Food Accompaniments

Food Pairing Suggestions

	Best eaten with multi-grain crackers, crostini toast, fresh French bread Accompaniment with curries, Indian food, or mixed in a curry sauce Cheddar cheese (a simple yet flavourful addition on the inside of a grilled cheese sandwich) As a side with roast turkey, pork tenderloin and ham Chefs have used it as a marinade for meats (ie. Andrew Dymond of the Prince of Wales mixes it with ice wine as a sauce for venison steaks) Great fused with atypical dishes – Chinese bbq duck, spring rolls, French Tortierre

	Same as above for breads and crackers Goes best with traditional faire: roast turkey, ham, lamb and pork tenderloin Balances the gamey flavours of wild meats: venison, elk, boar and bison Can be used as a marinade for above dishes Wonderful with cheeses (ie. room temperature or baked Brie and Cheddar, Stilton and Asiago) as an hors d’oeuvre Great on a turkey or ham sandwiches

	Same as above for breads and crackers Goes well with summer faire: bbq chicken, steak, lamb and pork tenderloin. Also goes great with oak planked Brie on the bbq Can be eaten with smoked meats: ham and fish Can also be eaten with room temperature cheeses: goat, Cheddar, Asiago and Stilton As a glaze on pork tenderloin, ham and chicken A great accompaniment with liver pate Wonderful as a savoury yet slightly sweet topping on rich cheese cake