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the appetizer:

Learn to eat seasonally, with friends, in A Platter of Figs and Other Recipes by David Tanis, including recipes for a Tapas Party, like Octopus Salad with Pickled Onions and Pimentón; Potato and Salt Cod Tortilla; Sea Scallops ala Plancha; Black Paella with Squid and Shrimp; and Membrillo and Sheep's-Milk Cheese.

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Membrillo and Sheep's-Milk Cheese

Membrillo and Sheep's-Milk Cheese

 

Membrillo is a firm jelly made of quinces. In Spain, it is highly appreciated for its affinity to cheese, especially Manchego, one of the most famous sheep's-milk cheeses. Though it is possible to make your own membrillo, I don't give a recipe here because so much good artisanal membrillo is now available in good cheese shops or specialty shops. French quince paste (pâte de coing) can be substituted, or try the fruit pastes from Mexico, called ate, made from guava, mango, or cactus fruit.

Membrillo can be sliced and served with thin slices of cheese on a plate. I also like to serve a large wedge of membrillo surrounded by an assortment of sheep'smilk cheeses, both Spanish and Italian, or firm goat cheeses or fresh mozzarella.

 
  • from:
    A Platter of Figs and Other Recipes
  • by David Tanis
  • Artisan 2008
  • 294 pages; Hardback; $35.00(US) $39.95(CAN)
  • ISBN-10: 1579653464
  • ISBN-13: 987-1-57965-346-0
  • Recipe reprinted by permission.

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A Platter of Figs and Other Recipes

 

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This page created December 2008

 
 
 
 

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