Spiced Apple Chutney from Michelle Miller

Finally...here's the recipe for Michelle Miller's Spiced Apple Chutney. It's the perfect accompaniment to my Sea Salt Lamb Lollipops! It's amazing! Spicy with a hint of sweet. I can't wait to make a batch of my own. Thanks, Michelle!

Peeled, cored apples (about 15 apples)
2 cups raisins
1 large onion
2 large sweet red peppers
2 hot red peppers
4 cups brown sugar
4 tbsp mustard seed
1 tbsp ginger
2 tsp allspice
2 tsp salt
2 cloves garlic
1 quart (4 cups) apple cider vinegar

Using blade attachment, coarsely chop apples in a food processor. Measure 2 ½ quarts of apples, chopped. Chop onions, sweet red peppers, hot red peppers, and garlic using the same method. Put all ingredients into a large, nonreactive pot. Bring to a boil, stirring frequently. Reduce to a simmer, stirring about 1 hour until thick. Place in hot water bath for 10 minutes.

Yields: about 15 half-pint jars

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

Culinary Adventures with Camilla

Search This Blog