Tempeh Bolognese

IT IS VERY RARE NOT TO FEEL JOY, when I walk into the kitchen to cook. Even if I am feeling a bit on the grumpy side, once I begin assembling ingredients and getting out my pans, a contentment washes over me. The old Southern ladies I grew up around, used to say, "If you are feeling down in the dumps, go into the kitchen and bake a cake". I feel especially happy when baking.

I also love to make our day-to-day meals and I love eating homemade food. We recently went out of town two weekends in a row. After eating in restaurants so much, I couldn't wait to get into the kitchen. I enjoy making everything from scratch and taking time to appreciate the experience.

I prioritize making dinners from scratch using fresh, whole, ingredients. This Tempeh Bolognese fit the bill. It was delicious and we loved it!

Tempeh Bolognese
1 (8 oz.) package tempeh, crumbled
3 Tbsp. olive oil
4 cloves garlic, minced
1 onion, chopped
2 carrots, peeled and chopped
1 - 2 stalks celery, sliced
2 tsp. basil
1 tsp. oregano
Salt and pepper to taste
4 Tbsp. tomato paste
1 cup red wine
28 oz. can whole Roma tomatoes, crushed by hand
1/2 cup chopped fresh parsley

Heat olive oil in a large saucepan, over medium heat. Add tempeh and cook, stirring often, until lightly browned.

Add garlic, onion, carrots, celery, basil, oregano, and salt and pepper to taste. Cover and cook, stirring often, about 5 minutes. Stir in tomato paste. Cook and stir about 5 minutes. Add wine and stir until well combined.

Add tomatoes and simmer, uncovered, over low heat for one hour, adding a little liquid (wine, broth, or water) if needed. Stir in parsley. Serve over pasta of your choice. Top with grated Parmesan, if desired.

Vegetarian Cuban Picadillo

THERE IS SOMETHING ABOUT A DISH that has both briny, bitter olives and plump, sweet raisins that makes my palate very happy. Warming spices make the flavor almost perfect.

Cuban Picadillo is ordinarily made with ground meat. Because my husband and I have both been feeling squeamish about commercially produced ground beef lately, I decided to substitute lentils for the meat, which was perfect. The final result was absolutely scrumptious.

Vegetarian Cuban Picadillo
2 Tbsp. olive oil
1 medium onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 large potato, diced
1 tsp. cinnamon
2 tsp. ground cumin
2 tsp. oregano
2 bay leaves
2 Tbsp. tomato paste
1 (28 oz.) can whole tomatoes, undrained
1 1/2 Tbsp. red wine vinegar
3 cups cooked lentils
1/2 cup Spanish olives
1/2 cup golden raisins
Salt and pepper to taste

Warm olive olive oil in a large saucepan over medium heat. Add onions and bell pepper; cook and stir until tender. Add garlic and stir for a few seconds. Add diced potato and continue to saute for a few more minutes. Add cinnamon, cumin, oregano, bay leaves, and tomato paste. Stir to combine well. Add the whole tomatoes and break up with a wooden spoon. Stir in red wine vinegar. Add cooked lentils, olives, and raisins. Stir well and add salt and pepper to taste. Cover pan and simmer for about 30 minutes until everything is very tender.

Taste and correct seasonings.

Serve with rice.

Vegetarian Gravy

                     
THERE IS NOTHING I LOVE MORE THAN A VEGETABLE PLATE.  I am not a vegetarian, I just love vegetables--all vegetables. I was this way even as a kid. I was the nerdy kid who liked rutabagas, beets, brussels sprouts. I especially love greens and beans of all kinds.   

For this vegetable plate, I cooked fresh turnips with turnip greens and fresh black eye peas, all of which I got at the Farmers Market. I know rice is technically not a vegetable, but it is a plant based food. Plus I was craving gravy (which I often do) and needed something to serve it over. Also, I think rice is lovely with beans.

Vegetarian Gravy
3 Tbsp. butter
2 Tbsp. flour
1/2 cup finely minced onion
1 1/2 cups milk
1 bay leaf
1/4 tsp. rubbed sage
1/4 tsp thyme
generous salt and pepper, to taste
2 Tbsp. Kitchen Bouquet

Melt butter, in a medium skillet. Stir in flour until well blended, the add the finely minced onion. Cook over medium low heat until onion is tender. Slowly stir in milk. Add bay leaf, sage, thyme, and salt and pepper. Cook and stir until thickened to desired consistency. Remove bay leaf and stir in Kitchen Bouquet. Taste and adjust seasonings, adding more salt and pepper if desired. Serve hot.

