Well never fear, Rachel is here! I'm back to blogging and better than ever!
I guess i should go over a recap of what Ive conjured up in the last couple months:
- petites fours
- corned beef
- lots of bread
- muffins
- chicken cordon blue (like 70327809234 times, okay maybe really only 4 times)
- various types of Christmas cookies
- cornbread
- sauteed baby bellas
- crab apple cranberry chili pepper chutney (SO good)
- Eggs Benedict
- toad in the hole
- pancakes
Also, I would just like to brag for a moment. I got a perfect score on my practical exam at Tech Center and a 96 on the written. I was most pleased :) OH by the way I'm competing in the culinary districts on Monday. Ive never been this nervous for anything in my entire life, ahhh so excited and anxious and scared and I'm probably going to puke before hand, just kidding, but seriously, puke.
AHHHHHH!
Okay so i guess i should be more focused on the food right now. I just have to tell you about this chutney, it was delicious and its tart yet spicy yet sweet nature accompanied the baby bellas beautifully, like Harold Angels singing kind of beautiful.
If you're wondering what crab apples or baby bellas are, crab apples are these adorable mini apples; baby bellas are teeny tiny portabello mushrooms. I have a thing for cute little produce, don't judge.
Once i laid eyes on those crab apples i knew i was destined to create something magic with them, the stars aligned and shined on this bag of petite fruit. This lust was most likely driven by tiny lucid moments in my younger childhood memories of visiting my great-grandpa Hargis's orchard. I always remember that one time when me and my brother and sister were running around we stopped by these trees he had and ate these tiny little pears; discovering the crab apples in the store was just like eating one of those pears all over again.
Just to let you know, this is a big guesstimation on the amount of the ingredients, i forgot to write down the recipe after i made it, and add the heat level you are comfortable with, the peppers are only supposed to have a light presence.
Crab Apple Cranberry Chili Pepper Chutney:
-1 stick of butter, cut into pats
-1 lb crab apples, thinly sliced
-1/3 c. frozen cranberries, thawed
-1 tsp ancho chili powder
-1 tsp chipotle chili powder
-2 tsp rubbed sage
-1 tsp crushed rosemary
-1 tsp cinnamon
-1 tsp nutmeg
-1 tsp each of salt && pepper
-1/2 tsp ground cloves
-2 tbs Jack Daniel's whiskey
-2 tbs brown sugar
In a large skillet melt the butter over medium heat; meanwhile toss the sliced crab apples and cranberries with all of the spices and herbs. Place the apple mixture into the skillet and let cook for 20 mins, if it begins to look like its drying out add a tablespoon of water or some more melted butter. After the 20 mins are up pour in the jack and the brown sugar, let it reduce and cook out all the alcohol for an additional 20 mins or until desired consistency is reached.
Viola! a delicious chutney that starts off sweet and ends with a nibble of spice!
Eat with some sauteed baby bellas. TIP: if you saute them in bacon grease and sage, they will be divine.
