SERVING
SUGGESTIONS
| In
France, ports are served before the meal as an
aperitif. In the USA, we have the habit of serving
sweet wines with dessert. Try serving a single
glass of port alone instead of dessert, or add
a chocolate truffle to make a simple, elegant
finish to any meal. |
 |
Plan
on serving a smaller portion, 3 - 4 ounces per person,
in a small sherry type glass or a smaller size wine
glass. This is the time to get out the delicate, old
etched glasses you inherited from Grandmother.
Foods
to Match: Rich chocolate desserts, nut
tarts, dried fruits, ripe pairs and freshly cracked
walnuts with a plate of cheese.
Classic
pairing: Blue-veined
Cheese, especially Stilton, Cigars, or a warm fire
with a good book.
WALNUT
TART
This
recipe comes from an old friend of the winery, Bernadette
Janisch. She suggests making the tart ahead of time,
either the night before or the morning of a party,
to improve the flavor, and of course, to serve it
with Hastings Reserve Port.
Preheat
oven to 375 degrees
Make
your own tart shell or purchase packaged dough. Press
evenly into bottom and side of a nin-inch pluted tart
pan with removable bottom. Bake 10 - 12 minutes.
While
tart shell is cooling, spread two cups coarsely chopped
walnuts on a cookie sheet and bake in oven 5 minutes.
When
both shell and walnuts have cooled, put walnuts in
shell.
In
heavy sauce pan, bring the following ingredients to
a boil while stirring constantly:
2/3 cup light brown sugar
1/4 cup butter
1/4 cup dark corn syrup
2 tablespoons heavy cream
Boil
one minute and then pour over walnuts.
Bake
in center of oven for 10 minutes.
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HASTINGS
RESERVE JUS FOR GRILLED BEEFSTEAK
From
Ken Goff, former chef for many years at The Dakota
Bar and Grill in St. Paul, Minnesota. This is also
excellent served with grilled venison steaks or chops
as well as goose breast. It's best to leave any of
these meats rare or medium rare.
Ingredients:
1/2
tablespoon butter
1 tablespoon minced shallot
2 tablespoons finely chopped onion
2 tablespoons finely chopped carrot
2/3 cup Hastings Reserve
1/2 bay leaf
1 1/2 cup dark meat stock
1 tablespoon chopped dry pack sundried tomato
1/3 cup cold water
1 teaspoon potato starch
pinch of ground white pepper
2 inch sprig of fresh rosemary
1/2 teaspoon coarse sea salt
Procedure:
In
a heavy bottom sauce pan over medium heat, melt butter
and fry shallots until well browned. Add onion and
carrot and increase heat to medium high and cook,
stirring occasionally until they are well colored.
Add Hastings Reserve, bay leaf, meat stock and sundried
tomato and bring to a boil. Reduce heat to a simmer
and cook, covered for 30 minutes. Dissolve the potato
starch in the water. Remove about 1/3 cup of the sauce
and whisk in the potato water. Whisk this mixture
back into the liquid in the sauce pan and bring to
a boil. Boil for 1 full minute. Remove from heat and
stir in the salt, pepper and rosemary. Cover and let
steep for 15 minutes, then
strain to remove all solids. Reheat to serve.
Makes
about 2 cups sauce for 4 - 6 portions
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