Chef John Ash
The standard accompaniments for cheese plates are usually a little fruit, like apples or pears, and some toasted nuts. Those are perfectly wonderful but I like to add a little more especially when the cheeses are more complex. Here are some of my favourites.
Accompaniments for the Cheese Plate
Apple Syrup
This is so simple and its delicious drizzled on fresh apples or pears that accompany cheese. I also like it drizzled right on buttery, creamy soft-ripening cheeses (like Redwood Hill's Bucheret) or blue cheeses.

Makes about 1/2 cup:
2 cups apple cider, preferably organic and unfiltered
3 tbsp. Apple cider vinegar, preferably organic
2 tsp. Dijon mustard
1 tbsp. Olive oil
Salt and freshly ground black pepper to taste

Add cider and vinegar to a small saucepan and bring to a boil. Continue to boil until reduced to a little more than 1/2 cup. This will take 10-12 minutes. Off heat, whisk in Dijon mustard and oil. Season to taste with salt and pepper. Store covered and refrigerated for up to 2 weeks.
Mango Pickles
This is a delicious condiment for grilled meats and fishes or as an accompaniment to rice and curry dishes. Try a little mango pickle with Redwood Hill's Smoked Goat Cheddar, it's delicious! This also works well with other fruits such as firm ripe peaches, plums or fuyu persimmons.

Yield: 1 quart
3/4 cup sugar
3/4 cup white wine vinegar
3/4 cup water
1/4 pound peeled, whole shallots (cut in half lengthways if large)
2 small red serrano or jalapeno chiles, cut in half and seeded
8 quarter size slices of fresh peeled ginger
1 tsp. whole coriander seed
2 large firm ripe mangoes (2 pounds)

In a small non-reactive saucepan, dissolve the sugar, vinegar and water over moderate heat. Add the shallots, ginger, coriander seed and salt and simmer partially covered for 7-8 minutes or until shallots are just tender. Meanwhile, peel and cut mangoes into large 1-inch cubes, discarding the seed. Place fruit in a clean, sterilized 1 quart jar and pour the vinegar mixture over.

Cover and refrigerate up to 1 month.


Dried Apricot and Cherry Chutney
This is versatile, not-too-sweet chutney, a version of which I had years ago in an English pub. There they served it as an accompaniment to an aged cheddar cheese such as Redwood Hill's Raw Sharp Cheddar and whole grain bread. I also love it with roast turkey, duck, sausages and game meats such as venison. It makes a wonderful gift from your kitchen packed into attractive little hinged glass jars.

Makes about 3 cups:
1 1/4 cups cider vinegar (organic preferred because of richer taste)
1 cup dry white wine
1 cup brown sugar
1 teaspoon sea salt
1/2 teaspoon hot red chile flakes
2 tablespoons chopped crystallised ginger
3 whole star anise
2 teaspoons whole coriander seed
1/2 teaspoon freshly ground black pepper
2 tablespoons slivered fresh garlic
1 1/2 cups quartered dried apricots (about 6 oz)
2 cups dried tart cherries (about 5 ounces)
1 1/2 pounds tart sweet apples such as Fuji or Gala; cored, peeled and cut in large dice

Place all ingredients except apples in a large, non-aluminum saucepan and bring to a boil. Reduce heat and simmer partially covered for 10 minutes. Add the apple and bring to the boil and again reduce heat and simmer partially covered for 35 minutes or so or until mixture has thickened. Stir occasionally. Remove and discard star anise if desired. Ladle into hot sterilized jars, seal and refrigerate. Keeps up to 3 months refrigerated.


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