Savory Boysenberry: Grilled Cheese and Charcuterie Drizzle

Inspired by our time at Knott's Boysenberry Festival, we wanted to find some novel ways to explore the sharp, acidic flavor of Boysenberry with savory tastes.

Boysenberry Nappe:

• 1 cup red wine - we like the variations in a red blend

• 1/2 cup of four berry preserves

• 1 cup of boysenberry preserves, or, 2 cups of frozen boysenberry (we had a time finding some)

• 1/2 tbsp of brown sugar

Preparation:

• Start to bring wine to a simmer, as you put in both sets of preserves (or berries), bring to a simmer, but never a boil.

• Add the brown sugar

• If you are using berry, use a potato masher to break the warm berries down - then strain

Boysenberry Grilled Cheese:

• Light Rye Bread, butter, fresh parmesan flakes (deli)

• Sharp, freshly grated cheddar cheese, fresh parmesan flakes, goat cheese

• Grilled red onions, seared mild, canned peppers (typically in the Hispanic food aisle)

• Fresh basil, leaves only

• Boysenberry nappe, jalapeno jelly (or habanero jelly)

• Dash of red chili powder

• Butter

Preparation:

• Sear or prepare the canned peppers and sliced red onion, canned peppers should be drained and cut into thin strips for the sandwich

• Grate the cheddar and mix with parmesan flakes, goat cheese - have the basil leaves ready

• Lightly butter the interior of the rye bread, add a layer of the cheese blend

  • On the alternate side, a thin layer of the jalapeno jelly

• Layer the red onions and the peppers on the cheese

• Drizzle the boysenberry nappe on it

• Grill on both sides until nicely golden

• When close to finishing, add a thin layer of parmesan on the frying pan, then put the sandwich on their, lightly finish until the desired amount of cook is achieved

Boysenberry Charcuterie

• Water crackers, fresh basil leaves, unflavored goat cheese

• Boysenberry nappe

Preparation:

• Place the water crackers on a serving plate

• Add a healthy layer of goat cheese and a basil leave

• Drizzle the nappe for effect

Serve