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Port

Explore 22 recipes, 8 videos, and more

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Shrunken Pears

Other Ideas:
Bosc pears, Dessert
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Melon with Ruby Port

Other Ideas:
Dessert, Fruit, Melons
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Beef Tenderloin Crostini with Sultana-Port Relish

Ingredients
  • 1 beef tenderloin (about 2 pounds), tied
  • 5 teaspoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper, to taste
  • 2 small shallots minced (about 1/4 cup)
  • 1/2 cup sultanas or other golden raisins
  • 3/4 cup tawny port
  • 3 tablespoons balsamic vinegar
  • 1/2 small dried chile de arbol, crumbled
  • 1 sprig fresh thyme
  • 1 celery stalk, thinly sliced diagonally
  • 1 tablespoon celery leaves for garnish
  • 6 tablespoons mayonnaise
  • 2 teaspoons grainy mustard
  • 1 baguette (about 14 inches long), sliced diagonally 1/4 inch thick
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Glogg

Ingredients
  • 1 (750 ml) bottle dry red wine, such as Pinot Noir or Zinfandel
  • 1 (750 ml) bottle port
  • 2 cups water
  • 1 1/2 cups Cognac, brandy, rum, or vodka
  • Zest of 1 orange, cut into strips
  • 10 cardamom pods
  • 2 sticks cinnamon
  • 10 whole cloves
  • 5 slices peeled fresh ginger
  • Granulated sugar
  • 10 teaspoons raisins
  • 10 teaspoons blanched almonds
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Plum-and-Port Crostata

Ingredients
  • 1 1/4 cups all-purpose flour, plus more for surface
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon granulated sugar
  • 4 ounces (1 stick) cold unsalted butter, cut into small pieces
  • 2 tablespoons ice water
  • 1 1/2 cups ruby port
  • 1 1/4 cups packed light-brown sugar
  • 1/2 Thai chile, seeded and minced (optional)
  • 2 pounds Italian prune plums, halved and pitted
  • 1/4 cup cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon heavy cream, for brushing
  • Sanding sugar, for sprinkling
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Gorgonzola Dolce with Figs and Port

Other Ideas:
Appetizers, Figs, Gorgonzola
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Cranberry-Port Sorbet

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Moist and Boozy Fruitcake with Rum and Port (a.k.a. Dark Brown Cake)

Ingredients
  • 1 pound pitted prunes (2 1/4 cups)
  • 1 pound dark raisins (2 3/4 cups)
  • 1 pound dried currants (3 1/2 cups)
  • 1 pound dried cherries (3 1/3 cups)
  • 3 ounces candied citrus peel, orange and lemon (1/2 cup)
  • 3 ounces candied ginger (1/2 cup)
  • 1 (750 mL) bottle dark rum, plus more for brushing cakes
  • 1 (750 mL) bottle ruby port or Manischewitz wine
  • 2 cups (4 sticks) unsalted butter, at room temperature, plus more for pans
  • 4 cups all-purpose flour, plus more for pans
  • 4 ounces blanched almonds (2/3 cup)
  • 1/3 cup boiling water
  • 1/4 cup unsweetened cocoa powder
  • 2 1/2 cups packed dark-brown sugar
  • 1 tablespoon pure vanilla extract
  • 10 large eggs, at room temperature
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 cup molasses or cane sugar
  • Confectioners' sugar or Royal Icing, for serving
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Vanilla Port Bosc Pear

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Pan Searing Duck

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