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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.

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