Mousse De Morangos With Port Wine Sauce Recipes

PORT WINE SAUCE

Steps:

• Combine port wine, Sauce Espagnole, demi-glace and black currant jam in a medium sauce pan and bring to a boil. Reduce heat to medium low and simmer until the sauce has been reduced by half, about 30 minutes.

STEWED EXOTIC MUSHROOMS WITH GNOCCHI PORT WINE SAUCE

Steps:

• Saute mushrooms in 1 tablespoon olive oil in large pan over high heat. Undercook slightly. Remove mushrooms from pan, lower heat and add shallot and garlic. Add port wine and reduce to half. Add strained mushroom stock and bring to boil. Add mushrooms and cream and simmer 5 to 10 minutes. Add rest of ingredients and season to taste
• Bring above ingredients and 2 quarts of cold water to a boil. Simmer 30 minutes.

POMEGRANATE-PORT WINE SAUCE

Steps:

• Melt 2 tbsp butter in large saucepan over medium heat. Cook and stir shallots 1 to 2 minutes or until crisp-tender.
• Increase heat to high. Add pomegranate juice and port; boil 15 to 20 minutes or until reduced by half. Add broth; boil 3 minutes.
• Meanwhile, combine flour and remaining 2 tablespoons butter. Whisk into broth mixture; reduce heat to medium. Boil gently 3 minutes. (Sauce can be made 8 hours ahead. Cover and refrigerate).

FILETS MIGNONS WITH PORT WINE GLAZE

Steps:

• Pat filets dry and season with salt and pepper. In a small bowl whisk together Port, vinegar, and mustard until combined well.
• In a non-stick skillet heat oil over moderately high heat until hot but not smoking and cook filets 4 minutes. Turn filets and cook 4 minutes more for medium-rare. Transfer filets to a warm platter. Pour Port mixture carefully down side of skillet and boil, stirring, until reduced to about 2 tablespoons. Serve filets with glaze.

PORTUGUESE STRAWBERRIES IN PORT (MORANGOS EM PORTO

Steps:

• Combine the ingredients in a non-reactive bowl, toss gently and refrigerate for 2 to 3 hours, tossing occasionally.

PROFITEROLES WITH PORT-WINE MUSHROOMS

Steps:

• Melt the butter in a skillet and add the shallots. Cook briefly, stirring.
• Add the mushrooms, lemon juice, salt and pepper to taste. Cook, stirring, until the liquid evaporates. Add the wine and cook until it is almost wholly evaporated.
• Add the cream and cook down about 10 minutes or until the mixture is reduced to two cups.
• Slice off the tops of all the cream puffs. Spoon an equal portion of the mixture into each cream-puff bottom. Replace the tops and serve.

PORT WINE MUSHROOM SAUCE

Steps:

• In a medium skillet, melt the butter and saute the mushrooms for about 3 minutes, then stir in flour, combining well.
• In another skillet, combine the wine, shallots and vinegar, boiling until thickk, about 3 minutes.
• Reduce heat to medium. Add broth, Worcestershire, tomato paste and rosemary, cooking for 1 minute.
• Add mushroom mixture and cook 3 minutes, stirring constantly, then add mustard to sauce.
• Serve warm.

PORT WINE BALSAMIC FILET MIGNON

Steps:

• Bring the port and white wine to a boil in a medium saucepan, lower the heat and simmer until the liquid has reduced to 2/3 cup.
• Sprinkle the steaks with salt and pepper and lightly dust with flour on both sides. Heat a cast-iron skillet over medium heat. Add the oil and 1 tablespoon of the butter. When the oil is hot, add the steaks to the skillet and top them with a few sprigs of thyme (just to get the essence). Cook for 4 minutes per side, or until they are cooked to your liking (see Cook's Note).
• Remove the steaks from the pan and set them aside on a plate to rest. Remove the thyme and discard. Add the wine reduction to the same skillet (do not clean the skillet) and bring to a simmer over medium heat, using a wooden spoon to scrape up any browned bits.
• Add the balsamic vinegar and simmer until the sauce thickens enough to coat the back of the spoon, 2 to 5 minutes.
• Turn off the heat and whisk in the remaining 2 tablespoons unsalted butter until smooth. Season with salt and pepper. Pour the sauce over the steak and garnish with microgreens.
• For the grilled asparagus: Toss the asparagus with 3 tablespoons olive oil, the juice from 1/2 a lemon and some salt and pepper. Heat a cast-iron grill pan over medium heat. When the pan is hot, grill the asparagus, turning occasionally, until it is tender and lightly charred, about 4 minutes. Season with more salt and a squeeze of lemon. Serve with the steak.

FRESH TOMATO SAUCE WITH FINE PORT WINE

Steps:

• In a medium sauce pan, heat garlic and sauté garlic.
• Add onion, sauté over low heat until golden (about 8 minutes).
• Add all other ingredients, stir, and heat to boil.
• Reduce heat and simmer, stirring occasionally for 30 to 45 minutes.
• Let cool and puree sauce with hand mixer if smoother sauce is desired.
• Delicious on pizza or pasta.

PORT WINE SAUCE

Steps:

• In a small pan or saucepan heat butter over medium heat and saute the onion and garlic until tender.
• Stir in the cream and Port and heat gently.
• Pour over cooked chicken.
• Sprinkle with finely chopped parsley if desired.

MOUSSE DE MORANGOS WITH PORT WINE SAUCE

Steps:

• Sprinkle the gelatin over the water in a small bowl and set aside to bloom (soften).
• In a medium saucepan set over medium heat, stir together the strawberries and sugar just until hot.
• Add the gelatin and stir until it is completely melted. Let cool to room temperature. This is VERY important, it will melt the next step if you don't.
• In the meantime, whip the heavy cream to soft peaks. Once the strawberries are at the right temperature, carefully fold the whipped cream into the fruit mixture.
• Pop a few sliced strawberries into your bowls. Pour mousse into bowls and chill for at least 4 hours. Serve with whip cream placed on top and drizzle with port wine reduction.
• PORT WINE REDUCTION.
• Combine the port wine and zests together in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer to reduce the mixture to 1/4 cup and is about the consistency of syrup, 25 to30 minutes.