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Balsamic Fig Chutney with Roasted Grapes

Balsamic Fig Chutney with Roasted Grapes


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Ingredients

  • 2 cups stemmed seedless red grapes
  • 2 teaspoons extra-virgin olive oil, divided
  • 2 black tea chai tea bags
  • 1 pound dried Calimyrna figs, stemmed, quartered
  • 12 pitted large black olives, quartered
  • 12 pitted large green olives (such as Cerignola), cut into strips (about 1 cup)
  • 2 green onions, thinly sliced
  • 2 tablespoons aged balsamic vinegar
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon ground black pepper

Recipe Preparation

  • Preheat oven to 425°F. Place grapes on rimmed baking sheet. Toss with 1 teaspoon oil. Roast until shiny and plump, about 10 minutes; set aside.

  • Using vegetable peeler, remove peel (orange part only) from orange in long strips. Thinly slice strips lengthwise. Juice orange. Measure 1/3 cup (reserve leftover juice for another use). Heat 1 teaspoon oil in large saucepan over medium-high heat. Add garlic; stir 30 seconds. Add 2 cups water and tea bags. Increase heat; bring to boil. Remove tea bags, squeezing to release liquid. Add figs to pan; cover. Reduce heat to medium-low; simmer until figs are soft, about 10 minutes. Uncover pan; boil until liquid is reduced almost to glaze and just covers bottom of pan, about 2 minutes. Remove from heat. Stir in remaining ingredients. Fold in grapes, juice, and peel. Ladle into jars. Cool. Cover; chill. DO AHEAD Can be made 1 month ahead; gently shake jars occasionally. Chill.

Recipe by Andrews Schloss,Reviews Section

Date, Fig & Balsamic Conserve

The simple Bijouxs of harnessing the summer sunshine in winter: Date, Fig and Balsamic Conserve. This rich, sweet-tart conserve is somewhere between a jam and a condiment, enhancing foods both the savory and sweet, a Bijouxs for the winter season.

It makes sense using dried fruits preserved by summer’s sunshine in winter, not a new idea but just perhaps a little forgotten. With just a small amount of effort and a bowl of humble looking dried fruits, a rich, savory sweet conserve quickly appears.

In simpler days, I experimented with preserving the bounty from my garden and discovered a book Preserving Today by Jeanne Lesem which used new, faster methods for preserving fruits and vegetables, and also utilizes smaller quantity techniques. When my garden’s summer bounty ended, I experimented with dried fruits as the base for the preserves with success. The Date Fig and Balsamic conserve is really a compilation of recipes, and adjustments here and there, with attributions noted on the recipe card.

As a LA native, most everyone has made the trip to Palm Springs and seen the beautiful groves of date trees (quickly vanishing) and the small roadside stands selling both dates and the ecth-Palm Springs sweet treat, the Date Shake: icy cold sweetness to be savored in the hot desert sun. This conserve uses dates for the sweet base, dried Mission Figs for texture, and balsamic vinegar and spices for tartness and depth.

The ingredients for the conserve are all easily found in most supermarkets, however the dried Mission Figs are usually secured in stores like Whole Foods (bulk food department) and sometimes at Trader Joes, health-food stores also tend to carry the dried figs. I am conscious of the limited access to many ingredients as stores continue to carry less and less on their shelves, and while writing and cooking the Bijouxs I keep in mind keeping it as simple as possible – if I have to drive to five markets for a recipe it’s not one I will feature.

Date, Fig and Balsamic Conserve pairs well with creamy cheeses, such as my favorite Humboldt Fog goat cheese, pictured here, or mascarpone, served with bread or crackers. Perhaps the conserve may serve as the “jelly” for a PBJ sandwich. This conserve could also be used as the filling for homemade fig newtons, or jam print cookies using shortbread cookie dough for the base. If you are looking to go savory, the conserve is a natural condiment alongside simple grilled pork chops.

I used wonderful Weck canning jars from Heath Ceramics (check out all the other beautiful products!) and garnered 18 small jars from this recipe that I gave as gifts this year at Christmas. You may properly ‘can’ the conserve, or simply place the cooled conserve in the refrigerator where is will keep for up to 3 weeks.

The Bijouxs kitchen/studio loves to welcome guests and these beautiful images are courtesy of a visit from photographer Bill Livingston. Isn’t that picture of the conserve on the wedge of goat cheese dreamy? It’s great to style the Bijouxs recipes with a pro like Bill – fabulous pictures – little jewels. More to come.

Date, Fig and Balsamic Conserve, a jewel from the summer sunshine to enjoy in winter.


Serve this complex jam with roast chicken or pork, or spoon atop goat-cheese crostini.

