If you don’t want the alcohol (and it is partially cooked off) you can simply substitute water or another liquid. Peppermint Marshmallows Filet Mignon with Port-Wine Reduction. Cool to room temperature, transfer to sterilized jars with tightfitting lids and refrigerate. Found this recipe and tried it. Coffee would be great in this sauce if you like mocha flavor. To give: Pour into an attractive jar or small pitcher with lid. Hot Fudge Sauce has that special texture that seems to be both liquid and solid at the same time. Variations: To make vanilla bean marshmallows, omit the peppermint extract and food coloring. Why the Port wine in the sauce? Invert the pan onto the sugared surface to unmold, then lift off the pan and peel off the parchment paper. (The consistency of the sauce is better after it spends a day in the fridge.). To keep: Chocolate sauce will keep nicely in the fridge as long as two weeks; to keep it longer, transfer to a self-sealing freezer bag and freeze up to two months. Your email address will not be published. If you’re still on the hunt for that perfect romantic dinner to prepare, take a stab at this simple filet mignon with port-wine reduction. Well, as I’ve stated before, chocolate & red wine are two of my favorite food groups, especially together. Pots de Creme have been in vogue since the 17th century, and our take on this classic French dessert is the definition of luxury. Simmer until the port reduces to the consistency of chocolate syrup, 2 to 3 minutes. Mix chocolate and coconut sugar into wine; cook, stirring frequently, until sauce is smooth and glossy, about 5 minutes. Calling all chocoholics!!! Add package of gourmet hot cocoa to complete the gift. Add the broth and wine and bring to a boil. It’s quite something, really. After cutting, toss the marshmallows, a few at a time, in the bowl of powdered sugar, coating them lightly. To cut the marshmallows, sift about 1/2 cup of the powdered sugar onto a work surface in a rectangle the size of the sheet pan. https://www.unclejerryskitchen.com/recipes/chocolate-port-wine-cake This was a very simple chocolate sauce, and easy to make but I was expecting more port flavor. This easy, foolproof sauce is like decadence in a jar, able to transform a simple bowl of vanilla ice cream into a sophisticated dessert. Sending you all love on this day of love. Scrape the marshmallow mixture into the prepared pan and, using a small offset spatula, spread it evenly to the sides. Even if you’re not a fan of port wine, try sipping it with a square of dark chocolate. The mild flavor of the tender filet mignon gets superb depth and richness when paired with chocolate and port wine. Reduce the speed to medium-high and beat until the whites (not the outside of the bowl) are lukewarm to the touch, about 114 degrees, about 15 minutes. 1 cup semisweet or bittersweet chocolate chips, or 6 ounces chopped chocolate, In a medium saucepan, melt the butter, chocolate, corn syrup and salt over medium-low heat until just simmering, stirring frequently to create a smooth, thick sauce. Using tawny port, which has a sweetness that expertly cuts through bittersweet chocolate flavours, our Port Wine Sauce adds a bold, intense and fruity taste made for only the most romantic evenings. Want the perfect end to a romantic meal? Pour in the port and balsamic vinegar. Was gifted some port wine, was not a fan of the taste. Print . Add a beef tenderloin to any order for $39.99, when you add another product to your cart. Prep time: 40 minutes Meanwhile, put the egg whites and extract in the bowl of a stand mixer fitted with the whip attachment. 6 ounces (170g) semisweet chocolate (not chocolate … To give: Pour into an attractive jar or small pitcher with lid. 6 ounces (170g) semisweet chocolate (not chocolate chips), finely chopped. Stirring frequently, bring the mixture to a boil, reduce heat to medium low and and simmer for 2-3 minutes. A rich, fudgey chocolate sauce made with Port wine for a grown up ice cream sundae topping. Using a ruler to guide you and a lightly oiled sharp knife, cut the marshmallow sheet into 1 1/2-inch squares. Sift about 1/2 cup powdered sugar evenly over the top. If any crystals form on the sides of the pan as the mixture heats, wash them down with a wet pastry brush. Cook over low heat until melted then increase the heat to medium. Line the bottom of an 8-by-12-inch sheet pan with parchment paper and lightly coat the paper and the pan sides with vegetable oil. The port can be replaced with water or coffee for an alcohol-free version.
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