Port and Stilton is one of those classic food and drink combinations which for many simply trips off the tongue. One a total bodied, sweet and fruity, high bebida content Portuguese wine, the other a King among cheeses, its creamy saltiness complemented and enhanced by the richness of the wine. There can sometimes be a tendency for port and Stilton to be viewed spil a rich man’s fodder, a combination loved only by those ter dinner jackets and bow ties instantaneously before cigars at a formal bash hosted by the Lord of the Manor. While this wasgoed at one time perhaps true, the price and ready availability of some very welvoeglijk ports ter modern times means it is now lightly affordable for a majority of people. The ports featured on this pagina are just two of the varieties widely available to buy and represent the more modest end of the price scale.
Port and Stilton: Traditional Serving Methods and an Explanation
The most widely recognised tradition with regard to port is most likely that it should always be passed to the left at the dinner table. This tradition aside, port is known very often spil an after dinner drink, frequently served with Stilton or to complement a more comprehensive cheeseboard suggesting. There are some traditionalists who will be astonished by the way ter which some of the serving suggestions included on this pagina stray significantly from thesis established parameters, so I thought I would take a ogenblik to explain why I am suggesting thesis variations on what is often such an inflexible concept.
There are occasions ter the culinary world where it is undeniably wrong to attempt to improve upon perceived perfection. This would be especially true where a dish is comprised of ingredients with very gentle flavours which could lightly be dazed. Te the case of port and Stilton, however, not only do both have very sturdy flavours, they are not so much a dish spil a popular serving combination. It is thesis two facts, combined with a desire to further improve the port and Stilton practice, which led to the ideas laid out below. Some of thesis ideas are of course not entirely diferente but hopefully you can see something fresh te most of them and you will be ready to give them a attempt, however traditional your tastes may be.
Ruby Port and Stilton Serving Suggestions
Ruby port is one of the more widely available types of port and one of the least expensive. Don’t make the mistake, however, of thinking that its position at the lower end of the price range means it is of inferior quality – that is patently not the case. It is so named due to its similarity te colour to the precious stone and it is a sweet, rich, very pleasant multitude of port.
Port and Stilton with Demons on Horseback
Satans on horseback are – stringently speaking – bacon strips packaged around a form of dried fruit such spil dates. Ter this example, however, Parma ham is used which seemed better suited to serving with port and Stilton than the more traditional bacon. The crackers used here are very basic and infused with sea salt and black pepper but moderately plain crackers of any type will work just spil well.
Vanaf person, take a undress of Parma ham and cut it te half lengthways. Lay a stoned date at one end of each strook and simply roll to encase the date te the ham. Secure with a cocktail stick or toothpick.
Lay a wedge of Stilton on a plate with two crackers alongside. Sit a demon on horseback on each cracker and serve with a glass of port.
Port and Stilton with Pear gag
Fruit ter genérico is something which goes very well with a broad diversity of cheeses and Stilton is no exception. While pear gags may not be the most popular of choices ter this respect, they do work very well ter the role. This is a dessert pear gag which wasgoed quartered and subsequently cored before a quarter wasgoed laid on a cracker with half a grape to garnish and an assembly served either side of a wedge of Stilton.
Port and Stilton with Spel Pie and Pickles
The British love affair with pies ter genérico means that there are innumerable varieties produced and loved around the land. One of the richest and most luxurious, however, vereiste be a quality wild spel pie. Dating back many hundreds of years, spel pies can be made from a combination of a broad multiplicity of different meats and still to this day represent a taste of rustic, British country life which few other foods can successfully emulate.
Often served and loved cold, spel pies can be accompanied by a broad diversity of different cheeses, including very much Stilton. This particular spel pie is made from pork, venison, duck and pheasant. The richness of the port further complements the pie and the basic pickles that are pickled onions and Branston Pickle provide that volmaakt final touch.
If the idea of spel pie with port and Stilton seems a little too rich or voluminous for you – or perhaps you are vegetarian – you could instead consider serving a very basic form of a ploughman’s refrigerio. The mythical ploughman’s refrigerio is supposed to represent the lunchtime sustenance of fellows who had spent the morning ploughing the fields of England te centuries gone by. Te contemporáneo fact, the concept is an entirely twentieth century creation, devised spil a marketing ploy to help sell more cheese. That should not detract from the enjoyment of the creation, however, and a bit of Stilton with some fresh crusty bread and pickles is enhanced very well by a nice glass of port.
Tawny Port and Stilton Serving Suggestions
Tawny port is a combination of different cask aged wines. It is again named after its colour. It doesn’t have quiebro the same rich sweetness spil ruby port and is consequently a little more subtle ter flavour.
Port and Stilton with Apple, Grapes and Oatcakes
Apples and grapes are very likely the two fruits most commonly served spil accompaniments to any cheese, including Stilton. Ter this example, a few slices from a Granny Smith apple and a petite bunch of black grapes are laid on the plate on either side of the Stilton wedge.
Oatcakes are also a hugely popular accompaniment to port and Stilton, so much so that when port and Stilton combinations are purchased online, a pack of oatcakes will often be included te the price. Thesis particular oatcakes are Stockan’s, from the Orkney Islands off the north coast of Scotland. They are absolutely fabulous even by the standards of other Scottish oatcakes and cannot be recommended very enough.
Port and Stilton with Tenderstem Broccoli and Bruschetta
Broccoli and Stilton is a classic soup combination. It is from the soup concept that this serving suggestion is derived. The broccoli used here, however, is tenderstem broccoli rather than the goes of broccoli more likely to be used ter the soup and it is merely blanched that it retains a definite, appealing crunch.
You will need about four stems of the broccoli vanaf serving. It should be added to boiling, salted water to simmer merely for two minutes, maximum. It should then be drained.
The bread used to make the bruschetta is wheat, spelt and rye but a thick slice from any similar entire loaf can be used. The bread is toasted under the grill/broiler until golden on both sides before being caressed on one side with a peeled and lighly crushed garlic clove. It is then drizzled with reserve cherry olive oil and seasoned with sea salt and black pepper.
The bruschetta is plated with the tenderstem broccoli on top and the Stilton alongside.