Spring Fever Recipes

Cheese Platter 101
Ingredients for Orange Marmalade
  • 2 navel oranges
  • 1 cup granulated sugar
  • 1 tablespoon Dijon mustard
Ingredients for Fig & Onion Jam
  • 2 tablespoons rice oil (or other neutral flavored oil)
  • 2 cups minced red onion (approximately 1 large onion)
  • ¼ cup honey
  • 1 cup balsamic vinegar
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground coriander
  • 1 bay leaf
  • 5 cups fresh figs, cut into 1/6
  • 2 teaspoons kosher salt
Ingredients for Paprika Orange Almonds
  • 1 Navel orange
  • ½ cup fresh rosemary leaves
  • 2 cups marcona almonds
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon honey
Ingredients for Cheese Plate
  • Cowgirl Creamery Mt Tam
  • Pt Reyes Bay Blue
  • Cypress Grove Midnight Moon
  • Cypress Grove Lamb Chopper
  • Cypress Grove Humboldt Fog
  • Fiscalini Bandage Wrapped Cheddar
  • Laura Chenel Cabecou
  • Cowgirl Creamery Red Hawk


Orange Marmalade

1. Cut oranges into quarters and slice very thin using a mandoline. Julienne the end slices by hand.

2. In a medium sized pot, combine orange slices with 2 cups water and sugar. Simmer on very low heat for 1 hour until oranges are translucent and the mixture is sticky. Add 1 cup water and cook for an additional 15 minutes.

3. Remove from heat and pulse in a food processor until orange rind is a chunky marmalade consistency. Stir in mustard and cool to room temperature to serve. Marmalade can be refrigerated for up to 1 month.

Fig & Onion Jam

In a 2-quart pot, heat the oil over medium heat and add the onion. Cook until soft and glossy, approximately 8-10 minutes. Add the honey, balsamic vinegar, spices and bay leaf; continue to cook until the balsamic vinegar is reduced and the onions are wet, but not soupy. Add the figs and cook for an additional 10-15 minutes until figs have cooked down, stirring often. Discard bay leaf, season with salt and let cool. This jam can be refrigerated for over 1 month.

Paprika Orange Almonds

1. Preheat oven to 300°F.

2. Using a Microplane, grate the zest of half the orange. Place in a medium size bowl. Using a vegetable peeler, zest the remaining half orange in strips. Add to bowl along with 1 tablespoon freshly squeezed orange juice.

3. Chop 1 tablespoon of the rosemary and leave the remaining needle-like leaves whole. Add the chopped and whole rosemary leaves, plus the remaining ingredients to the bowl with the orange. Toss well to combine. Place on a half sheet pan and bake for 8-10 minutes, stirring halfway through. Allow the almonds to cool before serving.

*Almonds can be stored in an airtight container for up to 3 days.

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