The Museum’s pairing

The jams are often related with the breakfast or the tea time, however we have learnt to mix them with more elaborated dishes.

One of our best products is the pack of 5 mini jams (50gr), to blend with fish, meat, snacks, aperitifs, cheese, foie, desserts…

These packs are presented in original Museum’s boxes and they are a great gift to open a door to imagination.

During the 2011, the Museu edited “Lligar amb confitures, els maridatges del Museu”, an essential guide to mix the sweetness with the salted ones.

Here we offer you a section of Museum’s recipes to pairing dishes with mermelades. We are going to update it periodically. The possibilities are infinite!

maridatges_web

For breakfast

apricot
strawberries
mulberries
peach
orange

For cold cuts

Santa Pau’s beans
beetroot
cantharelle
water melon, courgette & plum
tomato & pistachios

For dessert

rice & cinnamon
lemon cream
raspberry & apricot
Seville orange & ginger
chocolate & orange

For cheese

strawberry jelly
red pepper
figs
rhubarb
tomato

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For fish

nori seaweed
fennel
garlic jelly
ginger & rice vinegar
leeks & star anis

Flower jellies

dandelion
jasmine
wisteria
rose
violets

For foie-gras

quince
figs with Modena vinegar
red currant jelly
pome-granate
apple & spices

For meat

egg-plant
pumpkin & spices
sweet-sour onions
chutney
garlic jam

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For game meat

chestnut
onions & oranges
raspberries jelly
cranberries
apple

Spirituous jams

cherries with Kirsch
apple with Calvados
pear with Williams
cranberries with Porto
fresh amond with Amaretto

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