Ruby Rosé Sangria
Try adding frozen fruit to keep your Sangria chilled without diluting it. 
Nítido-rita Featuring Apéritif Nitido
Serve over ice cubes, or blend as a frozen Nítido-rita 
Portside Iced Tea
Featuring Rosé Port and Laranja This is our version of a Long Island using Port, of course! 3 parts Ficklin Vineyards Rosé Port 2 parts Ficklin Vineyards Laranja Port 1-2 parts Ginger Ale to taste 3 drops Angostura Bitters per serving Garnish with fresh mint or a slice of lemon 
Port 'O Call
Featuring Old Vine Tinta Port 4 oz. Old Vine Tinta Port 4 oz. Irish whiskey 1 tsp Maple Syrup 1 egg white (approx. 1 Tbsp) Pour all ingredients into a cocktail shaker. Shake vigorously to froth egg whites. Pour into coup or Martini glass and allow foam to float to top. To garnish with a clover design, use a dropper to place individual drops of mint bitters onto the foam and drag through the center to form the stem. 
Black and Tawny
Featuring Aged 10-Years Tawny Port
Strawberry Rosé Port Cake Ingredients: Strawberry Cake Mix, 1 package Instant Vanilla Pudding, 1 small package Eggs, 4 large Butter, 2 cubes, melted Ficklin Rosé Port, 1 cup 1/2 cup dried strawberries Rosé Port for soaking dried strawberries Butter, flour for preparing pan Glaze: (optional) 1 1/2 cups powdered sugar 3/4 cup Ficklin Rosé Port 1 cup chopped white chocolate, for drizzle (optional) Directions: Cover dried strawberries with Rosé Port. Soak for 30 minutes. Drain off excess Port (into a glass, if desired!). Preheat oven to 375 degrees. Generously butter Bundt pan, and dust with flour. Stir together all ingredients just until well-blended. Fold in drained strawberries. Spoon the mixture into your prepared Bundt pan. Bake for about 40 minutes, until a toothpick inserted in the center comes back dry. Cool for 10 minutes before turning out of pan. Stir Rosé Port into powdered sugar and pour glaze over the top of cooled cake. Microwave white chocolate until just melted, and drizzle over cake 
Crimson Port Fizz
Raspberry Sparkler
Splash a little of our Raspberry PassPort into your sparkling wine this New Year's Eve to create a unique celebration cocktail. |
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Hot Buttered Tawny
Ingredients: 1 cup butter, softened 1 cup packed dark brown sugar 1 cup heavy cream 1 cup powdered sugar 1/8 teaspoon ground cloves 1/8 teaspoon ground cinnamon 1/4 teaspoon fresh ground nutmeg Aged 10-Years Tawny Port Directions: With hand mixer or stand mixer beat butter and brown sugar on medium speed about 5 minutes until light in color and fluffy. Beat in whipping cream alternating with powdered sugar. Add spices and mix briefly. Use now or store in freezer for up to 3 months. For each serving, use 1/4 cup of Aged 10-Years Tawny Port (or more to taste) and 2 Tablespoons Hot Buttered Tawny batter into mug. Stir in about 3/4 cup boiling water. Enjoy! |
No-Bake Chocolate Tawny Cookies
Ingredients:
Measure whole wafers and pecans into a food processor and pulse until crumbs. Add cocoa powder, powdered sugar, Karo syrup, and Tawny Port. Pulse again until well mixed.
Roll into small, 1" balls and set aside on a tray. Once all dough is rolled, drop them a couple at a time into a bowl of powdered sugar and coat. (Since the dough is sticky, put a little powdered sugar on your hands before you begin rolling the balls. Rolling them all before coating them in powdered sugar saves time.)
Chill and serve. Can be made up to 5 days in advance of serving.
If you don't have a food processor, you can finely crush the wafers with a rolling pin and finely mince the pecans. The balance of the blending may be done with a hand mixer.
