In Good Taste Recipe: Abernathy: Ashanti Basitas

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located in the Pearl District, Portland, Oregon.
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Ashanti Basitas

12 oz./350g. Quince paste

8 oz./250 g. pecan halves

1 oz./30g. Ashanti peppercorns

Crème fraise or Neufchatel cheese (at room temperature)

Divide quince paste with a cheese wire into scant ¼” slices. Further divide the quince paste into pretty shapes, slightly larger than the pecan halves, using aspic cutters or a knife.

Lightly roast and cool the pecan halves. Grind the Ashanti pepper into a semi-course grind, or chop using a chef’s knife, reserving some of the best looking peppercorns whole, to use as a garnish. Spread the ground pepper evenly on a plate or shallow dish, and pat the bottom of the quince-paste cut-outs into the ground pepper.

Arrange peppered quince shapes on a serving dish. Pipe a dab of crème fraise or Neufchatel onto the quince paste. Top with roasted pecan halves and garnish with another kiss of piped crème fraise and a whole Ashanti peppercorn.

Makes about 48 pieces

Notes:

· If desired, you can cut the bite of the Ashanti pepper in this dish; mix some very finely chopped pecans into the ground pepper before patting in the quince paste.

· Quince paste can be purchased at fine cheese shops, gourmet supplies and some ethnic grocery stores, or can be house made with fresh quinces. Other names for quince paste include Spanish: Pasta de membrillo, French: Pate de Coing, Catalonian: Codonyat.

www.abernathytrading.com

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