While preparing a pate using Berkshire pork from
North WoodsRanch and seasoned with
Wigle rye, I began to think about creating a chutney
that would play off the flavor of the rye.
I’ve had chutneys with port or beer in them, but rye has a spicier, more
assertive flavor that would require a different approach.
Thinking about past chutneys I've had, both dried figs and caramelized onions
have sweetness, but also a strong depth of flavor that could match the rye. Compared to the bright and sharp flavor of
dried apricots or the exotic and floral flavor of mangos, figs and onions
seemed like the perfect choice.
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| Wigle Rye Whiskey |
To make the chutney, I caramelized the onions in a pan, then
added the dried figs, golden raisins, a small knob of ginger, and freshly
chopped shallots. I added a small amount
of water, apple cider vinegar, and brown sugar to help soften the figs and
raisins, then splashed in a few tablespoons of rye. The fruits and onions stewed down for about
90 minutes, until they were thick and syrupy.
At this point the rye I initially added had mellowed out
during the cooking, so I added another tablespoon of rye and a few generous turns
of freshly cracked pepper. This
sharpened the flavor of the chutney, which was at a slow simmer. I pulled the chutney from the heat so that
the flavors from the fresh addition of rye and pepper wouldn’t become muted
with further cooking.
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| North Wood's Ranch Pate and Wigle Rye Chutney |
Served with the pate, I love how the thick
chunks of figs maintained their shape and added a nicely chewy texture to the
chutney. I thought the rye might be more
aromatic in the chutney, but the aroma of figs really dominated. The flavor of
the rye hid just in the background, but came out as a smooth note in the
chutney’s finish.
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