25 port pastry Recipes

sheet pepperidge farm puff pastry, egg, water, vegetable oil, onion, chopped, dried mixed fruit, coarsely chopped, port wine, pork tenderloins, all-purpose flour

honey, sugar, butter, ground cinnamon, salt, chopped toasted walnuts, sugar, water, salt, fresh figs (preferably black mission), stemmed, cut lengthwise in half, unsalted butter, ruby port, sheet frozen puff pastry (half of 17.3-oz package), thawed, la fourme d ambert or stilton blue cheese, diced or coarsely crumbled, room temperature, honeycomb or honey

leeks (about 1 lb, white and pale green parts only), cut crosswise into 1/4-inch-thick slices, boiling potatoes (about 3/4 lb total ), garlic clove, a 1-inch piece peeled fresh gingerroot, a 1 3/4-lb piece monkfish fillet cut in half crosswise or two smaller fillets (1 3/4 lb total), any membrane and any dark meat cut away, fresh chanterelle mushrooms*, cleaned with a pastry brush or a dampened kitchen towel, stem ends trimmed and large mushrooms halved, warm clarified butter, freshly ground white pepper, tawny port, soy sauce, garnish: fresh chives , cut into 1-inch pieces, unsalted butter , cut into 1-inch pieces

fresh foie gras , cut into 1/2-inch thick slices, unsalted butter, minced shallots, minced garlic, button mushrooms, rinsed well and finely chopped, salt, freshly ground black pepper, minced fresh thyme, madeira or port, sheets puff pastry, snails, drained and rinsed (or, 48 fresh snails, prepared as directed below), egg, beaten, remaining foie gras fat and enough butter to measure 1/4 cup total, minced shallots, minced garlic, fresh thyme, chicken stock, heavy cream, fresh snails in their shells, white vinegar, salt, dry white wine, onion, coarsely chopped, carrots, coarsely chopped, stalk celery, coarsely chopped, bouquet garni, garlic, mashed, salt, freshly ground black pepper