insofar as desserts are concerned; a stinky cheese beats out a sticky sweet -- hands down. i understand i'm in the minority, and i won't even being to argue with all you sweet-tooths out there. i will, however, attempt to win you over with a simple, sweet and delicious mango compote recipe that pairs well with most cheeses.
Mango Compote
yield 1 pt
1 large ripe mango, medium dice
4-6 dates, rough chopped
1/2 tsp fennel seeds
1/4 tsp ground cinnamon
1/4 cup of water
3 TBS sugar
1 TBS red wine vinegar
pinch of ground cumin
dash of olive oil
salt & pepper to taste
1. heat just a dash of olive oil over medium low heat. add fennel seeds, mango and dates. sweat on low for just a few minutes.
2. add cinnamon, water, sugar, red wine vinegar and just a pinch of ground cumin. bring to a boil; reduce to a simmer. simmer over low heat for 6 minutes. the mixture will thicken up to something beautiful.
kill the heat and allow to cool. if you are in a rush, spread the compote out on a lined sheet tray and stick it in the fridge.
--i enjoyed this batch over a funky cut of
taleggio on a
Kavli Hearty Thick Crispbread, but this isn't just a cheese and crackers-type condiment.
get crafty and mix it up a bit:mango pancakes
yogurt parfait
shit, serve it with a fish steak- it's basically a chutney anyway!© 2009 c. c. villani @ "mission: insatiable" - http://missioninsatiable.com/
A spring time treat, these spongy specimens are only available from late March through late May. They have a unique flavor that is particularized by a crisp earthy bite and subtle nuttiness that is somewhat reminiscent of chestnut. Their curious nooks and crannies lend well to a light cream sauce and
their hollow bodies just beg to be stuffed.
