Port
Goat Cheese Salad with Pancetta, Dried Cherry and Port Dressing
Gay Koenemann of Bonn, Germany, had dinner at 300 East Boulevard on a recent trip to Charlotte, North Carolina. There he was treated to the most exquisite salad he'd ever had. Although the restaurant calls it Fall Salad on the menu, it's enjoyable year-round.
Dried cranberries would make a good alternative to the dried cherries.
Phyllo-Wrapped Figs with Prosciutto and Stilton
Gail W. Dorsey of Lynnfield, Massachusetts, writes: "Fresh figs were featured in an unusual appetizer at The Gatehouse Restaurant in Providence, Rhode Island. The figs were stuffed with cheese, wrapped in phyllo, and served with two sauces. They would make an impressive starter for a dinner party."
This is terrific made with fresh figs when they're in season. But dried ones, which are readily available year-round, work well, too.
Sabayon with Strawberries
By Julia Child, Jacques Pépin, and David Nussbaum
Pepper Steak with Port, Zinfandel, and Mushroom Sauce
Jason Corrigan, chef at A Touch of Garlic in Springfield, Massachusetts, writes: "In the past, I've worked at large restaurants, catering to hundreds of people every night. That alone taught me every possible shortcut to speed up the cooking process: For instance, slicing raw potatoes to reduce boiling time, pounding meat thin so it cooks more quickly, and of course, the mise en place — getting everything prepped so you're just reaching for ingredients at the last minute."
Pounding the meat reduces cooking time.
By Jason Corrigan
Pan-Roasted Quail with Port Sauce
By Michael Lomonaco
Caramel-Walnut Pie with Dried Cherries
Not quite as sweet as a pecan pie, but with the same caramel candy-like filling.
Roast Turkey with Pear and Port Gravy
The fruity flavors of pear nectar and Port enchance a sage-accented gravy. Pour a rich Pinot Noir throughout the meal.
Watch how to prepare and carve your bird with our streaming video demonstration.
Boudin Blanc Terrine with Red Onion Confit
This uses the same ingredients found in boudin blanc, the classic French white sausage. Start two days before serving.
Medallions of Venison with Port and Cranberries
Chef Kenny, of the Crookedwood House, in Mullingar, Ireland, prepares this entrée in the winter with fresh cranberries. We call for canned cranberry sauce, which is available year-round. The chef likes sautéed currants as a garnish, and braised cabbage and baked potatoes as side dishes.
Panna Cotta with Cranberry-Fig Compote
Sweet and tart at the same time, the compote is spooned atop creamy chilled custard for a satisfying Italian dessert.
Roast Pork with Port Jus and Chipotle-Glazed Apples
At the restaurant, this dish is served with cilantro mashed potatoes. The pork has to marinate overnight, so begin preparing the recipe a day ahead.
Alice B. Toklas' Prunes with Cream
Miss Toklas frightens her readers when she says this dish takes four days to prepare. Actually, the labor involved is insignificant.
By James Beard
Roast Turkey with Port Wine Gravy
Watch how to prepare and carve your bird with our streaming video demonstration.