Showing posts with label chutney. Show all posts
Showing posts with label chutney. Show all posts

Saturday, January 19, 2013

Chutney Chicken-- Guest Post by Riley Adams/Elizabeth Craig


by Riley Adams/Elizabeth Craig
Hi everyone!  It’s great to be back at Mystery Lovers' Kitchen to visit and say hi.  Actually, I’m here pretty frequently, lurking for recipes!  There are always some wonderful recipes here. 


I’ve got something a little different today, but it’s just so easy and so easy to modify, that I wanted to share it with you today. 


I’ve got a character in my Southern Quilting Mysteries who is not really the best of cooks.  Beatrice, my protagonist, is widowed with an adult daughter and lived by herself for years.  She’d decided that cooking for one wasn’t much fun, and fell out of the habit.  Luckily for Beatrice, she moved to Dappled Hills to be near her daughter—and happens to live next door to an amazing cook named Meadow.  Meadow is very fond of sharing goodies from her kitchen—the best kind of neighbor there is!


Today, though, I’ve got a recipe that even Beatrice would find a cinch to make.   The recipe uses chutney—an ingredient I love to use.  And, actually, it’s an ingredient I love to say.  Chutney! It sounds very exotic. :)


First of all, I’ll share the recipe for the one that I did, the one that’s pictured above.  (And y’all know I’ve never been in the running to win any awards for epicurean photography—I promise it tastes better than it looks!)


Chutney Chicken


1 chicken fryer (or a comparable number of chicken breasts)
1 teaspoon salt
¼ cup regular mustard
2/3 cup apple-cranberry chutney (or peach chutney, or whatever-suits-your-fancy chutney)
½ cup chopped pecans (optional)


Preheat oven to 350 degrees.


Sprinkle the chicken with salt and place in a shallow casserole dish.


Mix all the other ingredients and cover the chicken with them.


Bake at 350, uncovered, for an hour and fifteen minutes.



Ideas for Modifying the recipe:


Sometimes local grocery stores don’t have the best selection, so here’s an easy go-around.  You can use a small can (8 oz.) of crushed pineapple and a regular jar of chutney (no special variety, just run-of-the mill.)  You get the same fruity taste, but without having to get a premium jar of chutney.

Hope you’ll enjoy it! And Happy New Year to everyone (even though we’re getting close to the end of the month! Where does the time fly?) 


Elizabeth’s latest book is Quilt or Innocence and her next book, Knot What it Seams releases February 5. Elizabeth writes the Memphis Barbeque series for Penguin/Berkley (as Riley Adams), the Southern Quilting mysteries for Penguin/NAL, and the Myrtle Clover series for Midnight Ink and independently.  Twitter: @elizabethscraig

Friday, November 18, 2011

APPLE GINGER CHUTNEY

by Sheila Connolly

By now we're nearing the end of our easy holiday cooking recipes.  You've taken that large turkey or ham or whatever and sliced and diced it, and prepared it in six different ways, and you're flat-out tired of it, right?  Well, here's something a bit different that you can use to spice it up.  Even better, you can make it well before the Big Meal, so it will be ready when you need it.  (And of course I had to find something with apples in it!)




Apple Ginger Chutney

2 Tblsp vegetable oil
1 ½ tsp mustard seeds
 
In a large, heavy pot, warm the oil over high heat. Add the mustard seeds, cover, and cook until they stop popping. Remove the lid and reduce heat to medium-high.


1 onion, diced
1 red bell pepper, cored, seeded and diced
1 clove garlic, minced
2 tsp fresh ginger, minced
4 whole cloves
1 cinnamon stick, halved


Add the onion and bell pepper to the pan and saute until soft. Stir in the garlic and ginger and cook briefly. Add cloves and cinnamon and cook another minute.

4 medium apples, peeled, cored and chopped coarsely (choose a firm cooking apple like Granny Smith--I used Cortlands)
1/4 cup raisins
½ cup brown sugar
½ cup red wine vinegar
1 1/4 cups water

Stir in the apples, raisins, brown sugar, vinegar and water (there should be enough water to cover). Simmer, uncovered, until the apples are soft but still hold their shape, and the mixture thickens (30-40 minutes).

