Port Walnuts Recipe w/ Roquefort Cheese
Appetizers & Entrées, Starboard Batch 88

Combined here into a single dish, this traditional pairing of Port, cheese, and wine make the perfect appetizer for your dinner parties. Quady Winery Batch 88 is a an easy drinking port-style wine with ripe fruit and nutty elements, that place it somewhere between a ruby and a tawny.

 Ingredients

2 1/2 cups walnut halves

1/2 cup sugar

3/4 Quady Starboard Batch 88

1/2 tsp. freshly ground pepper

1 bay leaf

One 1-pound wedge of Roquefort cheese

Step-by-Step Instructions

1. Preheat the oven to 350. Arrange the walnuts on a rimmed baking sheet. Toast until lightly browned (about 8 minutes).

img_58822. Combine remaining ingredients in a large saucepan over moderate heat. Stir occasionally for 3 to 4 minutes. Discard the bay leaf.

img_58843. Add the walnuts into the saucepan. Stir. Drain the nuts well with a slotted spoon. Line a baking sheet with parchment paper and spread the walnuts on it in a single layer. Bake for 12 minutes, stirring occasionally or until the nuts are mostly dry. Let cool. Separate the nuts.

img_59024. Then warm the syrup over low heat until thick (about 3 minutes).  Place the Roquefort on a serving platter, drizzle the port syrup on top and serve with 3-5 port walnuts.

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