Using ingredient port wine
12
Apple Pie With Cheddar Cheese Crust
- 1 lemon peel
- 300 gr sugar
- 250 gr flour
- 160 ml apple juice
- 160 ml port wine
- 130 gr shortening
- 85 gr sharp cheddar cheese
- 80 ml water
- 32 gr cornstarch
- 28 gr butter
Beef And Pork Tenderloin Sandwiches
- 2 bay leaves
- 3,200 gr beef tenderloin
- 700 gr pork tenderloins
- 120 ml port wine
- 110 gr brandy
- 3 gr salt
- 2 ml dry mustard
- 1 gr tarragon leaves (dried)
- 1 gr thyme (dried whole)
- 1 gr pepper
Blueberry Cake
- 3 blueberries
- 2 egg whites
- 1 egg
- 250 gr all purpose flour
- 160 ml low-fat buttermilk
- 120 ml port wine
- 60 ml canola oil
- 16 gr cornmeal
- 14 gr vanilla extract
- 7 gr baking powder
Botsford Inn's Honey Baked Ham With Cumberland Sauce
- 2 lemon
- 1 orange thinly rind (peeled)
- 1 orange juice
- 1/2 ham
- 950 ml water (hot)
- 475 ml pineapple juice
- 240 ml honey
- 220 gr brown sugar
- 120 ml water
- 110 gr currants
Botsford Inn's Honey Baked Ham With Cumberland Sauce
- 2 lemon
- 1 orange thinly rind (peeled)
- 1 orange juice
- 1/2 ham
- 950 ml water (hot)
- 475 ml pineapple juice
- 240 ml honey
- 220 gr brown sugar
- 120 ml water
- 110 gr currants
Byzantine Dolmathes
- 3 eggs
- 2 onions
- 2 lemons
- 1 grapeleaves
- 1 garlic clove
- 1 lemon
- 950 ml water
- 450 gr beef (ground)
- 240 ml broth (hot)
- 120 ml tomato sauce
Chile-rubbed Pork Tenderloin
- 8 michigan cherries (dried)
- 1 lemon
- 1 orange
- 1 rosemary sprig (fresh)
- 1,800 gr pork tenderloin (cut into)
- 1,000 gr apple cider
- 475 gr beef glaze
- 80 ml port wine
- 30 gr green onions bias (cut)
- 30 gr onion (red julienned)
Danish Onion
- 4 egg yolks
- 950 ml boiling water
- 575 gr dry champagne
- 240 ml port wine
- 70 gr butter
- 1 gr cayenne pepper
- 10 slices onions
- 8 slices bread in butter (sliced fried)
Pork Medallions With Port Sauce
- 225 degree oven
- 1 per side
- 240 ml port wine
- 240 ml chicken stock
- 30 ml olive oil
- 18 gr butter (unsalted)
- some flour
- some broth evaporates
Port-glazed Figs
- 750 ml port wine
- 475 ml vanilla lo fat yogurt (frozen)
- 290 gr figs (fresh)
- 120 gr creme de cassis
Portly Cheese Bread
- 2 gluten
- 1 egg
- 400 gr better for bread flour
- 240 ml warm water (very)
- 240 ml port-wine cheese food
- 45 ml port wine
- 14 gr sugar
- 10 gr parmesan cheese
- 3 gr salt
- 1 gr baking soda
Pump House Peaches In Flame
- 950 ml lemon ice cream
- 700 gr peach (halves)
- 130 gr tart cherry jelly
- 120 ml port wine
- 100 gr sugar
- 55 gr brandy
- 16 ml lime juice
- 1 gr cinnamon
Roast Pheasant With Rice
- 2 pheasants
- 1 savory (crushed)
- 1/2 glass of currant jelly
- 1/2 lemon
- 180 gr long rice (grain)
- 110 gr butter
- 120 ml port wine
- 100 gr celery (finely chopped)
- 45 gr mushrooms (sliced)
- 18 gr onion (minced)
Show-off Beef Tenderloin
- 6 garlic (cloves peeled)
- 1 sprig (fresh)
- 1 bay leaf
- 2,300 gr beef tenderloin up (whole)
- 240 ml soy sauce
- 240 ml port wine
- 60 ml olive oil
- 3 gr black pepper
- 2 ml pepper sauce (hot)
- 2 gr thyme (dried)
Stilton Mill
- 12 walnuts
- 2 circles
- 1 sheet puff pastry
- 120 ml cream (heavy)
- 80 gr walnuts
- 60 gr stilton cheese
- 60 ml port wine
- 55 gr butter
- 40 gr raisins
- 14 gr butter
Strawberry Fool
- 12 peppercorns (whole)
- 2 blueberries
- 1 cinnamon stick
- 1 vanilla bean
- 1 lemon zest (grated)
- 1 boysenberries
- 600 gr strawberries
- 475 ml cream (heavy)
- 475 ml port wine
- 300 gr strawberries
Strawberry Port Pie
- 1 strawberry gelatin
- 1 pie shell (baked)
- 1 whipped cream
- 180 gr strawberries (frozen sliced)
- 180 ml water
- 120 ml port wine
- 85 ml cream cheese
- 16 ml milk
- 10 ml lemon juice
Capital Chicken Skillet
- 6 green onions
- 2 chicken breasts
- 300 ml cream of mushroom soup
- 300 gr artichoke hearts
- 240 ml water
- 240 ml port wine
- 80 gr mushrooms
- 60 gr dry milk powder
- 16 ml oil
- 8 gr flour
Chicken Jambonette Stuffed With Gouda
- 6 shallots
- 6 chicken thighs (boneless)
- 2 garlic (cloves)
- 2 carrots
- 1 domestic
- 240 gr gouda cheese (cut into)
- 240 ml wine (white)
- 240 ml port wine
- 240 ml cream
- 60 ml olive oil
Chicken With Port, Cream & Mushrooms
- 1 shallots (minced)
- 240 ml cream (heavy)
- 160 gr mushrooms (fresh)
- 80 ml port wine
- 60 ml cognac
- 22 gr butter
- 16 ml cream
- 14 gr butter all over the skin
- 4 gr cornstarch
- 2 ml lemon juice
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