Remove the cinnamon sticks and chill.

If you want to spice it up a bit, you can add a dash of cayenne or some hot pepper flakes.

This may be stored in the refrigerator for up to two weeks.  It makes one quart.

Monday, June 14, 2010

To Brie or Not to Brie


I wasn't sure about Brie. Over the years, all the Brie I'd had was tough-rinded or too runny. Until I started researching cheeses for The Long Quiche Goodbye, I didn't know cheese could be too young or too old. It was in the store. I bought it. I tasted it. I decided.

Well, guess what? Cheese can be too young and/or too old and it doesn't taste as good. {For years, I thought Brie tasted like cardboard.}

So I decided I really wanted to give Brie another chance. It is, after all, the "king of cheeses." It won a contest in 1814. Check out my June 15 newsletter for more info on that.

So, my taste test...wow! I bought a Supreme Brie, which is a double cream cheese. Double...creamy. Delicious. I let the Brie get to room temperature (which takes about an hour) and then I made a yummy chutney--inspired by one of my favorite sauces to drizzle on cheese--Pickapeppa. [It's not exactly the same. I didn't steal the recipe. But it tasted GOOD! You'll need a spoon to scoop it onto a cracker or bread. Then top it off with the cheese.]

By the way, according to Culture Magazine -- which I LOVE!!!!! -- here's the scoop on knowing how ripe is too ripe for bloomy and washed-rind cheeses. [I hope Culture won't mind that I copied and pasted, but it's such a well written piece! Click the magazine's link to learn more.]

"Knowing what to look for when selecting cheese will help you pick out that perfectly ripe piece. When examining bloomy and washed-rind cheeses, look at the cream line. This translucent layer just below the rind signals where the bacteria on the surface have begun to break down the proteins in the paste—from the outside toward the center. This layer is softer and usually more assertive than the middle and adds a welcome variation in flavor and texture from the rind and center paste. But here’s the important thing: the wider the cream line, the riper the cheese. Left to age, the cream line would overtake the smooth, compact interior, leaving a core that is more liquid than paste." [Cheesemonger, Nathan Raskopf]

I strive to know more about cheese. I hope you will, too!

~Avery

Mango Chutney and Brie

Ingredients:

½ yellow onion, chopped fine

1 Tablespoon oil

1 Tablespoon apple cider vinegar

1 Tablespoon brown sugar

½ teaspoon thyme

½ teaspoon cloves

2 slices mango, chopped

½ tomato chopped fine

1 Tablespoon fresh basil, chopped

4 ounce wedge of Triple Cream Brie * brought to room temperature

8-10 crackers or crisp bread


Directions:

Cook chopped onion in oil until wilted. Add brown sugar, vinegar, thyme, cloves. Cook one minute. Remove from heat. Toss in mango, basil and tomatoes and toss until combined.

Set on a plate.

Adorn wth a wedge of brie and crackers or slices of crisp bread.

Use a spoon to put chutney on crackers. Add slice of cheese. Yum!



And now for other news...



"You Be The Sleuth" Contest!

My first book in A Cheese Shop Mystery series, The Long Quiche Goodbye, debuts July 6. [Three weeks. Just three weeks. I'm so excited... can you see me doing the Snoopy dance?]

To celebrate its release, I'm running a contest from June 9 to July 6! You be the sleuth! Track down the recipe on my website that includes eggs, Edam, and white pepper. Enter your answer by clicking on this link: CONTEST ENTRY FORM.

One of you will win a $25 gift certificate at your favorite bookstore. Two of you will win signed copies of The Long Quiche Goodbye. Three of you will win a Long Quiche Goodbye magnet. You can ask friends for help. Spread the word and share the fun. And while you're there, consider pre-ordering a book on My booksellers page.

Here is the link to my website to help get you started. Have fun.

[Note: you might wonder about all the contests. Why, why, why? Well, a lot of publishing is about buzz. Those pre-order and first week sales matter to the publisher. They decide whether the series is a hit or not based on those numbers. So we run contests to help our fans spread the word. Tell a friend.]

Oh, and check back on the launch date, July 6. I'm having a Long Quiche Goodbye VIRTUAL PARTY. It'll be fun!