I've got a food baby


The Sandwich to End All Sandwiches by AlyssssylA on Flickr.Via Flickr:
Remember when I made that  chicken liver patethat I didn’t know how to eat? I mean, I knew to put it in my mouth, I just didn’t know what else to put in my mouth to cover up the liver flavor  :)
Well, I figured it out! Plum chutney, nasturtium flowers and some really good bread  :)
Cottage Smallholder’s Plum Chutney, My Way
3 lbs plums (I used very ripe eating plums, adjust the sugar depending on how tart your plums are)
1 sweet eating apples (original recipe calls for 1 lb)
1 smallish onion, chopped fine (original calls for 1 lb)
1/2 cup chopped mixed dried fruit (original called for 10 oz dreid apricots and 7 oz raisins)
1/2 cup raw sugar (original called for 1/2 lb - 1 lb)
2 cloves garlic, minced, plus a couple teaspoons garlic powder (original did not include garlic powder)
1/2 tsp cayenne
2 tsp salt
1 tsp cinnamon (original also called for 1 tsp allspice)
1 tsp ground ginger
1 1/2 pints cider vinegar (original called for white wine)
1 small hot chile (mine was dried)
1/2 tsp ground black pepper (original called for 5 juniper berries and 10 black peppercorns)
Stone the plums. My plums were “cling stone” so I cut around the plum few times through the skin and flesh and squeezed the pits out with my fingers. Add the chopped plums along with everything else to a heavy bottomed sauce pan. Bring to a slow boil and then down to a simmer. I started it in my 3 quart and moved down to the 2 quart with a lid after a couple hours of simmering. The recipe calls for simmering for at least 4 hours, mine simmered for a couple hours each day over the course of three days. Simmer until it is thickened and starting to come together, and tastes have melded. Towards the end of simmering adjust the flavors with more sugar, vinegar, garlic or hot pepper as you see fit. 
You could process this in a water bath canner, but I am counting on the vinegar to keep it in clean jars in the fridge. This stuff is essentially ketchup made with plums instead, so use it anywhere you would use the red stuff. Hot dogs, hamburgers, sandwiches, for dipping or spreading or as a base for BBQ sauce (holy wow! Yes, yes yes!!). Enjoy!

The Sandwich to End All Sandwiches by AlyssssylA on Flickr.

Via Flickr:
Remember when I made that chicken liver patethat I didn’t know how to eat? I mean, I knew to put it in my mouth, I just didn’t know what else to put in my mouth to cover up the liver flavor :)

Well, I figured it out! Plum chutney, nasturtium flowers and some really good bread :)

Cottage Smallholder’s Plum Chutney, My Way

3 lbs plums (I used very ripe eating plums, adjust the sugar depending on how tart your plums are)
1 sweet eating apples (original recipe calls for 1 lb)
1 smallish onion, chopped fine (original calls for 1 lb)
1/2 cup chopped mixed dried fruit (original called for 10 oz dreid apricots and 7 oz raisins)
1/2 cup raw sugar (original called for 1/2 lb - 1 lb)
2 cloves garlic, minced, plus a couple teaspoons garlic powder (original did not include garlic powder)
1/2 tsp cayenne
2 tsp salt
1 tsp cinnamon (original also called for 1 tsp allspice)
1 tsp ground ginger
1 1/2 pints cider vinegar (original called for white wine)
1 small hot chile (mine was dried)
1/2 tsp ground black pepper (original called for 5 juniper berries and 10 black peppercorns)

Stone the plums. My plums were “cling stone” so I cut around the plum few times through the skin and flesh and squeezed the pits out with my fingers. Add the chopped plums along with everything else to a heavy bottomed sauce pan. Bring to a slow boil and then down to a simmer. I started it in my 3 quart and moved down to the 2 quart with a lid after a couple hours of simmering. The recipe calls for simmering for at least 4 hours, mine simmered for a couple hours each day over the course of three days. Simmer until it is thickened and starting to come together, and tastes have melded. Towards the end of simmering adjust the flavors with more sugar, vinegar, garlic or hot pepper as you see fit.

You could process this in a water bath canner, but I am counting on the vinegar to keep it in clean jars in the fridge. This stuff is essentially ketchup made with plums instead, so use it anywhere you would use the red stuff. Hot dogs, hamburgers, sandwiches, for dipping or spreading or as a base for BBQ sauce (holy wow! Yes, yes yes!!). Enjoy!

  1. ivegotafoodbaby posted this