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Delicious recipes to pair with our Port and Wine |
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6 Servings
Toast bread, line up on cookie sheet, brush with olive oil and arrange a layer of cheese on top, to completely cover each slice. Top with fig half and heat in hot oven, grilling figs at end with the broiler. Suggested Wine Pairing
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6 Servings Brandade
Simmer cod in water with bay leaves until starts to flake. Drain and cool and remove skin, bones and bay leaves. Puree in food processor, adding olive oil slowly. Taste and add cream, adjust flavors with lemon, salt and freshly cracked pepper. Gougeres
Heat water to boil with 2 tsp salt and butter over medium heat, reduce to low, and add flour all at once. Stir for 1 minute with wooden spoon, until mixture pulls away from pan's sides. Transfer to a bowl, stir to cool, and add cheese and eggs, one at a time. Stir until glossy and let cool for an hour. Drop batter on cookie sheet in spoonfuls, brush with egg yolk and sprinkle grated cheese on top, bake at 425°F for 15 minutes or until doubled in size and golden brown. Romesco Sauce
Saute bread cubes in olive oil with powdered cayenne, cool and puree in food processor with red pepper, tomato, hazelnuts, almonds, bread cubes and garlic. Adjust flavor with vinegar, salt and pepper. Presentation: Cut warm gougere in half, fill ½ with warm brandade, encircle with romesco sauce, place other ½ gougere on side, heat in oven and garnish with a dusting of chopped parsley. Suggested Wine Pairing
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Marinated Pork Roast stuffed with Prunes & Apricots 6 Servings
Marinate pork in white wine, garlic, for 2 hours or overnight. Remove pork, wipe off garlic and reserve ½ cup of wine marinade. Season with freshly cracked pepper and salt, arrange whole prunes and apricots on top, and roll up roast, tying with string. Roast at 450°F for 15 minutes, then turn down to 350°F and roast for about 30 minutes or until meat is 150°F . Cover loosely with foil and let stand for 10 minutes. Wisk flour into pan juices, slowly add reserved marinade. Add mustard and remaining prunes and apricots, adjust seasoning, and simmer for several minutes. Add any remaining juices from roast to sauce and serve. Excellent with a carrot flan and parmesan sauce. Suggested Wine Pairing
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Almond Tart ~ Toucinho do Ceu 6 Servings
Dissolve sugar in water over medium heat and boil for several minutes. Add almonds and cook 5 minutes until transparent, transfer to bowl to cool. Beat egg yolks until frothy (3 minutes), add lemon peel, cinnamon and almond extract. Add cooled almond mixture and fold in stiffly beaten egg whites. Bake in buttered pan at 325°F for 30 minutes or until barely done. This is a version of a famous Portuguese dessert translated literally "Bacon from Heaven" for being delicious, indulgent and irresistible. Suggested Wine Pairing
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Olive Oil Cake with Balsamic Fruit Sauce 6 servings 2 eggs 1 ¼ C sugar ½ C Quinta do Tedo olive oil ¾ C milk grated zest of 2 oranges, plus 1 sliced orange for garnish 1 C flour ¼ t baking powder ¼ t baking soda big pinch salt
Whisk eggs and sugar together until blended, add olive oil, milk, orange zest; mix well. In another bowl mix flour, baking powder, baking soda and salt. Add to egg mixture and stir until just blended, no over mixing. Pour into buttered and floured loaf pan, bake at 350 F until set, 35 to 40 min.
3 C plums, cherries or berries or 2 C dried prunes, apricots, or pears ½ C sugar 2 – 4 T water 2 T balsamic vinegar
Cook fruit, sugar and water until fruit softens, remove fruit and reduce syrup if very liquid. Stir in balsamic vinegar. Serve with cake and a dallop of whipped cream. Suggested Wine Pairing
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Panna Cotta With Carmelized Walnuts For 8 persons 1 liter cream ~ 100 g milk ~ 200 g sugar ~ 1 tsp pure vanilla ~ 20 g gelatin, softened in cold water for 5 minutes ~ 100 g finely chopped walnuts~ 100 g toasted walnuts pieces ~ 20g Suggested Wine Pairing
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Porto Wine Cake 8 servings 5 eggs, separated Suggested Wine Pairing
Download PDF Version |
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Turkey Breast With Chourico Dear friend and very talented cook, Silvia Lastri, created this recipe while staying with us at the quinta. Otherwise simple turkey breast turns into a gourmet treat here, with a marinade to heighten flavors to include smokey chourico, and addition of cream at the end, a compliment to our wine. For 4 persons 8 medium slices of turkey breast ~ 1 chourico sausage, or smoked sausage with peperoncino ~ 1 yellow onion ~ 2 large cloves of garlic ~ ½ glass of white wine 1 small bunch of parsley ~ 50 ml or ¼ cup of cream ~ piri piri or hot sauce. Suggested Wine Pairing
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Citrus Surprise 6 servings
Use a lot of lemon or orange zest, preferable from untreated citrus. The cake is lovely because the batter separates whiles cooking, and the end result is a pudding on the bottom and a sponge cake on top.
