Once we had created the world's most food-friendly port, we then had the difficult task of thinking up recipes to pair with our ports. A daunting task but we plunged right in and began the "ordeal". So below are the winners that we have discovered and/or created for your enjoyment. But don't let our endeavors scare you off, plunge right in and create your own recipes to go with our ports. When you find a winner, please let us know. Every calendar quarter we will select a winner and award an extra discount on the next port order. Meanwhile give these samples a try and see what "food-friendly" means.
FRUIT PIZZA
1 - Package (16 oz) Pillsbury® Ready to Bake! ™ refrigerated sugar cookies
1 – 8 oz block of cream cheese
⅓ Cup of sugar
½ Teaspoon vanilla
Fruit of your choice (berries work great)
Bake at 375º for 10 minutes and let cool
Mix cream cheese, sugar and vanilla and spread on the cookie
Spread the fruit on the cookie
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Gorgonzola Mousse 8 oz. Gorgonzola cheese, crumbled, room temperature 1 Tbsp ground black pepper 1 Tbsp finely chopped fresh rosemary 1 cup lightly toasted chopped walnuts. Put cheeses in microwave
for approximately 30 seconds or until
soft but not cooked Stir in pepper, rosemary and walnuts until a smooth creamy texture. Refrigerate in air-tight container for two hours or up to one week. Mousse should be firm, not runny, and can be spread on crostini, French bread, or served in individual ramekins with bread sticks for dipping. Makes enough mousse for 20 people to have 2-3 appetizers each. Serve with St. Barthélemy Cellars Cabernet Sauvignon Port. A DATE WITH ROSEMARY Split one date in half length wise. Stuff with creamy goat cheese Sprinkle with rosemary and top with a toasted slivered almond. Serve as an appetizer with St. Barthélemy Merlot Port Chocolate Dipped Kettle Chips Serves 6 4 ounces dark chocolate, broken
into small pieces 1 teaspoon vegetable oil 9 ounce bag salted kettle-cooked potato chips Chopped pistachios, for sprinkling Coarse salt, for sprinkling Cayenne pepper, for sprinkling Line a baking sheet with
parchment or waxed paper. In a small microwave-safe bowl, combine the chocolate and vegetable oil. Microwave on high, stopping to stir every 30 seconds for 1 or 2 minutes, or until the chocolate is melted and smooth. One at a time, dip the chips into the melted chocolate and set on the baking sheet. Sprinkle with one of the toppings. Refrigerate for 30 minutes. Enjoy with St. Barthélemy
Cabernet Sauvignon or Adapted from Rachael Ray Magazine Glazed Makes 10 servings (or use same amount of onions found in frozen foods at Trader Joe’s) 1 1/2 cups low-salt chicken broth 4 bay leaves (preferably fresh) 2 Tablespoons dark brown sugar 1 teaspoon balsamic vinegar Can be made 2 days ahead. Cover and chill and bring to room temperature before serving. Great side dish for
Thanksgiving. Serve with St. Barthélemy Cellars
Merlot Port. Lite Serves 10 Cooking spray 1/2 cup graham cracker crumbs 3/4 cup, plus 2 teaspoons, sugar, divided 1 tablespoon butter, melted 1 pound 2% reduced-fat cottage cheese 1 (8 oz.) block reduced-fat cream cheese, softened 3/4 cup reduced-fat sour cream 3 tablespoons all-purpose flour 2 eggs, room temperature 2 egg whites, room temperature 1 teaspoon vanilla extract 4 cups strawberries or blackberries 1/3 cup seedless raspberry jam or orange marmalade
Mango Chicken Boats With Macadamia Nuts Serves 8 to 10 About 25 minutes 3 cups shredded cooked chicken 1 cup chopped mango 1/2 cup chopped celery 1/3 cup chopped green onions 1/4 cup lemon juice 1/4 cup each crème fraîche (or sour cream) and mayonnaise 1 tsp. salt 1/2 tsp. pepper Belgian endive spears from 3 large heads 1/4 cup chopped roasted, salted macadamia nuts
Serve as an appetizer with St. Barthélemy Cellars Pinot Noir Port POIRES AU (Pears in Port Sauce) 6 firm pears, not quite
ripe. Use Bosc or red pears 2 cups St. Barthélemy 2001 ½ cup sugar 2 cups water Bring port, sugar and water to a boil. Place pears in liquid, lower heat and simmer about 35 minutes, turning occasionally until tender. Remove pears with slotted spoon and cool. Reduce liquid by boiling vigorously for about 10 minutes until sauce is syrupy. Chill. Pour sauce over pears and serve with a dollop of vanilla ice cream and St. Barthélemy Zinfandel Port. PORT ROYALE Open your Directions: Pour a splash (½ oz or less) of St. Barthélemy Cellars Syrah port (Zinfandel, if the Syrah is not available) in the bottom of a champagne flute. Fill the glass with your favorite brut Champagne or sparkling wine. Expensive Champagne is not necessary. (Drink the Cristal by itself!) Toast the Season! SPICY CAJU 1 lb. pecan halves 1/3 cup sugar ¼ cup butter ¼ cup orange juice 1 ¼ tsp. ground cinnamon ½ tsp. ground cayenne pepper
¼ tsp. ground nutmeg
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