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Full Online Book HomeLearning KitchenPreserving - Rhubarb And Dried Cherry Chutney
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Preserving - Rhubarb And Dried Cherry Chutney Post by :adrianbye Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3392

Click below to download : Preserving - Rhubarb And Dried Cherry Chutney (Format : PDF)

Preserving - Rhubarb And Dried Cherry Chutney

Michael Lomonaco - Michael's Place, Food TV

2 pounds fresh rhubarb, both ends trimmed, peeled and cut into 1/2-inch pieces
3 tablespoons sugar
1/2 cup honey
1/2 cup dried cherries
5 tablespoons red wine vinegar
3 tablespoons red wine
2 teaspoons mustard seeds
2 teaspoon kosher salt
Pinch each of cinnamon, allspice, cayenne
1/2 cup minced red onion
3/4 cup 1/2-inch slices of celery
2 teaspoons orange zest
1 tablespoon minced jalapeno pepper (no seeds)
2 teaspoons lime juice

Place the rhubarb in a colander over a bowl and sprinkle with the sugar. Let the rhubarb macerate and drain for 1/2 hour.

In a 10-inch skillet cook the honey, cherries, vinegar, wine, mustard seeds, salt and spices over medium heat until syrupy. Stir in the onion and celery and cook for 2 minutes to soften. Add the rhubarb and cook over medium heat for 10 minutes, stirring occasionally to cook evenly. Avoid overcooking the rhubarb. When done, it should be tender, but still have some texture to it.

Add the orange zest and jalapeno pepper, and cook for 1 minute longer. Stir in the lime juice, remove from the pan, and let cool. Serve either at room temperature or chilled.
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Preserving - Chutney Tomato Chutney (kasoundi) Preserving - Chutney Tomato Chutney (kasoundi)

Preserving - Chutney Tomato Chutney (kasoundi)
90 g. black mustard seeds (regular mustard seeds can be substituted) 250 g. fresh ginger peeled and chopped thinly 500 ml. malt vinegar 125 g. garlic peeled and chopped 60 g. frsh green chilles seeds removed (more or less to taste)2 kg. firm ripe tomatoes, chopped (leave skins on)250 ml olive oil 30 g. turmeric powder 90 g. cumin 40 g. chili powder 250 g. brown sugar 60 g. salt Mince ginger, garlic and chilis with 50 ml. of vinegar in food processor; set aside. Heat oil until very hot and add mustard, turmeric, cumin and chili powder.

Preserving - Rhubarb Chutney Preserving - Rhubarb Chutney

Preserving - Rhubarb Chutney
1 lb. Rhubarb, sliced 1/4 " thick2 tsp. Coarsely grated fresh ginger 2 Garlic cloves 1 Jalapeno chile, (or more) - seeds and veins removed 1 tsp. Paprika 1 tbl. Black mustard seeds 1/4 cup Currants 1 cup Light brown sugar 1 1/2 cups Light vinegar Place all ingredients in a non-corrosive pan, bring to a boil, then lower heat and simmer until the rhubarb is broken down and is texture of a jam, about 30 minutes. Store refrigerated in a glass jar. Makes 1 Cup