t i f f a n y ' s   r e c i p e   b o x
       
         

RECIPES

= PHOTOGRAPH
= TIFFANY RECOMMENDS

Aloo Gobi
Amazing Stuffing
Asian Eggplant
Basil-Lemon Pasta
Bean Burgers
Best Brownies
Biscuits
Blue Cheese Dressing
Broiled Lemon Garlic Chicken
Butter Cookies
Calzoni
Candy Sushi
Carrot Apple Cake
Ceviche and Margaritas
Chai-spiced Honey Bundt Cakes
Cheese Truffles
Chicken Broth
Chicken Marbella
Chickpea Burgers
Chipotle White Bean Salad
Citrus Chicken
Coconut Green Tea Rice Pudding
Coffee Crème Brûlée
Crumpets
Cumin Crisps
Daikon Pear Salad
Damian - unsorted
Easy Soup
Energy Cookies
Favourites Salad
Fireside Cocktail
Ginger Chocolate Shortbread
Guiness Stout Ginger Cake
Hoisin Ribs
Hot and Sour Soup
Jen's Perfect 3 lb Chicken
Jeremy's Favourite Tea Biscuits
Lemon Pancakes
Meatloaf-in-the-round
Menu: Roast Lamb/ Crispy Potatoes/ Chocolate Soup
Mexican Chicken Stew
Million Dollar Chicken
Mint Booze
Mung Bean Soup
Naan
Neen Gow
Olive Oil Lemon Cake
Oven BBQ Chicken
Penne with Asparagus and Lemon Cream Sauce
Pickles
Pomme Lyonnaise
Port Jelly
Potato and Broccoli Frittata
Quiche Bites
Rice
Risotto Milanese
Sara's Fried Tofu
Seafood Stew
Simplest Dressing
Soba Noodles
Spicy Orange Beef Stir-Fry
Spinach Strawberry Salad
Squash Soup
Stilton Shortbread
Tandoori
Tapioca Pudding
Theresa's Saag Paneer
Toasted Cheddar Sandwich
Tomato Olive Pasta
Tomato Salad
Truffles
Tüffany
Unsorted
Veggie Sausage
Wonton Soup with Bok Choy

Port Jelly

   

"This recipe does call for a great deal of sugar, but such a quantity is needed for your jelly to set
properly. The clear ruby colour of this jelly is just stunning on your cheese plate! This jelly is
fabulous spooned onto Stilton Shortbread."

Ingredients:

Port Jelly

2 cups ruby port wine
3 cups sugar
2 tbsp lemon juice
1 orange, halved
3 whole cloves
2 black peppercorns
1/2 tsp whole coriander seed
2 cinnamon sticks
1 pouch liquid pectin

Directions:

Port Jelly

Heat port, sugar, lemon juice, orange, and spices, bringing just to a simmer. When a simmer has been
reached, pour in pectin, stir well and simmer for 3 minutes. Remove from heat and strain into a jar.
Let cool to room temperature then chill until ready to serve.*

Serve port jelly with any cheese, from soft, mild mascarpone to rich, creamy brie or intense
Stilton.

Port jelly will keep refrigerated for up to 3 months.

* To jar port jelly for pantry or gifts, follow proper canning procedures and store jelly in a cool,
dark place. Refrigerate after opening.

Yield: approximately 2 cups.

» Go to Tiffany's Recipe Box
» Go to tif.ca

 

I liked this with strong cheese, though if I made it again I'd cut it with cranberry juice