SIMPLE PORT WINE REDUCTION
Make and share this Simple Port Wine Reduction recipe from Food.com.
Provided by Sascha
Categories Sauces
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all of the ingredients in a medium-size saucepan over medium heat and bring to a boil.
- Continue to boil the mixture until it thickens and reduces to about ½ cup, about 45 minutes.
- Strain through a fine-mesh strainer and let cool.
- Use at room temperature. Makes ½ cup.
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
BLUE CHEESE FOAM WITH PORT WINE REDUCTION
I was inspired to make this as a spin on a salad I used to make at my restaurant Brasserie T with blue cheese, grapes and spicy pecans. It was one of the most popular dishes we served, and you'll find the salad in my first book, "American Brasserie". When I started making foams, I found blue cheese foam to be light, intensely flavored, and yet not as rich and heavy as straight blue cheese. The port reduction works nicely and makes this foam fun to serve. Always use a good port -- medium to high-end -- for a reduction. If you wouldn't drink it, don't cook with it. Here I use dry port, but if you have only sweet port, use it.
Provided by Food Network
Categories appetizer
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Put the port wine in a medium-sized saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for about 25 minutes or until the wine is reduced to a syrup. Remove from the heat and allow the reduction to cool. Transfer to a covered container or squeeze bottle and refrigerate until needed.
- Pour the cream into a large saucepan and bring to a boil over medium-high heat. As soon as the cream boils, remove from the heat.
- Add the blue cheese and using a handheld immersion blender, puree until smooth. Alternatively, transfer the cream and cheese to a food processor and process until smooth. Strain through a chinois or fine-mesh sieve into a large bowl. Season, to taste, with salt and pepper and set aside to cool at room temperature.
- Pour the blue cheese mixture into the chilled canister of a foamer. The amount will fill it halfway. Charge it with 1 or 2 charges. Chill for at least 2 hours before serving.
- To serve, shake the foamer vigorously and place a little blue cheese foam on a small plate. Garnish with a drizzle of port wine reduction. If it's too thick to drizzle, let the reduction come to room temperature. Repeat to make 5 to 7 more servings.
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.
STEAK WITH PORT WINE BALSAMIC REDUCTION
Sear steak to a perfect medium rare and make a pan port wine and balsamic vinegar reduction sauce to finish!
Provided by iqspam
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat bits of trimmed fat in heavy pan over medium high heat.
- Add shallot and sautee.
- Remove shallot from pan and set aside.
- Heat pan over high heat until very hot.
- Sear steak until dark brown on both sides. This should be enough for medium rare, but if not, or a higher temperature is desired, put in oven at 400 degrees until the desired internal temperature is reached.
- Remove steak from pan.
- Add half of the port to the pan, and bring to a boil. Let boil for 5 seconds, and then use a spatula to scrape the brown bits from the bottom of the pan.
- Add sauteed shallot, the rest of the port and the balsamic vinegar to the pan, and reduce sauce to desired consistency.
- Slice steak and serve with reduction sauce.
- Note: Recommend cast iron pan for this recipe as it maintains heat even when the steak is added, making for a good quick sear.
Nutrition Facts : Calories 350.4, Fat 20.8, SaturatedFat 8.7, Cholesterol 95.3, Sodium 65.6, Carbohydrate 7.2, Sugar 4.7, Protein 23.6
PORT WINE BALSAMIC FILET MIGNON
Years ago, I studied abroad in the beautiful city of Florence, Italy. During my 6 months in Tuscany I didn't have one bad meal--even the gas station food was something special. One evening my friend and I decided to treat ourselves to a beautiful steak dinner (on our parents' dime might I add, "Thanks, Mom!"). When the filet mignon came to the table it was covered in a sauce so dark, thick and luscious it almost looked like dark chocolate. Maybe it was the vino I was drinking but after the first bite I cried, I actually cried. The flavors were everything I wanted in a dish--the perfect balance of buttery, acidic, sweet, savory and umami. It was in that moment that I knew I had to recreate this dish at home. After some research and several taste tests, I got it! Now this dish has become one of my husband's favorites and we enjoy it together every Valentine's Day. It's the perfect date night meal you are sure to enjoy!
Provided by Danielle Sepsy
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Bring the port and white wine to a boil in a medium saucepan, lower the heat and simmer until the liquid has reduced to 2/3 cup.
- Sprinkle the steaks with salt and pepper and lightly dust with flour on both sides. Heat a cast-iron skillet over medium heat. Add the oil and 1 tablespoon of the butter. When the oil is hot, add the steaks to the skillet and top them with a few sprigs of thyme (just to get the essence). Cook for 4 minutes per side, or until they are cooked to your liking (see Cook's Note).
- Remove the steaks from the pan and set them aside on a plate to rest. Remove the thyme and discard. Add the wine reduction to the same skillet (do not clean the skillet) and bring to a simmer over medium heat, using a wooden spoon to scrape up any browned bits.
- Add the balsamic vinegar and simmer until the sauce thickens enough to coat the back of the spoon, 2 to 5 minutes.
- Turn off the heat and whisk in the remaining 2 tablespoons unsalted butter until smooth. Season with salt and pepper. Pour the sauce over the steak and garnish with microgreens.
- For the grilled asparagus: Toss the asparagus with 3 tablespoons olive oil, the juice from 1/2 a lemon and some salt and pepper. Heat a cast-iron grill pan over medium heat. When the pan is hot, grill the asparagus, turning occasionally, until it is tender and lightly charred, about 4 minutes. Season with more salt and a squeeze of lemon. Serve with the steak.
PORK LOIN IN A RED WINE REDUCTION
A series of reductions results in a fantastically-flavoured dish. Use the best beef broth you have, and a decent red (I used a 99 Fontal Crianza). Sourced from: Robin Garr's Wine Lover's Page.
Provided by skat5762
Categories Pork
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in largeish pan over medium-high heat, then add leeks.
- Saute until begining to go soft; add mushrooms and continue cooking until they just soften.
- Salt and pepper both sides of the prepared pork loins, add to pan, and sear so that outsides just begin to colour.
- Turn heat to very low, add about half of the broth, and cover pan.
- Meanwhile, place about half of the red wine in a sauce pan over extremely high heat.
- This should reduce to an almost syrupy-like consistency in just a few short minutes.
- When it has thickened, add about half of the remaining beef broth, and reduce and thicken again.
- Pour the resulting reduction onto the slowly simmering pork, and repeat the process with the remaining broth and wine.
- Again, pour over pork, and continue to gently cook until pork is finished.
- The amount of time this takes will vary, depending upon thickness of pork.
- Watch carefully, so as not to overcook.
- Remove pork from pan, and keep warm.
- Add the cornstarch mixture to the pan, turn the heat to high, allowing some of the liquid to boil off: thicken to desired consistency.
- Remove from heat.
- Serve the pork with a fair amount of the sauce pooled on it.
Nutrition Facts : Calories 142.3, Fat 0.7, Cholesterol 0.4, Sodium 300.2, Carbohydrate 10.3, Fiber 1.1, Sugar 2.8, Protein 3.2
RED-WINE REDUCTION
Steps:
- Sauté onion, celery, carrots, and garlic in oil in a 6-quart heavy pot over moderately high heat, stirring, until golden, about 10 minutes. Add wines and simmer, stirring occasionally, until mixture is reduced to 1 quart, about 1 hour.
- Pour through a sieve into a saucepan and simmer until reduced to 2 cups. Reheat reduction and season with salt and pepper before using.
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