While Newman's Port can be used by itself for drinking purposes, it also functions well in a variety of recipes, with everything from decadent desserts to succulent suppers. This page contains several recipes culled from around the world and can all be made using Newman's Port. We hope you enjoy these recipes as much as we do. By the way, feel free to let us know how you use Newman's Port in your cooking and we'll try to get your recipes online.

• Newman's Port Chocolate Cake
• Rosemary Port Pork Chops
• Duck Breast with Newman's Port and Figs
• Suggested Reading

Newman's Port Chocolate Cake

10 (1 oz.) squares unsweetened chocolate
3/4 cup butter
5 egg yolks
3/4 cup white sugar
3/4 cup Newman's Port
1/2 cup all-purpose flour
5 egg whites
1/2 tbsp. cream of tartar
3 tbsp. white sugar
1 cup chopped walnuts
6 (1 oz.) squares semisweet chocolate chips
1/2 cup butter
1/2 tbsp. corn syrup
1/2 cup Newman's Port
1/2 teaspoon vanilla extract

DIRECTIONS:

• Melt unsweetened chocolate and 3/4 cup butter over the top of a double boiler, stirring occasionally until smooth. Set aside to cool. Preheat oven to 350^o F (175^o C).
• In a large bowl, beat egg yolks and 3/4 cup sugar together with an electric mixer on high speed for 2 minutes. Gradually stir in the 3/4 cup Newman's Port and flour. Fold in the cooled chocolate mixture.
• In a clean bowl, whip egg whites with cream of tartar to soft peaks. Add 3 tbsp. sugar and whip to stiff peaks. carefully fold into mixture chocolate batter along with walnuts. Pour into a greased tube pan.
• Bake in the preheated oven for about 45 minutes, or until tested done with a toothpick. Cool in pan 10 minutes. Invert onto serving plate. Cool completely.
• In a saucepan, over low heat, place chocolate chips, 1/2 cup butter or margarine and corn syrup. Stir frequently until chocolate is melted. Stir in the remaining port and vanilla until smooth. Set aside until cooled. Glaze the cooled cake.

Adapted from a recipe by Holly, as found at allrecipes.com

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Rosemary Port Pork Chops

1/3 cup all-purpose flour
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dried parsley
salt and pepper to taste
4 tbsp. vegetable oil
4 (3/4 inch) thick pork chops
1/2 cup chicken broth
2 tbsp. Newman's Port
1 tsp. chopped fresh rosemary
1 onion thinly sliced

DIRECTIONS:

• In a small Bowl, combine the first five ingredients. Mix well and dredge each pork chop in the mixture, patting lightly to evenly coat each chop.
• Heat the oil in a large skillet over medium high heat. Sauté the chops in the oil for four to five minutes per side, or until well browned. Add chicken broth, port and rosemary to taste. Spread the sliced onion over the chops, reduce heat to low, cover and simmer for ten minutes.
• Flip the chops, allowing the onion slices to drop down into the liquid. Re-cover and simmer for five more minutes, or until pork reaches an internal temperature of 160^o F (70^o C).
• Season with salt and pepper to taste.

Adapted from a recipe by Stacey Oziel, as found at allrecipes.com

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Duck Breast with Newman's Port and Figs

• Remove excess fat from duck breasts. Brush breasts with oil; sprinkle with 1/2 teaspoon thyme and pepper. Cover and let stand 1 hour. (Can be prepared 1 day ahead. Refrigerate.)
• Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat.
• Add duck bones, chicken backs and onion and cook until brown, turning occasionally, about 12 minutes. Add both stocks. Bring to boil. Reduce heat and simmer until reduced to 3/4 cup liquid, about 1 hour. Strain and degrease duck stock. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
• Season duck breasts with salt; add to skillet skin side down and cook 4 minutes.
• Turn and cook about 2 minutes longer for medium-rare. Transfer to heated platter and tent with foil to keep warm.
• Pour off fat from skillet. Add 1 tablespoon butter to skillet and melt over medium heat.
• Add shallot and sauté until translucent, about 2 minutes.
• Add Port and figs. Increase heat and boil until liquid is reduced to glaze, scraping up any browned bits, about 4 minutes.
• Add duck stock and boil until syrupy, adding any juices accumulated on duck platter, about 6 minutes.
• Remove from heat and whisk in remaining 2 tablespoons butter 1 tablespoon at a time. Season with salt and pepper.
• Thinly slice duck on diagonal. Arrange on plates. Spoon sauce over.
• Sprinkle with 3/4 teaspoon thyme.

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Suggested Reading:

The Vintner's Table Cookbook: Recipes from a Winery Chef,
by Mary Evely

This is the first cookbook ever with recipes grouped in chapters by wine varietal. Each chapter contains 13-28 recipes with information and guidelines regarding basic pairing. There is a range of recipes, from very simple and quick, to fancy and more complex (when you want to impress your foodie friends). This book is the result of my on-going love affair with food and wine and my more than 10 years of study on how they work together. I hope this book will pass on to you the simple pleasures of the table which are the mainstay of my life and work.

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