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good recipes with port wine

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I bought a bottle of tawny port for a beef stew recipe, and I am not quite sure what to do with the rest of the bottle. Drinking it is an option, of course, but dessert wine isn't really my bag, so to speak.
I certainly do not want the wine to go to waste though, and I was wondering if anybody could suggest some relatively simple, interesting recipes with that would make good use of the rest of the bottle.
Thanks.

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  1. couple of suggestions:
    --port jello (just mix it with some gelatin and water)
    --port/dark chocolate sauce, not a dessert thing. port, veal stock, a few dark chocolate (non-sweetened) shavings, a bit of salt, some shallots and carrots. simmer about 3 cups of stock down with the shallots, a pinch of salt and pepper, and a cup of the port. reduce it all by just about half. strain out the shallots, carrots, pepper. then add another half cup of port, and the chocolate shavings. let the chocolate melt, simmer sauce for a few minutes. the sauce goes spectacularly well with either duck breast or venison.

    1. THis is one of my favorite steak recipes! YUMMMM..

      http://www.epicurious.com/recipes/rec...

      --Dommy!

      1. reduce it with some simple syrup until thick & drizzle over some ice cream with some figs & raspberries

        1. I really like this recipe for chicken. It calls for 1/2 cup of Tawny Port. Good with a pasta.

          http://www.epicurious.com/recipes/rec...

          1. The Balthazar onion soup recipe calls for half a cup of port - I used ruby port, but I'm sure tawny would be good as well.

            1. My dad makes a vegetarian onion soup with port in it. The combination of slowly browning the onions and adding the port makes me forget about beef broth.

              1. Jacques Pepin's Pork with Port and Prunes (from Jacques & Julia) is great. Soak 6 oz prunes in hot water, drain, then soak in 1/2 cup port. Cut 2 small pork tenderloins into 6 chunks each and season with s&p. Brown well on all sides in a skillet, then remove from skillet and place in 200 degree oven to finish cooking. In skillet over medium heat, saute 2 Tbsp minced shallots; deglaze with 3 Tbsp red wine vinegar. Add 2/3 cup stock, port, and prunes; boil to reduce until slightly thickened. Stir in 1 Tbsp ketchup and 1 Tbsp black currant jam. Remove meat from oven and add juices to sauce; simmer to thicken. Pour sauce over pork.

                1. I have a vague memory of a port and chicken recipe from the Alice B. Toklas Cookbook. I can't find my copy and wonder if anybody here has that recipe. It's very rich as I remember, probably has cream in it.

                  1. Wow- I love how you guys think! I have used port in all of those capacities!

                    Personal favorites- use port to poach pears, use port with dried cherries for a sauce for game birds or venison, I have used tawney port in a pinch as a substitute for other wines like marsala in zabiglione, madiera in the eponymous sauce, to give cheap sherry a little depth in a turtle soup, the tawny port also makes a great sauce when reduced for foie gras.

                    I like a cordial glass of port of an evening... I prefer ruby to tawney, but some of the inexpensive Aussie stuff is quite pleasant.