SPICED ALMONDS
Did you know Spain is the world’s second largest almond grower (a er the U.S.)? Adding these smoky nuts as a garnish gives a nice bit of crunch to your cheese plate.
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) sherry vinegar or white-wine vinegar
⁄ cup (80 mL) brown sugar
1 tsp (5 mL) smoked paprika
1 tsp (5 mL) salt
Freshly ground black pepper to taste
2 cups (500 mL) whole raw almonds
Heat oven to 325°F (160°C).
In a large nonstick pan, heat olive oil, vinegar, brown sugar, paprika, salt and pepper over low heat until the sugar has melted. Add almonds and stir to coat for about 2 minutes.
Place in a single layer on a parchment-lined baking sheet and bake on middle rack for 8 to 10 minutes until toasted. Do not let burn. Allow to cool completely before serving.
Makes 2 cups (500 mL)
FRESH FIG CHUTNEY
This is a fresh, quick chutney and not like the syrupy-sweet versions sometimes found on store shelves. It adds a zippy agrodolce (sour/ sweet) complement to the cheeses. It’s best made the day before to allow the flavours to combine and mellow.
1 tbsp (15 mL) olive oil
1 cup (250 mL) finely diced shallots
⁄ cup (125 mL) finely diced plum tomatoes ⁄ tsp (0.5 mL) ground cinnamon
⁄ tsp (0.5 mL) fennel seeds
2 cardamom pods (optional) 2 whole cloves (optional)
2 cups (500 mL) coarsely diced fresh black figs
2 tbsp (30 mL) brown sugar 2 tbsp (30 mL) red wine vinegar 1 tsp (5 mL) grated orange zest 3 tbsp (45 mL) orange juice
⁄ tsp (1 mL) salt
⁄ cup (60 mL) water
In a medium saucepan, heat oil over medium-low heat. Add shallots and cook until translucent, about 8 minutes. Do not brown. Add tomato and continue cooking for 3 minutes.
Stir in cinnamon, fennel, cardamom and cloves. Add figs, brown sugar, vinegar, orange zest and juice, salt and ⁄ cup (60 mL) water. Bring to a boil, cover and reduce heat to low. Simmer for 20 minutes. Simmer another 5 minutes with no lid to allow to reduce slightly. Allow to cool completely and remove cardamom and cloves before serving.
Makes 2 cups (500 mL)