No-Bake Chocolate Tawny Cookies
Ingredients:
- 3 cups of vanilla wafers
- 1 cup of pecans
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 3 Tablespoons light Karo syrup
- 1/2 cup Aged 10-Years Tawny Port
- Additional powered sugar for rolling
Measure whole wafers and pecans into a food processor and pulse until crumbs. Add cocoa powder, powdered sugar, Karo syrup, and Tawny Port. Pulse again until well mixed.
Roll into small, 1" balls and set aside on a tray. Once all dough is rolled, drop them a couple at a time into a bowl of powdered sugar and coat. (Since the dough is sticky, put a little powdered sugar on your hands before you begin rolling the balls. Rolling them all before coating them in powdered sugar saves time.)
Chill and serve. Can be made up to 5 days in advance of serving.
If you don't have a food processor, you can finely crush the wafers with a rolling pin and finely mince the pecans. The balance of the blending may be done with a hand mixer.
Port Poached Pears with Cranberry Reduction
Ingredients:
4 pears (Bosc, Anjou, or Barlett), peeled and cored
1 bottle Ficklin Vineyards Old Vine Tinta Port
Cranberry Reduction Sauce:
2 cups whole cranberries
1-1/2 cups of Ficklin Vineyards Raspberry PassPort
1 cup sugar
1/4 teaspoon cinnamon
Garnish:
2 Tablespoons grated lemon zest
1/2 cup coarsely chopped pecans
Bring Port to simmer in medium pot on stove. Core pears using a melon baller by scooping out seeds and core through the bottom of the pear. Slice bottom of the pear if needed so it will stand. Peel pear, leaving the stem in place. Lower pears into simmering Port, cover, and simmer for approximately 20 minutes, turning occasionally. A small knife should easily pierce the pear.
While pears are poaching, combine all ingredients for the Cranberry Reduction Sauce. Allow to simmer until cranberries begin to burst which will thicken the sauce. Sauce will continue to thicken as it cools.
Place pear into shallow bowl and spoon Cranberry Reduction over poached pears. Garnish with lemon zest and chopped pecans. Delicious served warm or chilled.
Ingredients:
4 pears (Bosc, Anjou, or Barlett), peeled and cored
1 bottle Ficklin Vineyards Old Vine Tinta Port
Cranberry Reduction Sauce:
2 cups whole cranberries
1-1/2 cups of Ficklin Vineyards Raspberry PassPort
1 cup sugar
1/4 teaspoon cinnamon
Garnish:
2 Tablespoons grated lemon zest
1/2 cup coarsely chopped pecans
Bring Port to simmer in medium pot on stove. Core pears using a melon baller by scooping out seeds and core through the bottom of the pear. Slice bottom of the pear if needed so it will stand. Peel pear, leaving the stem in place. Lower pears into simmering Port, cover, and simmer for approximately 20 minutes, turning occasionally. A small knife should easily pierce the pear.
While pears are poaching, combine all ingredients for the Cranberry Reduction Sauce. Allow to simmer until cranberries begin to burst which will thicken the sauce. Sauce will continue to thicken as it cools.
Place pear into shallow bowl and spoon Cranberry Reduction over poached pears. Garnish with lemon zest and chopped pecans. Delicious served warm or chilled.
Ficklin Vineyards Old Vine Tinta Cranberry Relish
- Ingredients:
- 12 oz bag of fresh cranberries
- 2/3 cup sugar (or to taste)
- Zest of one orange
- 1-1/2 cups of Old Vine Tinta Port
Tawny Port and Pear
Turkey Glaze and Gravy
Turkey Glaze and Gravy
- Ingredients:
- 2-1/2 cups of Aged 10 Years Tawny Port
- 2 cups of pear purée (2 cans of pear halves in juice, not syrup)
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup honey
- 1-1/2 teaspoon minced fresh sage
Set aside 1 cup for gravy.
Brush glaze on turkey frequently while turkey is roasting.
- For Gravy:
- Add 2 cups of chicken broth to remaining glaze in saucepan
- Stir 1/4 cup cornstarch into 2 Tablespoons water and stir until smooth. Add to saucepan to thicken stirring constantly.
- Add salt and pepper to taste.
Thanksgiving Pairings and Quick Tips
Autumn Spice White Port is delicious paired with brie, nuts, dried apricots as an aperitif. Also, adds a perfect touch if you splash some in your homemade whipped creams.
