I don't know about cooking with it, but you could send it to my house! I'd gladly drink it.

poaching pears (mix the port with water and or lemon juice), a great deglaze for roasts. Port mushroom sauce (doesn't have to be a sauce, just a sauteed mushroom side dish). You can take a full cup and let it simmer in a small pot until all thick and pour over chocolate cakes or cookies or even a spinach salad.

duxelles (which freeze very well and then you can add a tablespoon or two to sauces), various fruit and port jams, port wine dressing, port wine sauces, meats cooked in port, port carmelized onions.

Cook's Illust. has a port wine reduction sauce as well as cherry and orange versions; pork loin, duck, pork chops and shoulder in port, two dressings... among others.

forgot, you never said what type of port you get. CI likes ruby port for cooking.

Suzanne Goin's braised short ribs from Sunday Suppers at Lucques (many versions online.) A dinner party go-to.

I roasted a duck with this recipe- subbing port-- as a marinade (4x the marinade for a duck compared to the breasts) for Christmas. The bird was gone in a matter of seconds. Super easy, and I highly recommend it.

And obviously, I should have included the recipe.

check out smitten kitchen's short rib recipe. i made it last weekend and it was a huge hit!
http://smittenkitchen.com/2008/12/braised-beef-short-ribs/

We like drinking port, but we have a trick for all of those bottles and jars of odd things we receive as gifts: bring them to potlucks or dinner parties. Crack open a bottle of port after dinner and let everyone else drink it for you! They'll love it and you'll be rid of it.

I like it in sabayon:
http://cake--www.thekitchn.com/thekitchn/word-of-mouth-sabayon-062124

For risotto fans, I reccommend Andrew Carmellini's risotto with port-braised radicchio. It is a nice change from risotto recipes based on white wine.

Recipe (with a bad picture):
http://www.seriouseats.com/recipes/2010/10/andrew-carmellinis-risotto-rosso-with-red-wine-radicchio.html

You should cook with wine you drink because if you don't like the way it tastes out of the bottle, you won't like the dish.

Can you re-gift it to someone? Or you can make truffles or caramels to give away.

I made a bundt cake with port and chocolate that was quite good. A bit too fudgey and fine-crumbed for a bundt cake for me structurally but it was delicious and verymuch impressed the person gifted it to for her birthday: http://allrecipes.com/recipe/port-wine-chocolate-cake/detail.aspx

Use it to carmelize onions for Nick Stellino's Palermo Style Pizza:
http://www.nickstellino.com/recipes_display.asp?ind=54

I've also used that recipe for carmelized onions in small puff pastry shells for appetizers.

Pork Loin with Fig and Port Sauce:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-loin-with-fig-and-port-sauce-recipe/index.html

IF it's the bottle shown, please don't be cooking with it. Give it to someone who will enjoy drinking it!

I'd make sangria with it.

First of all, the bottle of Porto Fonseca (Tawny) pictured on the top of this article is an excellent one. Then, Porto and Cognac are two essential ingredients when making sauce for Steak au Poivre. Try it.

caramalized onions using port along with red wine and balsamic vinegar

Can add it in to boiling cranberries when making cranberry sauce.

ULTIMATE HOT CHOCOLATE
HOLIDAY 2008

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Best described as chocolate wine, this unique recipe is prepared hot and served cool. Recipe courtesy of Green & Black’s.

1 tbsp water
1 tbsp Green & Black’s Hot Chocolate
6 squares of Green & Black’s Dark 70% chocolate, broken into small pieces
½ cup Kopke Full Rich Ruby Port

1. Heat the water, hot chocolate granules and chocolate pieces in a small saucepan over low heat, stirring or whisking constantly to prevent burning and to help the ingredients emulsify.

2. Once a smooth paste has been achieved, add the port and then whisk together to blend all the ingredients.

3. Pour into a heat-resistant glass or mug, chill in the refrigerator for 30 minutes and serve cool.

The LCBO website has lots of recipes and you can search by ingredient
http://www.lcbo.com/lcbo-ear/RecipeController?language=EN&recipeType=2&action=recipe&recipeID=3917

Union league cocktail
1 1/2 oz old tom gin
1 oz port
dash of bitters

I always use it in turkey gravy and great for roasting plums.

Over strawberries.

Throw it in a pot with pears and mulling spices until they're soft. Boil down the wine with some sugar till it's thickened. Serve they pears with ice cream and pour the port syrup over the top. So good.

I second ginger girl -- it is fantastic in turkey gravy.

Cook with simmered chicken livers, with a tablespoon of date honey (silan). Goes well with sweet potatoes.

Drink it and eat some good quality vanilla ice cream. My favorite dessert!

I use madeira in french onion soup, so you could totally do that (even though it's only like a 1/4 cup). Otherwise you could make mulled wine but use a mix of fruit juice and port instead. Some fruit cakes I seem to remember call for being soaked with port instead of rum or brandy. It would also go well stewed with figs, prunes, or raisins.

Otherwise I second the regifting idea. I'm not a huge fan of port either, though I love madeira and other dessert wines.

Port wine reduction is fantastic over any type of game meat. Duck breast, venison, boar, yum!