The Oxford Bishop 19th Century Spiced Mulled Port Wine Food

PORT WINE AND CHERRY SALAD

Steps:

• For the Salad: Drain cherries, reserving syrup. Add enough water to syrup to make 3/4 cup liquid, if necessary. Cut cherries in half, and set aside.
• Dissolve gelatin in 1 cup boiling water. Add cherry liquid and wine; stir in applesauce. Chill until the consistency of unbeaten egg whites; fold in cherry halves and chopped pecans. Spoon mixture into a lightly oiled 4-cup mold. Chill until firm. Unmold salad and serve with mayonnaise dressing.
• For the Mayonnaise Dressing: Combine all ingredients; chill at least 1 hour.

FRESH TOMATO SAUCE WITH FINE PORT WINE

Steps:

• In a medium sauce pan, heat garlic and sauté garlic.
• Add onion, sauté over low heat until golden (about 8 minutes).
• Add all other ingredients, stir, and heat to boil.
• Reduce heat and simmer, stirring occasionally for 30 to 45 minutes.
• Let cool and puree sauce with hand mixer if smoother sauce is desired.
• Delicious on pizza or pasta.

ENGLISH BISHOP

Steps:

• Cut the orange almost in half. Sprinkle the inside with crushed cloves.
• and place cinnamon stick inside.
• Pierce the orange with small slices to make easier placing the cloves into the orange. Bake it in the oven on low heat (300F degrees) for 30-40 minutes.
• Cut the baked oranges into quarters and squeeze juice into a saucepan with peels. Add 1 cup water, simmer 5 minutes.
• Pour in the remaining ingredients.
• Simmer gently for 10-15 minutes - do not boil or the flavor of the port will be spoiled.
• Strain and serve in warm mugs or in cordial glasses.

HERB PORK TENDERLOIN STUFFED WITH MUSHROOMS AND PORT WINE

Steps:

• Drain the toothpicks and have them close to your work surface for easy reach in a few minutes.

THE OXFORD BISHOP: 19TH CENTURY SPICED MULLED PORT WINE

Steps:

• Pre-heat oven to 200C/400F/gas mark 6.
• Cut the orange in half and stud the 2 halves with the cloves.
• Place the two halves on a lined baking tray cut-side up, and bake for 15 - 20 minutes.
• Take out of the oven & set to one side.
• Meanwhile pour the water into a large pan and add the sugar, cinnamon, mace, allspice & ginger.
• Place over a high heat and stirring all the time, bring to the boil and let it boil until it has reduced by about half.
• Take off the heat & set to one side.
• When you are ready to serve the Oxford Bishop, empty the bottle of port into the pan with the spiced sugar water and add the two halves of baked oranges.
• Add the orange juice and gently heat up and simmer - be careful NOT to boil it!
• Serve from a warmed Punch Bowl with the orange halves floating in it - this should serve about 6 people.