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 rich yet subtle flavors of dark cherry, fig, cranberry provide a terrific balance to turkey, gravy, mashed potatoes and stuffing.

Alvarinho Blanc Port is a delightful partner with turkey and ham for a white option this year. With hints of flavors traditionally found in Sauvignon Blanc, we find it to be a perfect pairing for many holiday meals.

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!

Tawny Port and Pear 
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
  Purée pears in blender. Place all ingredients in a saucepan over medium heat and gently boil for about 30 minutes. Allow to cool. 
  
  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.​

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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

• Rinse cranberries and check to remove any remaining stems. Reserve 1/2 cup of cranberries to stir in later. Place remaining cranberries in a saucepan. Add the zest of one orange, 2/3 cup sugar, and 1-1/2 cups of Ficklin Vineyards Old Vine Tinta Port. Simmer and stir occasionally over low heat for about 10 minutes until sugar has melted and ingredients are incorporated. Then increase to medium heat and cook about 10-15 minutes until the cranberries have burst. Remove from heat and stir in 1/2 cup of reserved cranberries. ​​

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Port Poached Pears

with Cranberry/Raspberry Reduction
 
Ingredients:
 4 pears (Bosc, Anjou, or Bartlett), peeled and cored
 1 bottle Ficklin Vineyards Old Vine Tinta Port
 
Cranberry Raspberry Reduction Sauce (optional):
  2 cups whole cranberries
  1-1/2 cups of Ficklin Vineyards Raspberry PassPort
  1 cup sugar
  1/4 teaspoon cinnamon
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           Garnish (optional):
                                         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.
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​Ported Fruit
 
Place dried fruit in lidded jars.  Canning jars work perfectly.
Cover fruit with paired Port, tighten lid, and shake well.
Place in refrigerator for 2 to 5 days, shaking jar daily to redistribute
fruit for even absorption.  Drain liquid and serve fruit over meats,
desserts, or with cheeses.
 
Our favorites:
Apricots with Laranja
Figs with Aged 10-Years Tawny Port
Prunes with Old Vine Tinta Port
 
 

 
Port Cheese Coins with Pecans
 
1 cup Ficklin Vineyards Aged 10-Years Tawny Port (for reduction)
8 ounces cream cheese, softened
8 ounces sharp white cheddar, shredded (about 3 cups)
1/4 cup dried cherries, chopped
Additional 1/2 cup of Ficklin Vineyards Aged 10-Years Tawny Port (for cherries)
3 Tablespoons minced fresh chives
Additional 2 teaspoons Ficklin Vineyards Aged 10-Years Tawny Port (for cheese)
1/8 teaspoon freshly grated nutmeg
Fresh black pepper and sea salt to taste
3/4 cup toasted and chopped pecans
 
Boil 1 cup Aged 10-Years Tawny Port in a saucepan until reduced down to 2 Tablespoons.  It will be dark, thick, and syrupy.  Soak chopped cherries in 1/2 cup of Port for about 30 minutes, then drain.  Combine cream cheese, grated white cheddar, chopped cherries, 1 Tablespoon of the chives, 2 teaspoons of Port, and nutmeg with a mixer.  Season with salt and pepper.  Stir Port reduction syrup into cheese mixture just enough to swirl it through.  Roll into a 10 to 12 inch log.
 
Combine pecans and remaining 2 Tablespoons of chives.  Place on a long strip of plastic wrap.  Roll cheese log into pecan mixture to coat.  Wrap in plastic and chill until ready to
slice into 1/4 inch coins.  Could also be served as a cheese log to spread.  Serve cheese coins or log at room temperature.
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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

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​"First and 10"

• First -- Pour yourself a cold one
• Next -- Add Aged 10 Years Tawny Port
• Finish --Garnish with an orange slice
• Touchdown!
• Try about 3 parts of your favorite lager or ale and 1 part Aged 10 Years Tawny Port -- adjust amounts to your taste.
•  Seriously delicious!

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Black and Tawny
Featuring Aged 10-Years Tawny Port
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• 1/3 glass Aged 10-Years Tawny Port
• 2/3 glass Guinness

After pouring your Tawny Port, slowly pour the Guinness into the glass over the back of a spoon to prevent the layers from mixing. Enjoy cold or at room temperature.

