Thursday, 11 November 2010
A cheeseboard partner
The Merton Time Ceremony a couple of weeks ago, involving copious consumption of port, instilled in me the craving for a cheeseboard. Gruyere, Brie, Oxford Blue (of course), oatcakes, grapes, figs, and a jar of Tracklements Crabapple Jelly, which I was lucky enough to receive a sample of in the post. I've never tried crabapple jelly before, but I am a convert. It's a bit like quince cheese - sweet but sharp enough to go perfectly with both meat and cheese. Crabapples are inedible raw, being very sour tasting - a bit like quinces. Apparently Tracklements get local schoolchildren to help collect the crabapples from nearby fields for the jelly. I rather like this idea. I also have a soft spot for the company seeing as they were the first to introduce onion marmalade to the world (in 1999), which is one of my all-time favourite condiments. The jelly would be lovely in sandwiches (particularly, I imagine, roast pork or possibly pheasant) but I can confirm that it is very good trickled over an oatcake onto which you've placed a large chunk of blue cheese.