Cranberry Chutney October 31, 2019 by Jenny Chang Leave a Comment Cranberry Chutney 2019-10-31 17:23:12 Print Ingredients 1 (12-ounce) package fresh or frozen (don't thaw) cranberries 1 cup unsweetened pineapple juice 3/4 cup packed light brown sugar 1/2 cup golden raisins 1/2 cup apple cider vinegar 1/2 teaspoon hot red-pepper flakes 1/4 teaspoon ground cloves 1/2 teaspoon salt Instructions Combine all ingredients in a 2-quart heavy saucepan. Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes. Transfer to a bowl and cool, uncovered (chutney will thicken as it cools). Chill chutney, covered, at least 8 hours for flavors to develop. Notes 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 August 9, 2018 by Jenny Chang Leave a Comment Roasted Vegetable Salsa 2018-08-09 13:31:05 Print Ingredients 5-6 ripe tomatoes 2 jalapeño peppers 2 red bell peppers 2 red onions 2 cloves garlic ¼ cup cilantro 2 tablespoons olive oil salt and pepper, to taste Juice from 1 lime 2 tablespoons cider vinegar Instructions Preheat oven to 425 degrees. 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. 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. 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 May 7, 2018 by Jenny Chang 3 Comments Strawberry Rhubarb Jam 2018-05-08 02:38:01 Print Ingredients 2 cups sliced rhubarb 1 cup fresh strawberries ¾ cup sugar 2 tablespoons lemon juice 1 tablespoon cornstarch 1 tablespoon water Instructions Add rhubarb, sugar and lemon juice to pressure cooker, stir to combine. Set pressure cooker. Stovetop Pressure Cooker: High 3 minutes / 10-minute release Electric Instant Pot: Pressure Cook / High / 5 minutes / 10-minute release Dutch oven, stove top: about 25-30 minutes 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 May 7, 2018 by Jenny Chang Leave a Comment Orange Honey Butter 2018-05-08 02:35:16 Print Ingredients 3 sticks of unsalted butter, softened 1 teaspoon salt 2 tablespoon honey The zest of one orange (zest this before juicing into the berries in the parfait) Instructions Combine all ingredients in a bowl and stir to combine. Taste and adjust for flavor 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 December 7, 2016 by Amy Patterson Leave a Comment Mole Poblano 2016-12-07 19:56:43 Print Ingredients 1 pound (454 grams) pork or beef lard 8 garlic cloves, peeled 30 grams white onion, chopped 175 grams sesame seeds 65 grams almonds, slivered 80 grams peanuts, unsalted 1 dried chipotle chili, stemmed 6 dried mulato chilies, stemmed 3 dried ancho chilies, stemmed 3 dried pasilla chilies, stemmed 185 grams dark raisins 90 grams circular disk of Abuelitas dark chocolate 1 tomato, whole (285 grams) 9 ½ cups (2.25 liters) chicken stock ½ teaspoon cumin ½ teaspoon allspice ½ teaspoon cinnamon ¼ teaspoon avocado leaf, dried Instructions 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. Simmer over medium heat for 1 ½ to 2 hours stirring occasionally. Cool for 25-30 minutes. 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. By Vitamix Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/