Apple Raisin Chutney

From the kitchen of One Perfect Bite...I'm all set for a canning and freezing marathon, but our local strawberries are still a few days short of prime. To keep myself focused, I decided to put by a few jars of apple chutney that I anticipate will be lovely for glazing meats, and spreading on the Indian breads I experimented with this morning. If you like chutney, you'll love this recipe. It produces a dark, glossy spread with a curry flavor and a jam-like texture. The choice of curry, hot or not, is up to you. I make this in small quantities because the ingredients need to make it are always available, and that makes bulk storage and a canning orgy unnecessary. While this is really easy to prepare, there is some chopping involved and you'll have to carefully watch the chutney as it cooks to avoid it burning. If it catches on you'll have to pitch the entire batch. This chutney is less viscous than the mango chutneys that are commercially available, so don't panic when you see how thick this is. That's as it should be. I refrigerate or freeze the jars I make, but if you wish, they can be processed in a boiling water bath for long term shelf storage. The chutney will keep for three weeks in the refrigerator and for up to six months in the freezer. Here's the recipe.

Apple Raisin Chutney...from the kitchen of One Perfect Bite, inspired by Nancie McDermott
Ingredients:
4 cups peeled, cored and chopped cooking apples (i.e. Golden Delicious or Granny Smiths)
1/2 cup water
1 cup finely chopped onions
1 tablespoon minced garlic
1 can (14.5-oz.) peeled, chopped tomatoes, undrained
3/4 cup apple cider vinegar
1 cup dark raisins
1/2 cup golden brown sugar
2 tablespoons curry powder
2 teaspoons mustard seeds
1/2 teaspoon salt

Directions:
1) Place apples in a 3-quart pan with water. Cover pan. Bring to a gentle boil over medium heat. Simmer for 20 minutes or until apples are soft.
2) Meanwhile, combine onions, garlic, tomatoes, vinegar, raisins, sugar, curry powder, mustard seeds and salt in another heavy bottomed saucepan. Stir to mix well.
3) Mash apples and add to mixture in saucepan. Mix well. Bring to a rolling boil over medium-high heat. Stir well, reduce heat and simmer gently for 1 hour and 15 minutes. Stir pot often, being sure scrape bottom of pan to discourage sticking. Chutney is done when it is a th. Remove from heat. Cool to room temperature. Transfer to lidded jars or freezer containers. Chutney will keep in refrigerator for up to 3 weeks. It will keep in freezer up to 6 months. Yield: 4 1/2 pints.

You might also enjoy these recipes:
Fresh Mango Chutney - One Perfect Bite
Balsamic Onion Marmalade - One Perfect Bite
Tomato Jam - One Perfect Bite
Crock-Pot Dried Apricot Jam - One Perfect Bite
Spicy Tomato Chutney - Beck and Posh
Homemade Mango Chutney - Simply Recipes
Apricot Jalapeno Chutney - eCurry

Cranberry Dressing

From the kitchen of One Perfect Bite...Several years ago I had the good fortune to find this recipe for cranberry dressing. It was created by Chef Denis Bettinger who used it as a garnish for a luscious scallop entree. I love to use it as a dip for chicken fingers or coconut shrimp and as a sauce for turkey. I also use it as a salad dressing for baby greens. It has a vibrant color that adds immediate appeal to anything it's served with. I'm always amazed when a simple recipe that uses a handful of ingredients adds intense flavor to a dish. This wonderful sauce does that. The ingredients can be found in any grocery store and frozen cranberries can be used. You will, however, need a blender or food processor to puree the cranberries. The sauce is fairly thick, but it can be thinned with water if you'd like. If you decide to dilute the sauce, add water in a measured fashion to prevent it from becoming too thin. Here's the recipe.

Cranberry Dressing...from the kitchen of One Perfect Bite

Ingredients:
1 cup fresh or frozen cranberries
2 teaspoon sugar
1/3 cup red wine vinegar
1-1/2 cup olive oil
fresh herbs (such as basil, thyme, parsley, tarragon) to taste
salt and pepper to taste

Directions:
Cook cranberries in a small amount of water until tender. Add sugar, herbs, oil and vinegar. Pureé in a blender or food processor, adding water as necessary to get the desired consistency. Use as a garnish, sauce or dip. Yield: 2 cups.

Lily's Lemon Sponge Pudding with Apricot Sauce

Lily - an old and absent friend - loved this version of sponge pudding. She had a keen palate (unaffected by stout and port), a wonderfully lilting voice (Scottish) that was at it's best when she was belting We Shall Not Be Moved using her words (see my playlist) rather than those of the movements. Lily had a keen mind - Oxford tends to do that - a sharp tongue and the vocabulary of a storm trooper. She took no prisoners, believe me! Lily made me smile - a lot! She was a self-professed lemon lover and this dessert is a lemon lover's dream. A simple batter produces a layer of sponge and a layer of pudding that delights and refreshes the palate. It's origins lie in Britain and colonial America, and it first appeared in cookbooks in the late 19th century. This version is intensely flavored. It's great peasant food; so, if you're partial to lemon desserts, ready your fork, pucker up and take a bite. It's nearly perfect.

Lemon Sponge Pudding with Apricot Sauce

Ingredients:
Pudding:
1-1/4 cups light cream or half-and-half (whole milk may be substituted)
2 to 3 teaspoons finely grated lemon zest
5 tablespoons unsalted butter, room temperature
5 large eggs, separated
1 cup + 2 tablespoons granulated sugar
1/4 cup + 2 tablespoons whole wheat pastry flour (all-purpose flour may be substituted)
1/4 teaspoon salt
2/3 cup fresh lemon juice

Apricot Sauce:
1 small can(8.5-oz.)canned apricots in syrup, drained
1/2 cup apricot preserves
3 tablespoons water
2 teaspoons lemon juice
1/8 teaspoon salt

Directions:
1) Adjust a rack to middle-third of oven. Preheat oven to 325 degrees F. Spray eight 6-oz. ramekins with nonstick cooking spray. Place ramekins in a roasting pan. Set aside.
2) Combine cream and lemon zest in a small saucepan; bring to a boil. Remove from heat. Let sit for 10 minutes. Using a fine mesh sieve, strain milk into a small bowl. Set aside.
3) Combine butter and 6 tablespoons sugar in a medium bowl; cream for about 5 minutes, or until light and fluffy. Add egg yolks, one at a time, beating just until incorporated. Stir in flour, salt, lemon juice and lemon-flavored milk. Set aside.
4) In another large bowl, beat egg whites with clean beaters until soft peaks form. Add remaining 3/4 cup, 1 tablespoon at a time, until whites are firm and glossy. Using a whisk, gently fold meringue into batter just until combined.
5) Spoon batter into prepared ramekins; place roasting pan containing ramekins on oven rack. Pour boiling water into roaster until it comes halfway up the sides of the ramekins. Bake for 35 minutes, or until small cracks form on top on the cakes. Transfer ramekins to a rack and cool to room temperature. Refrigerate.
6) Meanwhile, combine apricots, apricot preserves, water, lemon juice and salt in bowl of a food processor. Puree until sauce is really smooth. Strain through a sieve if desired. Refrigerate.
7) When ready to serve, run a thin knife around the edges of the ramekins; unmold onto dessert plates. Spoon apricot sauce around the cakes. Alternatively, serve puddings in molds and drizzle with apricot sauce. Garnish with mint sprigs if desired. Yield: 8 servings.

***Cook's Note: Ramekins must be thoroughly chilled prior to unmolding.