What to do with port wine?

In article <[email hidden]>,

dianem1999 said:

Someone gave us a bottle of port. It's not the type of wine we like to
drink, so I was wondering if it could be used in cooking, maybe instead of
madera.

Diane M

Yes; port gravy is quite traditional with goose, for example. Any
recipe calling for madeira should work as well (though with a bit
different flavor overtone) using port.

Oops! I meant marsala, not madera.

Diane M

"dianem1999" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Someone gave us a bottle of port. It's not the type of wine we like to
drink, so I was wondering if it could be used in cooking, maybe instead of
madera.

Diane M

dianem1999 said:

Someone gave us a bottle of port. It's not the type of wine we like to
drink, so I was wondering if it could be used in cooking, maybe instead of
madera.

Have some friends over for dinner and when dinner is finished give everyone
a cup of coffee, a glass of Port and a cigar. It is one of life's great
combinations.

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

dianem1999 said:

Someone gave us a bottle of port. It's not the type of wine we like to
drink, so I was wondering if it could be used in cooking, maybe instead
of
madera.

Have some friends over for dinner and when dinner is finished give
everyone
a cup of coffee, a glass of Port and a cigar. It is one of life's great
combinations.

Yes, one of my personal favorites (not joking).

Elisa

Elisa said:

Quoted message said:

Have some friends over for dinner and when dinner is finished give
everyone
a cup of coffee, a glass of Port and a cigar. It is one of life's great
combinations.

Yes, one of my personal favorites (not joking).

Why would I think you are joking? It really is a great combination. There
are some things that go together well, blue cheese and pear, herring in
sour cream and onion with beer, Buffalo wings and beer. My late father in
law used to like to have a cigar and port with coffee and tell me
interesting tales of his adventures in WW I. I got tired of hearing the
same stories over and over but I always enjoyed the port and cigar.

Elisa said:

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

dianem1999 said:

Someone gave us a bottle of port. It's not the type of wine we like to
drink, so I was wondering if it could be used in cooking, maybe instead
of
madera.

Have some friends over for dinner and when dinner is finished give
everyone
a cup of coffee, a glass of Port and a cigar. It is one of life's great
combinations.

Yes, one of my personal favorites (not joking).

Elisa

IMO, better than that: a shot of quality expresso with a nice head of
crema, a glass of quality brandy such as Osbourne, Cardenal Mendoza, or
Lepanto (all from Spain,) and the one and only quintessential Cohiba
Lancero--just make sure the latter is not a fake, since 99% of people
that I know that have purchased them, have bought fakes. It's really
that rampant!

R

dianem1999 said:

Someone gave us a bottle of port. It's not the type of wine we like to
drink, so I was wondering if it could be used in cooking, maybe instead of
madera.

Diane M

Catalan (Chocolate) Cake

If you're not making a children's b'day cake here's a recipe for a
rather unusual but very delicious chocolate cake. As with anything
chocolate, the better the chocolate the better the finished product. Its
name in Catalan means "perfect little spanish cake". The following
recipe is for a 5 x 5 inch pan, double it for a larger amount of cake
but keep them small as they tend to not have the solidity of regular
cakes and if too large will easily break up. However several small cakes
can be put together horizontally and frosted. - JL

Ingredients

1 tablespoons all purpose flour
1 cup ruby port (a good porto, not something cheap)
1 and 1/4 cups semisweet chocolate (10 ounces)
4 tablespoons unsalted butter (1/2 stick)
1/3 cup toasted and ground hazelnuts
2 tablespoons plus 2 teaspoons cocoa powder (this is as the recipe is
written I just use 3 tablespoons cocoa powder)
1 jumbo egg
1/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon light corn syrup
Preparation

1. Preheat the oven to 350 degrees F (180 C)
2. grease and flour a 5x5 inch baking pan
3. in a small heavy saucepan over medium high heat, reduce the port
to 3 tablespoons (takes 10 to 15 minutes)
4. in another small saucepan, combine 1/2 cup of the semi sweet
chocolate with the butter and stir over low heat until melted; do not
let the mixture burn. remove from the heat and cool slightly. stir in 2
tablespoons of the port, the ground hazelnuts, the the cocoa powder and
the tablespoon of flour. set aside.
5. in a medium sized bowl, beat the egg and sugar with an electric
mixer until tripled in volume, about 5 minutes.
6. Fold the egg mixture into the chocolate mixture thoroughly, and
pour into the prepared pan. Bake for 35-40 minutes, or until a toothpick
inserted in the centre comes out with moist crumbs. Place the pan on a
wire rack to fool for 5 minutes. run a knife around the sides to loosen.
Continue to cool for 1 hour, then invert the pan onto a serving plate.
7. In a small heavy sauce pan over very low heat. melt the remaining
3/4 cup of semisweet chocolate. Stir in the remaining port. and add the
vanilla and corn syrup. Remove from the heat and cool until the icing
reaches a good spreading consistency. Spread the icing over the sides
and top of the cake.

