Cincinnati Port Salut

My weekend in Cincinnati centered around eating, one of my favorite past times. Pat and Zeus, the other guests of the house, run a small catering company up in Columbus and to our delight, had every intention of working over the weekend. Breakfast (freshly baked scones, butterscotch stuffed french toast, and a goetta, a cincinnati specialty of German origin) was followed shortly thereafter by a pulled pork sandwich at Eli’s BBQ, which was then followed by a trip to the grocery store to prepare foods for the potluck Andrew and Julie were hosting later that evening. By 8:30, not even half of the guests had arrived and I already had to use a hair tie to extend the waistband of my jeans.

See what I mean?

Zeus, whose culinary prowess far exceeds even my wildest dreams, let me help out in the kitchen as we prepared a port salut appetizer for the evening. While much of this recipe was done from memory, I’ve estimated the quantities below. The soft salty cheese mixed with a sweet chewy topping was a pairing absolutely worth making again.

Recipe afte the jump…

Double Port Salut

Large wedge of Port Salut cheese
¾ cup dried berries (we used pomegranate flavored cranberries, but any dried berry mixture will work)
2 tablespoons water
¼ cup brown sugar
2 cups port wine

In a medium saucepan on low heat, combine dried berries with water and brown sugar and stir.

Once the sugar has caramelized, add the port and raise the temperature slightly so that the mixture simmers.

Andrew watching over his port

Cook until the port has reduced by half and the mixture has a slight syrupy texture, about 15-20 minutes.

Remove from heat and place the soft wedge of Port Salut onto a serving plate. Pour port reduction over the top of the cheese and serve immediately.

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