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Sides

Preheat oven 400*
Cut cabbage into 1’ inch rounds
Brush a rimmed baking sheet with 1 tablespoon of the olive oil
Place cabbage rounds in single layer on the sheet and brush with 2 tablespoons of the balsamic vinegar.
Season with salt and pepper sprinkle the seeds evenly over the cabbage.
Roast until cabbage is tender and edges are golden.
Cook about 40 minutes or less.

Sweet and Spicy Popcorn:

  • ½ CUP UNSALTED BUTTER
  • 1/3 CUP PACKED LIGHT BROWN SUGAR
  • 1 TBSP. GROUND CINNAMON
  • 1 TSP HABENERO INFUSED OLIVE OIL
  • ½ TSP. SERRANO CHILI HONEY VINEGAR.
  • 1 TSP. SALT
  • 20 CUPS POPPED POPCORN

Vegetable Rice Salad:

  • 1/1/2 cups long-grain white rice
  • 1 red bell pepper, seeded and chopped
  • 1 medium English cucumber, diced
  • 1 (1 pint grape tomatoes, halved
  • ½ small red onion, diced
  • ½ cup chopped walnuts
  • 2 stalks celery, chopped
  • 3 green onions, sliced
  • ¼ tsp. dijon mustard
  • 2 tbs. chopped fresh basil
  • 2 tbsp. chopped fresh parsley
  • 1/3 cup blood orange olive oil
  • 1 lime zested and juiced
  • 3 tbsp., rice wine vinegar
  • 2 tbsp. light brown sugar
  • Kosher salt
  • Freshly ground pepper

Cook rice according to package directions. Remove from heat, let stand 5 minutes and fluff with a fork.

Fried Egg and Crunchy Breadcrumb Breakfast Salad

  • 1 ounce whole-grain rye bread
  • 1teaspoon of butter olive oil (for egg).
  • 1 tablespoon blood orange flavored olive oil (for Greens)
  • 1 large egg
  • 1/1/2 teaspoon orange mango & passion fruit balsamic vinegar (for Greens)
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/1/2 cups salad greens
  • 4 radishes, halved

Tear bread into small pieces. Heat 1 tablespoon sage & onion olive oil in a small skillet over medium-high heat. Add breadcrumbs to pan cook 3 minutes or until toasted, stirring occasionally. Remove from heat.

Crab Cakes

  • T TBLS. PLUS 2 TPS. LEMON PEPPER OLIVE OIL
  • 2 SCALLIONS, THINLY SLICED
  • ½. CUP FINELY CHOPPED RED BELL PEPPER
  • 1 CUP PANKO BREADCRUMBS
  • 1 LARGE EGG, LIGHTLY BEATEN
  • 2 TBLS. NONFAT MILK
  • 1 TSP. WORCESTERSHIRE SAUCE
  • 2 TSP. DIJON MUSTARD
  • 1 TBLS. FRESH LEMON JUICE, PLUS LEMON WEDGES FOR SERVING
  • 1/2 TSP. OLD BAY SEASONING
  • DASH OF HOT SAUCE
  • 1 LB. LUMP CRAB OR CRAB CLAW MEAT, PICKED OVER
  • KOSHER SALT AND FRESHLY GROUND PEPPER
  • OLIVE OIL COOKING SPRAY

HEAT 2 TSP. OLIVE OIL IN A LARGE NONSTICK SKILLET OVER MEDIUM TO HIGH HEAT. ADD THE SCALLIONS AND BELL PEPPER AND COOK UNTIL THEY BEGIN TO SOFTEN ABOUT 2 MINUTES. COOL SLIGHTLY.

Grilled Pepper Shrimp

  • 2 lbs. large shrimp peeled and deveined with tail on ¼ cup Meyer Lemon oil OR Persian Lime oil
  • 2 tbsp. ground coriander

In large plastic bag, toss the shrimp with the olive oil, coriander, and black pepper.

Habanero Infused Dirty Rice

  • 1 cup brown rice
  • 2 ½ cup water
  • 1 tsp. chicken bouillon base
  • 1 tsp. beef bouillon base
  • 1 lb. ground turkey (or beef)
  • 1 yellow onion chopped
  • 2 sweet red peppers chopped
  • 2 sweet yellow peppers chopped
  • 1 bunch of green onions chopped
  • 2-3 cloves of garlic minced
  • ½ bunch of cilantro chopped
  • 1 tsp. kosher salt
  • ½ tsp. garlic powder
  • 2 tbs. Habanero Olive Oil

Bring water, chicken and beef bouillon, and garlic powder to a boil in medium sauce pan.

