Developing a cookbook that incorporates Port into every recipe.
Saturday, July 31, 2010
This fun and easy recipe is a nice side dish for a meat dish or to accompany a pasta dish. Enjoy!
Meyer Mushrooms
Yield: Serves 10
Ingredients
2-3 tablespoons Olive Oil
5 shallots, thinly sliced
3 large portobello mushrooms, sliced
1 clove garlic, minced
1 cup tawny port
sea salt and fresh cracked pepper
Preparation
Sauté shallots in olive oil on high heat in a large skillet, about one minute. Add mushrooms and brown, about 1-2 minutes. Add garlic and port and continue to sauté over medium heat until port and mushroom liquor is reduced to about ½ cup.
Add salt and pepper to taste and serve.
Suggestion – Serve with Tenderloin Steak with Port Sauce.
I am happy to tell you about the next Tasting Party which is scheduled for Saturday, August 7th, 2010. The theme for this Tasting Party is Brunch. I must admit that I am even intrigued by the theme, it was a suggestion from a good friend and I think it will be fun! :D Please confirm if you will be joining us. If you enjoy cooking or watching cooking, you are also more than welcome to join us earlier that day for the cooking. We love your help and company!
* REMINDER! We will give two bottles of Meyer Family Port to anyone who brings a new dish made with our port.
Potential Menu for Saturday
Port Cocktail (either Champagne/Chamboard or Sparkling Lemonade)
Port & Pancakes, waffles or french toast (I haven't decided which)
Here is a fun idea! I had asked my brother Matt, co-owner and co-winemaker of Meyer Family Cellars, for any suggestions on recipes to add to the cookbook. What he had to say totally surprised me! His suggestion, and one of his favorites, was to compliment port with a citrus dish or dessert. The normal tendency is to compliment a sweet port with a sweet and heavy chocolaty dessert; death by chocolate, if you will. Instead, he said, instead of overpowering a subtle port with a heavy dessert, why not contrast it with an acidic flavor that will really set off the port. So, at the tasting party we had Meyer lemon ice cream and a Lemon cake with lavender whip cream; what a success!!! The lemon contrast was a huge hit! Another wonderful suggestion from Matt was grilled peaches, which we added a sweet port sauce to. However, for now, here is the Meyer Lemon Ice Cream recipe. Enjoy it with some with our Tawny Port.
Best,
Holly
Meyer Lemon Ice Cream
Yield: Makes about 1 quart
Ingredients
1 teaspoon grated Meyer lemon zest
1/4 cup fresh Meyer lemon juice
1 cup sugar
2 eggs
1 1/2 cup whipping cream
1 cup whole milk
1 dash salt
Preparation
Combine ingredients in a blender container or food processor and process until smooth. Cover and refrigerate until ready to freeze. Pour into the ice cream maker and follow the manufacturer's instructions for freezing. Place in freezer storage container and place in freezer for 4 hours before serving.
Thank you to everyone who joined us for Saturday's Tasting Party. It was such a great success. Special Thanks to Sheila and Mike for assisting with cooking and to Sheila and Josh for bringing dishes to share! It was so great to bring everyone together over food and wine and great conversation. And from it, we received so many incredible suggestions and reviews, I am overwhelmed with appreciation and excitement for where this project is going.
One of the excellent results of Saturday was our Sangria Recipe, which I am so happy to share with you all. This recipe was pretty easy for me to formulate. It came from a Sangria recipe that I already had which included Red Zinfandel, Brandy and sugar. I simply switched out those three for the port, which is a sweet Red Zin that is fortified with Brandy. What I love about substituting the port for those three ingredients is that it evened out the Sangria and really cut a little bit of the sweetness from its predecessor. Hope you enjoy it!
Sangria
Yield: Makes about 30 servings
Ingredients
(6) 500 ml bottles of Meyer Family Tawny Port
1/2 cup Cointreau
1 quart orange juice
1 cup lemon juice
2 oranges, thinly sliced and halved
1 lemon, thinly sliced
2 fuji apples, cored and chopped (or 1 apple and 1 pear, cored and chopped)
1 quart chilled club soda
Preparation
Pour the half of the port, Cointreau, orange juice, and lemon juice into a large punch bowl. Add fresh cut fruit to the bowl. Add the remaining port and club soda to the bowl. Place bowl in refrigerator and chill for 3 to 24 hours.
I am excited about this upcoming Tasting/Brainstorming Party on Saturday, July 10, from 2-5pm at my home in San Francisco and hope to see you there. I hope you have been trying out the recipes that I have posted and may have more ideas and suggestions of your own. The menu will be a summer/fresh theme. Look forward to seeing you then.
