Layered Berries In Port Food

ROSEMARY PORK WITH BERRY PORT SAUCE

Steps:

• Rub pork with oil; sprinkle with rosemary, salt and pepper. Place on a rack in a shallow roasting pan. Bake at 425° for 20-30 minutes or until a thermometer reads 145°., Meanwhile, in a small saucepan, saute shallot in oil. Stir in the remaining sauce ingredients. Bring to a boil; cook until liquid is reduced by half. Cool slightly. Transfer to a blender; cover and process until blended. , Let pork stand for 5 minutes; slice and serve with sauce.

GRILLED PORK TENDERLOIN WITH WILD BERRY PORT SAUCE

Steps:

• To prepare the sauce, combine the port, thyme, shallot, ginger and orange zest in a medium sized saucepan.
• Set the pan over medium heat bring to a boil then reduce to low heat and simmer.
• Simmer until reduced by half. Strain the liquid using a fine mesh strainer.
• Add the berries to the hot liquid and stir to release juices in the sauce without killing the tender berries.
• Season to taste with salt and pepper and reserve sauce for later.
• Preheat barbeque: 2 burners set to medium high (375F) (190C), and 2 other burners set to low setting (275F) (135C). Brush grill with oil to prevent sticking.
• Season the pork with salt and pepper, sprinkle evenly with rosemary and drizzle with olive oil.
• Place the pork tenderloins directly on the grill over the medium high heat burners.
• Cook for 3-4 minutes or until nice golden char marks are achieved.
• Flip the tenderloin and continue to cook the pork until both sides are nicely charred. Roll tenderloin on its sides to get equal charring all over the loin and to provide more flavors.
• Once the tenderloin is nicely charred, place the pork over low heat, close lid and cook a further 5 - 8 minutes, or until an instant read thermometer inserted in the thickest part reads (150F) (65C). Half way through cooking, turn the tenderloins.
• Remove pork from the grill, loosely tent with foil and let rest for 15 minutes before serving.
• Slice and serve with a spoonful of the wild berry sauce.

LAYERED BERRIES IN PORT

Steps:

• Combine jelly, port and orange rind in a small pot.
• Stir and bring to a boil.
• Boil for 2 minutes, stirring constantly.
• Take off heat and cool.
• Place a layer of cherries in bottom of glass bowl, drizzle on a little syrup.
• Add a layer of currants and drizzle with sauce.
• Add a layer of blueberries and drizzle with sauce.
• Add a layer of strawberries and drizzle with sauce.
• Add a layer of raspberries and drizzle with sauce.
• Add a final layer of blackerries and drizzle with remaining sauce.
• Garnish with sprigs of mint.
• Chill until ready to serve.

LAYERED BERRY PARFAITS

Steps:

• In a large bowl, combine blueberries, strawberries, currants, blackberries, and wine or apple juice. Let stand for 20 minutes, stirring occasionally.
• Meanwhile, puree raspberries and syrup in a blender or food processor until smooth.
• To assemble dessert, spoon a layer of mixed berries into the bottom of 4 parfait glasses or wine glasses.
• Top with a drizzle of raspberry puree, then vanilla wafer crumbs.
• Repeat until all ingredients are used, ending with a drizzle of raspberry puree. Garnish each serving with a sprig of mint. If desired, chill parfaits for 1 hour before serving.
• Variation: Substitute any other fresh berries for those listed above. Helpful Hint: You may substitute frozen berries for fresh, if desired, but frozen berries will exude more juice than fresh berries.

LAYERED BERRIES IN PORT

Steps:

• 1. Combine jelly, port and orange rind in a small pot. Stir and bring to a boil.
• 2. Boil for 2 minutes, stirring constantly.
• 3. Take off heat and cool.
• 4. Place a layer of cherries in bottom of glass bowl, drizzle on a little syrup.
• 5. Add a layer of currants and drizzle with sauce.
• 6. Add a layer of blueberries and drizzle with sauce.
• 7. Add a layer of strawberries and drizzle with sauce.
• 8. Add a layer of raspberries and drizzle with sauce.
• 9. Add a final layer of blackberries and drizzle with remaining sauce.
• 10. Garnish with sprigs of mint.
• 11. Chill until ready to serve.

CREAMY RICE PUDDING LAYERED WITH BERRIES

Steps:

• In a large saucepan, combine condesed milk, egg yolks, water and cinnamon.
• Over medium heat, cook and stir until mixtures thickens slightly, 10-15 minutes.
• Remove from heat; add cooked rice, raisins(totally optional) and vanilla.
• Let cool at room temperature and chill thoroughly in refrigerator (for at least 2-3 hours).
• As the pudding chills, it will thicken.
• After a few hours in the refrigerator it will be quite thick, and probably no longer loose enough to be called "creamy.".
• Just before serving stir in as much as 1/2 to 2/3 cups of whole milk, half-&-half, or cream.
• To prepare: spoon two heaping tablespoons of rice pudding into bottom of each glass.
• Add four to six berries, depending on size, to form a single layer.
• Top with a few almonds.
• Continue alternating rice and fruit and almonds until glass or cup is filled.
• Sprinkle with ground cinnamon or ground nutmeg, ground fine sliced or slivered almonds, whipped cream or non-dairy whipped topping, if desired.
• Garnish with a sprig of mint when ready to serve.(Only use at the last minute because if placed in refrigerator for any amount of type, it will get all wilted.).
• Enjoy!