Roasted Asparagus

  • Asparagus (the thinner the stalks, the better)
  • Basil or Habanero Olive Oil
  • Salt

Roasted Carrots

Blue Cheese And Beet Salad

  • 2 Teaspoons of orange mango & passionfruit balsamic vinegar
  • 3 tablespoons walnut pieces
  • ¼ teaspoon salt
  • Black pepper
  • 1 ½ tablespoons lemon olive oil
  • 3 to 4 medium size fresh beets, 3 cups sliced beets (after prepared)
  • Salad greens, for serving (spring greens)
  • 1/3 cup of crumbled blue cheese
  • 2 tablespoons of grated fresh parmesan cheese
  • ½ a lemon, sliced

To roast the beets, place trimmed beets on a large sheet of foil. Wrap them up in a piece of tin foil, scrunching the edges together to seal. Place the beet package on a baking sheet to catch any juices that might leak while roasting. Roast in a 375* oven until a knife easily pierces the beets, 30 minutes to 1 hour, depending on the size of the beets. Let cool until you can handle them without scorching your fingers, and then peel the warm beets with your fingers (it will stain them red) or use a paring knife. Slice.


Recipes: Fresh figs can be used to make dozens of delicious dishes here are 3

A ripe fig is a joyous thing. The multitude of tiny seeds in its interior make a jolly crunch when molars grind the tiny gems. Each noisy bit blends with the honeyed notes of the surrounding flesh. The aroma is alluring too, a rose-petal scent that encourages consuming more of the tasty fruit.

When and which

Black Mission and Brown Turkey fig varieties are the easiest ones to find in the marketplace. They are generally available June to early November, but growers report that due to increased heat, availability this year will end Nov. 1. Black Mission figs are medium-size teardrop shapes with thick, deep purple (almost black) skin and pinkish-brown flesh. Brown Turkey figs are medium to large elongated teardrop shapes, with thick, deep-brown skin and pinkish-red flesh.

Kadota figs generally are available through October. These green-skinned beauties are smaller. The skin is more delicate, and the interiors are light amber to pale-pink hue.

Buying, storing and use

Look for figs that are plump ripe figs yield to gentle pressure. Because ripe figs are fragile, check to make sure the skin is unbroken. Unless super ripe, unwashed figs can be stored in a single layer at room temperature up to three days. For longer storage place unwashed figs on a plate in single layer and refrigerate up to one week.

Before use, give the figs a quick rinse in cold water and gently pat dry cut off the stem. The skin is edible, so peel them only if the skin is thick and tough the need to peel usually only applies to very large figs.

Eat them raw or cooked. Used raw, they are delicious in salads or sliced and used instead of jelly in a peanut butter sandwich. Or dice them and toss into cooked grain-based concoctions such as rice pilaf, quinoa or wheat berries. They are delicious halved and served on a cheese platter.

They can be grilled or roasted, simmered into sauces or poached in wine.

Looking through my fig recipe files, I have more favorites than there is space here to publish, but the three included here are a delicious start.

Fig Chutney

Fig Chutney can be served on crostini smeared with goat cheese or used to accompany pork or ham, duck, or braised red cabbage. (Photo by Cathy Thomas)

This tasty Fig Chutney is delicious on crostini smeared with goat cheese or used to accompany pork or ham, duck, or braised red cabbage. Feel free to select dried fruit to suit your palate. Use all raisins or swap out with some dried cranberries or cherries, chopped dried apricots. When I made it recently, I used very small Black Mission figs. There was no need to dice them. I cut them from top-to-bottom into quarters.

Yield: About two cups

INGREDIENTS

1 tablespoon vegetable oil

1 large red onion, finely diced

1/2-inch piece of fresh ginger, minced

2/3 cup packed light or dark brown sugar

1/2 cup apple cider vinegar

3/4 cup raisins or a combination of raisins and diced dried fruits such as dried cherries, dried cranberries or/and apricots

1 1/2 teaspoons mustard seeds

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

1 1/4 pounds fresh figs, stemmed and diced

PROCEDURE

1. In a wide saucepan or Dutch oven, heat oil over medium heat. Add onions and cook until softened, about 5-6 minutes, stirring occasionally.

2. Add the remaining ingredients, except for the figs. Let cook on low simmer for 20 minutes, then add the figs, cover the pot, and cook for 5 to 10 minutes, until the figs are tender and cooked through.

3. Remove the lid and cook 10 to 15 minutes over low heat, stirring frequently, until the mixture thickens and becomes jam-like. Place in jar, cover and refrigerate when cooled (use within two weeks.) Remove cinnamon stick before use.

Source: Adapted from DavidLebovitz.com

The Ranch’s Appetizer Black Mission Figs and Burrata Toasts

Grill figs with rustic bread to make a tasty appetizer. (Photo by Cathy Thomas)

Marinating and grilling halved figs gives them appealing taste and texture. Michael Rossi, executive chef at The Ranch Restaurant in Anaheim, serves them atop grilled bread that is topped with super-creamy burrata cheese. Make these fig-centric starters with any rustic-style bread you prefer grill the slices and cut them to be the appropriate size to host a halved fig.

