Cranberry Chutney

Cranberry Chutney
  1. 1 (12-ounce) package fresh or frozen (don't thaw) cranberries
  2. 1 cup unsweetened pineapple juice
  3. 3/4 cup packed light brown sugar
  4. 1/2 cup golden raisins
  5. 1/2 cup apple cider vinegar
  6. 1/2 teaspoon hot red-pepper flakes
  7. 1/4 teaspoon ground cloves
  8. 1/2 teaspoon salt
  1. Combine all ingredients in a 2-quart heavy saucepan.
  2. Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes.
  3. Transfer to a bowl and cool, uncovered (chutney will thicken as it cools). Chill chutney, covered, at least 8 hours for flavors to develop.
  1. Chutney can be made 5 days ahead and chilled, covered. Leftovers will keep, chilled, 2 weeks.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Roasted Vegetable Salsa

Roasted Vegetable Salsa
  1. 5-6 ripe tomatoes
  2. 2 jalapeño peppers
  3. 2 red bell peppers
  4. 2 red onions
  5. 2 cloves garlic
  6. ¼ cup cilantro
  7. 2 tablespoons olive oil
  8. salt and pepper, to taste
  9. Juice from 1 lime
  10. 2 tablespoons cider vinegar
  1. Preheat oven to 425 degrees.
  2. Slice all the vegetables in quarters. Toss with olive oil and season with salt and pepper. Place all the vegetables on a baking tray and roast them in the oven for ½ an hour. Remove the vegetables from the oven and let them sit for a while to cool down.
  3. Peel the tomatoes and peppers. Remove seeds from jalapeño, to likeness of heat. Place all the vegetables in a food processor or a blender and pulse until the salsa is the consistency you like.
  4. Place in a bowl and add lime juice and cider vinegar. Season to taste, cover and refrigerate until ready to serve. Serve with homemade corn chips.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Strawberry Rhubarb Jam

Strawberry Rhubarb Jam
  1. 2 cups sliced rhubarb
  2. 1 cup fresh strawberries
  3. ¾ cup sugar
  4. 2 tablespoons lemon juice
  5. 1 tablespoon cornstarch
  6. 1 tablespoon water
  1. Add rhubarb, sugar and lemon juice to pressure cooker, stir to combine. Set pressure cooker.
  2. Stovetop Pressure Cooker: High 3 minutes / 10-minute release
  3. Electric Instant Pot: Pressure Cook / High / 5 minutes / 10-minute release
  4. Dutch oven, stove top: about 25-30 minutes
  5. In a small bowl, whisk together the cornstarch and water. Add to pressure cooker pot after the rhubarb has cooked and the pressure released. Bring to a boil using the sauté function for electric or medium high flame if stove top, stirring constantly. Jam should thicken. Stir in berries and remove from heat. Jam will continue to thicken as it cools.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Orange Honey Butter

Orange Honey Butter
  1. 3 sticks of unsalted butter, softened
  2. 1 teaspoon salt
  3. 2 tablespoon honey
  4. The zest of one orange (zest this before juicing into the berries in the parfait)
  1. Combine all ingredients in a bowl and stir to combine. Taste and adjust for flavor
  2. Butter can be stored in the refrigerator or freezer. Wrap in parchment, twist on each end, and store in a ziplock bag.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Mole Poblano

Mole Poblano
  1. 1 pound (454 grams) pork or beef lard
  2. 8 garlic cloves, peeled
  3. 30 grams white onion, chopped
  4. 175 grams sesame seeds
  5. 65 grams almonds, slivered
  6. 80 grams peanuts, unsalted
  7. 1 dried chipotle chili, stemmed
  8. 6 dried mulato chilies, stemmed
  9. 3 dried ancho chilies, stemmed
  10. 3 dried pasilla chilies, stemmed
  11. 185 grams dark raisins
  12. 90 grams circular disk of Abuelitas dark chocolate
  13. 1 tomato, whole (285 grams)
  14. 9 ½ cups (2.25 liters) chicken stock
  15. ½ teaspoon cumin
  16. ½ teaspoon allspice
  17. ½ teaspoon cinnamon
  18. ¼ teaspoon avocado leaf, dried
  1. In a large stock pot, heat lard over medium heat. Add the garlic and onion and lightly brown, approximately 3 to 5 minutes. Add sesame seeds, almonds, and peanuts and cook until lightly browned. Add the chilies and stir to coat in hot mixture. Keep stirring the chilies until they give off a fragrant toasted aroma. Add the tomato, chicken stock and remaining ingredients.
  2. Simmer over medium heat for 1 ½ to 2 hours stirring occasionally. Cool for 25-30 minutes.
  3. Working in batches, carefully ladle 4 cups of cooked mixture into the Vitamix container and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then High. Blend for 1 minute. Repeat the process for the remaining cooked mole mixture. Season to taste.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Cheddar BLT Burgers with Tarragon Russian Mayonnaise

Cheddar BLT Burgers with Tarragon Russian Mayonnaise
Serves 6
  1. 1/2 cup mayonnaise
  2. 1/3 cup ketchup
  3. 1 T. red wine vinegar
  4. 1 T. grated onion
  5. 1 T. chopped parsley
  6. 1 T. chopped tarragon
  7. 1 t. Worcestershire sauce
Burgers & Condiments
  1. 12 ounces thickly sliced bacon
  2. 2 1/2 pounds ground beef chuck
  3. 2 t. kosher salt
  4. 1/2 teaspoon freshly ground pepper
  5. 2 T. unsalted butter, melted
  6. 3 ounces sharp cheddar cheese, cut into 6 slices (We used Hook's 2 Year Cheddar)
  7. 6 Brioche buns, split and toasted
  8. 6 lettuce leaves
  9. 6 slices tomato
  10. 6 thick slices red onion
  1. In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.
  1. In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.
  1. Gently mix the ground chuck with the ground chuck, salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Transfer the burgers to the grill (medium - high heat) and brush with some of the melted butter. Grill over high for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt. While you are grilling the burgers, grill the red onion slices.
  1. Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, grilled red onion and bacon. Close the burgers, cut in half and serve right away.
Adapted from Laurent Tourondel, Food & Wine Magazine
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Vanilla-Rhubarb Jam with Earl Grey

Vanilla-Rhubarb Jam with Earl Grey
  1. 8 cups chopped rhubarb (about 3 lb.)
  2. 4 cups. sugar
  3. 1 cup double-strength brewed Earl Grey tea
  4. 1 vanilla bean, split and scraped
  5. juice of 1 lemon
  6. pinch salt
  7. 1 packet liquid pectin (3 oz.)
  1. Prepare a boiling water bath and 4 one-pint jars or 8 jelly jars.
  2. Place the lids in a small saucepan, cover with water and simmer over very low heat.
  3. In a large, nonreactive pot, combine rhubarb, sugar, and tea and bring to a boil. Add the vanilla bean and seeds, lemon juice, and salt to the pot and let the mixture bubble gently over med.-high heat for 15-20 min., stirring regularly, until the rhubarb has broken down. Add the packet of liquid pectin and increase the heat to high, to bring the jam up to a rolling boil. Let the jam boil vigorously for 3-4 min., stirring frequently to prevent the bottom from burning. Remove the pot from the heat and ladle the jam into the prepared jars.
  4. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 min.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/