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Tag Archives: port

CORN SOUP WITH POTATOES AND SMOKED HAM and CELERY ROOT SOUP WITH MANDARIN RELISH TOASTS and ROASTED BUTTERNUT SQUASH AND GOLDEN BEET SOUP and MIXED MUSHROOM SOUP

11 Wednesday Feb 2015

Posted by Ceri Wilkin in Recipes, Soup

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Tags

baguette, beet, butternut squash, celery root, corn, crimini, golden, ham hock, leek, mandarin, mushroom, mustard seed, oyster, port, portobello, potato, red wine, roasted, shiitake, tarragon, watermelon radish

I am endeavoring to have a good attitude about the remains of winter – now that the glow and fun of the holidays are well behind us.

There is definite beauty in this chilly season, the landscape is peaceful and tranquil in its dormancy, and the bare trees offer a change in scenery – an opening that allows for views that are unseen when covered in leaves.

There is still sufficient time to enjoy bundling ourselves in cozy, cold weather clothing, and to fully appreciate the warmer, heartier, comforting foods of this crisp time.

CORN SOUP WITH POTATOES AND SMOKED HAM

corn soup with potatoes and smoked ham

1/4 cup lard

1 1/2 cups diced smoked ham steak

1 cup chopped onion

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

2 garlic cloves, minced

2 cups fresh corn kernels

1 (10-ounce) smoked ham hock

1 medium potato, peeled and cut into 1-inch pieces

5 cups water

Melt lard in a heavy large pot over high heat. Add ham steak, onion, both bell peppers, and garlic, sauté until vegetables are tender, about 10 minutes. Add corn and stir 5 minutes. Add ham hock and potato, then 5 cups of water, bring to a boil. Reduce heat to medium-low, simmer partially covered for 1 hour. Remove ham hock. Season soup to taste with salt and pepper.

Enjoy!

Recipe adapted from Bon Appetit, May 2006

www.bonappetit.com/recipes

CELERY ROOT SOUP WITH MANDARIN RELISH TOASTS

celery root soup with mandarin relish toasts

1 tablespoon unsalted butter

1 leek, white and tender green parts only, thinly sliced

1 1/2 pounds of celery root, peeled and cut into 1-inch cubes

2 cups chicken broth

1 cup water

1/4 cup cream

salt and freshly ground white pepper

2 mandarins

1 shallot, finely diced

1/2 teaspoon white wine vinegar

1/4 teaspoon yellow mustard seeds

1/2 teaspoon minced tarragon

1/2-inch thick baguette toasts

Heat oven to 350F. In a saucepan melt the butter. Add the leek and cook over moderately low heat, stirring, until softened. Add the celery root, broth and water. Bring to a simmer, cook until the celery root is tender, 20 minutes. Puree the soup in a blender (or use an immersion blender), return to the saucepan and stir in the cream. Season with salt and pepper.

Meanwhile, remove the peel and white pith from the clementines. Working over a skillet, cut between the membranes to release the sections. Squeeze the juice from the membranes into the skillet, add the shallot, vinegar and mustard seeds. Cook over moderately high heat, stirring, until most of the juice has evaporated and the fruit has started to break down, 2 minutes. Let the relish cool to room temperature. Stir in the tarragon and season with salt. Spread the relish over the toasts and serve with the soup.

Enjoy!

Recipe adapted from Food and Wine, January 2009

www.foodandwine.com/recipes

ROASTED BUTTERNUT SQUASH AND GOLDEN BEET SOUP

roasted butternut squash and beet soup

1 butternut squash, peeled, seeded and cut into 1/2-inch cubes

2 golden beets, greens removed, scrubbed well and quartered

1 onion, coarsely chopped

3 garlic cloves

3 tablespoons of olive oil

2 cups chicken broth

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

Assorted garnishes, such as sliced lemon, cucumber, watermelon radish

Heat oven to 400F. On a large baking sheet, spread squash, beets, onion and garlic in a single layer, toss with olive oil. Roast until tender, 40 to 50 minutes. Let cool slightly, about 10 minutes. Transfer vegetables and any accumulated juices to a blender (or use an immersion blender), add broth, salt and pepper. Blend until smooth, thinning with more broth or water as necessary. Divide among bowls and garnish as desired.

Enjoy!

Recipe adapted from Self, January 2015

www.self.com/body/recipes/

MIXED MUSHROOM SOUP

mixed mushroom soup

9 tablespoons unsalted butter

1 cup finely chopped shallots

8 ounces portobello mushrooms, finely chopped

8 ounces crimini mushrooms, finely chopped

8 ounces shiitake mushrooms, stemmed, finely chopped

8 ounces oyster mushrooms, finely chopped

8 ounces button mushrooms, finely chopped

2 cups red wine

1 cup tawny Port

3 teaspoons chopped fresh thyme, divided

1 teaspoon chopped fresh rosemary

8 cups chicken broth

1 cup chilled cream

Melt butter in a heavy large pot over medium heat. Add shallots and sauté until tender and golden, about 3 minuets. Add all mushrooms and sauté until tender, about 10 minutes. Add wine, Port, 2 teaspoons of thyme and rosemary, increase heat to high. Simmer until almost all liquid has evaporated, about 10 minutes. Add chicken broth, simmer until reduced to 9 cups, about 12 minutes. Cool slightly. Working in batches, puree soup in blender until smooth (or use an immersion blender). Return to pot. Season with salt and pepper.