Potential Menu for Saturday
Sangria Roasted Portobello Crostini Duck Frisee Salad with Port Balsamic Vinaigrette Grilled Pears with port/blackberry sauce Port BBQ Sauce on Pork Spareribs Cantaloupe with Port Rhubarb Port Crisp Port Gelato
Wednesday, June 23, 2010
This recipe was a huge hit at the Tasting Party on June 12th. We won't need to edit it as it works just the way it is. Please try it and enjoy!
Best, Holly
Pizza with Prosciutto, Poached Pear, Gruyère and Spring Greens
yield: Makes (3) 7” Diameter Pies
Ingredients
Pizza dough
1 1/3 cups warm water (85-110°F)
1 tablespoons active dry yeast (from 1 envelope)
1 teaspoon sugar
1 tablespoon salt
4 cups all purpose flour (plus 1 cup for rolling out dough)
2 tablespoons olive oil
Pizza topping
6 tablespoons olive oil, divided
4 teaspoons water
3 cups thinly sliced Port Poached Pears
6 ounces sliced prosciutto, torn into strips
3 cups (packed) grated Gruyère cheese
2 cups Spring Greens
Preparation
Pizza dough: Pour warm water into small bowl; sprinkle yeast over and sugar. Let stand until yeast dissolves, about 20 minutes. Put flour and salt in large bowl and add yeast. Stir until dough forms. Knead dough until smooth, adding more flour if very sticky, about 6 minutes.
Coat large bowl with olive oil; add dough to the center of the bowl. Cover bowl with damp kitchen towel. Let dough rise in warm draft-free area until doubled, about 1 hour.
Divide dough into 3 equal portions. Transfer to floured surface and roll out each to 7-inch round. Transfer to prepared baking sheets. Brush dough with olive oil. Let stand while preparing topping.
Meanwhile, preheat oven to 450°F.
Pizza topping: Poach Pears in Port. (follow recipe)
Divide sliced poached pears, prosciutto, and Gruyère among pizza crusts. Bake until golden and beginning to crisp, about 17 minutes. Divide Spring Greens among pizzas.
Pears Poached in TawnyPort
Yield:Serves 6
Ingredients
Pears
1 750-ml of tawny port
1 cup water
1 cup sugar
4 whole cloves
4 2x1-inch lemon peel strips
1 vanilla bean, split lengthwise
6 firm ripe pears, peeled
Vanilla ice cream
Preparation
Combine first 5 ingredients in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil, stirring to dissolve sugar. Add pears, reduce heat, cover and simmer until pears are tender when pierced with knife, about 20 minutes. Cool pears completely in syrup. Cover; chill in syrup overnight.
Transfer pears to medium bowl. Cover and refrigerate pears. Boil poaching liquid in heavy large saucepan until reduced to 1 cup, about 35 minutes. Mix in remaining 1 tablespoon anisette. Cover and refrigerate liquid until cold, about 4 hours.
Arrange pears on plates. Place scoop of ice cream on one side of each plate. Drizzle poaching liquid over pears. Garnish with cookies and serve.
Port Ice Cream! This recipe also needs a little something. For me, it keeps on turning out a little icy because its not freezing all the way. I originally had frozen raspberries in the recipe, but substituted them for the raspberry puree. The whole raspberries were a little too much and the recipe asked for a subtle raspberry presence. The dark chocolate chunks are a must! Enjoy!
Port Ice Cream with Chocolate Chunks
Yield: Serves 10
Ingredients
6 large egg yolks
3/4 cup sugar
2 1/4 cups milk (do not use low-fat or nonfat)
1 1/8 cups whipping cream
8 T TawnyPort
2 T Raspberry Puree
1 cup chopped dark chocolate chucks
Preparation
Whisk egg yolks and sugar in large bowl until blended. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil). Strain custard into bowl. Cool. Stir port and Raspberry Puree into custard. Refrigerate until cold.
Remove from refrigerator and add dark chocolate chunks. Transfer custard to ice cream maker and process according to manufacturer's instructions. Freeze ice cream in covered container until firm, about 4 hours. (Can be prepared 3 days ahead.)
Ahhhh... The Raspberry Port Brownie Recipe! Quite Tasty and Luxurious! It definitely needs your input and some adjustments. The batter has been turning out a little runny, like cake batter. When it is that runny, it needs too much time in the oven too bake which ends up still being a little gooey in the center and the sides burn. I have edited the recipe to add more flour, take out some sugar, and exchange some of the puree for more port; due to suggestions from the Tasting Party. Try it and let me know. Even with its little hiccups, it is still quite sinful!