Hush Puppies

LITTLE SAVORY BALLS OF CORNMEAL BATTER, Hush Puppies are so delicious with so many meals. No Southern fish fry would be complete without them. All the barbecue joints around here serve them. I was once at a restaurant that had hush puppies with pimiento cheese as an appetizer and that was tasty!

I serve hush puppies with all sorts of foods. I especially love them with braised greens. I made these to serve with a vegetable soup. They are great with chili. Any time you think of cornbread, think hush puppies instead.

I have never posted the recipe for my hush puppies but you have probably seen them pepping around the corner in some of my photographs. My puppies are never perfect balls because I don't deep fry them, I pan fry them in my black iron skillet.

These hush puppies are fluffy and tender inside and crisp and crunchy outside. And they are delicious, even if they are misshapen.

Hush Puppies
1 cup self-rising corn meal
1 egg
1/2 cup buttermilk
1/4 cup minced sweet onion
1 Tbsp. hot melted shortening

Place corn meal in a mixing bowl. Stir in well beaten egg and buttermilk. Add hot shortening and minced onion just before cooking. Drop by spoonfuls into hot oil. Cook until golden brown on each side. 

"Homemade" Pita Chips with Sea Salt and Cracked Black Pepper

 "HOMEMADE" IS IN QUOTES because I question whether these pita chips are actually homemade. Would homemade pita chips require homemade pita bread? Is this even a recipe?

I had a partial package of whole wheat pita bread sitting around for a few days. I knew they wouldn't be fresh for sandwiches so I decided to turn them into pita chips. As I browsed ideas for doing this, I noticed a common theme. People cut the pita bread into wedges and spread onto a sheet pan. Then in a mixing bowl, combine olive oil with desired spices. Then brush the front and back of each chip with the oil mixture.

I nixed that idea. If I did want to brush each side with the oil mixture, I would do it before cutting into wedges. I couldn't see brushing each individual chip, on each side. . .we are not making fancy canapes here. 

These are crisp and delicious and so easy to make. Did I mention they are much more economical than bags of pita chips?

Taylor the spices to what the chips will be served with, garlic is always good, smoked paprika, chili powder, and more. I used sea salt and cracked black pepper.

"Homemade" Pita Chips

Stale pita bread
Olive oil
Sea salt
Cracked black pepper

Preheat oven to 400 degrees

Cut each pita into 8 wedges. Place in a bowl. Drizzle generously with olive oil and sprinkle with sea salt and cracked black pepper. Toss together (I do this with my hands) until all wedges are coated. Spread in a single layer on a sheet pan. Bake 8 --10 minutes until golden brown.

Tofu and Vegetable Stir-Fry with Sweet and Spicy Sauce

WE HAVE BEEN ON A BIG STIR-FRY KICK for a few weeks. The frigid weather seems to have cleared out, yet I am afraid to think we are having an early spring this year, It is only February.

Stir-fries are perfect to enjoy during changing seasons--times when it is not cold enough to want a heavy soup or stew, yet not hot enough to want to eat salads for meals. Stir-fry vegetables are light and fresh and the spices of ginger and red pepper are warming.

For this stir-fry, I used onion, red bell pepper, cremini mushrooms, broccoli, Napa cabbage, and bok choi. Other vegetables that work well are snow peas, carrots, green beans, mung bean sprouts, cabbage, scallions, asparagus, zucchini, and spinach. Use a variety of vegetables like I do or stick with one or two--your choice.

I served this stir-fry with Jasmine rice but I have also used brown rice, udon noodles, and soba noodles. One of these days I might try cellophane noodles.

Tofu and Vegetable Stir-Fry with Sweet and Spicy Sauce

Sauce:
1/4 cup soy sauce
1/3 cup honey
2 Tbsp. fresh grated ginger
2 - 3 cloves garlic, minced
2 tsp. toasted sesame oil
2 Tbsp. rice vinegar
1/2 - 1 tsp. red pepper flakes

Stir-Fry
14 ounces extra firm tofu
1/4 cup cornstarch
Oil for frying
8 - 10 cups vegetables of choice, washed and chopped

Rinse and dry the tofu. Wrap in a couple layers of paper towels, place on a plate with another plate on top. Put a couple of cans on the top plate to press the tofu. Set aside while making the sauce and preparing the vegetables.

