3) Butter the 4 x 200ml ramekins. MAKING 4) Combine the creams, nutmeg, garlic and seasoning with 1/2 cheese. Arrange the potatoes in the... - 44.2103