Sauce for a cheese platter. Madeira fig jam for cheese What cheeses are eaten with jam

Sometimes some combinations of products seem very strange and unacceptable to us. Vegetables with fruits, fish with meat, cheese with jam... And some, on the contrary, are very fond of unusual flavor combinations. Moreover, culinary different countries there are also dishes that include such strange food "consonances".

Weird?

Often I saw people who ate watermelon and melon with salt. Another interesting combination is watermelon with cheese. And in some countries it is customary to sprinkle with salt and lemon.

Among dairy products, cheese with jam or jam is in the lead. Sometimes it is placed on a piece of black bread. Someone prefers, on the contrary, to water the cheese with mustard. And in Bulgaria, where cheese is the main national delicacy, salted cheese with honey or jam is very popular. Someone loves kefir with ... pickles. It is believed that the combination is harsh for the stomach, but for some, at least henna!

In the difficult times of Soviet history, such a kind of cake was made for children: black bread was poured with vegetable oil and sprinkled granulated sugar. But, as I learned from the Web, such a cake is still popular with some people. How popular is bread with ice cream.

Cookies - it is also universal, and some replace bread. Sausage, meat and butter are placed on it. By the way, about the sausage. One of my acquaintances smeared it with ... jam.

Not everyone drinks coffee with sugar, some - with salt. We also know about coffee with lemon. A traditional Kalmyk tea it’s even hard to imagine: not only milk is added there, but also ... butter.

Out of the box?

In Russian cuisine, they could well combine meat and fish. And even royal ear cooked in chicken, or rather, rooster broth ... In Soviet restaurants, the menu featured fish and meat platter or fish and meat hodgepodge.

However, the Karelians still have such recipes - some of them were adopted in Finland.

Roast fish and meat

Boil fresh, soaked salted or dried fish in a small amount of salted water, then drain the water. Fatty meat cut into pieces and fry until tender, then put together with fat on the boiled fish. Close the pot with a lid and put on low heat.

Kanunik in Karelian

In boiling water, lower the meat cut into pieces - 200 grams of lamb and the same amount of beef and pork. After removing the foam in the broth, add washed and cut into pieces 2 turnips, swede, 5 potatoes and a couple of onions. After 40 minutes, put 350 grams of fresh, salted or dried fish into the soup and simmer in a pot until tender.


The fish and meat theme also takes place in the cuisine of other countries: for example, in Mallorca they cook rabbit with shrimp in bread sauce.

Fish stuffed with meat

Fish, 300 g ground beef, 100 g champignons, 2 bell peppers, 4 tbsp. l. vegetable oil, salt pepper.

Fry the minced meat in a pan with constant stirring. Boil the mushrooms, finely chop them and bell pepper and add to mince. Remove from stove after 2 minutes. Cut 3 cloves of garlic and a bunch of herbs and mix them with minced meat. Mince is ready. Fill the pre-cleaned fish with it, coat it with vegetable oil, salt and pepper to taste, wrap in foil and bake in the oven for 40 minutes.

Cucumbers with honey

300 g cucumbers cut into thin slices. Salt and put in a colander for 20 minutes so that they start up the juice. Finely chop the dill, mix it in a jar with a tablespoon of honey and a teaspoon of water. Cover and leave for 20 minutes. Remove moisture from the cucumber slices with a napkin, put them in layers on a dish and pour each layer with a dressing of honey and dill.

A wonderful dessert! Serve immediately!

Pies with stewed sorrel with sugar, honey and strawberries

Knead the dough: 2.5 tbsp. tablespoons of flour, a package of baking powder, 250 grams of chopped chilled butter, 2 tbsp. spoons of sugar, 3 yolks. Wrap it up in cling film and refrigerate for 3 hours. Grind 700 g of sorrel, mix it with 1/2 tbsp. tablespoons of sugar, lightly crush. Sprinkle the table with flour, roll out the dough and put it on the form. Put sorrel and 15 strawberries on the dough. Bake the cake in the oven at 200 degrees for 40 minutes. Whilst the cake is baking, beat 3 egg whites with sugar. Then pour this mixture over the cake. When the cake is lightly browned, it can be removed from the oven.