RaspberryPort Brownies
Yield: Serves 16 brownies
Ingredients
¾ cup butter (1 ½ sticks)
4 oz. dark chocolate, finely chopped
3 eggs
1 ½ cups sugar
¼ cup raspberry puree
1/3 cup tawny port
1 cups flour
¼ teaspoon salt
1 cup chocolate chips
Preparation
Set oven to bake and preheat to 350°F. Grease 8” square pan, flour greased pan to limit batter from sticking.
Melt butter and chocolate over medium heat in medium saucepan. Remove from heat when melted.
In medium sized bowl, whisk together eggs, sugar, raspberry puree and port. Add melted butter and chocolate and whisk together.
Combine flour, salt and chocolate chips into small bowl and stir together. Add to wet ingredients and stir in.Transfer batter to greased/floured pan.
Bake at 350°F for 1 hour and 15 minutes or until knife comes out smooth.
The First Tasting Party on Saturday, June 12th was a great success! Thank you to everyone who joined us in eating, brainstorming and enjoying the lovely day together. In this post, I will be including some of the recipes from Saturday's event. There were so many exciting suggestions on Saturday for the name of the cookbook, theme, and recipes. Please feel free to comment or give your suggestions to any of the below items - Recipes in Progress, Titles/Themes for Consideration, & Recipes to try at home. I value and can't wait to hear your input, so please feel free! It means a lot to me to have your help on this fun project.
Recipe suggestions that I am working on as possibilities the Summer themed July 10th Tasting Party are:
Recipes in Progress
Sangria
Rhubarb Port Crisp
Port BBQ Sauce
Port Gelato
Duck Breast Frisee Salad
Cantaloupe with Port
Sliced Strawberries with Port
Titles/Themes for Consideration
PORT{abella}
Getting it on with Port - playful/sexy theme
A Wink - recipes with a hint of port
A Kiss - recipes with a medium amount of port
A Seduction - recipes a strong port presence
Love Potion #9 - Chocolate Truffles, sauces and brownies with strong port presence
im(PORT)ed - Categorized Internationally
in ported
Port Everywhere
Port to Port
Call to Port
Port for all Seasons - Categorized Seasonally
PORTable
Recipes to Try at Home
I encourage you to try them yourself and let me know what you think. I made some changes to these recipes from Saturdays menu from the feedback and comments received at the Tasting Party. Please feel free to try them and experiment; make any changes or comments you feel would make the recipe better. As I continue to edit the recipes, I will post them for you to try.
Rosemary Hamburgers with Port Balsamic Glaze Ingredients
Hamburger Patties
· 1 pound ground beef
· 1/2 teaspoon crushed dried rosemary
· 1 pinch salt
· 1 pinch pepper
· 1/4 teaspoon garlic powder
· 2 Tablespoons of Port Balsamic Glaze
· 2 Tablespoons butter
Hamburger Fixings
· Port Balsamic Glaze
· 4 ciabatta sandwich rolls (cut in half – toasted if desired)
· 3 cups of sliced sautéed mushrooms
· 1 1/2 cups of crumbled gorgonzola cheese
· 2 cups Spring Greens
Preparation
Preheat a grill for high heat.
In a medium bowl, mix together the ground beef, rosemary, salt, pepper and garlic powder. Divide the mixture into four parts and form into balls. Make an indention in the center of each one, and place a tablespoon of butter in the hole. Mold the meat around the butter, and flatten into a patty.
Lightly oil the grilling surface, and place hamburgers on the preheated grill. Cook for 5 to 10 minutes on each side, until well done.
Lightly dip cut ciabatta bread (toast if desired) into Port Balsamic Glaze. Fix hamburgers with sliced sautéed mushrooms, gorgonzola, spring greens; and excess port balsamic glaze, if desired.
Port Balsamic Glaze
Yield: 1 Cup
Ingredients
2 tablespoons of vegetable oil
4 shallots, chopped
1 cup (or more) TawnyPort
2/3 cup dried currants
3 tablespoons butter
2 tablespoons (packed) light brown sugar
2 tablespoons balsamic vinegar
3 teaspoons minced fresh thyme
Preparation
Heat saucepan on high heat. Sautée shallots in vegetable oil until tender. Add 1 cup Port, currants, butter, sugar, 1 tablespoon vinegar and 2 teaspoons thyme. Cover and bring to boil. Reduce heat to medium and cook, covered, 15 minutes.
Uncover and cook until onions are almost tender and coated with glaze, stirring frequently, about 10 minutes.
Remove from heat. Mix in remaining 1 tablespoon vinegar. Season to taste with salt and pepper. (Can be made 1 day ahead). Cover and refrigerate.
Before serving, rewarm over low heat (adding more Port by tablespoonfuls if mixture is dry). Sprinkle with remaining 1 teaspoon thyme and serve.
