Search Results for “port

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15638
port-wine-sauce

Port Wine Sauce

Reduce port wine to a sweet syrup, then add the contrasting flavor of balsamic vinegar, and you have an intense, winy-rich sauce to use s...

2489
cranberries-with-orange-zest-and-port

Cranberries with Orange Zest and Port

This unusual method for cooking cranberries produces a not-too-sweet sauce with chunky whole berries. The flavorings are very English and...

4567
whole-cranberry-sauce

Whole Cranberry Sauce

A preference for cooked cranberry sauce or raw cranberry relish seems to have more to do with family traditions than taste. For those re...

2996
cherries-jubilee-crecircpes

Cherries Jubilee Crêpes

During their fleeting season, sweet cherries lend a luxurious fruitiness to crêpes.

22046
duck-breast-with-port-and-dried-plums

Duck Breast with Port and Dried Plums

Frankly, we haven't the stomach for waterfowl hunting. One can hardly be expected to toss bread to mallards in the park one morning and s...

1439
cumberland-sauce

Cumberland Sauce

This sauce, which is great with pork, offers just the right combination of sweetness and citrus flavors.

by Jill Norman and ...
4195
gorgonzola-port-and-walnut-fondue

Gorgonzola, Port, and Walnut Fondue

Originally I served this fondue as a main course with cubes of roast beef tenderloin and vegetables, where it received rave reviews from ...

4808
mini-pitas-with-honey-mushrooms-blue-cheese-and-port

Mini Pitas with Honey Mushrooms, Blue Cheese, and Port

Not everyone loves blue cheese, but those who do will find the pungent taste of these little sandwiches irresistible. Make sure the brea...

12997
pamrsquos-beef-tenderloin-with-horseradish-sauce

Pam’s Beef Tenderloin with Horseradish Sauce

This recipe came to me from my editor; Pam Hoenig, who found it in Bay Tables, a cookbook put together by the Junior League of Mobile, Al...

10979
duck-breasts-with-port-sauce-and-wild-mushroom-polenta

Duck Breasts with Port Sauce and Wild Mushroom Polenta

When I discovered boneless duck breasts in England years ago, they became my favorite special occasion dish, and this way of cooking them...

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