Appetizer- Port stuffed Portobello
• 10 baby Portobello mushroom caps
• 3 cups bread crumbs
• 1 tablespoon butter
• 1 Garlic clove
• 1 small shallot
• ½ cup port
• Pinch salt
• Pinch pepper
• 5 fresh basil leaves
Preheat oven to 350 degrees. Remove stems from the mushrooms and place the caps on an oven safe dish. In a sauce pan melt the butter over medium heat. Mince the garlic and shallot and sauté until the shallots have taken on a caramel color. Pour in the port. Let simmer for 10 min. Salt and pepper to taste. Add the bread crumbs. Spoon the mix in to the mushroom caps, and bake for 30 – 40 min. Cut the basil leaves in to thin strips. Once done baking, sprinkle the basil strips over the caps and serve.
Sauce – Rose peppercorn
• tablespoons butter
• 1/3 cup minced shallot
• 1 clove garlic minced
• 1/4 cup rose wine
• 2 cups brown stock or canned beef broth
• 1 tablespoon pink peppercorn, coarsely crushed
• 1/3 cup heavy cream
• 4 teaspoons cornstarch
• 2-3 teaspoons Dijon mustard
To skillet add, butter, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with wine, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour over desired 
entree.
Dessert – poached pear
• 3 cups chardonnay
• 1 cup sugar
• 1 pear
In a sauce pan boil the wine, sugar and cored pear for 15 min. and serve with ice cream.
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