Easton & Terre Rouge
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DOLLOPS and SPREADS

If you have visited the winery, you have experienced our famous Muffaletta Olive Relish on the Tasting Room bar. This is just one of several olive relishes I make, always twisting ingredients for variation. Olives are a truly Mediterranean food that can be incorporated into so many cuisines, that I never get tired of playing with them. In this section you will find other relishes, sauces and spreads to dollop on the side of grilled meats or use as a dip for vegetables and crackers.

 

This sweet and a little bit spicy chutney is a great side relish to a cheese plate of Manchego, aged goat cheese and Asiago. Spread a little on a baguette slice and top with a thin slice of cheese.
The combination of creamy tart goat cheese, sun-dried tomatoes and capers makes for a wine friendly spread on crackers or bread. We serve this often in the Tasting Room for special events. It pairs especially well with our Vin Gris d'Amador.
This relish is chunky and flavorful. Use a chef knife to chop everything, since using a food processor will result in more of a paste. It is great tossed with pasta or added to a vegetable sauté. There is no anchovy in this recipe.
Mole sauce is the classic accompaniment to roasted or smoked turkey. See my recipe for the turkey under Grill It. Mole sauce is famous for having chocolate in it, but the chocolate is just one small ingredient. This sauce is a dark concoction of chiles, seeds, nuts and spices that is fragrant and a little bit spicy.
In the fall there are pear and fig trees in my area that go begging for someone to pick them. Here is a little chutney to serve with roast pork loin or your Thanksgiving turkey.
There are many variations of Spanish romesco sauce. My version uses smoked and unsmoked Spanish paprika instead of the dried chiles called for in many recipes. You can get smoked paprika from The Spanish Table and Penzey's Spices online.
Home alone one night I was making a potato tortilla (sort of an omelette) for dinner. I wanted romesco sauce, the classic accompaniment, but I really didn’t want to haul out the food processor and make a batch just for me. So I invented this 10 minute version that you can make in a coffee grinder. (I keep an old one around just for grinding spices and nuts).
In Provençe rouille, named for its rust color, is traditionally dolloped on bowls of seafood stew or steamed mussels. It can be substituted for any other mayonnaise when you want a little kick to your food. You can vary the spiciness by adjusting the amount of chile paste.
This is the olive spread we serve everyday in the Tasting Room. It is very easy to make. This is not a traditional tapenade (see my other olive relishes), but a loose version of the New Orleans muffaletta sandwich spread. Very savory, the ingredients are simple. Don't use anything but regular canned black olives. And don't be afraid of the anchovy - it blends right in.
This traditional French tapenade takes a little time if you have to pit all the olives. There are several varieties in stores that are already pitted, which makes this a cinch to make. Be careful of using too many Calamata olives, as they are very strong. Other varieties like Picholine, Luques, Gaeta,and Niçoise will have a more subtle flavor.