Combine cream and remaining 1 teaspoon of thyme in a large bowl. Whisk until soft peaks almost form. Ladle soup into cups or small bowls, top with cream and serve.

Enjoy!

Recipe adapted from Bon Appetit, January 2005

www.bonappetit.com/recipes

CRANBERRY GOAT CHEESE CANAPES and ORANGE PORT CRANBERRY SAUCE and CRANBERRY GINGER PUNCH and CRANBERRY PECAN BARS

27 Thursday Nov 2014

Posted by Ceri Wilkin in Appetizers, bars and cookies, Cocktails, Recipes, Sauce

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Tags

canape, cider. cranberry juice, coconut, cranberry relish, ginger, goat cheese, orange, pecans, port, punch

Happy Thanksgiving!

Four celebratory cranberry recipes to help observe the occasion.

CRANBERRY GOAT CHEESE CANAPES

goat cheese canapes

1 1/2 cups fresh cranberries, chopped

3 tablespoons fresh cilantro, chopped

3 tablespoons sugar

1 1/2 tablespoons fresh jalapeño pepper, chopped

3/4 teaspoon grated fresh ginger

mini tart cases

1 container spreadable goat cheese

Stir together the cranberries, cilantro, sugar, jalapeño and ginger in a medium bowl. Let stand 10 minutes, stirring occasionally. Add salt and pepper to taste.

Divide goat cheese between tart cases, and top with a spoonful of cranberry mixture.

Enjoy!

Recipe adapted from Southern Living, December 2013

www.southernliving.com/food

ORANGE PORT CRANBERRY SAUCE

orange port cranberry sauce

Finely grate zest from 1 orange and set aside. Juice orange into a liquid measuring cup. Add enough port to measure 1 cup total. Pour into a saucepan along with 3/4 cup sugar, bring to a boil over medium-high heat, stirring to dissolve sugar. Add 1 (12-ounce) bag fresh cranberries and cook, stirring, until cranberries begin to burst, 5 minutes. Simmer, stirring, until liquid is reduced, about 8 to 10 minutes. Turn off heat, stir in zest, and let cool before serving.

Enjoy!

CRANBERRY GINGER PUNCH

cranberry ginger punch

1 (32-ounce) bottle of apple cider

2 (12-ounce) bottles of ginger beer

1 cup cranberry juice

garnish with whole cranberries

In a large pitcher, combine apple cider, ginger beer and cranberry juice, stirring to combine. Cover and refrigerate for 30 minutes. Garnish with whole cranberries.

NOTE: I also had vodka and prosecco available so guests could mix to their preference.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate September/October 2014

http://www.celebratemag.com/

CRANBERRY PECAN BARS

cranberry pecan bars

1 1/4 cups flour

3/4 cup sugar

3/4 cup butter

1 cup chopped pecans

2 eggs, slightly beaten

1 1/4 cups sugar

2 tablespoons milk

1 teaspoon finely shredded orange peel

1 teaspoon vanilla

1 cup finely chopped cranberries

1/2 cup coconut

Heat oven to 350F. In a medium mixing bowl, stir together flour and 3/4 cup sugar. Cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup nuts. Press flour mixture into bottom of 13-by-9-inch baking dish. Bake for 10 to 15 minutes, or until crust is lightly brown around edges.

Meanwhile, in mixing bowl, beat eggs, 1 1/4 cups sugar, milk, orange peel and vanilla. Pour over hot crust. Sprinkle with remaining nuts, cranberries, and coconut.

Bake for 30 minutes or until golden. Cool slightly in pan on wire rack. Cut into bars while warm, cool completely in pan.

Enjoy!

Recipe adapted from Better Homes and Gardens, Bars and Brownies

www.bhg.com/

DRY MANHATTAN and PORT WINE COCKTAIL

30 Thursday Jan 2014

Posted by Ceri Wilkin in Cocktails

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Tags

Angostura bitters, bourbon, manhattan, port, triple sec, vermouth

While at a friends house for cocktails one evening, the ladies were served bourbon over huge round ice balls. I was intrigued by this different and unique way to present a beverage, and immediately ordered a pair of spherical ice molds for my husband for Christmas.

DRY MANHATTAN

2 ounces bourbon
1 ounce dry vermouth
5 drops angostura bitters
ice

Pour bourbon, vermouth and bitters over ice.
Enjoy!

Recipe adapted from Rachael Ray Magazine, November 2011
www.rachaelray.com/‎

PORT WINE COCKTAIL

In a cocktail shaker, combine 2 ounces of ruby port and 1 ounce of triple sec (the original recipe also called for 1 ounce of espresso, but we didn’t have any brewed, so I left it out) and 1 cup of ice. Shake firmly to chill, strain into a glass.
Enjoy!

Recipe adapted from Rachel Ray Magazine, November 2011
www.rachaelray.com/‎

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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