Recipes with port wine

Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.

Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.

Pork tenderloin medallions seared golden and served with a rich port wine pan sauce. An elegant, restaurant-quality dinner ready in under 30 minutes.

Galia melon in port wine with honey and pomegranate seeds is an elegant, no-cook fruit dessert. Just four ingredients for a light, boozy finish to a dinner party that looks as stunning as it tastes.

Cool cantaloupe wedges topped with warm blueberry compote simmered in port wine, cinnamon, and lemon. An elegant fruit dessert ready in 15 minutes with just 7 ingredients.

Port-soaked dried figs stuffed with ricotta cheese and topped with a whole almond. An elegant make-ahead appetizer or dessert bite that needs overnight chilling.

Plums in Port preserves whole plums in a cinnamon-orange syrup spiked with tawny port wine. A stunning canned fruit for cheese boards, desserts, and holiday gifts.

Hand-rolled Greek stuffed grape leaves filled with seasoned beef or lamb, rice, currants, pine nuts, and mint. Simmered until tender and served with a classic avgolemono egg-lemon sauce. Makes 60.

Roasted Chicken Breasts with Cranberry Port Sauce recipe

This is one of my favorite recipes, I love all these ingredients, and they are cook together, so great taste!

Lavish Danish onion soup simmered with an entire bottle of dry champagne, Camembert cheese, and a silky port wine egg yolk liaison. Served over butter-fried bread. This is not your average onion soup.

Custard-based port wine ice cream with grenadine, served under a rich hot chocolate sauce made from cocoa, brown sugar, butter, and heavy cream.

Roast fillet of beef: a whole tenderloin studded with garlic and marinated in soy, port, and thyme, then roasted and rested for a tender, rosy centerpiece. An elegant make-ahead roast for holidays.

This is a great and flavorful recipe that everyone enjoys.

Caribou roast larded with salt pork, marinated in port wine with cloves and bay leaves, then slow-braised with cranberry juice and onions. A Northern wild game classic for hearty appetites.

Whole wheat-dredged chicken breasts pan-seared in olive oil and butter, finished with a quick port wine pan sauce. An elegant, low-fuss dinner ready in under an hour. Serve over rice with steamed Swiss chard.