sumptous savory recipes
Chutney and savory jams are delicious served with cheeses or as a condiment for meats and veggies but don’t stop there! With a couple of added ingredients and an extra minute or two, you can transform them into scrumptious appetizers or sauces for mains. Read on for simple ideas and recipes on how to use Culinary Blossom Sumptuous Savories and let us inspire the chef in you. Happy cooking!
*Savory chutney is a wonderful condiment for meats, curries and sides but don’t stop there! Try it on top of cheese or underneath as a spread. Garnish with fresh fruits or herbs and enjoy an easy and quick, delicious appetizer.
*Add chutney or savory jelly (like Spicy Nasturtium Pepper Jelly) to quesadillas, wraps or grilled cheese sandwiches.
*Mix chutney into yogurt, mayo or sour cream to create a yummy spread or dip.
*Spread on top of baked Brie and serve with crackers or baguettes.
*Blend together cream cheese and chutney for a delicious party dip. Thin with milk or sour cream if needed.
*Fold a tablespoon or two of chutney into chicken salad to create a tasty sandwich.
*Marmalade and savory jelly make fabulous glazes for meats, poultry and seafood.
*An excellent way to add extra flavor to soups and stews is to stir 1-2 tablespoons into the dish.
*Add chutney to meatloaf, hotdogs or burgers for instant extra flavor.
HONEY MUSTARD CHUTNEY GLAZE FOR PORK OR CHICKEN
1 cup Spicy Peach Nasturtium Chutney
1/4 cup honey
¼ cup packed brown sugar
¼ cup grainy Dijon mustard
1 tablespoon dry mustard
2 tablespoons cider vinegar
1 teaspoon ground ginger or 2 teaspoons fresh grated ginger
Salt and pepper to taste
In a saucepan stir together all ingredients and bring to a simmer for 2-3 minutes. Remove from heat and set aside.
In the last 45 minutes of roasting the pork or chicken baste with honey mustard chutney glaze.
GLAZED HAM WITH PEPPER JELLY
1 fully cooked bone-in smoked ham
1 1/2 cups white wine
1/4 cup orange juice
1/2 cup Spicy Nasturtium Red Pepper Jelly
1 tablespoon whole grain Dijon mustard
1/2 teaspoon ground ginger or 2 teaspoons fresh grated ginger
Salt and pepper to taste
1. Place ham, meaty side up, in roasting pan; pour white wine over ham. Cover with foil, tucking around pan to keep in aromas. Roast in 350°F oven for 1 hour, basting once or twice with pan juices.
2. While ham bakes, in a saucepan heat orange juice, vinegar, mustard, ginger and pepper jelly. Set aside.
3. Remove ham from oven. Slide sharp knife under skin and lift off gently. Trim fat a bit if desired and diagonally score fat side of ham in a diamond pattern.
4. Brush about one-third of the jelly mustard mixture over ham. Roast, brushing twice more with mixture, until crusty and rich caramel brown and meat thermometer registers 145°F, about an 1 hour.
5. Transfer to cutting board and tent with foil; let stand for 20 – 30 minutes before carving.
* Add 2 parts chutney to one part of your favorite BBQ sauce to create a new saucy flavor.
*Melt savory jellies and baste seafood, pork, chicken or veggies during the last 5 minutes of grilling.
*Puree chutney for an instant homemade ketchup, basting or dipping sauce.
Check back often for new seasonal recipes and tips. Happy cooking!