80 port brandy Recipes

superfine sugar, port, ice cubes, club soda, brandy, nutmeg

trimmed whole beef tenderloin , tail end tucked under, tied every 3 inches, coarse kosher salt, chilled unsalted butter, divided, chopped shallots, cognac or brandy, fresh rosemary sprig, coarsely cracked black pepper, ruby or tawny port, simple homemade beef stock, extra-virgin olive oil, black peppercorns , coarsely cracked in mortar with pestle or in resealable plastic bag with mallet

whole beef tenderloin, trimmed , tail end tucked under, tied every 3 inches, coarse kosher salt, unsalted butter, divided and chilled, shallot, finely chopped, cognac or 3 tbsp brandy, fresh rosemary sprig, black pepper, coarsely cracked, port wine, beef stock, extra virgin olive oil, black peppercorns , coarsely cracked in mortar with pestle

beef broth, port wine or additional beef broth, shallot, thinly sliced, tomato paste, grated horseradish, whole peppercorns, bay leaf, beef tenderloin steaks (6 oz each), olive oil, butter, divided, cherry brandy, cherry preserves

fresh orange juice, almonds, golden raisin, pitted whole prune, snipped in half, cinnamon sticks, broken in half, fresh ginger, whole cardamom pods, bruised, ruby port, brandy, vodka or 3/4 cup aquavit

chicken (use thighs and drumsticks), unsalted butter, pearl onions (in canned vegetable aisle), tomatoes, coarsely chopped, prosciutto, chopped, dry white wine, golden raisins, port, brandy, garlic cloves, thinly sliced, dijon mustard, ground pepper

port salut cheese (kaukauna port-wine cheese spread can be substituted), sharp cheddar, grated, butter, chopped almonds, brandy

port wine, ham stock, tomato sauce, cornstarch, cold water, brandy

white mushrooms, washed and cut, butter, flour, whipping cream, port wine or 2 tbsp brandy or 2 tbsp creamed sherry wine, salt & pepper, to taste

fresh lemon juice, superfine sugar, brandy, amontillado sherry wine, ruby port, cointreau liqueur or 1/4 cup grand marnier, chilled sparkling wine, well-chilled club soda, ice cube, orange slice, for garnish, lemon slice, for garnish

squab , save gizzards, hearts and livers, port wine, peeled shallots , rough chop, thyme sprigs, poultry stock, rendered foie gras, salt and pepper, onions, finely chopped, divided, butter, basmati rice, poultry stock, hot, plus more for reheating, bay leaves, divided, garlic cloves, crushed, peanut oil, cayenne pepper, chopped celery, garlic, chopped, brandy, chopped green onions, chopped fresh parsley

onions sliced/julienned, beef stock (depends on size of soup bowls you will use), red wine , port, or brandy, butter, flour (optional if you want a thicker broth ), salt and pepper to taste, grated gruyere cheese (1/2 cup per serving or more if you like ), grated parmesan cheese, french bread cut into slices that will fit on bottom of bowls

af of a sandwich white bread, crusts removed, i.e pepperidge farm or similar brand ), blueberries, strawberries, sliced or cut up, red raspberries, blackberries or other type berries ( red or black currents etc.), sugar or to taste, fruit flavored liquor , ruby port or brandy, heavy cream , sweetened and whipped for a topping/garnish, mint leaves as a garnish

dry red wine, tawny or ruby port, brandy, cubes sugar, peel of 2 oranges, cinnamon

dry red wine (such as cabernet sauvignon), tawny port, brandy, simple syrup, orange peel, 1-inch wide and 3-4-inch long, cinnamon stick

ruby port, brandy (please use a good brand), fresh lemon juice, superfine sugar, grenadine

cabernet sauvignon, brown sugar, cinnamon sticks, port (a sweet uguese wine), brandy