Wine & Food

Snooth User: napagirl68

Recipe/pairing for quince paste..

Posted by napagirl68, Aug 30, 2010.

Now that autumn is approaching, I want to use one of my favorite fall cooking fruits.. Quince.  I currently have some FRESH Quince paste.. purchased at a high end grocery, and am refrigerating for a short time. 

Please suggest.. what cheese/ and or cracker or OTHER food recipe can I use this with?  I am thinking of manchego or bleu, perhaps with orange blossom honey drizzled on top? 

Any ideas?????

THanks :-)

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Replies

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Reply by Stephen Harvey, Aug 30, 2010.

My wife is a quince paste fanatic and we always [well almost always] serve it with Cheese - usually combination of aged cheddar, blue/castella, triple cream/brie/camenbert, or whatever is looking interesting at our cheese shop.  We often serve it with plain cheese crackers, really fresh crusty bread etc

Wine - depends a bit on mood/event/time for serving etc, my only bad mix is champagne with the creamier cheeses something in the mix really offends my palate

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Reply by napagirl68, Aug 30, 2010.

THANK YOU, Stephen!  I appreciate the advise...  I will serve at a wine party in early OCT... I was thinking a sweet french baguette, spread with the quince and some cheese, maybe an herb.  The camebert sounds lovely, actually...  more ideas welcomed :-)

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Reply by Stephen Harvey, Aug 30, 2010.

Camenbert works really well and both spread on a baguette sounds great.  Sometimes a little bit of smoked salmon can work too

Would be interested in views on my champagne / creamier cheese taste problem

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Reply by dmcker, Aug 30, 2010.

It's pretty much a classic combination, Stephen, so I would think it's something particular to your individual palate. I have no problems with either brie or camembert with champagne. Perhaps it's related to the greenpeas factor? ;-)

Another possibility might be the combination with not only your palate but a particular cheese and a particular sparkling. Do you remember which actual wines (and cheeses) sparked the problem?

Quince jelly was one of my father's mother's specialties (and of her mother, who I also spent considerable time with when quite young, up in Lake County), and I grew up with regular supplies of it in the pantry, and of course fresh paste during canning season. Lots of the trees on family land in Lake County and Ojai. Multiple versions of the jelly, some filtered through muslin, some with chunks in. Different varieties of the fruit, combinations with other fruits like apple, and occasionally even some with liquor in it, though most of my family back in that direction were teetotallers (though somehow mincemeat, jellies like quince and hard sauce were allowable exceptions). We pretty much used the jelly and paste the same way we used apple butter. Most often with buttered wholegrain toast but also with homemade yoghurt. And with cheese, as you describe, together with my grandmother's pepper jelly. The approach you two, Stephen and Napagirl, describe is making me homesick, since I haven't had any in years....

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Reply by Stephen Harvey, Aug 31, 2010.

The Cheese was a triple Cream from a well known French maker and the Champagne was either Mumm NV or Pol Roger NV

I will have another try and see what it turns up but my wife was of the same opinion - and surprise surprise we don't always agree on a lot of things!!!

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Reply by amour, Sep 1, 2010.

(dmcker, you actually know pepper jelly!

At our resort, we serve pepper wine and pepper jelly as condiments)

Surprisingly, no one mentioned ...

Tempranillo with Manchego cheese .....

a fine match.....

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Reply by dmcker, Sep 1, 2010.

Amour, has been a family specialty, I guess, for generations. My sister still makes it. Great with cheese and crackers. And I agree with you about tempranillo and manchego.

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Reply by Stephen Harvey, Sep 1, 2010.

 Agree, Manchego is a great red wine cheese overall

There is an English Cheddar - Quix which goes really well with aged Cabernet [say~10yo]

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Reply by gregt, Sep 1, 2010.

Quince? 


BLEH!!!!!

My mother used to make jars and jars of quince jelly and jam and for the life of me I never got it.  I didn't eat any jelly for half of my childhood for fear it was going to be quince.  Only thing worse was grape jelly made from Concord grapes - sickeningly sweet and horrid. But Mom loved quince and has a particular fondness for bitter foods in general.

She did however, collect all the crabapples in the neighborhood and made many different crabapple jellies that were pretty good.

Quince brings back childhood memories for me too, but I'd like to keep them supressed thank you.

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Reply by dmcker, Sep 1, 2010.