Old Vine Tinta Port pairs beautifully with Turkey! The bright flavors of dark cherry, fig, cranberry provide a terrific balance to turkey, gravy, mashed potatoes and stuffing.
Aged 10-Years Tawny Port is a lovely accompaniment with traditional Thanksgiving desserts such as pumpkin and apple pies, even cheesecakes.
Chocolate PassPort paired with your pecan pie takes it to a new level of decadence!
Autumn Spice White Port is delicious paired with brie, nuts, dried apricots as an aperitif. Also, adds a perfect touch if you splash some in your homemade whipped creams.
Old Vine Tinta Port pairs beautifully with Turkey! The bright flavors of dark cherry, fig, cranberry provide a terrific balance to turkey, gravy, mashed potatoes and stuffing.
Aged 10-Years Tawny Port is a lovely accompaniment with traditional Thanksgiving desserts such as pumpkin and apple pies, even cheesecakes.
Chocolate PassPort paired with your pecan pie takes it to a new level of decadence!
Easy Raspberry PassPort Cake
Chocolate Cake Mix, 1 package
Instant Chocolate Pudding, 1 small package
Butter, 2 cubes, softened
Ficklin Raspberry PassPort, 1 cup
Eggs, 4 large
Additional Raspberry PassPort for soaking
Fresh Raspberries
Powdered sugar
Preheat oven to 375 degrees. Generously grease Bundt pan. Stir together all ingredients just until well-blended. Spoon the mixture into your Bundt pan. Bake for about 40 minutes, until a toothpick inserted in the center comes back dry.
After cooling, soak with a little more of the Raspberry PassPort. Sprinkle with fresh raspberries. Dust with powdered sugar. Serve and enjoy!
Chocolate Cake Mix, 1 package
Instant Chocolate Pudding, 1 small package
Butter, 2 cubes, softened
Ficklin Raspberry PassPort, 1 cup
Eggs, 4 large
Additional Raspberry PassPort for soaking
Fresh Raspberries
Powdered sugar
Preheat oven to 375 degrees. Generously grease Bundt pan. Stir together all ingredients just until well-blended. Spoon the mixture into your Bundt pan. Bake for about 40 minutes, until a toothpick inserted in the center comes back dry.
After cooling, soak with a little more of the Raspberry PassPort. Sprinkle with fresh raspberries. Dust with powdered sugar. Serve and enjoy!
Sunshine Sangria
1 bottle of Veráo Port Blanc
1 cup of pineapple juice
1/2 cup jalapeno simple syrup -- (jalapeno simple syrup: boil equal amounts of sugar and water. Heat until clear, but do not boil. Remove from stove and add sliced jalapenos. Refrigerate overnight.)
Mix ingredients together and pour over ice. Garnish with pineapple, candied jalapeno, honeydew melon, green grapes
1 bottle of Veráo Port Blanc
1 cup of pineapple juice
1/2 cup jalapeno simple syrup -- (jalapeno simple syrup: boil equal amounts of sugar and water. Heat until clear, but do not boil. Remove from stove and add sliced jalapenos. Refrigerate overnight.)
Mix ingredients together and pour over ice. Garnish with pineapple, candied jalapeno, honeydew melon, green grapes
Summer Sage Sangria
1 bottle Brisa Ruby Port
1 cup orange juice
4-6 whole sage leaves
(crumple sage leaves to crease and release oils prior to adding)
2 cups ginger ale
Mix ingredients together, pouring in ginger ale just before serving. Pour over ice. Garnish with sliced oranges, whole (uncrumpled) sage leaves, diced pears. Add a slice of candied ginger on a pick in glass.
1 bottle Brisa Ruby Port
1 cup orange juice
4-6 whole sage leaves
(crumple sage leaves to crease and release oils prior to adding)
2 cups ginger ale
Mix ingredients together, pouring in ginger ale just before serving. Pour over ice. Garnish with sliced oranges, whole (uncrumpled) sage leaves, diced pears. Add a slice of candied ginger on a pick in glass.