Such pies are baked in Siberia, and in the Baltics they bake pies with smoked meats and piparkukas cookies with black pepper, ginger and cinnamon. But the most unusual recipe- herring with cottage cheese.

Herring with cottage cheese

Grind the fillets of 3 herrings, add 1/2 kg of cottage cheese, 300 g of thick sour cream and 3 tbsp to the herring. tablespoons of vegetable oil. Mix everything thoroughly, then grate 200 g of hard cheese on a coarse grater and finely chop a bunch of parsley. Mix all the ingredients, form balls, sprinkle them with the remaining cheese and pour over with mayonnaise.

Suddenly?

It is famous for combinations of salty and sweet, as well as sour and sweet. Jewish cuisine. For example, popular jewish dish - beef stew in sweet and sour sauce, which includes, among other things, honey, honey cake, sugar, and raisins.

Stewed potatoes with dried fruits

Cut 1/2 kg of potatoes, add 125 g of vegetable oil, 70 g of raisins, 50 g of prunes, cinnamon and 20 g of sugar. Pour hot water to cover the food, simmer over low heat. At the end of the process, fill the dish with a decoction of dried fruits, in which 7 g of passivated flour are diluted, salt and simmer until tender.

Salad of tangerines, garlic and cheese

Peel 5 tangerines, disassemble them into slices. Cut 2 cloves of garlic and 100 g of hard cheese, mix everything and season with 2 tbsp. spoons of mayonnaise.

Banana and tomato soup

Coarsely chop 1 kg of tomatoes. Simmer in 1/2 liter of broth with 1/2 teaspoon of salt over low heat, covered, until the tomatoes reach a puree state. Cut into cubes 2 onions and circles - 4 bananas. In another saucepan, heat 2 tbsp. tablespoons of vegetable oil and, with continuous stirring, fry the onion until transparent, then add bananas to it, kneading them during the frying process. Strain the broth with tomatoes and rub through a sieve into a pan with bananas, mix everything. Dilute 2 teaspoons cornmeal from 4 tbsp. spoons of cream and season the soup with this mixture. Add white pepper on the tip of a knife and sprinkle with 2 tbsp. tablespoons grated coconut

Strawberry tomato soup

Cut 250 g of peeled tomatoes and 250 g of strawberries and beat with a blender until puree, add 1 tbsp. spoon balsamic vinegar and the same amount of olive oil, a few basil leaves, half a chili pepper, a little lemon peel, salt and sugar to taste. The soup is ready! Garnish with strawberries and lemon balm before serving.

Fried cucumbers with cheese

Peel a kilogram of cucumbers, sprinkle them with 1 tbsp. a spoonful of salt and leave for 15 minutes until the cucumbers give juice. Drain the juice. Heat in a frying pan 3 tbsp. tablespoons of vegetable and butter, add cucumbers and fry them until golden brown.

Prepare dressing: chop 2 bunches of herbs and 2 cloves of garlic, mix with 3 teaspoons soy sauce. Mix cucumbers with dressing and refrigerate for 8 hours to soak. Sprinkle the finished cucumbers with grated cheese.

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Apple jelly with ginger

Ingredients:

• 2 kg green apples (8-10 pieces)
• a piece fresh ginger 2 cm (peel and grate)
• 6 glasses of water
• 1 cup sugar for every glass of juice

Cooking method

1. Wash the apples and chop coarsely. Place in a bowl with ginger and cover with water. Simmer over medium heat for 45 minutes until soft. Remove and leave to cool.
2. Put the apples in a gauze bag and hang over a bowl - strain this way all night.
3. Pour the juice into a saucepan and bring to a boil. Add required amount sugar, stir until completely dissolved. Boil for 5-10 minutes until thickened, remove the foam.
4. Turn off the fire and let it brew for 10 minutes. Pour the jelly into sterile jars, seal.

This jelly can be a great sauce to pork .