Yield: 12 servings

INGREDIENTS

Vegetable oil for wiping grate

12 Black Mission figs, halved top to bottom

2 tablespoons balsamic vinegar

3 tablespoons extra-virgin olive oil, divided use

Finely minced zest of 2/3 of orange

1 tablespoon minced fresh basil

1 tablespoon minced fresh mint

6 ounces burrata cheese, thickly sliced

Rustic bread, cut into 1/2-inch thick slices

Maldon flakey sea salt and freshly ground black pepper to taste

PROCEDURE

1. Preheat the grill clean grate and lightly oil (I like to oil grate with a folded up paper towel (a tiny package about 1 1/2-inch square) secured with tongs — dipped into vegetable oil).

2. In medium bowl, combine balsamic vinegar, 1 tablespoon extra-virgin olive oil, orange zest, honey, basil, mint, and kosher salt to taste whisk to combine. Add halved figs and gently toss. Allow the figs to marinate for 10 minutes.

3. Place the figs cut-side down on the grill and cook until soft (but not squishy) and cooked through, about 2-4 minutes. Set aside. Brush bread with olive oil and grill for about 30 seconds on each side. After removing the grilled toast from the grill, top with the burrata. Place the grilled figs on top of the burrata and drizzle with a little the leftover fig marinade. Season to taste with Maldon flakey sea salt and freshly cracked black pepper.

Source: Chef Michael Rossi, The Ranch Restaurant, Anaheim

Mixed Green Salad With Fresh Figs and Apples

Mixed Green Salad With Fresh Figs and Apples is an irresistible treat, particularly when topped with crumbled feta and Marcona almonds. (Photo by Nick Koon)

Fruit juice-spiked vinaigrette lends a sweet-sour perkiness to this delicious salad. You will have more than you need for this recipe store leftover dressing in the fridge and use within one week. Fresh figs, grapes, and apples team with the dressing to turn baby kale and romaine into an irresistible treat. A garnish of crumbled feta and crunchy Marcona almonds finish the mix to perfection.

Yield: about 8 servings, with leftover vinaigrette

INGREDIENTS

Vinaigrette:

1 tablespoon finely diced shallot

Pinch freshly ground black pepper

Pinch ground cayenne pepper

2 1/2 cups blend of extra-virgin olive oil and canola oil

3 cups romaine lettuce or red leaf lettuce torn into bite-size pieces

1 unpeeled Gala apple or Fuji apple, cored, cut into large dice

3 fresh figs, stems cut off, sliced crosswise into 1/4-inch slices

Optional: 1/4 cup dried cranberries or raisins

Salt and freshly ground black pepper to taste

1/3 cup Marcona almonds, coarsely chopped

1/2 cup crumbled feta cheese, sheep-milk feta preferred

PROCEDURE

1. In a blender combine all vinaigrette ingredients except oil whirl until smooth and well combined. With motor running, add oil in thin stream.

2. In a large bowl, place kale, lettuce, grapes, apple and figs. If using, add cranberries or raisins. Stir vinaigrette. Add just enough vinaigrette to lightly coat the leaves toss. Place salads on plates. Top with nuts and cheese serve.


Braised Balsamic Pork with Grapes

We’re not really a picky couple when it comes to meat. We pretty much like it all. Our weekly routine usually consists of two nights of fish or other seafood, a night of beef, and pretty much the rest of the nights with chicken of some variety. We also love lamb, goat, duck, and all kinds of game meat, but get our grad-school-budgeted hands on those a little less often. But somehow, I feel like we always forget about pork. Every time we make pork, we always wonder why we don’t eat it more often. Fall and the cooler weather we’ve (finally!) been having made me think about doing a braised dish and this time, my mind went straight to the other white meat! I initially wanted to braise the pork in cider, with apples and potatoes on the side, a dish I make pretty much every fall. But then I realized that would end up being pretty darn similar to the Cider Chicken with Savory Fall Fruits that we made just two weekends ago. So I browsed our two favorite culinary magazines (Bon Appetit and Food & Wine) for some inspiration. Turns out, everyone braises pork in cider in the fall… But working back a few years, I came across the recipe we adapted this dish from – a different flavor profile that was exactly what I was looking for!

