Free Recipes Archive
Serves 10 1.3kg salmon fillet Salt and pepper, to taste Caremelised Port Wine Raisins 240g California golden raisins 4 teaspoon olive oil 50g butter 50g sugar 30ml port wine Salt, to taste Tomato Salsa 300g Roma tomatoes, seeded and finely Read More …
SORBET: 2 pounds peaches, peeled and cut into chunks 1 cup sugar 1/4 cup port COMPOTE: 1 cup port 1/3 cup raisins (preferably Red Flame seedless) 1 tablespoon honey (preferably chestnut honey) 3 green Kelsey plums, cut in wedges 1/2 Read More …
2 pheasants, cleaned 2-pound 2 tablespoons butter or margarine, melted 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon onion powder 1/4 teaspoon dried whole thyme 1/4 teaspoon ground nutmeg 1/4 teaspoon dried parsley flakes 2 slices bacon 1/4 cup canned Read More …
Serves 1 1 pigeon leg (about 120g) 3 orange zest strips 3 lemon zest strips 1 bundle lemon verbena 1 bay leaf 200ml citrus oil 100m port wine 100g seedless red grapes 15ml water 30g sugar 10g roasted pecan nuts Read More …
Chef Adam Gottlieb of Palm Beach Yacht Club – Palm Beach, FL Yield: 6 Servings Venison Marinade: * 2 Tablespoons olive oil * 1 Tablespoon chopped garlic * 1 Tablespoon chopped shallot * 2 cups apple cider vinegar * 3/4 Read More …
This is a rich, deep, dark-flavored wine jelly, superb as a relish with venison, other game, poultry, or cold meat. Makes about 6 cups 1 unblemished medium size eating orange 8 whole cloves 1 cinnamon stick (2-1/2 inches), broken 6 Read More …
3 cups sugar 2 cups Port wine 1/2 bottle (6 ounce size) liquid pectin Heat sugar and Port wine in top of double boiler over rapidly boiling water, stirring constantly, until sugar is dissolved, about 3 minutes. Remove from heat. Read More …
1.4 kg redcurrants or blackcurrants 600 ml water sugar 3 tablespoons port There is no need to remove the currants from their stalks. Put the currants in a preserving pan with the water and simmer gently for 30 minutes, until Read More …
1/2 cup egg white, beaten until soft peaks form 1/2 cup finely diced onion 1/2 cup finely diced leeks 1/2 cup finely diced celeriac [I just used celery] few stems of parsley 1 teaspoon salt 8 white peppercorns 1 piece Read More …
Simple fare with a touch of elegance. Venison or red stag steaks can be substituted for elk. When serving Venison or Red Stag Steaks, PORT WINE SAUCE is better than the green peppercorn sauce. Yield: 4 Servings 4 Elk steak; Read More …
4 X 7 ounce venison chops (double chops off the rack) olive oil for searing 1 tablespoon fresh thyme 10 ounces veal stock 1/2 cup Ruby Port 2 small shallots chopped Heat heavy bottomed skillet over medium- high heat. Add Read More …
This very simple yet rich sauce can be made in larger batches right about the time the rhubarb is ready. It can be frozen or canned for later use. It’s also great with any game bird or chicken. Makes 4 Read More …
Serves 4 4 each 6 ounce venison short loin steaks 1 ounce clarified butter 1 tablespoon minced shallot 1 cup ruby Port 1/4 cup Creme De Cassis 2 tablespoons dried black currants 1 bay leaf 1/4 cup demi glace 6 Read More …
For Sauce 1 5-pound duck, fresh or frozen, thawed (neck, heart and gizzard reserved) 1 medium red onion, quartered 3 carrot, coarsely chopped 1 celery stalk, coarsely chopped 4-1/2 cups spring water 1/4 stick butter 6 large garlic cloves, sliced Read More …
12 pounds goose, (with neck and giblets; reserve liver for another use) 3 onions 2 celery ribs 3 bread slices, (any type), about 2 carrots 1 cup boiling water 1 cup dry white wine 1/4 cup tawny port 1/3 cup Read More …
