cover ruby port and tawny port

Recipes

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  Pears Poached in Port and Honey Mustard

  Mustard adds a spicy heat to classic port-poached pears. These are wonderful served with vanilla ice cream or whipped heavy cream and shortcakes.

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  Lamb Chops with Concord Grape Sauce

  Ruby port and fresh herbs channel fall in a most lovely way in this company-worthy dish.

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  Fig-Glazed Pecan-Stuffed Pork Tenderloin

  Louisiana is known for its plump fresh figs, but since most people don’t have access to them during the holiday season, I’ve adapted this recipe to work with dried Mission…

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  烟熏羔羊肋骨和迷迭香和无花果烧烤酱

  This recipe won Best Lamb Ribs and overall Grand Championship at the Meatopia Bare Bones BBQ Contest at the Eat Real Festival in Oakland, California, in 2012. The seasoning paste…

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  Sear-Roasted Beef Tenderloin with Port and Cranberry Sauce

  Heat and sweet come together in this deep burgundy sauce that’s simply stunning on the holiday table.

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  Red Currant and Ginger Sorbet

  A splash of ruby port helps deepen this sorbet’s beautiful bright pink color and adds some sweetness to complement the tart berries. The pectin in the currants makes the sorbet…

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  Slow-Poached Pears in Mulled Wine

  Serve these burnished purple pears with crème fraîche (with stirred-in orange zest and sugar or honey, if you like), ice cream, blue cheese, or gingerbread. It’s best to prepare them…

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  Molten Chocolate Cakes with Raspberries

  These cakes, which come together in a single saucepan, will please even the most serious dark-chocolate aficionados. Tawny port, with its fruit and caramel notes, bolsters the flavor of the…

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  Braised Beef Short Ribs with Salsa Verde and Feta

  Suzanne Goin has been serving short ribs at her Los Angeles restaurant Lucques since it opened 12 years ago, and her diners won’t let her take them off the menu.…

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  Pepper-Crusted Duck Breasts with Cherry-Port Sauce

  In this elegant and easy dish, a quick sauce of red wine, port, and cherries tops seared duck breasts. Serve with haricots verts blanched and sautéed in brown butter, then…