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Our Recipes |
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Here you
will find recipes and suggested uses for our Chutney, Spiced Cranberry
Sauce and our Gourmet Fruit Salsa with Jicama...
The
following chutney recipes have been excerpted from It's All About
Chutney, a cookbook
that I have
written and am now waiting (hoping) to have published:
Cream Cheese & Chutney Spread For an appetizer mix 4 ounces of Charles Street Gourmet Green Tomato, Apple & Raisin Chutney with 8 ounces of your favorite brand of regular cream cheese. Stir well. Will keep in the refrigerator for up to one week. Serve with your favorite crackers. Spread a nice amount of the cream cheese and chutney mixture onto your favorite crackers or breads and then put a tad bit more of the chutney itself on top for a delightful snack or hors d'oeuvre. Serve immediately. (Note: crackers will get soggy if left made up too long so prepare and serve right away or let your guests make up their own.) If time does not permit, just put a block of cream cheese on a plate, pour a decent amount of chutney right on top and let your guests make their own appetizers. Good to put out a small bowl of chutney with a spoon so that guests can add more of CSG chutney to their liking. 1 stalk celery, diced small 4 green onions, finely chopped 1/3 cup seedless grapes, halved 1/2 cup chopped toasted pecans or walnuts 1/8 teaspoon ground black pepper 1/2 teaspoon curry powder 3/4 cup mayonnaise Salt & Pepper to taste 2 to 3 TBS CSG Apple-Raisin Chutney Lettuce Leaves
In a large bowl
combine the chicken, celery, onion, grapes,
pecans, pepper,
curry powder, chutney and mayonnaise. Mix
all together.
Check for balance, use more mayo or salt or
pepper to finish
if necessary. Put whole leaves of lettuce on a
platter, spoon
chicken salad into the middle. Serve with wedges
of hardboiled egg
and tomato, any kind of bread, rolls or crackers.
Pan-Seared Duck with Apple-Raisin Chutney Six 6-ounce boneless duck breasts Charles Street Gourmet Apple-Raisin Chutney Spray a large, heavy skillet with cooking spray. Heat over moderate heat until very hot but not smoking. Season the duck breasts with salt and pepper and add them, skin side down, to the skillet. Cook until the skin is deeply browned and the fat is rendered, about 12 minutes. Pour off the fat. Turn the duck breasts over and cook for 5 to 7 minutes further for medium. Transfer the duck breasts to a cutting board and let rest for 5 minutes. Thinly slice the breasts. Serve with warmed chutney, either at plating or in a small bowl on the table. General suggestions for use:Our chutney is wonderful on the plate with eggs, bacon and toast.....skip the tired old jelly routine and brighten up your palate
and your plate. SPICED CRANBERRY SAUCE: Apple-Cranberry Pie Makes one 9-inch pie (Note: Everything except the top crust can be made ready the day before if you want to be able to serve it warm. Just refrigerate each section individually and then assemble it when you are ready to start baking.) 1 8oz jar CSG Spiced Cranberry Sauce 1/2 teaspoon ground cinnamon 1/4 teaspoon table salt 1/2 cup granulated white sugar 1 & 1/2 tablespoons demarra/turbinado (same thing) sugar 1/4 cup water 1 tablespoon cornstarch 3 & 1/2 pounds sweet apples (6 to 7 medium), peeled, cored, and cut into 1/4-inch-thick slices 1 Store-bought pie dough – for top and bottom crust 1 egg white, beaten lightlyMix white sugar, cinnamon, salt and cornstarch in large microwave-safe bowl; add apples and toss to combine. Microwave on high power, stirring with rubber spatula every 3 minutes, until apples are just starting to turn translucent around edges and liquid is thick and glossy, 10 to 14 minutes. Cool to room temperature, about 30 minutes (or place in refrigerator overnight). While filling cools, adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees (This is very high but remember that you will be reducing the oven temperature to 375 degrees for the second part of the cooking). Remove 1 disk of dough from refrigerator and roll out on a generously floured work surface to a 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang. Ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes (or overnight if you need to). Prick bottom layer of pie crust with a fork and then bake it slightly (about 10 minutes) to prevent the cranberry sauce from leaching into it to prevent it from becoming soggy. Next, pour our spiced cranberry sauce onto dough-lined pie plate and spread into even layer. Then place the apple mixture on top of that, mounding slightly in center. Roll out the second disk of dough on generously floured work surface again to a 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1-inch overhang on each side. Using kitchen shears, cut evenly through both layers of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg white and sprinkle with the demarra/turbinado sugar. Make sure you put a lot of this sugar onto the edge of the pie crust as it helps to sweeten up that part of the pie. Using a sharp paring knife cut four 1 & 1/2-inch slits in top of dough in cross pattern. Place pie on preheated baking sheet and bake until top is light golden brown, 20 to 25 minutes. Now line the edges of the pie with the aluminum foil or the pie protectors to keep edge from burning. Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until crust is deep golden brown, 25 to 30 minutes longer. Transfer pie to wire rack to cool at least 2 hours. Cut into wedges and serve.
Suggestions for using our Spiced Cranberry Sauce Serve along with or as a glaze on chicken, turkey, duck, grilled salmon & pork chops. Top plain New York style cheesecake with our cranberry sauce. Mix butter and cranberry sauce in a 2-1 ratio - use on waffles or French toast. For a cooling drink: Cranberry Fizz - place a tablespoon or two into the bottom of chilled champagne glasses; top with cold sparkling cider, champagne, ginger ale, Sprite or 7 UP. Or, make Cranberry Cosmos and add our spiced cranberry sauce to really bump up the flavor! (This suggestion came from a friend who took a jar for a weekend visit with friends and the host made this. Everyone raved over how it tasted, even my friend, who doesn't care for cranberry cosmos!) Suggestions for using our Gourmet Fruit Salsa with Jicama Use our fruit salsa with chips – like Scoops as an appetizer. Also pairs well with either salty or cinnamon sugar pitas. Delicious over brie cheese as an appetizer. Top grilled chicken, pork and lamb chops. Also works great with swordfish, shark, halibut, or salmon. Good as a relish on hamburgers & hot dogs. Pairs wells with all of the following: carrots, chocolate, fruit, ham, ice cream, melons, onions, pumpkin & squash, rice & tomatoes. Recipe for Salmon: Spoon fruit salsa over top of salmon and cover all exposed surfaces. Dust with freshly ground pepper. Put salmon into a 400F oven, and bake until the liquid at the edges has just begun sizzling about 7-15 minutes depending on the size of the fillets. Let rest for 10-15 minutes before testing for doneness. If it needs a little more cooking you can do it then. Recipe for Catfish and other milder types of fish: Follow the recipe for salmon but reduce the oven temperature to 375F oven and bake for 25 minutes. (This recipe was offered by a friend - she and her husband raved over the results. Her husband said 'you'd pay big bucks for a dish like this at a restaurant'.) Recipe for Grilled Shrimp: Marinate shrimp in soy, orange zest, coriander, chili powder and a small amount of sesame oil for 15 minutes. Skewer the shrimp on bamboo skewers. Grill shrimp on medium-high, direct heat about 2 minutes on each side or until cooked through. Serve with Fruit Salsa, carrots, cucumber, lettuce cups and hot sauce.
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