Tag Archives: port

A Dessert Party

Myself and a delegation of students were invited to our sister college – St. John’s College Cambridge. This is the feast we were fed (excuse the port stain!).

Dessert Party at St. John's College Cambridge

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An Unbelievable 50th Feast

Ever wanted a birthday menu. This is what whipped together for our parents joint Birthday celebrations. All home made by the children. We were a little too busy cooking for 35 people to take photos, but the menu is better than nothing!

Champagne Aperitif

Taitinger

Starter

A hot spicy crabby ginger tart with salad garnish and a chili dressing

White Wine

 Sophie Bertin Sancerre 2011

Main

Ballyhaunis, Co. Mayo, Ireland Sirloin Beef

with Roast potatoes, Salsa Verde and a Rosemary Jus

Red Wine 

Ch. Puygueraud 2005 Bordeaux cotes de Francs  (3L bottle=Jeroboam)

Ch. Latour-Martillac 1999 Pessac-Leognan Gand cru classe de Graves (1.5L bottle=Magnum)

Torbeck 2009 Barossa Valley Grenache-Shiray-Mourverdre

Villa Novare 2009 Valpolicella Classico Superiore Ripasso

Dessert

Lemon Drizzle Cake or Chocolate and Hazelnut Torte

or Both! served with Berries and Creme Fraiche

Dessert Wine

Chateau de Rolland 1989 Barsac

Cheese

A large selection of Irish, French and Swiss cheeses served with rye crackers with linseed.

Port 

A bottle of Dow’s 1963 Port (from the year of Mom and Dad’s birth) and a bottle of Taylor’s 1977 Port (supposedly the best vintage for port of the entire 20th century)

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The most delicious and easiest Cranberry Sauce

Doing a normal shop in Tesco, I saw a load of cranberries that were reduced after Christmas. The best accompaniment to chicken or turkey, all year round is Cranberry sauce!

This is a super easy one I made, its delicious and quick and we bottle it and keep it for the year. There is nothing like homemade cranberry sauce.

Ready to Bottle Nom

Double, triple or quadruple this recipe depending on how much cranberry you have:

350g fresh cranberries

1 cup of sugar

1 tablespoon of Kirsch Wasser

1 tablespoons of Port

2 tablespoons of Water

Throw everything into a pot and cook until cranberries are soft. They are absolutely chocked full of pectin, so it’ll be a very jellified sauce, but break the berries open as they cook and mix well, cooking off the alcohol. While the sauce looks runny, it’ll solidify a lot once cooled, so don’t over cook it just because it appears watery.

Cooking off the Kirsch and Port

Heat bottles in the oven. Bottle, serve with Christmas dinner or eat with a turkey sandwich!

Bottle Cranberry Sauce

Nom nom nom!

Turkey Sandwich

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