Cooking Classics
The Relish
Rosemary-Bourbon Apple Chutney
Chutneys offer bold flavor to a variety of foods lending a sweet-tart contrast to grilled meats, ham & even when paired with cheese selections. Fresh or dried fruits, vegetables or a combination of both make a good base for the highly seasoned relishes. They can be mild or spicy & prepared with or with or without alcohol which simply adds more complexity to these wonderful condiments. Learn how to make a Rosemary-Bourbon Apple Chutney that’s perfect to serve for Kentucky Derby parties.
Rosemary-Bourbon Apple Chutney
makes 1 cup
1 tsp oil
2 Tbsp finely chopped sweet onion
1/4 cup bourbon
1 Tbsp apple cider vinegar
1 1/2 cups peeled & diced Granny Smith apple, about 1 {8-oz} apple
3/4 cup peeled & diced Gala apple, about 1 {4-oz} apple
1/2 cup dark brown sugar
1/2 cup water
1/4 cup fresh lemon juice
A pinch of kosher salt & freshly ground pepper
1 tsp minced jalapeño with the seeds
1/2 tsp chopped fresh rosemary
Sauté the onion in hot oil over Medium-Low heat in a 3 1/2-quart saucepan 5 to 6 minutes or until softened. Remove from the heat & add the bourbon, the vinegar, the apples, the water, the lemon juice, the salt & the pepper. Bring to a boil over Medium heat & cook, stirring occasionally, 15 minutes or until the apple softens & approximately 2 Tbsp liquid remains. Remove from the heat. Gently mash some of the apples with the back of a fork. Stir in the jalapeño & the rosemary. The remaining liquid from the mixture will evaporate as it cools. Chill 2 hours.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Navigate & Garnish With Fresh Rosemary
Rosemary is a perennial herb with Mediterraneian roots that can be used to season & garnish foods but it also offers many health benefits. The evergreen leaves have been known to reduce inflammation & protect the immune system plus it is high in vitamins A, C & B6. It has a strong, astringent taste which makes it an excellent choice to use when grilling as it has the ability to compliment the bold, smoky flavors well. A little goes a long way so it’s always best to start small then add more, if desired.
The Technique
Although it darkens when cooked, a few of the leaves can be scattered over food surfaces to boost the appearance & lend additional good flavor just before serving. Be certain to set aside a few sprigs to use for this purpose as showcased in the the chutney or a delicious appetizer such as in the case for Lemon-Ricotta Artichoke Dip. To store the herb for longer periods of time, rinse the sprigs under cool, running water then pat them dry. Roll them loosely in a paper towel & refrigerate up to a week.
The Tune
“That’s What My Heart Needs” Otis Redding
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Rebecca Gordon
Be sweet.
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