It’s finally time for a proper post about food again! This time it’s about a cold sauce that goes well with pâté rustique and similar dishes. The need for such a sauce arose when we got some pâté (and other awesome food) left over from my brother’s 30th birthday party, which me and mrs NerdCuisine missed on account of being busy fussing over NerdCuisine jr. (also known as Olivia) in a maternity ward.
Now, the pâtés I’ve eaten have usually been accompanied by Cumberland sauce, which consists mainly of red wine, black currant jelly and orange rind. I possessed neither and had to improvise something of a similar sweetness and acidity. Also, there’s an unprecedented amount of pictures, just because. These things happen.
This was the first batch of ingredients I decided on – red onion, tomatoes, raspberry syrup, lime, balsamic vinegar, Worcestershire sauce and red bell pepper. Since this is a highly improvised affair, more stuff will be added along the way.
That taken care of, we put the pot to a simmer again, with some gelling sugar and very thinly sliced red onions added in. I used raw onions, but I’d hazard that onions with a bit of sear on them would render the result sweeter and less sharp.
Simmer just long enough for the gelling agent to kick in. A couple of juniper berries also found their way in, and since I overdid it slightly with the sugar, I compensated with a couple of splashes raspberry-flavored balsamico. As the title suggests, the end result is something ranging from rather sweet and sour sauce to comparatively tart jam.
And so – cold, red, sweet sauce accompanying pâté, like nature intended. Long time readers might wonder what the deal is with me and making sweet condiments out of onions around NYE, but it’s pure coincidence actually.
It’s great to be back in business! Next time I think we’ll look into a bit of Swedish and Finnish Christmas food, only some 50 weeks in advance. Take care until then!