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Ingredients

1/2 cup sour cream
3/4 cup lowfat buttermilk
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
6 tablespoons white wine vinegar
1 1/2 tablespoons freshly ground black pepper
2 pinches salt

Directions

Place sour cream, buttermilk, Parmesan, garlic, vinegar, pepper and salt into a blender or food processor and blend until well combined. Transfer to a container with a tight-fitting lid and refrigerate for at least one hour for best flavor. Note: Adjust amounts of salt and pepper to taste. If a thinner consistency is desired, add more buttermilk. To thicken, add equal parts of sour cream and parmesan.

Ingredients

1 tablespoon butter
1/2 cup minced white onion
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
3/4 cup low-sodium beef broth
1/2 cup port wine
1 tablespoon vegetable oil
4 filet mignon steaks (1 1/2 inch thick)
3/4 cup crumbled blue cheese
1/4 cup panko bread crumbs

Directions

Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.

Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.

Roast steaks in the oven for about 15 minutes for medium rare – with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.

Preheat the oven’s broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.

Ingredients

2 (750 milliliter) bottles fruity red wine, such as Beaujolais
1 (750 milliliter) bottle port wine
3 (3 inch) cinnamon sticks
14 whole cloves
1 orange, peel cut into thin strips
1 cup white sugar, or to taste
3/4 cup rum, or to taste
1/4 cup brandy, or to taste
1 cup raisins
1 cup slivered almonds

Directions

Gently simmer the red wine, port wine, cinnamon sticks, whole cloves, and orange peel in a large pot set over medium-low heat. Stir in the sugar, rum, and brandy. Continue simmering 5 minutes more, stirring to completely dissolve the sugar, and the mixture is steaming but not boiling.

Mix the raisins and almonds together in a bowl.

To serve, ladle into coffee cups or Swedish-style small glass or ceramic mugs. Garnish each cup with a spoonful of the raisin and almond mixture.

Ingredients

1 1/2 cups dry white wine
1 teaspoon paprika
2 1/2 teaspoons salt
1/4 teaspoon black pepper
2 cloves garlic, peeled and cut in half
1 bay leaf
2 pounds pork loin, cut into 1 inch cubes
3 teaspoons olive oil, divided
2 onions, peeled and thinly sliced
2 teaspoons finely chopped garlic
2 tomatoes – peeled, seeded and chopped
1/4 teaspoon crushed red pepper flakes
24 small clams in shell, scrubbed
1/4 cup chopped fresh parsley

Directions

In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally.

Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl.

Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside.

In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes.

Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.