Hey, the crabapple jellies that side of my family made were also good. Poor Scots agriculturalists didn't let much go to waste. We did eat healthily and well, even if not always that high on the hog....  ;-)

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Reply by gregt, Sep 1, 2010.

Yeah the quince thing was from Mom's childhood in France.  The rest of the family just scratched their heads.  My brothers ate anything that wouldn't fight back, so they were happy enough.  She used to pickle some too, and used it in a few dishes, always paired with Riesling however, since that's all she drank as far as alcohol goes.

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Reply by napagirl68, Sep 2, 2010.

HEY!  I love quince!!.. I do many recipes in fall here in Nor Cal with freshe quince!!  (Like pork chop with quince, chestnut)  Sorry, GregT if you have bad memories.  My personal bad memories are of my Italian grandmother's MULTIPLE persimmon recipes to get rid of her fruit.. cookies, bread, blah, blah....  I still hate persimmons to this day.

But when I found this fresh quince paste, I thought... coolio!  I will try it!  So I am leaning toward the french baguette with one of the recommended cheeses.  

My Italian relatives also grew a lot of figs.. so I am really into them.  I tried to do them with bleu cheese on the grill- they swelled  up so big and the cheese was dripping.. it was a hot mess.  My friends compared them to a part of the male anatomy...LOL  needless to say, I was not pleased, although they tasted great.  I topped them with rosemary.  I was advised to do dates instead and to just warm them...  Lesson learned :-)

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Reply by napagirl68, Sep 2, 2010.

@ dmcker.. just reread... I have had issues with brie (and other creamy cheese) with sparklers.. perhaps it is the California sparkler that presents the problema?   I just know that it has not been successful in my experience.  Suprisingly, I am finding port or late harvest syrahs/zins to pair better.  AND, I am not liking that, cause during summer, I tend to stick to mostly to whites/sparklers.

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Reply by dmcker, Sep 2, 2010.

I like port, etc. better with salty, even blued cheeses. Champagnes or other bubblies work fine for me with a whole range of cheeses, including the bries and camemberts, but also goat and sheep cheeses.

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Reply by dmcker, Sep 2, 2010.

Oh, and persimmons were also a big part of the family repertoire. Persimmon cookies, persimmon bread, persimmon pudding at Thanksgiving, ripe persimmons with yoghurt, etc. Still love the fruit, and fortunately Japan has a lot of them, including dried persimmons (often see strings of them hanging from the eaves of farmhouses in the countryside in late autumn), which are very different from the dried fruits commonly commercially available.

Or am I describing a corner of hell for you, Napagirl?  ;-)

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Reply by Stephen Harvey, Sep 2, 2010.

Napagirl

Don't give up on the figs, my wife found a great recipe similar to what you described, cut the fig in half, top with some blue cheese, wrap in proscuitto or jamon, drizzle on some vinicotto and bake - sensational, we find that a blue castella works best as it is slightly milder. 

This works really well with a good chardonnay - should give you plenty of options in CA 

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Reply by napagirl68, Sep 3, 2010.

Yay!  thanks for all the foodie input... I will try your idea Stephen... I think the grill was too hot.

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Reply by Stephen Harvey, Sep 3, 2010.

This has made me hungry, it getting close to 5pm so I am going to the market to get something good to eat tonight.

The weather here is crap - Cold[5C overnight] wet and windy but the Football finals [Playoffs] start on TV tonight.

Methinks nibbles and Riesling, Steak and Shiraz, Cheese and Port TV and Football is tonights agenda

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Reply by Stephen Harvey, Sep 3, 2010.

In case this was missed on other forum

Has anybody heard of this winery

Quivira Vineyards & Winery, 4900 West Dry Creek Road, Healdsburg, California 95448

They have a connection with Torbreck from the Barossa

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Reply by Stephen Harvey, Sep 3, 2010.

Well the quince paste strikes again

My market adventure

Sopressa Salami

Hungarian Garlic Mettwust

Cappanola [spelling???]

Pickled artichokes

dried figs

smoked salmon

smoked bream

lemon myrtle squid

lavosh

Blue cheese

Sheeps milk cheese

stilton

ciabatta rolls

off course qince paste

Pour Moi - guinness lager, 2002 Peter Lehmann Stonewall Shiraz finished about now with a muscat

Lee - NV Moet, 2009 Ashton Hills Pinot

Football a great game

Finishing the night watching Rocky Horror Picture Show for the millionth time

Lets do the Time Warp Again

 

 

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