New Year’s Eve is fast approaching and it’s time to come up with a new and delicious snack to munch on as that crystal ball makes it’s descent on Time Square. Let me tell you, cheese and crackers never tasted this good before!!
I’ve always admired the beautiful jewel tones of these delicacies in the gourmet catalogs like Dean and Deluca and even purchased a few at a confectionary in Paris, but never really thought I could make them myself.
Years ago I tried making membrillo, a Spanish quince paste, cooking down quince and sugar to create the jelly-like texture and sweet-tart flavor that pairs so kindly to Manchego cheese. It’s a match made in heaven. I remember stirring and stirring the pot for quite a long time as the paste thickened, hoping it would not scorch before it was done. It never really jelled as much as I had wanted. Inspired by an article in Culture magazine I made Emily Gold‘s Apricot Peach Fruit Pâté first and then ventured onto this Strawberry/balsamic/black pepper version. Both were good with Stilton, Manchego, and Asiago cheeses on flaxseed flatbread. Sweet, peppery, tart, salty, crunchy, and nutty, all in the same bite.
This recipe, which incorporates the use of commercial pectin, takes all the guesswork out of it, creating a perfect consistency; thick and almost chewy. I sprinkled a little Hawaiian Alaea Red salt on half of it. Interesting, but not really needed with the salty cheeses I chose.
The possibilities are endless…cherries with Cognac, figs with walnuts, apples with almonds. Yes, nuts…that’s the next adventure…might not even need the cheese! New tastes and cultures to explore in the New Year…Hope it’s Happy!
Strawberry Pâté
one 8 x 8 pan, 64 1-inch squares or about 50 small cut-outs
prep time: 1 hour, plus setting time
10 ounces acai-pomegranate juice (or straight pomegranate juice would work)
12 ounces frozen strawberries
1 1/2 cups sugar plus 1/4 cup for coating
2 tablespoons balsamic vinegar
1 teaspoon cracked black pepper
1 3-ounce pouch liquid pectin
Line an 8 x8 metal baking pan with parchment. Lightly oil.
In a large pot combine the juice and strawberries. Cook for 10 minutes, until the fruit is soft. Cool about 10 minutes and puree in a blender. Return the fruit puree to the pot and add 1 1/2 cups sugar, vinegar, and pepper. Cook on moderately high heat, stirring until the sugar is dissolved. Continue to boil, using a candy thermometer until it reaches 230 degrees F. Stir occasionally and especially toward the end to prevent it from burning on the bottom. Using a heatproof spatula makes it easy to get into the corners of the pot.
When the temperature is reached on the thermometer, turn down the heat a bit and add the liquid pectin, stirring throughly. Turn up the heat and cook, stirring constantly, for 1 minute. Pour into the paper lined pan, tilting the pan to distribute the jelly evenly. Let cool on a rack until completely cool…about 3 hours, or overnight. Cut in desired shapes and toss in sugar.
