Best 4 Blue Cheese Foam With Port Wine Reduction Recipes
**Blue Cheese Foam with Port Wine Reduction: A Symphony of Flavors**
Indulge in a culinary masterpiece that tantalizes your taste buds with its unique combination of textures and flavors. The Blue Cheese Foam with Port Wine Reduction is an exquisite dish that showcases the perfect balance between sweet and savory, creamy and tangy. This elegant appetizer or light lunch features a luscious blue cheese foam that rests atop a rich and velvety port wine reduction. The foam's light and airy texture contrasts beautifully with the robust and slightly sweet flavors of the reduction, creating a symphony of flavors that will leave you craving more. Accompanying the foam and reduction are crispy crostini, providing a delightful crunch that complements the smooth and creamy textures of the main components. This dish is not only visually stunning but also a culinary delight that will impress your guests or elevate your own dining experience.
LAMB WONTONS WITH PORT WINE REDUCTION SAUCE
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place the olive oil, basil, oregano, thyme, garlic and a pinch each of salt and pepper in a blender. Blend until the garlic and herbs are well minced.
- Rub the lamb with the herb paste and let sit while you make the port wine sauce.
- Combine the port wine and demi-glace in a small saucepan and simmer until thickened.
- Slick a large frying pan with oil and heat over medium-high heat. Place the lamb in the pan and cook for 3 to 4 minutes on each side. Transfer to a carving board and let rest.
- Pour the oil from the frying pan into the blender along with some basil and butter; blend to a puree. Set the basil butter aside.
- Cut the lamb into small cubes.
- Make the wontons: To each wonton wrapper, add some port wine sauce followed by 2 or 3 pieces of lamb and some basil butter. Moisten the edges of the wrapper with water. Gather the wrapper to enclose the filling; pinch to seal.
- Deep-fry the wontons until golden brown.
- Serve the wontons, three to a plate, on a bed of chopped purple kale. Drizzle with additional port wine sauce and basil butter.
PORT AND BLUE CHEESE
Provided by Food Network
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a deep saucepan combine the wine, Port, sugar, peppercorns, cloves, cinnamon, and lemon zest. Bring to a boil and simmer for 5 minutes, or until the sugar is melted. Simmer the pears for 10 to 20 minutes, or until they are fork tender. Remove the pears and boil the poaching liquid until it has reduced to a syrupy glaze. Stuff the pears with the cheese.
- Pour 3 tablespoons of glaze on each plate and tilt the plate to form an abstract design. Place one pear, stem end up, on each plate. Garnish with mint sprigs.
- Suggested drink: Port
BLUE CHEESE CRUSTED FILET MIGNON WITH PORT WINE SAUCE
This is a flavorful and tasty presentation of a very tender cut of beef. We made it for a birthday dinner and it was memorable. From Allrecipes.
Provided by CaliforniaJan
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time and reheated.
- Preheat oven to 350°F Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the entire pan into the oven.
- Roast steaks in the oven for about 15 minutes for medium rare, with an internal temperature of 145°F You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven. Stir together the bread crumbs and blue cheese. Top each steak with a layer of this mixture.
- Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly, 3 - 4 minutes. Remove from the oven and let stand for 10 minutes before serving. Serve with warm port wine sauce.
Nutrition Facts : Calories 233.8, Fat 14.1, SaturatedFat 7.1, Cholesterol 26.6, Sodium 599.2, Carbohydrate 12.3, Fiber 0.8, Sugar 3.7, Protein 7.3
BLUE CHEESE CRUSTED FILET MIGNON WITH PORT WINE SAUCE
Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.
Provided by HEBEGEBE
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
- Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
- Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
- Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 9 g, Cholesterol 84.7 mg, Fat 27.8 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 12.5 g, Sodium 462.6 mg, Sugar 1.4 g
Tips:
- Make sure to use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't be afraid to experiment with different flavors. Blue cheese and port wine are classic pairings, but you could also try using other types of cheese and wine.
- If you're making the blue cheese foam ahead of time, be sure to store it in the refrigerator until you're ready to use it. You can also freeze the foam for up to 2 months.
- When you're ready to serve the dish, be sure to warm the port wine reduction until it's just simmering. This will help to release the flavors of the wine.
Conclusion:
Blue cheese foam with port wine reduction is a delicious and elegant dish that is perfect for a special occasion. It's also surprisingly easy to make, so even beginner cooks can give it a try. With just a few simple ingredients, you can create a dish that will impress your guests and leave them wanting more.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