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• 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 (quick tip below--strawberry jam)
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 
Directions:
 
Cover dried strawberries with Rosé Port. Soak for 30 minutes. Drain off excess Port (into a glass, if desired!).  ** Here's a tip for an even quicker bake:  Spoon half of batter into pan.  Spread a layer of strawberry jam.  Spoon remaining batter on top.  Quick and moist!

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

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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!

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   Raspberry Sparkler 

   Splash a little of our Raspberry or Hazelnut PassPort into your sparkling wine   
  to create a festive cocktail for your celebrations. 

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Ruby Red Sangria

   • 2 parts Ruby Port
   • 1 part ginger ale
   • 1 part pomegranate juice

   Garnish with apples and serve over ice

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Tawny Banana Bread
Featuring Aged 10 Years Tawny Port

Ingredients:

1/2 cup softened butter
1 cup sugar
3 ripe bananas, thoroughly mashed
                               2 eggs, beaten
                               1 1/2 cups flour
                               1 teaspoon baking soda
                               1/2 teaspoon salt
                               1/2 cup Aged 10 Years Tawny Port
                               1/2 teaspoon vanilla
                               Optional: 1/2 cup chocolate chips; 1/2 cup chopped walnuts

Directions:

   Preheat oven to 350 degrees. Butter and flour a loaf pan. Cream together butter and sugar using an electric mixer. Add eggs and mashed bananas and stir well.
   
​Sift together flour, baking soda, and salt. Add to butter/sugar mixture about 1/3 at a time by folding until just combined.

    Add Port and vanilla to mixture. Stir until just combined. Add optional ingredients if you would like nuts or chocolate chips. Pour into prepared loaf pan. Bake for approximately 50 minutes.

   Refrigerate for up to a week. To freeze: Wrap in wax paper, and then in plastic wrap. Thaw at room temperature.

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Blackberry Lemon Sangria
​
   • 2 parts Lúcida Port
    (our current Tappit-Hen
    fill, ripe with berries)
   • 1 part Limoncello
   • 1 part ginger ale

   Garnish with lemon slices and whole blackberries
   Serve over ice

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Rosé Strawberry Sangria

   • 1 bottle of Rosé Port
   • 3 dashes Orange bitters
   • Handful of quartered strawberries and 1 sliced orange

   Mix together in a pitcher and allow to sit for at least 1 hour prior to serving for full fruit infusion. (Or to make by the glass, 5 ounces Rosé Port with 2 drops of Orange bitters.)

​Serve over ice

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Port 'O Call
Featuring Old Vine Tinta Port 

3 oz. Old Vine Tinta Port
2 oz. Irish whiskey
1 tsp Maple Syrup
1 egg white (approx. 1 Tbsp)
​

Pour all ingredients into a cocktail shaker. Shake vigorously with ice 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.

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   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!

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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 powdered 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. 

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Nítido-rita
Featuring Apéritif Nitido

• 1 margarita-sized glass of ApéritifNítido
• Juice of 1 small lime per glass 
• Mixed salt/sugar rim 
• Lime Wedge Garnish 

 ​
Serve over ice cubes, or blend as a frozen Nítido-rita​

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Rubi e Fruta Sangria

2 parts Ruby Port
1 part ginger ale
Splash of pomegranate juice

Garnish with apples
Mix together and enjoy over ice

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​White Port Sparkler
​
1 part Port Blanc
(Doce Ouro pictured)
1 part club soda
1 Tbsp simple syrup or agave nectar

Freeze fruit into ice cubes

Mix together and enjoy over ice

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Blueberry Port Punch

2 parts Ruby Port
(Doce Vermelho pictured)
1 part blueberry juice
1 part ginger beer

Mix together over ice

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Nítido Summer Tonic

1 part Apéritif Nítido
1/2 part Tonic
Orange twist garnish

Serve over ice cubes

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Nítido Cucumber Swirl

1 part Apéritif Nítido
1/2 part ginger ale
1/4 cucumber muddled
Sliced cucumber garnish in glass

(The sliced cucumber will stick easily to the inside of the glass
 while it is dry.  Then add ice.)