Orange-Onion Confiture

Ingredients:

• 500 g oranges + zest of 1 orange
• 250 g sweet onion (shallot)
• 100 g brown sugar
• 90 ml white wine vinegar
• a pinch of salt
• 1 bay leaf
• 3 sprigs thyme
• ¼ tsp black pepper

Cooking method

1. Peel the oranges from the peel and films, cut into pieces. Thinly slice the zest.
2. Boil 250 ml of water and add the zest there. Boil for a minute, remove the zest and pour over cold water. Then again throw into boiling water, boil and again into cold water.
3. Finely chop the onion. Put the oranges with onions in a bowl and put on fire. After boiling, reduce heat and cook for 35-40 minutes. Then add vinegar, salt, bay leaf, thyme, zest and sugar. Simmer over low heat for 50-60 minutes, stirring occasionally. At the end of cooking, remove the bay leaf and thyme sprigs. Arrange the confiture in sterile jars, seal tightly. Store in refrigerator.

This confiture goes well with blue cheese, as well as meat.

"Live" gooseberries with oranges

Ingredients:

• 1 kg gooseberries
• 1 kg sugar
• 1 orange

Cooking method

1. Wash the gooseberries, peel the stalks and perianths. Pass through a meat grinder along with an orange.
2. Add sugar to the fruit mixture. Stir until the sugar is completely dissolved. Pour into sterilized jars, close and store in the refrigerator.

An unexpected combination - gooseberry with orange. Worth a try!

Rhubarb jam

Ingredients:

• 1 kg rhubarb
• 1.3 kg sugar
• 7 cherry leaves

Cooking method

1. Remove the outer skin at the base of the stems, cut the rhubarb into slices, sprinkle with sugar and leave for an hour.
2. Bring the rhubarb to a boil, put the cherry leaves in a bowl for cooking, boil for 5 minutes. Set aside and repeat cooking the next day. Then pour into sterile jars and seal.

Rhubarb often grows in our summer cottages - don't miss the season! This is a vitamin jam with a unique taste.

Honeysuckle jam

Ingredients:

• 1 kg honeysuckle
• 1 kg sugar
• 1 glass of water
• 2 g citric acid

Cooking method

1. Sort the honeysuckle berries, take good and not overripe ones. Boil the syrup and pour honeysuckle over it. Leave for 4 hours.
2. Bring to a boil and cook for 5 minutes. Then set aside for 6-8 hours and cook the jam until tender. Add citric acid at the end of cooking and pour into sterile jars.

Honeysuckle is very tasty and useful berry, although quite exotic for our region.

Blackberry jam with apples

Ingredients:

• 1 kg chokeberry
• 400 g apples
• 1.5 kg sugar
• 2 glasses of water
• 5 g citric acid
• cinnamon

Cooking method

1. Rinse the rowan and blanch for 3-5 minutes, cool in cold water.
2. In a bowl for cooking jam, boil the syrup from 2 cups of water and 500 g of sugar, add the chokeberry, bring to a boil and boil for 3-4 minutes. Leave the berries in syrup for 8 hours.
3. Peel the apples, remove the core, cut into small slices and dip in boiling water for 8-10 minutes without boiling them.
4. .Bring chokeberry in syrup to a boil and add the remaining sugar. Simmer until the sugar dissolves, then add the apples and simmer everything together for about 15-20 minutes until thickened. At the end, add cinnamon and citric acid.

compote recipes and blackberry jams are a rarity today. It is always useful to remember the secrets of our mothers and grandmothers.

Cheese plate is an integral part of the festive table.

The most popular sauce for a cheese plate is cranberry.

Cranberry Cheese Sauce Recipes

Sauce Classic:

• 350 g (12 oz) cranberries
• 1 cup* sugar
• 1 cup water

* 1 cup = 240 ml

Cranberry Sauce with Orange Juice:

• 350 g (12 oz) cranberries
• ½ cup sugar
• 1 cup orange juice
• 1 tsp grated ginger (optional)

Additionally add:

• ¼ tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp hot pepper flakes
• a pinch of allspice (allspice)

Cranberry Sauce with Orange Peel:

• 350 g (12 oz) cranberries (lingonberries)
• ½ cup sugar
• juice and zest of one orange
• 1-2 tbsp cognac, brandy or vodka (optional)
• a pinch of cayenne pepper

Cranberry sauce with apple:

• 350 g (12 oz) cranberries
• 1 apple, cut into cubes
• ½ cup sugar
• 1 cup orange juice

Cooking cranberry sauce to cheese:

1. In a saucepan, mix cranberries, sugar and water.

2. Cook over medium heat, stirring lightly, for about 10-15 minutes, until the cranberries pop.

As the sauce cools, it will thicken.