Speaking of different flavor profile… I was a little skeptical about the grapes. I thought the grapes might make the whole dish too sweet. I was happily wrong! While they do add a little bit of sweetness to the final product, it isn’t overwhelming. Even more interestingly, the grapes take on some of the savoriness of the pork. When you see them after they’ve braised for half the afternoon, you’ll notice that they’ve lost a lot of their color. I thought that might mean that they would’ve leeched out all of their flavor too. Not the case! As it turns out, the grapes ended up being my favorite part of the dish, so I’m glad I didn’t trust my first instinct to get rid of them!


Busy in Brooklyn

This Thursday, Jews around the world will celebrate Tu B’shvat, the New Year for the trees. Traditionally, we celebrate by eating The Sheva Minim, or, Seven Species. They include the following fruits and grains that are native to the land of Israel: wheat, barley, grapes, figs, pomegranates, olives and dates.

In honor of Tu B’shvat, I’ve put together a roundup of recipes for each of the Seven Species from all around the web. Enjoy!

NOTE: All photos (besides the ones with the BIB watermark) are from 123RF Photo.

Grilled Cheese with Figs & Honey

I spend all summer waiting for figs to come in season. When they finally turned up at the market, I could not resist putting some sweet, fresh figs onto my grilled cheese sandwich. The best thing about this “recipe” is that it’s not a recipe at all. You can use any bread you like, any soft or creamy cheese, and you can slice, mince, or grill up the figs before adding them to your sandwich (fig jam also works really well).

I don’t have a panini press, but if you do, feel free to grill up your sandwich to get those beautiful grill marks. Alternatively, you can just press your sandwich down over a grill pan for a toasted and crunchy bite!

For a low carb option, hold the bread and just grill up a whole wheel of brie or Camembert and top with figs and generous drizzle of honey.

This post is part of the Kosher Recipe Linkup for the month of August, featuring GRILLED recipes. Scroll down for more!

Grilled Fig & Cheese Sandwich

2 slices wholegrain bread or 1 baguette
2-3 tbsp creamy cheese, such as ricotta, farmer’s or goat OR a few slices of soft cheese such as brie or camembert
3 fresh figs, sliced
drizzle of honey
pinch of cinnamon
1 tbsp butter

Spread cheese on bread and top with figs. Drizzle honey over figs and sprinkle a dash of cinnamon. Heat up butter in a grill pan and grill the sandwich until browned and toasted.


Charcuterie Board with Dried Fig Relish

A show-stopping charcuterie platter makes a gorgeous statement for a party and it’s relatively stress free. In other words, it’s not cooking. It’s shopping!

The elements on the charcuterie plate—sliced cured meats, wedges of cheese, some pickles or olives, mustard, toasted nuts, fresh and dried fruit—pair well with something a bit tart and sweet, like this simple dried fig relish made with Orchard Choice or Sun-Maid California Dried Figs.

The “recipe” for the charcuterie platter here is just a guideline. You can concentrate on a particular region and choose meats and cheeses from France, Italy or Spain for example, or you can be guided by what appeals to you that is available in the market. For the meats, allow 2 ounces per person for an appetizer platter, up to 5 ounces if the platter is for a meal. Choices range from pre-sliced meats such as prosciutto or Spanish ham (Serrano or Iberico), Italian dry cured beef (bresaola ), German speck and mortadella. Hard salamis such as sopressata, smoked kielbasa and capicola are also good candidates.

Offer three types of cheeses—something soft and pungent like a soft blue Castello, a triple crème Tur or Brillat-Savarin, or Brie something firm like an aged Parmigiano and something in between, like a Gouda or Spanish manchego. Once again, be guided by your taste and what is available, or focus on a particular region or country.

Wash all of it down with a chilled rose or sparkling Lambrusco. It’s officially summer the living should be easy!


Best Jams and Savory Spreads For Cheese Pairings

We've tried and tested dozens of savory jam recipes to come up with the best jams, savory spreads and chutneys to pair with a variety of cheese plates. After years in the making, we've developed a line of cheese pairing jams and award winning spreads that we can absolutely guarantee will take your cheese plate to the next level.

From a sharp aged cheddar to a rich and creamy stilton, each of our jams and spreads are designed to not only pair with a variety of cheese but to brilliantly compliment the cheese by adding a complex sweet and savory addition. Our spreads and jams are made with a combination of fresh fruits and aromatic spices, slowly simmered and handcrafted entirely by us with no artificial ingredients or preservatives.

