Recipe: Chef Doreen Prei’s Port Jelly
Here at Passion For Pork, we are still a little sad that Christmas in November has come to a close. It was such a blast spending the first chilly days of late fall in the heart of The Rockies with so many talented Canadian culinary personalities. An introduction to winter that we will not soon forget!
As promised, we are sharing all of our guest chef, Doreen Prei’s recipes and tips that she brought up during our Alberta Pork cooking seminars throughout the week. This two-step recipe for port jelly is a great addition to any charcuterie board this holiday season. If you’re confident enough in the kitchen to be dishing out some foie gras to guests over the holidays, use white wine instead for a perfect balance to the foie’s buttery richness!
What you’ll need…
1 cup port wine
1 1/2 cups cold water
1 sheet gelatine (found at most large-scale grocers)
Place port wine in a small pot and bring to a simmer on medium-high heat. Remove from heat and let sit for 3 minutes.
In a small bowl, combine water and gelatine and let soak until softened to a rubbery-like consistency.
Remove the gelatine from bowl, stir into the hot port wine and discard the cold water. Return the mixture to the bowl and let cool in the refrigerator to set, about 10 minutes.
When ready to serve, scrap from bowl with a small spoon and place on top of cured meats or cheeses. Enjoy!
Yields 1 cup port jelly
Total cook time…15 min