Spring Entertaining: Walnut-Mint Apple Chutney

Rebecca Gordons Buttermilk Lipstick Culinary Instructional Magazine RebeccaGordon Publisher Editor In Chief Easter Holiday-Entertaining-Party-Menus-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Game Day Tailgating Modern Southern Socials & Party Ideas Southern Hostess Recipes TraditionsSpring Entertaining

Southern Socials

Walnut-Mint Apple Chutney

Chutneys offer bold flavor to a variety of foods by offering a sweet-tart contrast to grilled meats, ham & rack of lamb. 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 add more complexity to these wonderful condiments. Learn how to make a Walnut-Mint Apple Chutney that’s perfect to serve for many spring celebrations & beyond.

Rebecca Gordon Publisher Editor In Chief Buttermilk Lipstick. Walnut-Mint Apple Chutney By Rebecca Gordons Buttermilk Lipstick Culinary Entertaining Techniques Instructional Digital Magazine Rosemary-Garlic Rack Of Lamb By Rebecca Gordons Buttermilk Lipstick Culinary Entertaining Instructional Magazine. Easter Recipes. Spring Party Cooking Baking Tutorials Game Day Entertaining Modern Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Modern Southern Socials Southern Entertaining Spring Party Menus How To Roast Rack Of Lamb ButtermilkLipstickrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickWalnut-Mint Apple Chutney
makes 3/4 cup

1 tsp oil
2 Tbsp finely chopped sweet onion
3/4 cup water
2 Tbsp apple cider vinegar
1 1/2 cups peeled & diced Granny Smith apple, about 1 {8-oz} apple
1/2 cup dark brown sugar
A pinch of kosher salt & freshly ground pepper
3 bruised mint sprigs
1/4 cup chopped toasted walnuts
1 tsp fresh lemon juice
1 Tbsp chopped fresh mint leaves

Sauté the onion in hot oil over Medium-Low heat in a 3 1/2-quart saucepan 5 to 6 minutes or until softened. Add the water, the vinegar, the apple, the brown sugar, the salt, the pepper & the mint sprigs. Bring to a boil over Medium heat & cook, stirring occasionally, 10 minutes or until the apple softens & approximately 1 Tbsp liquid remains. Remove from the heat & discard the mint sprigs. Gently mash some of the apples with the back of a fork. Stir in the walnuts & the lemon juice. The remaining liquid from the mixture will evaporate as it cools. Chill 2 hours. Stir in the chopped mint just before serving.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Juice Fresh Lemons

Lemons can be used in both sweet & savory foods pairing well with just about anything making them extremely versatile. When choosing them from produce bins, select fruit with a bright, uniform color. Pick them up & gently press them in your hand. They should feel firm with a slight give to them. If the zest is desired, take care of that task first by running the outer portion over a microplane grater, then slice the lemons in half for juicing. Extracting it from the citrus is simple when the correct tool is used.

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The Technique

 When fresh lemon juice is needed for recipe applications, it’s important to have the right device that will release every bit. A glass juicer where the reamer is set over a small bowl to collect the juice can be used or my preferred choice is a lemon press. These valuable tools are generally coated with a non-reactive finish to prevent the acid from producing off flavors. Citrus halves can be placed in the custom fit compartment then the handles pressed together to extract the juice over a small bowl. It’s efficient enough to press every bit of juice quickly. Once the task is complete, the pulp & seeds will be left behind. Simply remove the used lemon halves & discard them. Before adding the juice to recipe applications, pour it through a small fine wire mesh sieve to collect any seeds or unwanted bits of pulp that may be in the bowl. Look to The Basics: Lemons for additional pointers on using this versatile fruit.

The Tune
“That’s What My Heart Needs” Otis Redding

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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