Thank you all for your support and enthusiasm about the cookbook, it has definitely jump-started me into gear. I am excited about this upcoming Tasting/Brainstorming Party on Saturday, June 12, from 2-5 at my home in San Francisco and hope to see you there. Also, I have received some suggestions for a book title and a number a wonderful suggestions for recipes from some of you and look forward to more... but here are the current suggestions. Let me know what you think.
Book Title Suggestions
Port A La Bella PORT{abella}
Recipe Suggestions
Rosemary Hamburgers with Port Sauce Rosemary Chocolate Port Tart Port Jelly/Jam with Lemon Curd Port Poke Portabella Mushrooms with Port Steel Cut Oatmeal Cookies Balsamic Vinaigrette French Green Lentils Asparagus with Sliced Strawberries and Port Sauce Gruyere Pear Pizza with Greens Kir Royale (with Port Substitute) Mushroom Cream Reduction Port Blueberry Soup Port Ice Cream
Greetings to my Lovely Friends, Family and Fellow Port Fans!
I am so excited to tell you all about the new project I am working on!
My New Project
The project is called Cooking withPort, a cookbook that incorporatesPort into every recipe.This cookbook is designed to increase the enjoyment and enthusiasm of port drinkers and expose the versatility of port/fortified wine. The cookbook will have 30-50 recipes. I will be using our very own Meyer Family Port, a 10 Year Tawny Solera Style Fortifed Red Zinfandel, and designing the recipes with its subtle raspberry flavor in mind.
I Need Your Help with…
·Suggestions for recipes
·Joining me for Tasting/Brainstorming Parties
·Suggestions on a name for the cookbook
The Tasting/Brainstorming Parties
When - Saturdays: June 12th, July 10th, & August 7th
* Bring your taste buds, recipes and come ready to enjoy our new recipes, talk port and meet other food and port fans. We will give two bottles of MeyerFamilyPort to anyone who brings a new dish made with our port.
Here is some Information about Our 10 Year Tawny Port
Made in a modified solera method, MeyerFamilyPort is one of California's signature fortified wines. This rich and complex Port is a blend of several vintages of old-vine Zinfandel that average eight years of age at release.
On the nose, the MeyerFamilyPort displays aromas of baked fruit and cooking spice, along with warm notes of alembic Zinfandel brandy. Rich and round on the palate, its lush flavors of sweet cassis and brandied cherries are framed by integrated oak and fine acidity. This delicious Port has a long, concentrated finish and pairs beautifully with artisanal blue cheeses, intense chocolate desserts, or a good cigar.
For more information, visit www.meyerfamilycellars.com.
Keeping You Informed…
This is the first post of my blog to keep an updated record on our progress, new recipes and any other news. We will be posting a new recipe monthly on the Meyer Family Cellars website (www.meyerfamilycellars.com) and on our Meyer Family Cellars Newsletter. To add some further inspiration, I have included the recipe that started it all, the Meyer Family Port Chocolate Truffle recipe.
MeyerFamilyPort Chocolate Truffles
Yields (12 - 1 oz. truffles)
INSIDE
8 ozBittersweet chocolate, finely chopped
3 Tbsp Meyer Family Cellars Port
1 Tbsp Raspberry Puree
4 Tbsp Unsalted Butter
4 Tbsp Heavy Whipping Cream
·Place 8 oz chocolate in a large stainless steel bowl and set aside
·Place butter and cream in a pot over medium heat and bring to a simmer
·Pour butter and crew mixture over chocolate. Let stand for 1 minute.
·Incorporate the butter and cream mixture into the chocolate using a wire whisk. Start mixing in the center of the bowl with small circles.Gradually incorporate more chocolate by making larger circles until smooth.
·Stir in MeyerFamilyPort and Raspberry Juice.
·Pour into a shallow container and chill until firm for approximately 4 hours. (The depth of the chocolate will determine how long it takes for the mixture to set.)
·When chocolate filling is set, shape by hand or use miniature ice cream scoop, place on a parchment lined sheet pan, refrigerate until ready to dip.
OUTSIDE
Roll in Ground Chocolate
OR
8 ozBittersweet Chocolate
4 tspCanola Oil
1-2 ozWhite Chocolate
·Melt bittersweet chocolate in a double boiler. (Not to exceed 115 degrees F) Remove from heat and add and whisk in oil. (Perfect dipping temperature is between 85-90 degrees F)
·Drop truffles into melted dipping chocolate and remove with a chocolate fork and place on parchment paper to harden.
·Melt white chocolate in a double boiler. Once melted, remove from heat and drizzle in desired pattern
