T- well hrs till blast off! That’s right- only a few more hours until the sky fills with fireworks here in New York, and that means there’s little time to figure out to feed your fire-hungry friends and family…
Never fear! Here’s a fast and festive way to feed the folks tonight:
Infused with the heat of a habanero chili, this is a strawberry tomato chutney that’s just as savory as it is sweet.
With spicy notes, this spread can easily transition from brunch (top huevos rancheros with the chutney or spread over fresh bread) to lunch (smothered on a turkey burger with dandelion sprouts) to dinner (spoon over pan seared buttery scallops over a bead of wilted baby bok choy). Looking for an elegant appetizer this week? Make a simple pate brisee, or savory tart dough. Bake, cool, and fill with a layer of the chutney. Fill to top with soft goat cheese and finish with slices of fresh tomato and sliced basil. Place a dollop of the Strawberry tomato chutney in the center, slice and serve with fresh mixed greens or watercress.
But tonight try serving this 4th of July Jam with homemade Spelt Crackers and wonderful wedge of blue cheese. Pair with beer, white wine, or even sherry and enjoy the show.
No matter how you serve it, this chutney is sure to take you above and beyond the fruited plain…
Spiced Strawberry Tomato Chutney
Makes 1 8 1/2 ounce jar (about 250g)
20-25 strawberries, halved and hulled
3 tomatoes, peeled, deseeded, and chopped
1/4 red onion, diced
1 garlic clove, minced
3 tablespoons balsamic vinegar
1 1/2 tablespoons honey
2 pinches brown sugar
1/4 teaspoon ground ginger
3 pinches cayenne pepper
2 pinches ground cumin
1 habanero chili
cracked black pepper
1. In a heavy sauce pot, sweat garlic and red onions in a scant amount of olive oil till translucent.
2. Add all remaining ingredients and cook on medium heat, stirring occasionally for 35-45 minutes.
3. Let cool and remove the habanero chili. Add a few fresh chopped strawberries as the chutney cools to freshen up the flavors.
Check the seasoning and serve or store in the fridge sealed in an air tight container for up to 1 week.
|Spork ie The Spoon-Fork|