Mango Chutney with Sauvignon Blanc

Posted in Accompaniments on April 15th, 2010 by Bruce Riezenman – Be the first to comment

Makes 4 cups

This is a great staple that keep refrigerated for at least a week or two. Pack it into small jars and use on salads, curries, or any type of fish or chicken. It adds a great flavor and will work with many wines including Sauvignon Blanc, Pinot Gris, Grenache Rosé and Reisling.

  • 2 teaspoons crushed garlic
  • 1 cup sugar
  • 7 medium, slightly under-ripe mangos, peeled and roughly diced and at room temperature
  • 1/2 teaspoon salt
  • 4 dried chilies, cut into 1/2-inch pieces
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup raisins
  • 1/2 cup cider vinegar
  • 1/2 cup Sauvignon Blanc
  • 1/2 red bell pepper, finely diced
  • 1/2 red onion, finely diced
  • 1 tablespoon cornstarch
  • 1/2 teaspoon black pepper
  • 1/2 bunch green onions, thinly sliced (green part only)
  • 1/2 bunch cilantro


  1. Place the garlic, sugar, ginger, chilies, salt, vinegar, wine and 3/4 cup water in a medium sauce pan over medium-high heat. Reduce the liquid to ½ of the original volume, or until the flavor from the liquid is very strong. Add the raisins, peppers and onions and reduce for 3-5 minutes more. You should have about 3/4 cup of liquid remaining in the pan.
  2. Make a thick, smooth slurry by adding some water to the cornstarch in a small bowl. Reduce the heat to low, and add the slurry little by little until the liquid is thick enough to coat a spoon. Do not use it all if you do not need to. If you thicken it too much, you can thin it again with wine or water. Simmer for at least 3-5 minutes on very low heat, adding a little water if needed.
  3. While still over low heat, add the mango, and gently stir for 5 minutes. The goal is to slightly warm the mango, but not cook it. Remove from the heat, chop the cilantro, and stir it in with the scallions. Chill before serving.

Lemon Aioli

Posted in Accompaniments on April 15th, 2010 by Bruce Riezenman – Be the first to comment
  • 2 egg yolks
  • 1/4 t dijon mustard
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 2T cold water
  • 2c light olive oil
  • 2t chopped chives.
  • salt and white pepper to taste


  1. In a mixing bowl: whisk the yolks, lemon juice, lemon zest, dijon mustard and water together.
  2. Slowly add the olive oil in a thin stream while whisking the mixture until it thickens to the consistency of mayonnaise. Add chopped chives, season to taste with salt and white pepper.

Asian Pear Relish

Posted in Accompaniments on April 15th, 2010 by Bruce Riezenman – Be the first to comment

Makes 3 cups

This dish is a wonderful accompaniment for grilled lamb. I coat a rack of lamb with good olive oil, then season with salt and roll it in some cracked peppercorns. (My preference is Morton and Bassett Rainbow Peppercorn blend, as it’s spicy and fragrant without being too hot.) The lamb is then grilled rare to medium rare, and allowed to rest for 15 minutes. We then slice it (medium-rare to medium) into chops, top it with crumbled feta cheese, and serve this Asian-pear relish as a condiment. As an hors d’oeuvre, I use lamb tenderloins and coat them with salt and coarsely cracked pepper, grill or roast them medium rare, slice them and serve on a grilled piece of slightly sweet, coarse grained bread. Locally, Brother Juniper’s Struan Bread is a good choice.

There are many varieties of Asian pears available on the market these days. Gabriel Farm in Sebastopol grows eight varieties. I like the Shinko, as it is slightly sweet, but try any of the varieties you can find and see how you like it.

  • 3/4 red bell pepper, finely diced
  • 3 large Asian pears
  • 2 1/2 ounces lingonberry preserves
  • 1 teaspoon lemon juice
  • 3 tablespooons  fresh mint leaves, finely chopped
  • 1 1/2 teaspoons raspberry liqueur


Dice the Asian pears, then toss with all other ingredients. Allow the mixture to sit overnight, tossing at least twice to ensure the fruit is marinated evenly.