Whisk together all the sauce ingredients and set aside.

Unwrap the tofu and toss with the cornstarch.

Heat 1/2-inch of oil in a wok or deep skillet over medium heat. Fry the tofu in batches, until brown on all sides. Remove to paper towel lined plate to drain.

Remove all but 1 Tbsp. oil from the wok and turn the heat to medium high. Beginning with the sturdier vegetables, add them to the wok; stir and fry for a couple of minutes. Add the more delicate vegetables, stir and fry for a minute more. Add the tofu and the sauce, continuing to cook for 1 or 2 minutes more.

Remove wok from heat and serve immediately.

Braised Collard Greens

COLLARD GREENS ARE A STAPLE IN THE SOUTH.  All our barbecue restaurants offer them as a side choice. Diners with a meat-and-three type menu will have them. Our children start eating collard greens when they are still in the high chair.

Whenever we have family gatherings, I am volunteered to cook the collards. I am told mine are the best but I often wonder if it is really the fact that I am willing. They are a bit of work. It is work I enjoy; I love to cook, including washing and chopping vegetables with my good cutting board and my excellent sharp knife.

To prepare the collards for cooking, they must be washed and chopped. Some people prefer tearing them and that works just fine. I use a knife. First I cut out the tough inner stem, I stack a few leaves, roll them (a chiffonade if you  will) and slice into strips. I then put them into a sink fulll of cold water. Swish the leaves all around then let them sit for a few minutes. Feel the bottom of the sink. If you feel grit, remove the greens, drain the sink, and rinse away the sand. Refill the sink and rinse the collards again. Repeat until no more grit is detected.

I find the process to be mindful, contemplative, and relaxing.

We serve our collard greens with pepper sauce and by that I don't mean a hot sauce such as Tabasco. Pepper sauce is basically hot peppers and vinegar. If unavailable, just sit a cruet of apple cider vinegar on the table. 

Braised Collard Greens

1 1/2 pounds fresh collard greens, large stems removed, washed, and chopped

3 Tbsp. olive oil

1 large sweet onion, chopped

3 - 4 cloves garlic, chopped

1 1/2 cups water

Salt and pepper - be generous

Using a large pan, heat olive oil over medium heat. Add chopped onion and saute until tender. Stir in the garlic and cook for a few seconds. Start adding the wet collard greens until the pot is full. Add the water; cover pan and simmer for a few minutes until the greens start cooking down then add the remaining greens.

Simmer until tender but not mushy, about 30 - 50 minutes. Add salt and pepper to taste.

Stewed Okra and Tomatoes

FOR THE RECORD, I LOVE VEGETABLES. All vegetables. I've never met one I didn't love.

At a recent gathering of immediate family, extended family, friends, and in-laws, the subject of food came up. (Imagine)!  The conversation drifted to vegetables and a discussion of likes and dislikes ensued.

Topping the "dislike" list were eggplant and mushrooms. At the top of the well loved list was greens--specifically the traditional Southern greens of collards, turnip greens, and mustard greens. A close second of the "like" list was beans. All beans, fresh, frozen, dried, and canned. The group was evenly divided on squash. My husband was the only one who doesn't like corn.

When okra was mentioned the group split into the "I only like it fried" side, and on my side, the "I like it all ways".  

Once home, I kept thinking about okra and needed to go ahead and cook some. Stewed okra and tomatoes is a regular item in our home; we both enjoy it very much. It is best, of course, in the peak of summer when garden fresh vegetables are available. Otherwise frozen okra and canned tomatoes make a fine substitute.

Stewed Okra and Tomatoes
1 Tbsp. olive oil
1 large, sweet onion, chopped
1 lb. okra, thoroughly rinsed, sliced if desired
3-4 large, ripe tomatoes, peeled and chopped
(or 1 quart canned tomatoes and their juice)
Salt and freshly ground black pepper, to taste

In a large saucepan, heat the olive oil over medium heat and add onions. Cook until the onions are tender and turning golden. Add the okra and tomatoes along with their juice. Cover the pan and simmer gently for about 25 minutes, until the okra is very tender. Add salt and pepper.

Whole Roasted Cauliflower with Whipped Feta

AFTER SEVERAL ATTEMPTS AT ROASTING a whole cauliflower, I finally met success with this method which begins by simmering the cauliflower in a flavorful broth. Afterwards, save the savory broth as a fantastic cooking liquid for soup and especially for grains.

