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 | This cheeseboard offers a superb variety of tastes, and the complementary fruit dishes add zip and zing in both color and flavor.
| Le Rustique Camembert, English Stilton & Comté Cheeseboard
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Ingredients: | - 1 wheel Le Rustique Camembert cheese
- 1 wedge imported English Stilton cheese
- 1 wedge Entremont® Comté cheese
- Rhubarb Chutney
- Currant Glazed Berries
- Spicy Gingered Mango
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| Directions: | - In a medium saucepan, combine all ingredients except rhubarb. Bring to a boil, then simmer uncovered 10 minutes. Add rhubarb and cook at medium-low 5 minutes or until barely tender. Chill for up to 3 days.
- Rhubarb Chutney
- 1/2 cup sugar
- 1/2 cup finely chopped red onion
- 1/4 cup dried red cherries
- 1 1/2 Tbsp. red wine vinegar
- 1 Tbsp. finely chopped ginger
- 1 tsp. whole grain mustard
- 1/8 tsp. ground cloves
- 2 1/2 cups diced rhubarb (about 1/2 lb. trimmed)
- In a medium saucepan, combine all ingredients except rhubarb. Bring to a boil, then simmer uncovered 10 minutes. Add rhubarb and cook at medium-low 5 minutes or until barely tender. Chill for up to 3 days.
- Currant Glazed Berries
- 3 Tbsp. red currant jelly
- 1 Tbsp. sherry or port
- 12-15 halved, pitted cherries, blueberries, raspberries and blackberries, chilled
- In a small saucepan, heat jelly and sherry until melted. Cool slightly, then dip the fruits in. Serve immediately or chill up to 1 hour.
- Spicy Gingered Mango
- 1/2 cup white vinegar
- 1/4 cup brown sugar
- 1 Tbsp. finely chopped ginger
- 1 tsp. finely chopped fresh hot pepper (or 1/4 tsp. dried crushed red pepper flakes)
- 1 medium mango, peeled and thinly sliced
- In a small saucepan, combine vinegar, sugar, ginger and pepper; bring to a boil, then cook over medium heat 8 minutes. Pour over mango and chill for up to 3 days.
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