Pairing Lamb & Port

[Derek T.]

Feel Blessed

I do.

Make sure it does NOT brown (should just be light gold).

This is the most important instruction of all.

[Peter W. Meek]

I suspect that getting good at knowing when to stop adding flour may rival that.

I also suspect that the variable moisture content of the sugar and flour may make it impossible to give an exact amount for the flour.

[Derek T.]

I suspect that getting good at knowing when to stop adding flour may rival that.

Perhaps. But no more than adding too much or little of any other ingredient. But shortbread needs to be a light golden colour, not brown, not hard, not over-cooked - just light, golden and delicious.

[Melanie R.]

Thanks, Peter. Will try these when I get a chance. Your comment about the cookies picking up a ginger flavor gave me the idea that maybe I should try a ginger version of shortbread as well. Or maybe ginger and something else--coconut, perhaps.

[Peter W. Meek]

Walker's makes a "Stem Ginger" version, so perhaps it might be good.

For balancing with Port, I would try the plain 3-ingredient version first.

[Eric Menchen]

I will definitely drink Port with the right meal, and lamb is right up there on the "right meal" list, along with Beef Wellington and some steaks depending on how they are prepared, and some pork ...

I believe in both comparing and contrasting in pairing dishes and drinks. Either way can work, the key is just to make sure that one side doesn't overwhelm the other in strength.

[Peter W. Meek]

... shortbread needs to be a light golden colour, not brown, not hard, not over-cooked - just light, golden and delicious.

Well, I do agree with you there. If the sugar has begun to caramelize it has gone too far. That's the dividing point: after all the flour is converted by the heat (no paste-taste) and before caramelization.

[Roy Hersh]

I have had Port with meat entrees: frenched Rack of Lamb chops,Porterhouse steaks, Pork loin chops, Baby Back BBQ Ribs, Short Ribs, Hamburgers, Kudu, Pheasant, Partridge, Quail and Grouse. I even tried it once with pepperoni pizza and once with Francesinha. The last two were failures.