Friday, December 6, 2013

Cranberry, Apricot & Raisin Chutney

Developed by Laura for Thanksgiving, 2013. Perfect condiment for rich meats. 
2 12-oz packages of fresh cranberries, washed and sorted
2 T extra-virgin olive oil
1 medium white onion, finely chopped
1 small shallot, finely chopped
1 c dried apricots, finely chopped
1 c golden raisins
I c orange juice
1 c water
1 c dark brown sugar
1/2 c granulated sugar
1 t salt
1/2 to 1 t crushed red pepper flakes
1/2 to 1 t chili powder
2 T grated orange zest
Saute onion and shallot in olive oil in a sauce pan until translucent. Stir in orange juice, water, the sugars, and salt. Heat until sugar is dissolved. Add cranberries, apricots and raisins to the pan and bring to a slow boil, stirring constantly as mixture thickens. Remove from heat, stir in orange zest, and spices to taste. Chill before serving. Keeps well covered in the refrigerator.

Toaster Oven Waffle Fries

Prepared December 5, 2013. Adding the extra oil and semolina half way through roasting gives extra crispness. 
2 c frozen waffle fries (Ore-Ida™ is good)
2 T vegetable oil
1 t salt
1/4 t ground black pepper
1 t smoked paprika
1 t onion powder
2 T coarse semolina flour
Preheat a toaster oven to 450 degrees F (230 C). Spread the frozen potatoes evenly in the pan and roast for 10 minutes. Remove from oven, drizzle on oil, and toss lightly with tongs. Sprinkle on the seasonings and toss gently to coat. Toss with semolina, adding extra oil as needed, and roast for 10 to 15 minutes more, until well browned and crispy. Serves 2 to 3.