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1⁄8 teaspoon/1 gram cayenne pepper

1⁄2 teaspoon/2 grams ground turmeric

1⁄8 teaspoon/1 gram ground cardamom

1⁄2 teaspoon/2 grams Colman’s dry mustard

1⁄2 tablespoon/9 grams minced garlic

1⁄4 cup/60 milliliters cider vinegar

2 tablespoons/30 milliliters honey

1. Combine all the ingredients in a heavy-bottomed saucepan and gently cook over medium heat until reduced and thickened to a chutney-like consistency, about 20 minutes.

2. Cool, then cover and refrigerate.

Yield: 1 cup/250 milliliters

CORN RELISH

Great color, vibrant on the plate, this relish works with virtually any sausage and meat terrine. Brian and I tend to make it September through October, when the corn has become a little more sweet.

6 cups/600 grams fresh corn kernels

1 red bell pepper, seeded and diced

1 green bell pepper, cured, seeded, and diced

1⁄2 cup/70 grams onion, diced small

4 small Roma (plum) tomatos (8 ounces/225 grams) peeled, seeded, and diced

1 cup/225 grams sugar

1 1⁄2 cups/375 milliliters cider vinegar

1 1⁄2 teaspoons/8 grams kosher salt

3⁄4 teaspoon/3 grams ground white pepper

1 teaspoon/3 grams ground turmeric

1 teaspoon/4 grams mustard seeds

2 tablespoons/20 grams cornstarch

2 tablespoons/15 milliliters water

1. Combine all the ingredients except the cornstarch and water in a nonreactive saucepan and bring to a boil. Reduce the heat to low and simmer gently for 30 minutes, stirring frequently.

2. Dissolve the cornstarch in the water, and stir into the relish to thicken it. Remove from the heat.

3. Cool, then cover and refrigerate.

Yield: 1 quart/1 liter

GREEN TOMATO RELISH

This is an early season relish, when you can’t wait for the tomatoes to ripen, or a late-summer sauce, when you have a bounty of unripe tomatoes. Its sweet-and-sour flavor goes best with pork dishes—terrines, confit, smoked pork.

3 juniper berries, smashed with the side of a knife

6 black peppercorns, cracked beneath a small heavy pan or with the side of a knife

2 whole cloves

2 large green tomatoes, cut into large dice (about 2 cups/400 grams)

1 cup/140 grams onion, sliced thin

1 cup/100 grams diced (about 1 inch/2.5 centimeters) unpeeled Granny Smith apple

1⁄4 cup/50 grams golden raisins

2 tablespoons/30 milliliters cider vinegar

1 tablespoon/10 grams grated fresh ginger

1⁄3 packed cup/75 grams light brown sugar

2 teaspoons/10 grams minced garlic

1⁄4 cup/60 milliliters chicken stock

1. Tie the juniper, peppercorns, and cloves in a square of cheesecloth to make a sachet (a coffee filter will also work).

2. Combine the sachet with the remaining ingredients in a large heavy-bottomed saucepan and bring to a boil over high heat. Reduce the heat to low and simmer until reduced and thickened, about 45 minutes.

3. Taste and adjust the seasonings if necessary. Discard the sachet, and store the relish covered in the refrigerator.

Yield: 2 cups/500 milliliters

ONION-RAISIN CHUTNEY

This is a traditional chutney and is particularly good with the more refined pork, veal, or chicken terrines, those with fine interior garnish or inlays.

2 cups/200 grams diced onions

1 cup/200 grams dark raisins

1⁄2 cup/125 milliliters cider vinegar

1⁄4 packed cup/75 grams light brown sugar

1⁄2 teaspoon/2 grams ground turmeric

1 cinnamon stick

1 bay leaf

Pinch of ground allspice

Kosher salt and freshly ground black pepper to taste

1. Combine all the ingredients in a heavy-bottomed saucepan, bring to a simmer, and simmer for 20 to 30 minutes, stirring often, until the juices are thick and syrupy.

2. Remove the cinnamon and bay leaf. Cool, then store, covered, in the refrigerator.

Yield: 2 cups/500 milliliters

BOURBON GLAZE

This glaze can be used on any smoked poultry or ham, or even on roasted meats, for an excellent color and spicy-sweet coating. Smoke or roast the meat until it begins to get color on its own, then brush the meat with this glaze once or twice as it finishes