From GRABISHFARM ON THE PLATE at Lungomare
Here are two condiments Chef Craig DiFonzo makes to serve with the charcuterie at Lungomare.
Red Wine Gelée
The spice and texture of this gelée is a nice complement to cheese, and the acid helps cut though the fat.
16 sheets gelatin
2 cups cabernet sauvignon
¼ cup sugar
3 star anise
5 juniper berries
1 cinnamon stick
Place the gelatin sheets in a tray of cold water to bloom, making sure they are not sticking together. Meanwhile, combine and boil all the other ingredients together in a pot. Once the gelatin has softened, strain off the water and add the gelatin to the pot. Simmer for about 5 minutes and then strain through a fine mesh strainer into a flat 2-inch-deep baking dish. Place in the fridge to cool. Once it’s chilled, cut the gelée into any shapes you like and serve with cheese.
The sweet, sour, and bitter of flavors of this marmalade complements the texture and flavor of charcuterie items like pâtés and dry salami that are higher in fat.
5 pounds kumquats
7½ cups organic raw sugar
2 cups water
Cut all kumquats in half and separate the pulp and the seeds from the skins. Place the skins, sugar, and water in a pot, then tie up the pulp and seeds in a cheesecloth and add that to the pot as well. Bring to a simmer and cook down until you have a thick marmalade texture. Pour into a baking pan and let cool.