SALT-BAKED NEW POTATOES with TELEME CHEESE & RED ONION JAM

Pair with Small Block Series Collectors Cuvée

Yields approximately 10 appetizer servings

Ingredients

RED ONION JAM
1 oz. olive oil
1 lb. red onions, diced (approx. 2 onions)
1 Tbsp. tarragon, chopped
¼ cup brown sugar
2 Tbsp. Dijon mustard
2 Tbsp. red wine vinegar
to taste salt and pepper

SALT-BAKED POTATOES
1 lb. marble new potatoes, washed
5 lbs. rock salt
2 cups Teleme* cheese, ripened, soft and creamy
2 Tbsp. chives, sliced

*Teleme (pronounced tell-uh-may) is one of California’s oldest and most legendary cheeses originating from the San Francisco Bay Area. “It’s like crescenza but with an amazing chewy rind; the inside of Taleggio but milkier; and the best Monterey Jack times 100,” says Gordan Edgar, cheese buyer of Rainbow Grocery in San Francisco. If you are unable to find Teleme locally, you may substitute a triple cream brie or Camembert.

Method

Red Onion Jam
1. In a sauce pot, heat the olive oil at medium low heat. Add
diced onions and let cook until translucent.
2. Add tarragon and brown sugar, cook to dissolve the sugar.
3. Add mustard and red wine vinegar. Cook until sauce has a
jammy texture. Season with salt and pepper.

Salt-Baked New Potatoes
1. Place enough rock salt in a ½ hotel pan (12″ x 10″, 2″ deep) and
completely cover the washed potatoes.
2. Bake in a 375°F oven until the potatoes are tender.
3. Cut chives ¼” long, bias cut. Set aside.

To Serve
Split the top of the cooked potatoes and gently press in the sides
to expose the center. Place a dollop of the Teleme on top. Add a
teaspoon of red onion jam, then sprinkle with chives. Be sure to
serve and enjoy while hot!

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