Thought our fellow members would be happy to see port recipes for desserts on today's wine spectator's valentine's day special
http://www.winespectator.com/webfeature/show/id/44433
requires membership i think
Port recipes
Port recipes
Disclosure: Distributor of Quevedo wines and Quinta do Gomariz
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JacobH
- Quinta do Vesuvio 1994
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Re: Port recipes
I have long advocated to anyone who looks vaguely interested a Port Zabaglione so I’m glad it’s getting some wider press. I’m not convinced by her recipe of mixing cream into it and serving it cold, though; there are few more pleasurable deserts than just-made zabaglione over good vanilla ice-cream.
If anyone is thinking of trying it, whilst ruby port makes the zabaglione an attractive pink colour, it doesn’t quite have the edge of masala, so you end up with a different, more subtly flavoured and fruity desert. Half ruby port and half tawny (or masala or madeira) produces something of a similar colour but with a more traditional flavour and is probably the best plan.
If anyone is thinking of trying it, whilst ruby port makes the zabaglione an attractive pink colour, it doesn’t quite have the edge of masala, so you end up with a different, more subtly flavoured and fruity desert. Half ruby port and half tawny (or masala or madeira) produces something of a similar colour but with a more traditional flavour and is probably the best plan.
Seems to work here, sans membership. Thanks for posting it!g-man wrote:requires membership i think
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Axel P
- Taylor Quinta de Vargellas 1987
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Re: Port recipes
I got one, too:
Poças Pink ”“ Strawberries marinated with frothy plain yogurt and grated chocolate
We were welcomed by chef Marco Gomes at his inviting, romantic Foz Velha. Regarded as a reference on Porto’s culinary roadmap, this venue is renowned for its originality and the richness of its tasting menus.
Originally from the Trás-os-Montes region, Marco Gomes has gone from the start of his Foz Velha adventure eight years ago to becoming a standout culinary author. The secret is revealed in his attention to genuine flavors, to tastes and flavors from his childhood and to the quality of the products he uses. What he most loves doing is being able to provide veritable sensory experiences.
It was with a broad smile that he agreed to create a dessert to go with our rosé Port, to be prepared with lots of love on Valentine’s Day. The result is quite a sight. Better yet, try it out and find out what love tastes like...
Ingredients:
2 plain yogurts | 30 gr powdered sugar | 50 ml whipping cream | 250 gr strawberries | 50 ml Poças Pink |
1 cinnamon stick | 50 gr sugar | 1 chocolate bar 72% | mint
Preparation:
In a container, mix the yogurts, the whipping cream and the powdered sugar. Place the mixture a in a 500 ml siphon (a pressurized whipped cream flask). Add some gas and place in the refrigerator.*
Wash and cut the strawberries in pieces. Grind 50gr of strawberries and add sugar and Poças Pink Port wine. Finally, add a cinnamon stick and chopped mint. Place the other strawberries in the previous mixture. Leave in the refrigerator for a few hours.
* as an alternative to the siphon, use a, electric mixer to beat the whipping cream, add the yogurts and mix carefully. Use a pastry bag to decorate the strawberries with the mixture.
Preparing in the plate:
In a bowl, place the marinated strawberries and a layer of frothy yogurt on top. Add some grated chocolate and decorate with mint.
Poças Pink ”“ Strawberries marinated with frothy plain yogurt and grated chocolate
We were welcomed by chef Marco Gomes at his inviting, romantic Foz Velha. Regarded as a reference on Porto’s culinary roadmap, this venue is renowned for its originality and the richness of its tasting menus.
Originally from the Trás-os-Montes region, Marco Gomes has gone from the start of his Foz Velha adventure eight years ago to becoming a standout culinary author. The secret is revealed in his attention to genuine flavors, to tastes and flavors from his childhood and to the quality of the products he uses. What he most loves doing is being able to provide veritable sensory experiences.
It was with a broad smile that he agreed to create a dessert to go with our rosé Port, to be prepared with lots of love on Valentine’s Day. The result is quite a sight. Better yet, try it out and find out what love tastes like...
Ingredients:
2 plain yogurts | 30 gr powdered sugar | 50 ml whipping cream | 250 gr strawberries | 50 ml Poças Pink |
1 cinnamon stick | 50 gr sugar | 1 chocolate bar 72% | mint
Preparation:
In a container, mix the yogurts, the whipping cream and the powdered sugar. Place the mixture a in a 500 ml siphon (a pressurized whipped cream flask). Add some gas and place in the refrigerator.*
Wash and cut the strawberries in pieces. Grind 50gr of strawberries and add sugar and Poças Pink Port wine. Finally, add a cinnamon stick and chopped mint. Place the other strawberries in the previous mixture. Leave in the refrigerator for a few hours.
* as an alternative to the siphon, use a, electric mixer to beat the whipping cream, add the yogurts and mix carefully. Use a pastry bag to decorate the strawberries with the mixture.
Preparing in the plate:
In a bowl, place the marinated strawberries and a layer of frothy yogurt on top. Add some grated chocolate and decorate with mint.
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