Tag Archive for fall

Green Tomato and Apple Chutney

As sad as I am to see Summer go, when it comes to food and cooking, Fall may be my favourite season.

You see, now is the time when when we start to think about soups, stews. Slow cooking, long braising. Pumpkins, squashes and gourds. Apples and pie. And warming spices, like cinnamon, nutmeg, cloves, cardamom, and star anise.warming spices

These are all things that I love, that bring me comfort, make me feel loved. They are the food equivalent of my favourite hoodie, or a pair of fuzzy slippers.

I had a few green tomatoes left after my Fried Green Tomato experiment, so I started to wonder what I’d do with them. Turns out, they have tons more applications. Pickles, soup, jam and pie are all possibilities. But then I hit upon a chutney recipe, and I was sold.

green tomato and apple chutney

If you’ve not made chutney before, it’s simply a kind of savory jam that’s often served as a condiment with meat or cheese. The recipe includes some kind of vinegar, and some kind of sugar, so it creates that piquant sour/sweet push/pull on your tongue. They are usually chunkier than jams, too, so they often have some nice texture to them.

The other nice thing about a recipe like this is how adaptable it is. You don’t have to worry about being too precise with your measuring. My kinda recipe!

I served mine on a slice of baguette, topped with brie and a dollop of the chutney. It would also be amazing with pork–I’m looking forward to that pairing next.

green tomato and apple chutney 2

Green Tomato and Apple Chutney

(adapted from David Lebovitz)

Ingredients:

  • ¬†2 large green (unripened) tomatoes, chopped into 1/2″ dice
  • 2 granny smith apples, peeled, cored, and cut into 1/2″ dice
  • 1/2-1 whole onion, chopped fine
  • 1″ of fresh garlic, peeled and minced
  • 1 cup apple cider vinegar
  • 2/3 cup raisins
  • 1 cup brown sugar
  • 1/2 tablespoon yellow mustard seeds
  • 4 cardamom pods, bashed
  • 1 cinnamon stick
  • 2 star anise
  • 5 whole cloves

Method:

  1. Place the tomatoes, apples, garlic, vinegar, sugar, raisins, and mustard seeds all in a large pot and bring to a boil.
  2. Wrap the spices in a cheesecloth and tie well, or place them in a tea ball. Drop the spices into the chutney, and reduce the heat to a simmer. Allow the chutney to cook slowly down until it is the thickness of jam, stirring occasionally.
  3. Remove from the heat. Remove the spices. Allow to cool, and store in the refrigerator, or you can can according to these directions.

 

Pumpkin Scones

Will I quit with the pumpkin recipes, already??? No, no I will not.

Okay. I will. But just give me this one last one….

My son has discovered scones. He loves them because he can get up in the morning and “make” his own breakfast, meaning, he goes to the counter and opens up the tupperware with the scones in it and grabs one while I’m still asleep. I’m of the opinion that I need to encourage this kind of independence.

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So, yeah, I’m on pumpkin kick. The Whoopie Pies were a big hit, and I still had pumpkin left in the can, so I thought…. pumpkin scones!

I made scones a couple of months ago, and I did the whole thing where I rolled them out and cut them into triangles. I have clearly become even more lazy since then, because with this recipe, not only did I make the entire thing in the food processor, but I merely dropped the dough by big spoonfuls onto the baking sheet, and made them freefrom. I had some icing still left over from the whoopie pies, so I drizzled them with that, and voilà! Easy, peasy, lemon squeezie.

Pumpkin Scones

IMG_2153

Ingredients:

  • 2 c flour
  • 7 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 c pumpkin puree
  • 3 tbsp half & half or milk
  • 1 egg
  • 6 tbsp cold butter, cubed

Method:

  1. In the bowl of a your food processor, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Pulse to combine.
  2. With the motor running, add the butter one chunk at a time through the chute. Continue processing until it has a grainy, pea-like consistency.
  3. In a separate bowl, whisk together pumpkin puree, half & half, or milk and egg. Add to flour mixture and pulse until just combined.
  4. Drop by large spoonfuls onto a parchment-lined baking sheet.
  5. Bake at 425 for about 15 minutes, or until golden.
  6. Allow to cool, and then drizzle with Maple Caramel Icing.
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