Savory Spreads and Jams For Cheese

1. Triple Ale Onion Savory Jam Spread - a slow cooked caramelized onion jam made with fresh roasted garlic, brown sugar and a combination of 3 artisan ales. Winner of the NYC Fancy Food Show for best condiment in it's class, this savory onion spread pairs fantastic with:

blue cheese - this sweet sticky onion jam with it's hoppy kick is right at home paired with a blue cheese. Try on a crostini with fresh rosemary or as a pizza base with gorgonzola, walnuts and thyme. Favorite pairings for your next cheese plate include Jasper Cellars Bayley Hazen Blue and Point Reyes Bay Blue.

aged cheddar - who doesn't like a full flavored delicious aged cheddar with an onion spread made with craft beer? This is a phenomenal pairing and great for both a laid back style cheese plate and a sophisticated one as well. Pair with charcuterie for an appetizer that is just plain awesome. Our favorite pairings include: Cabot clothbound cheddar, Grafton Village reserve cheddar and Harmans cheddar.

washed rind - the savory flavors of this onion jam complement the pungent punchy flavors of a traditional washed rind cheese and of course, the addition of ale is a complimentary pairing. Favorite pairing: Jasper Cellars Willoughby.

goats cheese - balances the zesty flavor of goats cheese with a savory caramelized onion bite. Delicious on crostini, flat bread or paired together in mini tart shells and topped with fresh herbs.

charcuterie - perfect for a cheese and charcuterie board! Pair with cured meats including sausage and salami and with terrine or pate.

Wozz! Triple Ale Onion Jam Spread Paired with Cheddar and Salami



2. Balsamic Fig Mostarda For Cheese Pairings - sweet figs and fresh hand cut pears simmered in a balsamic reduction with the traditional finish of pure mustard oil for spice. Winner of the NYC Fancy Food Show Sofi Silver award for outstanding condiment, this balsamic fig mostarda is our signature cheese pairing accompaniment. Rich with layered flavors, this savory fig jam pairs with almost any cheese including:

goats cheese - pair this rich and savory fig jam with either fresh goats cheese on crostini for a crowd pleasing appetizer or serve alongside an aged goats cheese such as Coupole from Vermont Creamery on a cheese plate.

blue cheese - by slowly simmering figs and fresh pears in a balsamic reduction sauce, our Balsamic Fig Mostarda is a classic accompaniment to blue cheese, perfectly on par with the cheese's bold flavors.

soft bloomy rind cheese including brie and camembert - baked brie with fig jam, another classic no fail holiday favorite. Try pairing our Balsamic Fig Mostarda with Jasper Cellars Harbison - a soft bloomy rind cheese similar to brie with grassy mustard notes. It's the perfect cheese pairing alongside a loaf of crusty bread. Also fantastic served with Vermont Creamery's Cremont.

Summer Cheese Plate with Wozz! Balsamic Fig Mostarda, Fresh Fruit, Croissants, Ham and Soft Bloomy Rind Cheese

3. Sour Cherry Spiced Wine Spread For Cheese Pairings - A sour cherry compote spread made with whole sour cherries slowly simmered in a red wine reduction sauce with aromatic winter mulling spices and cracked black pepper. Our Sour Cherry Spread with Spiced Wine is an amazing cheese pairing spread, especially during the fall and winter months and holiday season. Our favorite cheese and cherry jam pairings include:

Stilton - this intense rich and full of fruit cherry spread enhanced with warm aromatic spices and bold red wine is a perfect match for a medium to strong blue including stilton and roquefort. A personal favorite pairing is with Vermont's Blue Ledge Farm Middlebury Blue.

Triple Creme Brie - our sour cherry spread is decadent and gorgeous on top of a baked triple creme brie cheese. Full of juicy whole sour cherries, this makes a holiday statement that compliments the woody earthiness of brie.

Goats Cheese - rich cherries and warm spices lends itself to a beautiful pairing with tangy creamy zesty goats cheese. Favorite pairings include fresh unripened goats cheese spread onto crostini with our sour cherry jam and Vermont Creamery's Coupole and Bonne Bouche.

Mascarpone - A brilliant match for dessert, try a dessert style cheese pairings with mascarpone, sour cherry spread and cocoa cakes or grahams.

4. Sticky Date Candied Orange Chutney For Cheese Pairings - dates are a classic traditional cheese pairing accompaniment. Travel the world and you'll find most cheese pairings and wine tastings will come with dried dates to compliment the flavor. We have taken this classic traditional cheese pairing to the next level by slow cooking dates with the addition of pears, hand candied oranges, cider vinegar and a medley of spices. This chutney leaves a mild tingling to the palate on it's finish, just to give the mouth a nice well rounded warm finish. It's a brilliant cheese pairing chutney complimenting almost all the cheese varieties that we pair with it.

Aged Gouda - who doesn't love the nutty caramel deliciousness of an aged gouda? It's just perfection in my eyes and our sticky date candied orange chutney is a delicious match. The orange marmalade accent in this chutney is a great enhancement for the cheese.

Cheddar - this savory date chutney is bursting with character and just delicious with an aged cheddar or smoked cheddar, our favorite pick is harmans cheese smoked cheddar. Don't forget to add charcuterie to your cheese pairing on this one.

