Standing Ovation Sweet Chocolate Port Cupcakes Port Wine Reduction Syrup Raspberry Creme Fraiche Filling French Chocolate Mousse Recipes
BITTERSWEET CHOCOLATE-PORT SAUCE
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Bring whipping cream, whole milk, and unsalted butter to simmer in small heavy saucepan. Remove saucepan from heat and add chopped chocolate. Whisk mixture until smooth. Stir in tawny Port. (Sauce can be made 2 days ahead. Cover and chill. Warm over medium-low heat.)
PORT WINE REDUCTION
This recipe can be found in "Emeril's Creole Christmas" cookbook, written by Emeril Lagasse and Marcelle Bienvenu, and is used to make a delicious Beef Tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Continue to boil until thickened and reduced to about 1/2 cup, about 30 minutes. Strain through a fine mesh sieve; let cool to room temperature before serving.
RED WINE REDUCTION DESSERT SAUCE
I got these recipe ingredients from Chef Bruce at the Red Rooster Cafe in New Braunfels, TX. I serve this sauce with fresh blackberries from my dad's garden. Layer in a wine glass, sweetened whipped cream, berries, sauce, then more whipped cream. Top with a berry and sprinkle with a little powdered sugar. So good! They also use this sauce on their Monte Cristo Sandwich.
Provided by Deborah Hoermann Watt
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 35m
Yield 10
Number Of Ingredients 4
Steps:
- Combine wine, sugar, vanilla extract, and cinnamon together in a saucepan; simmer over low heat, stirring occasionally, until sauce reduces, about 30 minutes.
Nutrition Facts : Calories 72 calories, Carbohydrate 11.1 g, Fiber 0.1 g, Sodium 1.5 mg, Sugar 10.3 g
PORT WINE REDUCTION
Make and share this Port Wine Reduction recipe from Food.com.
Provided by Terry Caldwell1
Categories Sauces
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Add all items except Roux and Butter into a sauce pan, cover and heat over medium heat for approximately 45 minutes.
- Remove vegetables and continue cooking uncovered untill liquid reduces to about a quarter of the volume.
- Mix in a small amount of Roux to slightly thicken sauce, lightly boil for a couple of minutes (should just thinly coat back of spoon).
- Lower heat and add butter to finish sauce (do not let sauce boil after adding the butter).
- Enjoy.
Nutrition Facts : Calories 275.4, Fat 14.2, SaturatedFat 8.9, Cholesterol 36.6, Sodium 900.7, Carbohydrate 14.5, Fiber 0.9, Sugar 7.3, Protein 2.4
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