DAY Recipe

INGREDIENTS

5 pints blackberries , washed & picked over
1/4 cup fresh lemon juice
6 cups sugar
2 1/2 teaspoons calcium water (comes with pomona’s pectin)
2 1/2 teaspoons pomona’s universal pectin
1/2 cup good port wine

DIRECTIONS

Put the blackberries in a blender and blend until they are pureed. You may need to do this in two batches depending on the size of your blender.
Strain the blackberry puree through a mesh strainer to remove the seeds - stir and [...]

INGREDIENTS

1 cup ruby port
6 tablespoons honey
6 ounces soft fresh goat cheese
8ripe figs
1/2 cup walnuts , toasted and chopped

DIRECTIONS

In a small saucepan, over medium-high heat, bring the port and honey up to a boil.
Reduce heat and simmer slowly until reduced by half.
Set aside and cool to room temperature, the syrup will thicken upon standing.
Cut the goat cheese into 8 equal pieces, about 2 teaspoon each and [...]

INGREDIENTS
cake
3/4 cup unsalted butter , room temperature
1 1/4 cups sugar
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 eggs
2 1/4 cups pastry flour
1 1/4 teaspoons salt
1 teaspoon baking powder
1/2 cup buttermilk (or 1/2 cup milk with 1 tsp lemon juice)
1 tablespoon turbinado sugar , for sprinkling
custard
1/2 cup whipping cream
2 teaspoons vanilla extract
3egg yolks
1/4 cup sugar
3 tablespoons sherry wine
1 tablespoon lemon juice
1 cup mascarpone cheese
port glaze
1 cup port wine
1/3 cup sugar
1 cinnamon stick
4 black peppercorns
1 cup strawberries , hulled and quartered
1 cup raspberries
1 cup sweet cherries , pitted
berries mixture
2/3 cup raspberries
2/3 cup blueberries , and
2/3 cup blackberries , mixed together

DIRECTIONS

For cake, preheat oven to 300°F and grease an 11 x 17-inch jelly roll [...]

INGREDIENTS

1/2 cup chopped onions
1/2 cup chopped carrots
2 bay leaves
3 cups port wine

DIRECTIONS

Combine all of the ingredients into a medium sized saucepan and over medium heat, bring to a boil.
Continue to boil until the mixture thickens and reduces to about 1/2 cup, about 30 minutes.
Strain through a fine mesh strainer and let cool.
Use at room temperature.

INGREDIENTS

5 lbs whole beef tenderloin , trimmed, tail end tucked under, tied every 3 inches
2 teaspoons coarse kosher salt
4 tablespoons unsalted butter , divided and chilled
1/4 cup shallots , finely chopped
3 tablespoons cognac or brandy
1fresh rosemary sprig
1 teaspoon black pepper , coarsely cracked
1 cup port wine
4 cups beef stock
2 tablespoons extra-virgin olive oil
2 tablespoons black peppercorns , coarsely cracked in mortar with pestle

DIRECTIONS

For beef:.

Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered [...]