Pour cocktail into glass over ice cubes


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​Fresh Crush Freeze


8 parts 2010 Souzao Vintage Port

• 8 parts frozen blackberries
• 1/2 part confectioners' sugar
• Dash of lavander bitters
• Blended, served up with sprig of lavender
• Sugar and lemon zest rim

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Raspberry Lemonade Portsicle

Freeze 1 part Port and
2 parts fruit juice, lemonade, soda, or iced tea.

This one uses Raspberry PassPort and lemonade--and was our employees' favorite!

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Why are there so many different types of cheese knives?

When putting together a cheese board, it is appealing to include an assortment of cheese textures including your favorites among creamy, soft, semi-soft, semi-hard, and hard.  Using the specialized cheese knife for each texture makes it easiest to cut off your selections to enjoy.  

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Called a Cheddar Knife, it works to easily cut through hard to semi-hard block cheese.  The sharp, flat knife and slightly curved handle provides effortless leverage.  Cheddar, Stilton, Mahon 

This Cheese Plane allows you to cut a thin slice of hard or semi-hard cheese by dragging it along the flat surface. The prongs at the tip can be used to remove the sliced cheese from the wedge.  Manchego, Gruyere, Pecorino 

A Pronged Cheese Knife is best for soft to semi-soft cheeses.  The curved blade helps to separate the soft cheese slice from the wedge.  The pronged tip is used to pull back or slice wax or rinds to be removed prior to cutting.  Brie, Gouda, Edam

The Parmesan Knife features a very sharp. pointed blade to cut a hard cheese by beginning with the point and pressing through the blade. Parmesan, Asiago, Romano

Finish off your cheese plate with some slices of apple, grapes or pears and some of your favorite nuts.  And always include a glass of Port, of course!

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Doce Ouro Sangria

3 parts Doce Ouro white Port
1 part Ginger Ale
1/2 red apple - chopped
2 orange slices - chopped
1 whole lemon slice
Mix together and enjoy over ice

This recipe for white Sangria is such an easy-sipper, we recommend stirring it up to keep on-hand, chilling in your fridge, all summer long--    a never-ending pitcher frequently refilled!  And once you've enjoyed your glass (or so) of        Sangria, treat yourself to the soaked fruit as a delicious snack.

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Ruby Rosé Sangria

• 1 part Doce Vermelho Port
• 1 part Rosé Port
• 1 part ginger ale infused with fruit


• Cut pineapple, strawberries, lemon, and lime.  Place in a jar with ginger ale overnight.  Pour it all into your pitcher with chilled Port.

Try adding frozen fruit to keep your Sangria chilled without diluting it.

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Summer Sage Sangria
 
1 bottle 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.

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Sunshine Sangria
 
1 bottle of 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

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     Crimson Port Fizz

•   Pour 1/2 glass of chilled Old Vine Tinta Port.
•   Splash in a little pomegranate juice.
•   Top-off your glass with chilled sparkling wine.
•   Also delicious with a float of Campari.

  If you'd like to garnish either of these, notch a raspberry for the rim of the glass, or drop in a few pomegranate arils --the rising bubbles from the sparkling wine will keep them dancing in your glass for a festive presentation.

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Pulled Pork Tinta Sliders
Ingredients:
1 Pork loin or pork roast
2 Tbsp olive oil
1 bottle Old Vine Tinta Port
Salt and Pepper
Soft slider buns, as many as needed
                                                     Provolone cheese, 1 package sliced
                                                     French-fried onions (packaged)
                                                     Coleslaw (optional)
Directions:
Heat 2 Tbsp olive oil in skillet until sizzling hot. Sprinkle roast with salt and pepper. Sear the whole pork loin or pork roast on all sides until dark brown.

Place roast in crock pot and cover with Old Vine Tinta Port. (Depending on the size of your roast, you may have some left for the chef!)  Simmer on low setting overnight. Remove roast and pull apart the tender pork using two large forks.  (Can also be set on medium for about 6 hours, or high for 4 hours. The longer and lower it cooks, the more tender it will be--but delicious at all settings.)

Serve pulled pork on bun with cheese, and french-fried onions. Add coleslaw on each slider. (For coleslaw, use your favorite recipe or a packaged option from the produce department that includes dressing.)

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