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the 92' fonseca is still a brawny port but with a super silky mid palate and finish.

I really like the flourless chocolate cake idea and I typically top it with some candied nuts and bacon pieces to round out the flavors when pairing with port.

A fun after dinner snack is also to do some dried apricots stuffed with blue cheese and almond.
quote:
Originally posted by g-man:
the 92' fonseca is still a brawny port but with a super silky mid palate and finish.

I really like the flourless chocolate cake idea and I typically top it with some candied nuts and bacon pieces to round out the flavors when pairing with port.

A fun after dinner snack is also to do some dried apricots stuffed with blue cheese and almond.

Thanks all for the suggestions. The flourless cake with candied nuts will likely be the choice.
quote:
Originally posted by g-man:
the 92' fonseca is still a brawny port but with a super silky mid palate and finish.

I really like the flourless chocolate cake idea and I typically top it with some candied nuts and bacon pieces to round out the flavors when pairing with port.

A fun after dinner snack is also to do some dried apricots stuffed with blue cheese and almond.


no crabcakes?
quote:
Originally posted by irwin:
quote:
Originally posted by g-man:
the 92' fonseca is still a brawny port but with a super silky mid palate and finish.

I really like the flourless chocolate cake idea and I typically top it with some candied nuts and bacon pieces to round out the flavors when pairing with port.

A fun after dinner snack is also to do some dried apricots stuffed with blue cheese and almond.


no crabcakes?


no one would believe me =(

that and it'd have to be an older port hehe
I would, too, enjoy a flourless cake. My version would include a molten port wine chocolate ganache. Roasted glazed nuts and a variety of dried fruits would be set atop, absolutely!
Bleu cheese, however, is telling of an amateur "cook" trying impress his or her guests beyond their abilities Roll Eyes Too much piquancy. Too many notes, an odd mixtures of flavours positively! I suggest you take heed and follow my expert and professional advise, truly.
Cheers!
~W&FE~
quote:
Originally posted by Wine and Food Expert:
I would, too, enjoy a flourless cake. My version would include a molten port wine chocolate ganache. Roasted glazed nuts and a variety of dried fruits would be set atop, absolutely!
Bleu cheese, however, is telling of an amateur "cook" trying impress his or her guests beyond their abilities Roll Eyes Too much piquancy. Too many notes, an odd mixtures of flavours positively! I suggest you take heed and follow my expert and professional advise, truly.
Cheers!
~W&FE~

Who says, "Port wine...?" It's just Port! You don't say, "I'll have a glass of Chardonnay wine..." do you?
quote:
Originally posted by GregT:
quote:
I really like the flourless chocolate cake idea and I really like the flourless chocolate cake idea and I typically top it with some candied nuts and bacon pieces to round out the flavors when pairing with port.


You make this regularly??

G-man, my admiration for you is boundless.


i go on streaks.

so this may occur for a good month straight!

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