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Entries tagged with 'port'

Old-Fashioned Pounded Cheese With Walnuts and Port Syrup From 'The New Midwestern Table'

Cook the Book Kate Williams Post a comment

Making pounded cheese from Amy Thielen's new cookbook, The New Midwestern Table, was a jump into uncharted territory for me. Dropping blocks of gorgeous aged Cheddar into a food processor was an act of faith. But drizzled with sweet port syrup and chopped walnuts, the final dish is an entertainment-worthy appetizer for any and all cheesehounds. More

Old-Fashioned Pounded Cheese With Walnuts and Port Syrup From 'The New Midwestern Table'

Serious Eats Kate Williams 2 comments

Making pounded cheese from Amy Thielen's new cookbook, The New Midwestern Table, was a jump into uncharted territory for me. Dropping blocks of gorgeous aged Cheddar into a food processor was an act of faith. But drizzled with sweet port syrup and chopped walnuts, the final dish is an entertainment-worthy appetizer for any and all cheesehounds. More

The Serious Eats Guide to Port

Drinks Meg Houston Maker 12 comments

Holiday foods are about spice and berries, nuts and chocolate, roasts and cheeses, caramel, ginger and jam. There's one wine that pairs with all of it, and that wine is port. More

The Motown

Serious Eats Maggie Hoffman Post a comment

This cocktail recipe comes from Toasted Oak Grill & Market just outside Detroit, Michigan. The drink is evocative of candied nuts, and it's ideal for serving alongside a gingerbread or spice-cake dessert. More

Please Stop Pairing Red Wine and Chocolate

Drinks Sarah Chappell 25 comments

For once and for all, let me say it loud and clear: dry red wine and chocolate do not go together. Why would someone lie to you and try to convince you that this is something you should enjoy? Why would the powers that be—the red-wine pushers and the chocolate coercers—set you up for such flavor failure, particularly around Valentine's Day when presumably you want to impress the object of your affections? I don't know. But I'm here to help. More

Lamb Stew from 'Stewed'

Kate Williams 3 comments

Gently simmered lamb shoulder, port, and root vegetable stew tastes lamby but not gamey or chewy. The key is the sweet and savory undercurrent of wine, beef stock, tomatoes, and winter roots that runs beneath the flavor of the lamb. More

Lamb Stew from 'Stewed'

Serious Eats Kate Williams 6 comments

Gently simmered lamb shoulder, port, and root vegetable stew tastes lamby but not gamey or chewy. The key is the sweet and savory undercurrent of wine, beef stock, tomatoes, and winter roots that runs beneath the flavor of the lamb. More

Sunday Supper: Braised Short Ribs With Porcini-Port Wine Sauce

Sunday Brunch Jennifer Olvera 3 comments

Short ribs in rich porcini-port wine sauce are a luxurious, company-worthy affair. More

Braised Short Ribs With Porcini-Port Wine Sauce

Serious Eats Jennifer Olvera 8 comments

Short ribs in rich porcini-port wine sauce are a luxurious, company-worthy affair. More

Spiced Cranberry Cabernet Jam

Serious Eats Lucy Baker Post a comment

This is a rich, festive holiday jam with a pronounced red wine flavor. Try it with cheese, hearty whole-grain breads, or as a filling for thumbprint or sandwich cookies. More

Peppered Duck Breasts with Cherry-Port Sauce

Serious Eats Joshua Bousel Post a comment

Druck breasts with juicy meat and crisp skin mix with a robust and fruity cherry-port sauce, combining into a rich and warm combo that's fitting for the start of winter. More

Sauced: Cherry-Port Sauce

Sauced Joshua Bousel Post a comment

The classic combo of a cherry and port contrasts tart cherries against sweet wine, with a double dose of fruit that gives a well rounded and full-bodied flavor. More

Cherry-Port Sauce

Serious Eats Joshua Bousel Post a comment

The classic combo of a cherry and port contrasts tart cherries against sweet wine, with a double dose of fruit that gives a well rounded and full-bodied flavor. More

Port Cobbler

Serious Eats Sydney Oland Post a comment

This port-based version of a classic winter cocktail uses a simple vanilla syrup to add some sweetness and depth. More

Cocktail 101: Christmas Drinking Traditions

Drinks Michael Dietsch 3 comments

Winter has arrived, and Christmas is nipping at its nose. This week, I'm going to take a brief look at a few wintery drinking rituals that I hope will help to warm you and yours this holiday season. More

Dinner Tonight: Roast Chicken with Red Grapes, Caramelized Pearl Onions, and Port Pan Gravy

Nick Kindelsperger 1 comment

Sometimes it's wonderful to be reminded how satisfying a roast chicken can be. This recipe from Jennifer Olvera's Food Lovers' Guide to Chicago doesn't try to approach the bird in some new and unique way. The chicken is simply cooked in a moderate oven with a stash of good ingredients. The result is a properly roasted bird with an outstanding pan sauce. More

Let Them Eat: Sticky Toffee Pudding

Sweets María del Mar Sacasa Post a comment

Sticky. Toffee. Pudding. When I say these words aloud I see my listeners' pupils dilate, their fingers twitch, their teeth bite vampire-like into their bottom lips. I see I have an audience in my thrall and decide to tease and torture, describing how a warm bath of brown sugar, butter, molasses, and port sauce cascades onto a bed of dark cake that imbibes the glossy liquid. When prodded or scooped, the cake bleeds out helplessly and deliciously. More

Sticky Toffee Pudding with Port Toffee Sauce

Serious Eats María del Mar Sacasa Post a comment

This variation on the classic uses drunken prunes instead of dates. More

Preserved: Cranberry Port Jam

Sweets Lucy Baker 1 comment

My favorite part of the Thanksgiving feast has always been the cranberry sauce. It doesn't matter what kind—a gussied up version from a food magazine, the recipe on the back of the Ocean Spay bag, or even straight from a can. Cranberries in all forms, with their zingy sweet flavor and crimson hue, are a delicious symbol of the holiday season. This luscious jam combines fresh and dried cranberries with a generous amount of ruby port. More

Cranberry Port Jam

Serious Eats Lucy Baker 3 comments

Cranberries in all forms, with their zingy sweet flavor and crimson hue, are a delicious symbol of the holiday season. This luscious jam combines fresh and dried cranberries with a generous amount of ruby port. It would be perfect spread on cornbread, pumpkin bread, or anything slathered with cream cheese. More

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