BACON, APPLE AND BRIE PANINI
I had a panini like this at a winery in the Napa Valley, so this is my best attempt to recreate it! These make an amazing lunch and would also be great for bridal showers, baby showers, etc... All you have to do is cut them up into bite-size pieces and insert a toothpick!
Provided by Angela
Categories Meat and Poultry Recipes Pork
Time 16m
Yield 2
Number Of Ingredients 6
Steps:
- Heat a panini press to medium-high heat according to manufacturer's instructions.
- Butter 1 side of each slice of bread. Flip 1 slice and spread mustard on top; add cheese. Place apple slices on the cheese. Lay bacon on top. Cover with the other slice of bread, buttered side-up.
- Place sandwich into the panini press and press down. Grill until lightly browned, about 3 minutes per side.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 22.9 g, Cholesterol 73.1 mg, Fat 24.2 g, Fiber 2.3 g, Protein 11 g, SaturatedFat 14.9 g, Sodium 582.7 mg, Sugar 8.4 g
PORK CHOPS WITH APPLE & PEAR CHUTNEY
These pork chops are a fantastic fall dinner. The spices in the recipe make the meal. The seasoned pork chops are savory. Topped with a sweet, spicy, and tart apple and pear chutney, it's the perfect combination. Every bite is rich in flavor. Your family will love these pork chops.
Provided by Megan Todd
Categories Fruit Sauces
Time 30m
Number Of Ingredients 18
Steps:
- 1. Preparing the chutney. Melt butter in a medium-sized saucepan over medium heat.
- 2. Add the apples and pears. Saute about 5 minutes.
- 3. Add the cranberries, vinegar, brown sugar, crystallized ginger, salt, and allspice. Bring mixture to a boil.
- 4. Reduce heat & allow to simmer while preparing pork chops, stirring occasionally.
- 5. In a small bowl mix together salt, peppers, coriander, and minced garlic.
- 6. Heat olive oil in large grilling skillet over medium-high heat.
- 7. Sprinkle both sides of pork chops with dry seasoning mixture.
- 8. Add pork to heated skillet and cook 4-6 minutes on each side until done. ** Can cook on the grill outdoors, or an electric grill as well :)
- 9. Serve pork chops with chutney atop. Serve with asparagus, a side of wild rice and fresh crisp salad.
PEAR-APPLE CHUTNEY
This chutney made using pears and apples is a tasty condiment to be served with dinner.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 1h15m
Yield 26
Number Of Ingredients 10
Steps:
- In 6-quart Dutch oven, mix all ingredients. Heat to boiling over high heat. Reduce heat to medium-low; simmer 1 hour, stirring occasionally, until thickened.
- Pour chutney into containers with tightfitting lids. Store in refrigerator.
Nutrition Facts : Calories 143, Carbohydrate 37 g, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 48 mg
APPLE-PEAR CHUTNEY
Provided by Aria Kagan
Time 55m
Yield 1 quart
Number Of Ingredients 10
Steps:
- In a large saucepan, heat the olive oil over medium heat and add the onions, mustard seeds, and cinnamon. Stir to combine. Saute the mixture until the onions are translucent, about 3 minutes.
- Stir in the apples, pears, vinegar, apple juice, brown sugar, and fresh ginger, cook for 1 minute, then lower the heat and simmer until the apples and pears are just soft, about 20 to 30 minutes.
AUTUMN APPLE-PEAR CHUTNEY
This deeply spiced chutney is one of the last things I make each fall. I love it alongside roasted root vegetables and in place of applesauce with Hanukkah latkes. I don't typically peel pears, but if yours have tough, pebbly skin, you might want to peel them.
Provided by Marisa McClellan
Time 1h55m
Yield 24
Number Of Ingredients 13
Steps:
- Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
- Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
- Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 2.6 g, Protein 1 g, Sodium 197.1 mg, Sugar 22.9 g
APPLE CHUTNEY
Provided by Ina Garten
Categories condiment
Time 1h15m
Yield makes about 3 cups
Number Of Ingredients 10
Steps:
- Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
- Set aside to cool and store covered in the refrigerator for up to 2 weeks.
PEAR APPLE CHUTNEY
Categories Condiment/Spread Fruit Ginger Christmas Quick & Easy Wheat/Gluten-Free Raisin Apple Pear Winter Gourmet
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- Halve and core pears and apples. Cut 2 pear halves and 2 apple halves into 1/4-inch-thick slices and chop remaining pears and apples.
- In a saucepan combine sliced and chopped pears and apples with remaining ingredients and bring to a simmer, stirring gently. Simmer chutney, covered, stirring occasionally, until fruit is just tender, 10 to 15 minutes, and cool. Chutney may be made 1 day ahead and chilled, covered. Serve chutney chilled or at room temperature.
ROASTED PEAR MANGO CHUTNEY
A great condiment to serve with meat. I made it for a company Thanksgiving potluck and everyone raved!
Provided by BASTET
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time P1DT1h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Oil a baking sheet.
- Toss the pear halves in a bowl with the lemon juice, cinnamon, and 1 tablespoon of brown sugar. Place cut side down on prepared baking sheet. Brush pears with oil. Roast until caramelized and tender, 40 to 50 minutes. Remove from oven and let cool.
- Meanwhile, mix together 1/4 cup brown sugar, maple syrup, mango, red onion, chili, garlic, ginger, dried cherries, cider vinegar, and cayenne pepper in a non-reactive saucepan. Bring to a boil, then reduce heat and simmer uncovered until liquid thickens to a syrup-like consistency and mangoes look translucent, 35 to 40 minutes. Remove from heat and let cool.
- Coarsely chop pears and combine with the mango mixture. Cover and refrigerate 24 hours before serving.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 26.5 g, Fat 2.6 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 5.9 mg, Sugar 22.4 g
APPLE BACON CHUTNEY
This chutney has so much flavor. Great served over pancakes, waffles or even spread on a savory scone. Serving is a guess as I have never really measured how much the recipe makes.
Provided by MARIA MAC
Categories < 60 Mins
Time 55m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the vinegar, cider and brown sugar.
- Cook over high heat until bubbly, stir the first 30 seconds to dissolve sugar.
- Turn down heat to medium and continue to cook for 15 minutes. In a small skillet, cook the diced bacon over medium heat until crisp. Drain bacon. Add bacon, apples and orange juice to the vinegar mixture.
- Bring back to a boil and cook for 30 minutes more. Serve warm over waffles or pancakes, or scones.
MARCEL DESAULNIER'S APPLE, PEAR AND RAISIN CHUTNEY
Steps:
- Quarter and core two pears, one Granny Smith and one red Delicious apple. Place in a food processor with the citrus fruits and pulse until the fruits are finely chopped.
- Transfer to a large, heavy saucepan, add both sugars, water and vinegar. Bring to a boil, lower heat and allow to simmer 30 to 35 minutes until mixture has thickened.
- While fruits are simmering, quarter, core and dice remaining apples, place in a bowl and cover with cold water to which the lemon juice has been added.
- When the cooked mixture has thickened, drain and rinse the diced apples and pears and add them to the saucepan along with the raisins. Heat for 3 minutes, then allow to cool and transfer to a container and refrigerate. Or, pack the hot chutney in sterilized canning jars and seal according to manufacturer's directions. Allow to cure 24 hours before using.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 0 grams, Carbohydrate 71 grams, Fat 0 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 57 grams
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