123 port wine recipes

Strawberry fool with crushed berries folded into whipped cream and sour cream, drizzled with a spiced port wine syrup. The classic English dessert updated for summer dinner parties.

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.

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.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

A scrumptious torte made with almonds, rum, brandy and semi-sweet chocolate.

Grilled pork chops marinated 6 hours in olive oil, white wine vinegar, garlic, peppercorns, bay leaf, and dry mustard. A simple Mediterranean-style marinade for thick-cut chops.

This recipe is healthier in fact is the mostly used recipe you choose but they are both original recipies cause I live in Bologna!!! From this recipe you t get out 2Kgs of ragù if you don’t need that quantity you could freeze it and can remain in the freezer of at least 2 months, here all housewifes do so.

Roasted pork loin with dried apricots, prunes, and apple in an oven bag, glazed with brown sugar and white wine. Tender holiday-worthy roast that bastes itself as it cooks.

Pan-seared pork tenderloin medallions in a Riesling wine sauce with green peppercorns, raisins, balsamic vinegar, and toasted pine nuts. Restaurant-quality in 40 minutes.

Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.

Classic Greek pork souvlaki skewers grilled hot, finished with lemon juice, olive oil, garlic, and crushed oregano. Streetside Athens flavor on a stick.

Venison pate with pork belly and chicken livers, marinated overnight in red wine with orange zest, thyme, and garlic, then baked in a terrine and finished with aspic glaze.

Grilled pork tenderloin medallions in a bright marinade of white wine, lemon, honey and tarragon, flattened thin so they grill in minutes. A fast, flavorful cookout main that needs as little as 15 minutes to marinate.

Coriander pork chops crusted with toasted ground coriander seed and cracked black pepper, braised with white wine, rosemary, and aromatic vegetables. The fragrant Mediterranean-style chop with a velvety pan sauce.

Great dinner for two. Pork chops braised with cabbage and seasoned with Madeira wine and cider vinegar.

Cold white-cut pork is a Cantonese classic: boneless pork leg gently poached with ginger, scallions, and rice wine, then ice-shocked and chilled. Sliced paper-thin for dipping in soy or chili oil.