Alpine Style Cheese - our sticky date and orange chutney pairs well with this nutty buttery style cheese. Our favorite cheese pairings include Cabot Alpine Cheddar and Jasper Cellars Alpha Tolman.

Hard Cheese - Our sticky date candied orange chutney is a delightful treat when paired with a sharp nutty aged manchego or parmesan.

Wozz! Sticky Date Candied Orange Chutney with Alpine Style Cheese Pairing:

5. Cranberry Orange Cognac Chutney For Cheese Pairings - New England cranberries infused with fresh orange, cinnamon, clove, cognac orange liquor, apples and raisins for a rich fruit forward chutney. Well suited for a variety of cheese, our favorite cheese and cranberry chutney pairings include:

Soft Bloomy Rind Cheese - Top a wheel of baked brie or camembert with cranberry chutney and walnuts for a beautiful and delicious Thanksgiving appetizer. Don't forget to add our Cranberry Orange Chutney to your leftover turkey and brie sandwich!

Cheddar - Simple and delicious, you can pair our cranberry orange chutney simply alongside cheddar on a cheese plate or use with melted cheddar in puff pastry for a deliciously gooey warm appetizer.

6. Thai Hot Pepper Jelly For Cheese Pairings - Our Thai Hot Pepper Jelly is a combination of roasted red peppers, sweet chili heat, fresh ginger, fresh garlic and it's full of flavor! This hot pepper jelly is not too spicy (about a 5/10 on the heat scale) so you can pair this with cheese without overpowering it. Traditionally hot pepper jelly is served with cream cheese and crackers for a no fail, simple, delicious and easy appetizer but you can also serve it with a simple sharp cheddar or goats cheese.

If you are looking for simple entertaining ideas, remember that all of our savory cheese pairing jams and spreads can be folded through cream cheese or a creamy goats cheese and served with crackers.

7. Wild Blueberry Maple Walnut Compote is made with Wild Maine Blueberries steeped in Balsamic with Fresh Rosemary, Toasted Walnuts and 100% Pure Maple Syrup. Pairs well with an aged goats cheese and creamy baked brie.

Cheese and Jam Pairing Sets

We have two gift sets designed for perfect cheese pairings, our classic cheese pairing gift set and our gourmet spreads for cheese set. You can also choose your own assortment of our sweet and savory cheese pairing condiments.

Send one of our thoughtfully crafted cheese pairing gift sets to your cheese obsessed friend or send one to yourself and share the joy of cheese and jam pairings with your family, co-workers and loved ones. Perfect for the holidays, birthdays and Mother's Day.

Quick Cheese Overview:

Blue Cheese - This class of cheese has had the mold Penicillin added to them, leading to their blue veined appearance. Usually creamy and crumbly, blue cheeses tend to be pungent, salty and sharp. Their are a number of varieties, some milder than others, including Danish Blue, Gorgonzola, Stilton and Roquefort. Danish blue cheese and Italian Gorgonzola tend to be milder in flavor whereas a Roquefort tends to be spicy and pungent.

Cheddar - Originated in the town of Somerset, Egland, cheddar, is a relatively firm cheese that can taste mellow in flavor or slightly strong and earthy depending on the variety. A vintage cheddar which tends to be rich and earthy is aged greater than 15 months. Cheddar is one of the most popular styles of cheese here in the US, coming in second after Mozzarella. Varieties include: Sharp, Extra Sharp, Farmhouse, Irish, Aged Cheddar, Smoked Cheddar

Soft Bloomy Rind Cheese - or ripened soft cheese (which also includes goats cheese as mentioned above) and also includes some of our favorite cheese plate offerings: Brie and Camembert. Both of these have the bloomy rind which is a rind that is soft, velvety and fluffy in texture and yes, edible and a soft creamy buttery interior that oozes at the peak of ripeness.

    Brie is a soft cows milk cheese that originated in Brie France, it's flavor profile varies but can be described as earthy, mushroomy, grassy and nutty. Cream is added to Brie and types can include "double-creme" brie and "triple-creme" brie which is directly related to the amount of butter fat in the cheese (60-75% for a double creme and greater than 75% for a triple creme).

Goats Cheese - or what most call "chevre" which is French for goat is typically a soft cheese, tart and earthy in flavor. Varieties can be unripened or ripened and range in texture from moist and soft to semi firm and hard. Unripened goats cheese (fresh goats cheese) is typically what we pick up in the grocery store, it's creamy and tangy. Ripened goats cheese or aged goats cheese, typically have a soft velvety outer white mold casing and a creamy interior with a bit more complexity from the aging process.