Whole Roasted Cauliflower
1 whole cauliflower, leaves removed and stem trimmed
2 1/2 cups dry white wine
1/4 cup olive oil
2 Tbsp. Kosher salt
Freshly squeezed juice from 1 lemon
1 Tbsp. crushed red pepper flakes
1 Tbsp. vinegar
1 Tbsp. sugar
1 bay leaf
8 cups water

Bring wine, oil, salt, lemon juice, pepper, vinegar, sugar, bay leaf, and water to a boil in a large pot. Carefully lower the cauliflower into the liquid. Reduce heat and simmer for 10 minutes. Turn the cauliflower and simmer for another 10 minutes, until a knife can be easily inserted into the center.

Meanwhile, preheat the oven to 475 degrees and prepare the whipped feta.

Remove the cauliflower from the simmering liquid and drain. Place into a rimmed baking pan and roast for 30 to 40 minutes, rotating the pan half way through, until the orb is golden and beginning to char in places. If you want more char leave it longer or put under the broiler for a couple of minutes.

Transfer to a platter, drizzle with a little olive oil and sprinkle with sea salt. Serve with whipped feta.

Whipped Feta
4 ounces feta cheese
1/2 cup heavy cream
1/4 cup yogurt or sour cream

In a mixing bowl, mash feta with a fork until mostly smooth. In a separate bowl, whip cream until it is just barely holds peaks. Fold whipped cream and yogurt/sour cream into feta until combined.

Egg Salad

EGG SALAD IS NOT ON A REGULAR ROTATION in our home. Why? It has just never been part of our repertoire. I don't remember my mother ever making it at home. I don't remember it being served at school or anywhere else for that matter. My husband doesn't especially like it so we never think about it. Except at Easter--to make use of some of those Easter Eggs.

There are so many ways to make this simple spread, the most basic being chopped hard boiled eggs mixed with mayonnaise. All kinds of add-ins can help up the flavor. Pickles, dill or sweet, are popular, onion, scallion, or shallot are good, celery, peppers, cheese, bacon, anchovies, and more.

Mustard is often used and I pondered the various types I had in the kitchen--stone ground, Dijon, honey mustard, and yellow ballpark mustard. Ultimately, I decided to use some mustard powder and I'm so happy that I did. I loved the flavor it imparted and the inner warmth reminded me of wasabi. In fact, next time I think I will try using wasabi.

I served the egg salad on sour dough bread with alfalfa sprouts. Delicious!

Egg Salad
6 hard boiled eggs, chopped
1 rib celery, with leaves, finely chopped
1 Tbsp. finely chopped onion
2 - 3 Tbsp. finely chopped red bell pepper
1/4 - 1/2 tsp. mustard powder
1/4 - 1/2 tsp. paprika
salt and freshly ground black pepper to taste
2 - 3 Tbsp. mayonnaise (more to taste)

Mix all ingredients together to desired consistency. Chill before serving.

Indian Lentil Soup

AN ERRAND HAD ME DRIVING TO A NEARBY TOWN in pouring rain. And I mean pouring. I had my wipers going as fast as they could go and still had to slow down to about 35 (in a 65) because of such poor visibility. Fortunately, other drivers were being sensible. Some had pulled over, but I kept pressing on. I ended up being in my car for about three hours.

When I got back home, I really wanted to cook up a steaming pot of soup. I knew I had all the ingredients on hand for one of my favorites--Indian Lentil Soup. I have made this recipe many, many times over the years and it is well loved by all who have tried it. I have posted it before but in case you missed it, here it is again. I served it with Naan and yogurt.

As we sat at the table, around six o'clock, enjoying our soup, I started noticing an unusual light coming in from outside. I commented on it and kept looking at all the windows. As a photographer, I am always observing light. I finally stopped eating and said I had to look out. I looked out the back door and reported my observation as a pale yellow sky. Then I walked to the front window, pulled back the sheers and gasped, "Oh Wow! It is a Huge Rainbow!"

We had to go outside to see the entire thing. It was the biggest and most intensely colored rainbow I have ever seen. What a blessing after that odious car trip.  Once it began to fade, we went back inside to finish dinner.

Life is good.

Cabbagetown Cafe Cookbook by Julie Jordan, 1986

Sweet Potato Biscuits

AT THIS MOST GLORIOUS TIME OF YEAR, my camera had to go to the shop. Sigh.

