Port Wine And Cherry Salad Recipes

PORT WINE AND CHERRY SALAD

Port Wine and Cherry Salad image

This recipe comes from the Southern Living 1986 Annual Recipes. It sounds delicious. I'll try it for Thanksgiving or Christmas. Cook time is chill time.

Provided by JenSmith

Categories Gelatin

Time 1h10m

Yield 1 4-cup mold; 1 3/4 cup dressing, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 (16 ounce) can dark sweet cherries, pitted, undrained
2 (3 ounce) packages black cherry gelatin
1 cup boiling water
3/4 cup port wine
1 cup unsweetened applesauce
1/2 cup pecans, chopped
1 cup mayonnaise or 1 cup salad dressing
3 tablespoons orange juice
1 tablespoon port wine
1 tablespoon grated orange rind

Steps:

For the Salad: Drain cherries, reserving syrup. Add enough water to syrup to make 3/4 cup liquid, if necessary. Cut cherries in half, and set aside.
Dissolve gelatin in 1 cup boiling water. Add cherry liquid and wine; stir in applesauce. Chill until the consistency of unbeaten egg whites; fold in cherry halves and chopped pecans. Spoon mixture into a lightly oiled 4-cup mold. Chill until firm. Unmold salad and serve with mayonnaise dressing.
For the Mayonnaise Dressing: Combine all ingredients; chill at least 1 hour.

Nutrition Facts : Calories 323.4, Fat 14.8, SaturatedFat 1.9, Cholesterol 7.6, Sodium 311.9, Carbohydrate 41.4, Fiber 2, Sugar 28.6, Protein 3.1

GOAT CHEESE SALAD WITH PANCETTA, DRIED CHERRY AND PORT DRESSING

Goat Cheese Salad with Pancetta, Dried Cherry and Port Dressing image

Categories Salad Nut Pork Side Bake Sauté Goat Cheese Cherry Pine Nut Spinach Port Fall Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 11

Ingredients

1 1/4 cups dried tart cherries
1/2 cup tawny Port
5 ounces pancetta or bacon, chopped
2 shallots, minced
1 garlic clove, minced
1/3 cup olive oil
1/4 cup red wine vinegar
2 teaspoons sugar
1 5.5-ounce log soft fresh goat cheese (such as Montrachet), cut into 1/2-inch-thick slices
1 5-ounce bag mixed salad greens
1/2 cup pine nuts, toasted

Steps:

Combine cherries and Port in heavy small saucepan. Bring to simmer over medium heat. Remove from heat; let stand until cherries swell, about 15 minutes. Sauté pancetta in heavy large skillet over medium-low heat until crisp, about 8 minutes. Add shallots and garlic; cook 2 minutes. Add oil, then vinegar and sugar; stir until sugar dissolves. Stir in cherry mixture. Season with salt and pepper. (Dressing can be made 2 hours ahead. Set aside in skillet at room temperature.)
Preheat oven to 350°F. Place goat cheese slices on rimmed baking sheet. Bake until warm, about 10 minutes. Meanwhile, combine salad greens and pine nuts in bowl. Rewarm dressing and pour over salad; toss to blend. Top with warm goat cheese and serve.

ROASTED GOOSE WITH PORT WINE CHERRY SAUCE

Roasted Goose with Port Wine Cherry Sauce image

Juicy and crispy, this goose is roasted to perfection and drizzled with a warm, rich, fruity sauce. Perfect for a special occasion!

Provided by Krystal

Categories Meat and Poultry Recipes Game Meats Goose

Time 3h30m

Yield 6

Number Of Ingredients 13

Ingredients

1 (10 pound) whole goose
sea salt to taste
½ orange
½ lemon
½ Granny Smith apple
2 tablespoons goose fat
1 cup cherries, pitted and halved
1 cup port wine
1 ½ teaspoons grated fresh ginger root
¼ cup thinly sliced green onion
1 tablespoon white sugar
1 ½ teaspoons soy sauce
½ cup chicken stock

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Use a fork to prick the goose all over. Do not go into the meat, just through the skin. Season inside and out with sea salt, stuff with the orange, lemon, and apple; tie the wings behind the bird with cooking twine. Place breast-side-down into a roasting pan, and fill with 1/2-inch of water.
Bake in the preheated oven for 45 minutes, then remove from the oven. Turn the goose breast-side-up, and prick the skin with a fork again. Add water to the pan to bring the level back up to 1/2-inch. Return the goose to the oven, and cook until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 170 degrees F (75 degrees C), about 2 hours. Remove from the oven, and cover loosely with aluminum foil to rest.
Spoon 2 tablespoons of goose fat from the roasting pan into a small saucepan, and heat over medium heat. Stir in the cherries and cook until the cherries have softened and begun to release their juice, about 10 minutes. Stir in the port wine, and bring to a boil over high heat. Boil for 2 minutes, then stir in the ginger, green onion, sugar, soy sauce, and chicken stock. Return to a boil, then reduce heat to medium, and simmer until the sauce has reduced by half, or to your desired consistency, about 10 minutes. Serve the sauce alongside the goose.

Nutrition Facts : Calories 887.3 calories, Carbohydrate 10.1 g, Cholesterol 237.3 mg, Fat 60.7 g, Fiber 1.3 g, Protein 65.1 g, SaturatedFat 18.8 g, Sodium 367.4 mg, Sugar 7.2 g

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