To get a sauce of a uniform consistency, you can use a blender (stationary or immersion) or a food processor.

For a “silk” homogeneous consistency, after grinding the sauce in a blender, it can be rubbed through a sieve.

Onion marmalade for cheese

Onion marmalade, or caramelized onion, is a great addition to pate, cheese plate, steak.

Red onion marmalade:

We cut 2 kg of red onion not very finely, fry in heated olive oil (about 100 ml) for 5 minutes over medium heat, then simmer for 15 minutes under a lid over low heat.

If you like, first throw a sprig of thyme and a teaspoon of coriander seeds into the hot oil.

When the onion becomes transparent and soft, pour 1 cup of dry red wine, 100 g of liquid honey, 120 ml of wine vinegar into the pan, add 150 g of sugar.

Recipe for white onion marmalade:

• 0.5 kg sweet juicy white onion
• 0.5 cup sugar (125 g)
• 1 glass of white muscat wine(250 ml)
• bouquet garni (rosemary, thyme, bay leaf, leek)
• 1.5 tsp coarse sea salt
• 4 tbsp olive oil
• black ground pepper- taste

Bouquet garni (bouquet garni) is very common in the south of France and is a bouquet of fragrant herbs tied with a thread.

Cooking method:

1. Cut the onion lengthwise into half rings.

2. Prepare a bouquet garni. The basic components are thyme and bay leaf, the rest are added to taste and desire, it can be parsley, celery, rosemary, chervil, etc. Put a sprig of thyme, rosemary, bay leaf in a strip of leek, wrap and tie with a thread.

3. Pour olive oil in a container, heat, add chopped onion and simmer until soft and transparent, in no case frying or burning.

4. Add salt, sugar, pepper, pour nutmeg, add a bouquet of garni and simmer for 2-3 hours over low heat with an open lid until the onion is “marmalised”.

It will become so transparent and a beautiful honey color, the wine should evaporate. In no case, during the cooking process, do not allow burning.

Onion marmalade can be stored in glass jars with tight lids in the refrigerator.

How to eat cheese platter with sauce

It is important to arrange the varieties as the intensity of their taste increases - first go soft and pickled cheeses, and at the end the most seasoned, firm or fragrant.

The most suitable varieties include:

• spreadable goat or cow cheese
• blue cheeses
• soft cheeses with white rind
• smoked flavor varieties and aged varieties
• hard cheeses
• semi-soft cow cheese varieties

They should be laid clockwise so that the lightest and brightest varieties meet.

Alternatively, cheeses can be arranged in ascending order of taste from the center to the edges of a round plateau, and on a narrow long board - from left to right in the form of a wave or zigzag.

They eat such a platter like this: they start from the very light cheese, and the first small piece is eaten solo, then a fragment of the same variety is dipped in sauce.

Such manipulation makes it possible to understand how it is more pleasant for your receptors to use this cheese, on its own or with accompaniment.

Serving jam with cheese is possible in several ways.

The simplest solution would be small portions jam next to diced or sliced ​​cheese so your guests can create delicious new combinations on their own.

If you are ready to surprise with a new formula you have found, create your signature snack: put a small amount of jam next to a serving of your chosen cheese, decorate the plate with herbs and a slice of rustic bread.

Your truly exquisite gastronomic masterpiece will definitely not go unnoticed. Enjoy your meal!

I don’t know how anyone, but I haven’t loaded for a very long time New Year's table serious hot dishes. For example, baked duck, which in my childhood was an essential attribute of the family holiday program. Now the night menu in my house consists mainly of light cold snacks. Including cheese. This time I decided to revive the festive cheese plate with fig jam with Madeira. Of course, I did a preliminary tasting.

In fact, true gourmets recommend combining this jam with hard cheeses, for example, with English Cheddar and Lancashire. But in my refrigerator there was only solid " dutch master”, on a thin piece of which I smeared a jelly-like substance. Like fresh figs, the jam turned out to be quite sweet, with a slightly noticeable spicy-resinous taste of Madeira. Small seeds crunched merrily on the teeth. Indeed, connoisseurs are right: a slightly sour shade of piquant " Dutch master» perfectly complemented the bright flavor bouquet of jam.

