After the Feast Snack
24-Nov-2006
Sometimes, after a big day of feasting, you want a little something but certainly not another whole meal. That’s when it’s great to be able to just pull a couple of staples from the fridge and make yourself a small, but tasty snack!
This was a savory/sweet bite from last night:
- Toasted rustic bread
- Covered with Cambozola that is melting a bit from the heat of the toast
- Topped with Apple Chutney (Recipe below)
Perfect with a glass of wine!
Apple Chutney
- 3- 4 crispy, tart apples – I used Gravenstein but Granny Smith would be a more common alternative – diced
- 2 large, sweet onions, diced
- 1 cup currants
- 1 tsp minced ginger
- 1 tsp ground cinnamon or a couple of cinnamon sticks
- 2 chopped dried hot peppers (adjust according to your taste!)
- 1/2 cup sugar
- 1/2 cup cider vinegar
- 1 cup apple cider
- 6 whole cloves
- 1 Bay leaf
- Salt and pepper
Place all ingredients in a pot, bring to simmer and allow to cook down for 1 – 1 1/2 hours – most liquid should be evaporated.
Can be held in the refrigerator for a month or so. I canned mine (using a standard procedure) into 1 cup jars so it would keep longer and I could enjoy it over time.
Culinary Fool 
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