¼ C softened butter
Beat butter, sugar and salt until crumbly, beat in egg yolks and then flour, mix until smooth. Gradually beat in juice and zest, milk and egg whites, beat stiff. Do not worry if mixture is lumpy. Bake in a buttered dish, in a water bath, for 30 to 40 minutes. Serve warm or chilled with whipped cream and a raspberry or strawberry coulis.
Suggested Wine Pairing
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Gateau Basque with Preserved Orange Peel
A perfect complement to our Tawny and a French/Portuguese/American inspiration – my sister-in-law Marie Gabrielle’s recipe, with added preserved orange peel from our quinta, created in memory of my father who grew citrus in Temecula, California in the 70’s.
Preserved Orange Peel
Peel 4 navel or thick-skinned oranges. With small or espresso spoon scoop out as much white pith and cut peel in thin slices. Make syrup with 400 gm/2 cups sugar and ½ L/2 cups water, bringing water slowly to boil to dissolve sugar. Add orange peel and simmer for 10 minutes, then turn off heat and drain orange slices. Next day reduce the syrup by ½, add peel and cool. Keep in an airtight container, making sure that orange peel is covered with syrup. I use a glass jar or a tupperware, and keep on hand in the refrigerator. The peel can be used in many recipes, such as pound cake, gateau Breton, added in thin strips to a fresh tart orange salad, and as the syrup in soaked cakes.
Gateau Basque with Preserved Orange Peel
Dough: 300 gm/ 2 1/3 C flour 1 tsp baking powder 200 gm/ 1 C + 2 T sugar 2 beaten eggs 200 gm/3/4 C butter Mix flour, baking powder and sugar in a bowl, make a well and add beaten eggs and butter, and mix until homogenous. Let rest at least 1 hour. Filling: 100 gm/½ C + 1 T sugar 30 gm/1/4 c corn starch 2 eggs ½ L/ 2 C milk, scalded almond or vanilla extract Mix eggs, sugar and corn starch, slowly add milk and simmer until thickened, remove from flame, add almond or vanilla extract and cool.
Assemble: 75 gm, 2/3 C Preserved orange peel with a little syrup Roll out dough on floured board in 2 circles larger than round baking pan, dough will be soft and sticky. Make sure the circles are slightly larger than pan, Transfer and press into pan, making sure the dough slightly overlaps the pan. Add 75 gm, 2/3 C Preserved orange peel with a little syrup to filling and cover the bottom of the crust. Place remainig dough on top, seal edges and make border, brush with egg yolk wash and then make criss-cross or decorative design with fork. 375F 40 35 – 40 minutes ~Always better the next day~
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Citrus Surprise
6 servings
Use a lot of lemon or orange zest, preferable from untreated citrus. The cake is lovely because the batter separates whiles cooking, and the end result is a pudding on the bottom and a sponge cake on top.
¼ C softened butter
1 C sugar
1/8 tsp salt
3 eggs, separated and at room temperature
¼ C Flour
¼ C strained lemon or orange juice
2 heaping Tablespoons zest
1 C whole milk
Beat butter, sugar and salt until crumbly, beat in egg yolks and then flour, mix until smooth. Gradually beat in juice and zest, milk and egg whites, beat stiff. Do not worry if mixture is lumpy. Bake in a buttered dish, in a water bath, for 30 to 40 minutes. Serve warm or chilled with whipped cream and a raspberry or strawberry coulis.
Quinta do Tedo Porto Fine Tawny