Last week, I was on a retreat. I stayed in a lodge at a mountainside lake which was unbelievably beautiful with the peak of autumn color. The weather was perfect--chilly enough for sweaters, jackets, scarves, and gloves but not so cold as to need to bundle up. The sky each day was perfectly cloudless and mazarine.

I was feasting my eyes and every place I looked I saw something else I wanted to photograph. The food was delicious and I wanted to shoot that too. Fortunately, my cooking and photographing got ahead of my blogging, so I have some material to post for a while (while my poor camera is in the hospital).

I first learned of sweet potato biscuits from my beautiful aunt, my mother's sister. She makes the most delicious biscuits I have ever eaten. Hers are the standard to which I hold all other biscuits. The children of the family always called her "Aunt Biscuit".

For a special occasion we catered ourselves, she made sweet potato biscuits which she cut very small and served with ham. They were amazing and very popular. I recently tried my hand at them.

Sweet Potato Biscuits
3/4 cups flour
2 Tbsp. brown sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
6 Tbsp. chilled butter, cut into pieces
3/4 cup cold mashed sweet potatoes
1/3 cup buttermilk

In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt. Cut in butter until the mixture resembles coarse sand. In another bowl, stir together sweet potatoes and buttermilk. Pour into the flour mixture and combine until mixed.

Turn the dough onto a lightly floured surface and knead very gently until dough comes together but is still lumpy. Shape into a disk and pat into 1-inch thickness. Cut with a floured biscuit cutter.

Place biscuits on a buttered sheet pan, arranging them close together. Brush the tops with melted butter and bake at 425 degrees for 20 to 25 minutes until golden.

Tex-Mex Migas

WHEN THE WEATHER IS CHILLY, GRAY, AND DAMP, I often want to eat something breakfasty. I started using the word, breakfasty, several years ago when I learned it from a little boy who had spent the night with us. Next morning, I asked him if he would rather have eggs or oatmeal. Nope, he wanted something breakfasty. Fruit? No, something breakfasty. I kept offering more and more options and he declined all of them, repeating that he wanted something breakfasty. Finally, I asked him what he considered breakfasty and he replied, "donuts". Apparently he had already spied the Krispy Kreme box I thought was out of sight on top of the refrigerator.

My idea of breakfasty is more on the savory, even spicy side.  Thus, Migas. My husband is never excited when he comes home and sees me making this dish for our supper. And I admit, it is not a show-stopper appearance wise. But he eats it with enthusiasm and growing appreciation and even goes back for seconds.

Migas is scrambled eggs with onions, peppers, leftover tortillas, and cheese. The recipe is very flexible, any kind of peppers can be used, crushed tortilla chips from a bag work fine, any cheese works. Everything is to taste. I like to use corn tortillas, skillet fried until crisp, poblano peppers, and Monterrey jack cheese.

Tex-Mex Migas
1/4 cup mild cooking oil
5 corn tortillas, cut into bite-sized pieces
1 small onion, chopped
2 - 3 poblano peppers, diced
1 tomato, peeled and chopped
8 eggs
2 Tbsp. milk
Salt and pepper to taste
1 cup shredded Monterrey jack cheese

Heat oil in a large skillet over medium-high heat. Toss the tortilla pieces in the hot oil, stirring constantly, for 2 to 3 minutes, until crispy. Remove to paper towels and set aside while you saute the onions and peppers, in the same skillet, for a couple of minutes. Stir in the tomatoes.

Meanwhile, whisk together the eggs, milk, salt, and pepper. Add to the onion mixture along with the tortilla pieces. Gently lift the vegetables and tortillas to let the eggs get evenly distributed.

When the eggs look nearly done, turn off the heat, sprinkle on the cheese and put a lid on it.

When the cheese is melted, serve with salsa, sour cream, avocado slices or guacamole.

Cream of Mushroom Soup

IT HAS NOW BEEN RAINING STEADILY FOR five days. Steady rain day and night, fog, and cooler temperatures mean it is time to bring out the soup pot.

Soup is actually my favorite thing to cook and I made this one especially for my husband who is an avid mushroom enthusiast. I like mushrooms just fine but he really loves them. Any mushroom or a mixture of different mushroom will work equally well in this flavorful and creamy soup.

I believe in washing my food. I wash eggs before I crack them and bananas before I peel them. I wash bagged lettuces that claim to have already been washed forty-seven times. And I wash my mushrooms, just before I use them. I place mushrooms in a colander, then using my faucet's sprayer, spritz away all the black matter clinging to them. Dry on a kitchen towel and proceed with the recipe.