Washed Rind Cheese - Commonly referred to as "stinky cheese". Washed rind cheeses are plump and moist with pungent aromas and intense flavors. These more savory punchy cheese varieties get their name and strong aroma from having their rinds washed with different types of alcohol from cider to beer to brandy. The flavors of washed rind cheese can't be judged by their initial distinctive aroma, they actually taste different and milder than the smell of the rind.

Semi Hard or Hard Cheese - Hard cheeses have a lower moisture content than your soft cheeses and are typically packed in molds under greater pressure and aged for longer periods of time. Flavors are usually sharper, sometimes salty, sweet nuttty and rich. Varieties include cheddar (as mentioned above), aged gouda, parmesan, pecorino, manchego and alpine style cheese.

The Do's and Don'ts of Cheese and Jam Pairings

1. For most cheese pairings, especially when you are serving a more sophisticated cheese, do not pour the jam over the cheese. Serve it alongside the cheese on a cheese board and let your guests pair as they choose. An exception to this is with cream cheese. It's simple and casual and can be served mixed in, on the side or poured over top. For most other cheese plates, serve as an accompaniment to let the cheese shine.

2. This is my opinion, but not every jam should be served with cheese. Jams and spreads made with dried fruit such as fig or date or with fruits such as pear, cherries, apple and quince are traditional and classic pairings. Their are just some jams that don't pair particularly well with cheese. Grapefruit marmalade and strawberry kiwi jam are better options for toast.

3. Serve your cheese at room temperature. Take it out of the fridge an hour before serving.

4. Use a separate knife for each cheese so the stronger more pungent cheeses don't taint the others.

5. Serve accompaniments that enhance the cheese plate but don't over do it. Simple is best and make sure you choose accompaniments that compliment each other. Accompaniments include a variety of crackers and breads, charcuterie such as salami or pate, pickles, nuts, honeycomb, fresh fruit such as grapes and sliced pear and of course 1 or 2 savory jams and spreads that compliment a variety of cheese.

6. If you have more than a couple guests, make sure you do a big enough spread. You don't want all your cheese and accompaniments on a small board with guests having to wait to get in on the action.

7. Choose a variety of cheese but not too many - a mix of 4 cheeses is a good amount. You can choose between varying textures and styles of cheese: In example, a blue cheese, an aged cheddar, a washed rind and a soft bloomy rind cheese. Another great recommendation is choosing cheese based on different milk sources - a mixture of sheep, cow's, goats milk cheeses.

8. Serve complimentary wines and beer that also add to the cheese tasting experience.


Balsamic Fig Chutney with Roasted Grapes - Recipes

The Niçoise Salad $22
lettuce, green beans, egg, tomatoes, basil, olives, fingerling potatoes, French dressing

Louisiana Shrimp “Cocktail Style” $28
lightly spiced horseradish cocktail sauce,

Sashimi of Hamachi $26
jalapeño, cilantro, radishes, ponzu, edible flowers

Local MV Grey Barn Farm Certified Organic 3 Cheeses $28
Authentic French Blue Cheese, Prufrock, Eidolon, grapes, marinated apricot, cranberry-oat crackers

Classic Foie Gras Terrine $26
fig chutney, grilled country bread

Vichyssoise $20
cream of dill, toasted brioche

Burgundy Escargots $27
mixed mushrooms, velouté of sweet garlic, fresh aromates, toasted onions

Seared Foie Gras $32
orange marmalade, crispy shallots, micro greens, Balsamic cream

Faroe Island Roasted Salmon $38
green lentils, artichoke mousseline, confit fennel, bacon-savory bearnaise

Oven Baked Nova Scotia Halibut $45
carrot ginger puree, maitake mushrooms, buttered cauliflower, wasabi Greek yogurt

Pan Roasted French Dover Sole $75
lemon glazed potatoes, green beans almandine, herbs citrus meuniere butter

Foie Gras Stuffed Organic Chicken $37
potatoes gratin, spring onion, glazed asparagus, sauce supreme

Roasted Colorado Lamb Chops $60
provencal gratin, charred broccolini, eggplant mousseline, green olives thyme, lamb sauce, mint jelly

Miso-Shiso Crusted 8 oz. Prime Roasted Beef Filet $65
sweet potatoes-sesame puree, braised daikon, shiitake mushrooms, teriyaki -bordelaise sauce

Chef’s Tasting Menu $130 per person
with wine pairing $70

Executive Chef Patrice Martineau
Sous Chef Aleksandar Jovicic

*Additional vegan and vegetarian options available upon request. There is an increased risk of illness due to eating undercooked or raw animal foods. Before placing your order, please inform your server if a person in your party has a food allergy.

Please view a sample of our wine lists, cocktail menu, dessert,
and drinks by the glass menus below


Watch the video: How to make fig chutney, fantastic preserved fruit