Tomato-Apple Chutney

A late summer recipe for eating locally in winter.

  • 12 large ripe tomatoes, finely chopped
  • 12 large green apples, finely chopped
  • 8 medium onions, finely chopped
  • 2 large green peppers, seeded & finely chopped
  • 1 ½ quarts white vinegar
  • 4 cuples light brown sugar
  • 2 cups golden raisins
  • 4 teaspoons salt
  • 1/3 cup mixed pickling spices, tied in cheesecloth bag

Combine all ingredients in large pot and bring to a boil. Reduce heat to simmer and cook about 1 ½ hours, stirring frequently, until mixture is thick and syrupy. Remove spice bag.

Ladle into boiling hot sterilized jars and seal according to manufacturer’s directions. Cool. Store in cool, dry place.

Recipe from the foodproject.org

Queso Fresco Quesadillas with Pear Salsa

Nothing is quicker for entertaining than a quesadilla made in a skillet. Cut it into pie wedges and serve hot. Made with sweet pears and hot peppers, this oh-so-easy quesadilla makes a stunning appetizer.

MAKES 24 WEDGES Pear Salsa

  • 2 large unpeeled ripe Red Bartlett or Cornice pears, cored and cut into thin slices.
  • 1/2 jalapeno chili, seeded and minced
  • 2 tablespoons fresh lime juice
  • Grated zest of 1/2 lime
  • 2 tablespoons minced fresh mint
  • 1/2 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons pine nuts, toasted (see below)
  • 1 cup (4 ounces) grated queso fresco or crumbled goat cheese
  • Eight 9-inch four tortillas
  • 1/4 cup (1/2 stick) unsalted butter
  • Whole fresh mint leaves for garnish

TO MAKE THE SALSA: Combine all the ingredients in a small bowl. Toss to mix. Cover and set aside.

ASSEMBLE THE QUESADILLAS by sprinkling each of 4 tortillas with about 1/4 cup cheese, then top each with 3 to 4 tablespoons salsa. Top with the remaining tortillas. Cook them, one at a time, in a hot skillet filmed with butter over medium heat for about 3 to 5 minutes on each side, or until the cheese is melted and the tortillas are browned. Cool them slightly on a cutting board, then cut each one into 6 wedges. Garnish with mint leaves and serve.

TOASTING THE PINE NUTS. Shake pine nuts in a hot skillet until browned, about 30 seconds, or bake them in a preheated 350°F oven until browned, about 3 minutes. Take care not to burn them. They leap from browned to burned in an instant.

From Maggie and Scott McManus

 

Butter Glazed Pears

  1. Take 6 pears and remove skin and cut in half length-wise.
  2. Core the pears and place cut side down in a baking dish.
  3. Sprinkle with Cinnamon to your liking and set aside.
  4. In a microwave safe bowl melt a stick of butter. Be careful not to over heat the butter.
  5. Clarify the butter buy scooping out the cream (the whitish substance floating in the butter fat).
  6. Take the remaining butter and whisk in a 1/2 cup of dark brown cane sugar (the darker the better) until smooth, then put a shot of you favorite liquor either Scotch or Brandy.
  7. Pour the substance over your pears and place in the oven at 375 F. for 15 to 20 minutes, basting 2 times with mixture during the cooking process.
  8. Now that the pears are in the oven set out a quart of Haagen Dazs ice cream to apply to the Pears as soon as they come out of the oven.
  9. Garnish with a mint leaves and serve hot with the ice cream melting in a pool around the fruit.
  10. Drizzle with remaining sauce in baking dish and serve immediately. ENJOY!!