Cream of Mushroom Soup
3 Tbsp. butter
1 medium onion, chopped
12 ounces mushrooms, sliced
3 Tbsp. flour
1 cup milk
2 cups vegetable stock or water
1 Tbsp. soy sauce
2 tsp. fresh lemon juice
Salt and freshly ground black pepper to taste
1/2 cup sour cream

Melt butter in a soup pot over medium heat. Add onions and salt lightly. A few minutes later, add mushrooms and cook until onions are tender.

Stir in flour until thoroughly mixed. Add milk, continuing to stir until mixture thickens and is smooth. Add vegetable stock and soy sauce, stirring until smooth. Cover and simmer over very low heat for 10 - 15 minutes.

Just before serving, add salt, pepper, lemon juice, and sour cream. Serve garnished with paprika and an additional dollop of sour cream.

Rosalynn Carter's Baked Eggplant

WHEN I FIRST SAW THIS RECIPE on Melynda's blog, Our Sunday Cafe, I knew I would make it. The first reason is that I love eggplant and they are in season. Secondly, I am a fan of former president Jimmy Carter and his beautiful wife, Rosalynn. Like most Southerners, the Carters love vegetables, but the eggplant is undoubtedly Jimmy Carter's favorite vegetable.

When we recently heard that President Carter had been diagnosed with cancer, I felt a bond with him on a completely different level. Besides his peace keeping missions, his food preferences, his dignity and courage, his charming  Southerness, when given a diagnosis of cancer, you inadvertently become a member of a club to which you had no desire to be a member. I have been a member of the club for about 3 years. To not leave anyone in mystery, here is a brief post I made about it back then.

Because this is a food blog, not a health blog, I give you the recipe. I hope you enjoy it as much as we did.

Rosalynn Carter's Baked Eggplant
1 large eggplant
Olive oil
Salt and pepper
1 cup chopped onion
2 cloves garlic, minced
2 large tomatoes, peeled and chopped
1/4 tsp. fresh thyme leaves
1/4 cup fresh parsley, chopped
1/2 cup fresh bread crumbs
1 cup grated Swiss cheese

Slice eggplant about 1/2-inch thick. Place on a rimmed baking pan, rub with olive oil, and sprinkle with salt and pepper. Broil until lightly browned and fork tender.

Meanwhile heat a small amount of olive oil in a skillet; add onion and cook until golden. Add garlic and tomatoes, cooking until beginning to thicken. Stir in seasonings and bread crumbs.

Spread the tomato mixture over the broiled eggplant then cover with grated cheese. Bake at 350 degrees 15 minutes.

Fresh Cherry Chutney

AS AN ATTEMPT TO FIND MY LOST MOJO and break out of my case of the vapors, I bought a cheerful bag of fresh, ripe, juicy cherries. Due to some recent events in our life, my dear husband was feeling the same way. He came home with a bag of beautiful, velvety South Carolina peaches.

We tackled a dreaded but much needed task, together, over the weekend. Having that behind us and looking forward to gorgeous summer fruit seems to be working its magic.

The first thing I made was a spicy, bracing cherry chutney. Chutney is a condiment or sauce of East Indian origin made with sweet, sour, and spicy ingredients. Think of using chutney in place of cranberry sauce, raisin sauce, even jam or preserves. Top crackers with cream cheese and a dollop of chutney for a fulfilling snack. I especially love chutney with pungent cheese. 

Next up, I will show one of the uses I made of this chutney, but meanwhile, on to the recipe. This is a small and easily manageable batch of chutney.

Fresh Cherry Chutney

1 cup fresh cherries, washed, pitted, and halved

1/2 cup apple cider vinegar

1/2/ cup chopped red onion

3 Tbsp. brown sugar

1/4 cup golden raisins

2 Tbsp. chopped candied ginger

1 tsp. black mustard seeds

2-inch piece of cinnamon 

3 whole cardamom

freshly grated nutmeg

1/4 tsp. sea salt

Combine all ingredients in a medium saucepan. Heat over medium until boiling. Cover, turn heat to low and simmer gently 30 minutes. Remove lid and continue to cook until the sauce is thickened, just a few minutes more. Remove from heat. Remove the cinnamon stick and cardamom pods.

Use right away or spoon into a jar to refrigerate.