your best recipe using ruby port

I made a roasted whole chicken with fresh figs and a ruby part reduction that was quite good.

quote:

Originally posted by mdsphoto:
I made a roasted whole chicken with fresh figs and a ruby part reduction that was quite good.

That sounds yummy. Is there a recipe for that online?

quote:

Originally posted by aphilla:

quote:

Originally posted by mdsphoto:
I made a roasted whole chicken with fresh figs and a ruby part reduction that was quite good.

That sounds yummy. Is there a recipe for that online?

Here ya go. I used a combo of dried and fresh figs. My neighbor has two huge fig trees and allows me take as many as I want.

quote:

Originally posted by mdsphoto:

quote:

Originally posted by aphilla:

quote:

Originally posted by mdsphoto:
I made a roasted whole chicken with fresh figs and a ruby part reduction that was quite good.

That sounds yummy. Is there a recipe for that online?

Here ya go. I used a combo of dried and fresh figs. My neighbor has two huge fig trees and allows me take as many as I want.

I think I'm missing the link....

the classic is a stilton with a ruby port
like so
http://fxcuisine.com/default.a...=233&resolution=high

The question would be better phrased, what is your best recipe using a red wine because you're changing the flavor of the wine anyway, so you could just look at any recipe with wine in it. you can make a boeuf bourgogne a little spicier if you used port instead of a dry red for instance. Duck a l'Orange works with a port sauce too, just looks a little "darker" then if you'd use gran marnier



but in all honesty
it depends on the ruby port

if you buy something like a warre's warrior, fonseca bin27, taylor ruby, just make a demi-glace out of it and throw it on top of any meat.

a self standing ruby like the rozes or grahams 6 grape is just fine drinking on its own.
The fruit holds up for about a week before it starts oxidizing and you lose the freshness.


warre's warrior is probably best for cooking as would be the dow's ruby since they have less residual sugar compared to the much higher graham's 6 grape or fonseca bin27.

i will add that instead of ruby
you might want to consider tawnies going forward.

then you open up to utilize various sherry based recipes too.

fake the ruby by reducing some cheap extracted red wine with the tawny

Here ya go.

http://www.foodandwine.com/rec...n-with-port-and-figs

acutlaly i forgot this recipe that works quite well

poached pears with ruby port.

dead simple

take pear, peal it
soak in ruby port and throw it in fridge for 2 nights.

serve sliced and chilled

The port braised lamb shanks with roasted garlic and onions and orzo I had the other night (in the "what's for dinner" thread) was a 10/10 but I didn't make it.

quote:

Originally posted by mdsphoto:
Here ya go.

http://www.foodandwine.com/rec...n-with-port-and-figs

That's a good one. Thanks!