I hid the jar in the farthest corner of the kitchen cabinet - so that my family would not accidentally eat jam ahead of time, and not with cheese, but with tea. As happened to me many years ago when I first tried cheese jam myself.

It was in the early 90s, at a reception at the British Embassy. We, a group of young journalists from various Moscow publications, were invited to some celebratory charity event. The cultural program was rich, and the sumptuous buffet amazed our imagination, which was still quite inexperienced in those years. With exquisite miniature snacks on trays, waiters silently moved around the hall. But for cheese, located on a separate table, you had to go on your own. My eyes fled - there were a lot of cheeses, and very different, I had never seen before. In addition to cheeses, tiny vases and jars of jams stood on a snow-white tablecloth. Strange guys, I thought. “Tea hasn’t been served yet, but sweets have already been put out.”

At that moment, a colleague from a friendly publication, the famous merry fellow Pasha, approached me.
"Damn, there's nothing to profit from," he said with a smile. - Well, I won’t drag home a piece of cheese in a bag - it will all fall apart! Come on, Marinka, let's at least try some jam?
- What are you, what are you! I got excited. - What if they get caught on the way out? An international conflict can turn out! Well, in general, unsympathetic somehow ...
- Come on, - and, winking at me, Pasha with a deft movement of his hand threw a jar of jam into our bags.
My heart sank into my heels - I no longer wanted tea, coffee, or dessert ... If only I could get out safely. Fortunately, nothing bad happened.

For several days I savored the most delicious fruit jam with tea. And when I was about to wash an empty jar, I found an inscription on the label saying that the jam was intended for cheese. A trifle, of course, but the sediment remained.

Fig jam with Madeira, UK, 120 g, 420 rubles

Marina Pankova:
“My parents really wanted a boy to be born to them - Anton. Anton Pavlovich. And I turned out, that is, a girl. There was no name prepared for me. Therefore, they called me at random - Marina, which, as it turned out later, means "sea". Maybe that's why I love swimming so much. Only not in the sea, but on the blue path, in the pool. Definitely open. If I don’t swim a couple of kilometers a day, I dry out like an old closet. Somehow in late autumn, in the team "Walruses of the USSR" I even swam across Lake Issyk-Kul, 42 km long. The walruses themselves were floundering in water at a temperature of 7 degrees, and I swam after them on a steamboat, where I wrote a report about hardening lovers for Nezavisimaya Gazeta.

In general, I always liked to watch how people can create a beautiful world around them. For a long time I talked about this in my author's columns in the magazine about design and interiors with the funny name "Stool". I also really like delicious food, especially what someone else has prepared, not me. But mine favorite dish no need to cook. Oysters are good on their own. I can easily eat a couple dozen.

And the connection with the “world of Anton Pavlovich” still took place. My friends often call me MaPa. So Chekhov addressed his beloved younger sister Maria Pavlovna.

First try:

amaretti biscuits

For readers who take care of their figures, Marina Pankova has found a special dessert - small airy Amaretti cookies, light and elegant.

Pasta with spinach, tomatoes, beets, carrots, turmeric

Marina Pankova went shopping and found a product reminiscent of the outgoing season - Autumn Leaves Paste...

Ricotta - Italian specialty, traditional Italian cream cheese. Without it, it is impossible to imagine almost any italian dish- ravioli, lasagna, vegetables and desserts. There are several types of ricotta: Ricotta fresca - fresh soft cheese white, used for fillings, salads, desserts, pizza, pasta dishes; Ricotta salata - mature salted cheese, used in grated form instead of parmesan; Ricotta affumicata is a mature smoked cheese used on its own or grated. In the assortment of cheeses offered by shops in our city, I meet only fresh ricotta (fresca). That's what I propose to cook at home. Without lemon juice!!! (as in just two recipes offered on the site), with the addition of cream, by natural fermentation, I got, I’m not afraid of this word, GREAT, natural, tasty, tender creamy ricotta, a hundred times tastier than store-bought (even Italian, which costs a lot of money) ! Aside from the obvious savings, my ricotta has a much creamier texture and smoother flavor! I suggest you, dear cooks, enjoy it!!!