121 port wine recipes

Grilled lamb rib chops with a port and blackberry reduction sauce spiced with cardamom, clove, and jalapeno. An elegant dinner with a sweet-heat berry glaze.

Greek poached oranges in spiced mavrodaphne wine syrup with bay leaf and clove. A jewel-toned, make-ahead dessert that lets winter citrus shine without the oven.

This ice cream like frozen dessert is so creamy, silken and chocolaty. It's definitely a kind of dessert that you can impress your guests.

Find out why Little Jack Horner stuck his thumb into a pie by trying this delicious dessert.

A great drink made with cranberry juice and hint of cinnamon. Great for a day outside or a dinner with your significant other.

Spicy fruit compote simmers dried fruit in port wine with cinnamon, cloves, and lemon, finished with fresh banana. A warming dessert or breakfast topping for yogurt, ice cream, or pancakes.

Flambeed peaches in a port wine and cherry jelly sauce with cinnamon and lime, spooned over lemon ice cream. A dramatic tableside dessert that goes from chafing dish to plate in 20 minutes.

Boneless chicken thighs stuffed with a mushroom, shallot, white wine, and port cream filling, topped with melting Gouda, then roasted golden. Restaurant-worthy elegance on a home kitchen timeline.

Seared venison medallions in a rich port wine and chestnut sauce with fresh figs. An elegant wild game dinner that feels straight out of a European countryside bistro.

French stuffed duck legs and sliced breast with blueberry gastrique sauce. Duck thighs filled with a veal, pork, and giblet forcemeat, served with seared aiguillettes.

Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.

This is a very nice mushrooms recipe, very light and nutritional. It is also a good accompaniment too.

Cranberry-apple Stilton bites on Melba toast with port-braised fruit, creamy blue cheese, and chopped walnuts. A make-ahead holiday appetizer that balances sweet, salty, and funky in one bite.

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.

Tangy potted cheese spread with sharp cheddar, port wine, caraway seeds, mustard, and Worcestershire topped with walnuts. A make-ahead British-style appetizer for crackers or Melba toast.

Grilled leg of lamb with currant-bell pepper chutney: red wine and curry-marinated lamb grilled over mesquite, served with a sweet-savory port and currant chutney.