"port" news and stories

Wine Enthusiast has an interesting take on combining candy with treats of a somewhat more mature nature. Pairing wine with candy sounds like a great way for the big kids to enjoy themselves on Halloween. Just be sure not to offer a glass to any wee goblins who ring your doorbell next week.

Among the suggested pairings:

• Chocolate: Always goes well with Port, but WE suggests anything in the red wine family, including Shiraz and Banyuls.
• Chocolate with nuts: Try a Sherry or Madeira to go with that Snickers bar.
• Caramel apples: Muscat or Gewürtzraminer are match well with caramel notes, while a Sauternes will highlight more of the apple flavor.
• Candy corn: WE suggests a Chardonnay to pick up on the seasonal treat's buttery, vanilla flavors.

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Generally, meat is for eating and not to be used as a toy. In this case, however, I think we can make an exception. Sweet Meats sells (vegetarian!) meat plushies, all made from and stuffed with a super-soft fleece. The varieties they sell include ham, t-bone and pork chops, as well as ribs and hot links. Most of the plushies are available in a "family size" for those who like their meat larger, too.

It seems like they would make an amusing gift for vegetarian friends, since no animals were harmed in the making of these meats, or a cute alternative to a teddy bear for a young carnivore-in-training. Can you imagine a little kid carrying around a plush steak instead of a security blanket? Adorable!

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Among the most popular items listed on Valentine’s Day menus are meats and seafood. The holiday lends itself meals that feature lamb, veal, steak and lobster, along with purported aphrodisiacs like oysters. But for vegetarians, the specials offered at many restaurants aren’t love inducing and a simple salad is not really the optimal main course for a romantic, special occasion.

If your Valentine is vegetarian, try to check the menu of the restaurant before you make a reservation or simply as the host or hostess if they offer vegetarian options when you call. Most restaurants either have options already or have no problem making sure that a substitute for a carnivorous main course is available. If they cannot or refuse to accommodate you, it is best to change your reservations, since an otherwise lovely evening can be marred by an unpleasant dinner.

This Christmas I was going to serve goose for the main meal; until I found out how hideously expensive they are. And I was going to serve it with this sauce (as detailed in the Times recently). Traditionally Cumberland Sauce is served with ham but it is supposed to be good with both turkey and goose. No goose for me though; it's lamb shanks this year.

Cumberland Sauce - serves 4

• 1 orange
• 1/2 lemon
• 2 shallots finely chopped
• 4 tbsp redcurrant jelly
• 50ml port
• 1 tsp Dijon Mustard
• Pinch ground ginger

Zest the orange and lemon and cut into pithless fine strips like those in marmalade. Put in a saucepan cover with boiling water and simmer for 4 minutes to remove the bitterness. Drain. Place the shallots in a bowl and cover with boiling water. Leave for a minute and then press out the excess liquid. Add the shallots to the the drained zest. Melt the jelly and stir in the port. Add the zest and shallots. Let it boil for a minute or two then add the juice from the orange and the lemon plus the mustard and the ginger. Mix and serve hot or cold.