HOME > Chowhound > Home Cooking >
What's your latest food quest? Tell us about it
TELL US

idea to use up port?

a
anunez May 18, 2010 09:34 AM

I bought port for a plum tart and now its just taking up space on my bar. I wouldnt really drink it straight but would love some ideas on how to cook with it. Its pretty decent quality for what thats worth. Thanks!

  1. b
    beanodc May 18, 2010 03:46 PM

    Pears poached in port, fresh grated ginger and honey or sugar - delicious. After the pears have softened, remove them and boil the sauce down. Serve warm, room temp or cold with the reduced sauce and a little greek yogurt or whipped cream.

    1. souschef May 18, 2010 02:37 PM

      Get yourself a nice hunk of Roquefort and enjoy the two together. I do not like either port or Roquefort on their own, but the two together is a match made in heaven.

      1. Full tummy May 18, 2010 10:58 AM

        I went to Epicurious and searched for port as an ingredient. Came up with 166 recipes. Good place to start:

        http://www.epicurious.com/recipesmenu...

        1. m
          mcuneo May 18, 2010 10:49 AM

          Have fun!

          This first recipe doesn't use very much port, but it's something a little different:
          http://www.recipezaar.com/recipe/Chic-and-Cheerful-Savoury-French-Olive-Cheese-and-Onion-Cake-316039

          A few others:
          http://www.foodandwine.com/recipes/port-mulled-cherries-with-ricotta
          http://www.epicurious.com/recipes/food/views/Filets-Mignons-with-Mustard-Port-Sauce-with-Red-Onion-Confit-11130
          http://www.epicurious.com/recipes/food/views/Seared-Duck-Breast-with-Cherries-and-Port-Sauce-353376
          http://www.epicurious.com/recipes/food/views/Strawberry-Mascarpone-Tart-with-Port-Glaze-352272
          http://cookalmostanything.blogspot.com/2007/08/retro-recipe-challenge-8.html
          http://www.cookingbytheseatofmypants.com/recipes/chocolate-port-wine-cake/
          http://simplyrecipes.com/recipes/meatballs_with_green-peppercorn_sauce/
          http://noblepig.com/2008/12/09/ballsey.aspx
          http://sacfoodies.com/2008/01/15/port...

          The port will work for a pan sauce, and it might be fun to try a kitchy cheeseball.

          1. goodhealthgourmet May 18, 2010 10:34 AM

            my first thoughts were braised short ribs, a reduction for a beef tenderloin or filet, or a dessert sauce, but there are plenty of other possibilities!
            http://chowhound.chow.com/topics/325086
            http://chowhound.chow.com/topics/475765
            http://chowhound.chow.com/topics/446220
            http://chowhound.chow.com/topics/644560
            http://chowhound.chow.com/topics/282321
            http://chowhound.chow.com/topics/697513

            Show Hidden Posts