1 cup balsamic vinegar 1 cup ruby port 1 large vanilla bean 1/2 cup sugar additional pure vanilla extract to taste In a heavy, non-reactive saucepan, combine vinegar, port, and vanilla bean that is split open and seeds scraped into Read More …
This recipe uses only five ingredients to create a simple but elegant entree. 1 large orange 2 Cornish game hens 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup ruby port wine; or grape juice 1/4 cup seedless strawberry jam 5 Read More …
1 pound blue cheese 1/2 cup butter, softened 1/3 cup port wine 1 1/2 cups toasted walnuts, finely chopped In a food processor blend together cheese, butter and port until the mixture is smooth. In a bowl, combine the cheese Read More …
2 cups Port Wine 2 tablespoons lemon juice 4 large egg yolks 1/4 cup granulated sugar 2 pint baskets California strawberries, stemmed and halved Whipped cream (optional) To make sabayon, combine port and juice in heavy-bottomed saucepan; cook over high Read More …
1/2 cup chopped onions 1/2 cup chopped carrots 2 bay leaves 3 cups port wine Combine all of the ingredients in a medium-size saucepan over medium heat and bring to a boil. Continue to boil the mixture until it thickens Read More …
1/2 cup red currant jelly 1/4 cup port wine 2 teaspoon lemon juice 12 ounce raspberries, fresh or thawed 2 teaspoon corn starch Pepper Spoon measured jelly into a heavy-based saucepan. Add port and lemon juice; stir over low heat Read More …
1 bag (12 oz) cranberries (3 cups) 1 cup Port wine 3/4 cups sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves In a 2 quart saucepan, heat all ingredients to boiling over high heat, stirring Read More …
8 ounces cranberries, washed and drained Zest and juice of 2 oranges 3 ounces soft brown sugar 2 tablespoons port Place the cranberries and the zest and juice of the oranges in a saucepan. Bring to the boil, reduce heat Read More …
12 anchovies 6 shallots 1 pint mushroom ketchup 1/2 pint vinegar from pickled walnuts, ot walnut ketchup 1/2 pint port wine 2 tablespoons cayenne (a relish for storing) Pound the anchovies and shallots. Add them to the est of the Read More …
SPICE RUB 1-1/2 teaspoons black pepper 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon dried rubbed sage 1/2 teaspoon dried thyme 1 (3-1/4 pound) boneless pork loin roast REMAINING INGREDIENTS 1 tablespoon olive oil 2 cups slice onion 1 Read More …
4 3/8 lb Pork loin, boned 1 c Strong coffee 1/2 c Cream 1/3 c Port 2 teaspoon Sugar 1/4 c Water 2 teaspoon Cornstarch Yield: 8 servings Preheat oven to 350F. Remove rind from pork and trim fat to Read More …
1/4 cup pitted prunes, soaked overnight in enough port to cover them 1/2 cup almonds, roasted 250 g Valrhona bitter couverture chocolate Drain and slice finely the port-soaked prunes. Roast the almonds in a preheated oven at 180oC for about Read More …
Source: The Fort, Denver, Colorado Serves 12 Chocolate Chile Cake 2 tablespoons New Mexico medium-ground red chile powder (preferably Dixon) 2 cups water 1 tablespoon vanilla extract 1 cup plus 2 tablespoons all-purpose flour 1 cup plus 2 tablespoons cake Read More …
3 c All-purpose flour sifted 1 teaspoon Baking powder 1 teaspoon Salt 1 teaspoon Cinnamon 1 teaspoon Mace 1/2 teaspoon Nutmeg 1/2 teaspoon Allspice 1 lb Seedless raisins; rinsed with boiling water and drained 1/2 lb Dates; cut up 1/2 Read More …
Port Orleans French Quarter Food Court 1 pk Dry yeast 1/2 C Sugar 2 lg. Eggs 7 C Flour 1 1/2C Warm water 1 tsp Salt 1 C Undiluted evaporated milk 1/4 C Soft shortening Oil; for frying Confectioner’s sugar Read More …