Fresh raspberries and whipped cream are very nice to pile on top of this
small cake.

In article <[email hidden]>,

Dave Smith said:

dianem1999 said:

Someone gave us a bottle of port. It's not the type of wine we like to
drink, so I was wondering if it could be used in cooking, maybe instead of
madera.

Have some friends over for dinner and when dinner is finished give everyone
a cup of coffee, a glass of Port and a cigar. It is one of life's great
combinations.

Well, other than the coffee and cigar, at least if the cigar smokers
go somewhere that I don't have to choke on their pollution...

"dianem1999" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Someone gave us a bottle of port. It's not the type of wine we like to
drink, so I was wondering if it could be used in cooking, maybe instead of
madera.

Diane M

Send it by express mail. Port is wonderful! Of course, some of it not as
good as others. Have you checked it out online to see what the brand is and
how long it's been bottled. Some gets quite expensive (IMO).

To me, a glass of port and an excellent dark chocolate -- doesn't get much
better.
Dee Dee

In article <[email hidden]>,

Dave Smith said:

Why would I think you are joking? It really is a great combination. There
are some things that go together well, blue cheese and pear, herring in
sour cream and onion with beer, Buffalo wings and beer.

You've given me an idea with the blue cheese and pear combo. Invite
friends over for a blast. Offer many quartered pears lemon juiced for
color preservation, a pound of gorgonzola and a liter of Pernod. Eat a
bit of cheese, eat a pear quarter and shoot an ounce of Pernod. That has
to be a blast.
I'll try it around Christmas. I use the gorgonzola for a Christmas
cheese recipe. And I'll have to save those nickels and dimes for the
Pernod.

leo

--
<http://web0.greatbasin.net/~leo/>

"dianem1999" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Someone gave us a bottle of port. It's not the type of wine we like to
drink, so I was wondering if it could be used in cooking, maybe instead of
madera.

Diane M

What do you mean? Is it a plain old bulk bottled port , or is it 1963 Croft,
or Offley? Drinking a vintage port at the end of dinner is among the
ultimate experiences of life. Vintage port, along with pistachios, and
stilton is a rare experience, a rare experience. You don't, in this age,
have the cigar. [censored] Tracy did that. Try to experience that before you die.

Kent

"dianem1999" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Oops! I meant marsala, not madera.

Two words - chicken marsala. Perhaps my favorite dish. Use the best
organic chicken breasts pounded flat to make the dish really shine. Most
recipes call for almost a whole bottle so that should solve your dilemma.

You can use the rest to make a tiramisu.

Paul

dianem1999 said:

Someone gave us a bottle of port. It's not the type of wine we like
to drink, so I was wondering if it could be used in cooking, maybe
instead of madera.

So it is Marsala? A popular dish in many italian restaurants is escalope
with marsala, "Scaloppine al Marsala".
--
Vilco
Think pink, drink rose'

dianem1999 said:

Someone gave us a bottle of port. It's not the type of wine we like
to drink, so I was wondering if it could be used in cooking, maybe
instead of madera.

Diane M

I can post the recipe for Pot Roast in Port (from 'Cooking with Wine' by
Jeff Smith) if you're interested. It was quite tasty!

Jill

dianem1999 said:

Someone gave us a bottle of port. It's not the type of wine we like to
drink, so I was wondering if it could be used in cooking, maybe instead of
madera.

Diane M

How about peaches in port? You basically poach the peaches in the wine
and let them sit in the fridge for a couple days.

Then serve them on good vanilla ice cream.

"George" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

dianem1999 said:

Someone gave us a bottle of port. It's not the type of wine we like to
drink, so I was wondering if it could be used in cooking, maybe instead
of madera.

Diane M

How about peaches in port? You basically poach the peaches in the wine and
let them sit in the fridge for a couple days.

Then serve them on good vanilla ice cream.

I read that as "preachers in port", LOL!

Elisa

dianem1999 said:

Someone gave us a bottle of port.

What kind of port? White? Ruby? Tawny? Colheita? Vintage?
Single-quinta? Late-bottled Vintage (LBV)? Vintage-character?
Crusted?

Victor

Elisa said:

"George" <[email hidden]> wrote in message

Quoted message said:

How about peaches in port? You basically poach the peaches in the
wine and let them sit in the fridge for a couple days.

Then serve them on good vanilla ice cream.

I read that as "preachers in port", LOL!

Elisa

Works for me! LOL

Paul M. Cook said:

"dianem1999" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Oops! I meant marsala, not madera.

Two words - chicken marsala.

Great idea! Making Chicken marsala with port wine!

-sw