|Fonseca Bin 27 Port and Warre's Otima Tawny|
|Fonseca Guimaraens Vintage Port|
Then, aside from these red vintage ports, there are ports known as Ruby or Tawny. When you have the great vintage ports that need to be cellared for 20 years before they become palatable, Ruby Port is a nice change, meant to be drunk young. It can be pure plonk. Or it can be really very good. It has a lovely color, giving it the name Ruby. Tawny port is red port which has been left in a barrel over very long periods of time. Red wine, as it oxidizes with age, becomes lighter, more brick colored, and if very old, a lighter tawny color. In a barrel, with the amount of air that is available, the wine oxidizes more rapidly. Tawny ports can also be really lovely wines, slightly less sweet than some of the great vintage wines.
|Warre's Otima Tawny Port left; Fonseca Bin 27 Port right|
In the past, I have made a recipe I found in an ad in the Food and Wine Magazine, to pair with port. Essentially, a chocolate candy with walnuts and dried cherries, it is a very good pairing, and easy to make. It is what I had planned to serve with the port wine tasting. And then I was online, looking for something else entirely, as usual, and came across a recipe for Chocolate Salami. I now see there are so many variations out there, but I went forging ahead on my own.
|Chocolate Salami served with Port|
First off, it is the cutest idea ever. I used the recipe I found as a baseline concept, but changed the ingredients to fit my need. I wanted to have a dessert that was not too sweet, so the sheer amount of condensed milk and dulce de leche seemed excessive. I decided to use only dulce de leche and skip the condensed milk. The cookies called for were "biscuit cookies". Vanilla Wafers can be a little more sweet than I wanted, so I found some called Leibniz Wafers and they are perfect in this recipe. Vanilla Wafers could be used. I wanted dried fruits in it, and used dried cherries and blueberries, along with walnuts, for their bitterness factor. I used a whole teaspoon of Kosher salt per recipe I made, balancing out the sweet with enough salt to give it character. When I finished making it, I tasted a little bit with a Fonseca Port I had opened on the counter and OMG! What a most heavenly-perfect match.
So, after finishing the recipes for the event, here is what I did:
3 slices per serving = about 24 slices depending on thickness of slices
1 3/4 sticks unsalted butter, room temperature
1/4 cup + 1 tablespoon unsweetened cocoa powder
1/3 cup dulce de leche
7 ounces wafer cookies, such as Leibniz
1 teaspoon Kosher Salt
2/3 cup walnuts, broken
1/3 cup dried cherries
1/3 cup dried blueberries
confectioners' sugar for dusting
With a mixer, first beat together the butter and cocoa until very creamy. Add the dulce de leche to combine.
in a large bowl, crush the wafer cookies to medium-small bits. They do not need to be completely pulverized. Add the salt, walnuts and dried fruits. Make a well and scrape in the cocoa mixture. First using a spoon or spatula, begin to combine the ingredients, then switch to hands when the mixture gets too stiff to stir. Squeeze the ingredients together until the cocoa mixture is completely combined. Turn out onto a surface and divide into two equal parts. Begin rolling one section into a log. This will take a bit of patience, as with all the nuts and fruits, the mixture wants to break apart. Eventually it will come together, making a very dense log. Make the log as smooth as possible, rolling it out to about the size of a paper towel center roll. (If you have a couple of empty paper towel rolls handy, they are great for storing the logs until they get solid enough on their own.) Repeat this with the second part of the mixture, making two logs. Wrap the logs in plastic wrap or waxed paper, twisting the ends. Slide the logs into paper towel rolls if available. Another alternative is using a baguette pan. The rounded forms help the logs to stay round while chilling. Set the logs into the refrigerator to chill completely before serving.
To serve, slice the logs with a very sharp knife in about 1/4 inch thick slices. The amount of slices per log will depend on the thickness of the log and the length, and how thick the slice.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, and Pinterest. I am also on a spiritual journey and hope you will join me at my new blog, An Eagle Flies.