A mother-daughter conversation on food and cooking (mostly)

Friday, October 31, 2014

Pear Chutney

This recipe is really just a list of suggested ingredients and could be used for other fruits as well: peaches, plums, etc.

Pear Chutney

2 pounds pears, sliced (I didn't peel them, too lazy)
1/2 cup raisins, or chopped prunes
1/2 chopped lemon
1/4 cup chopped crystallized ginger, or 2 tablespoons fresh ginger root
1 tablespoon mustard seeds
1 teaspoon cinnamon
A few cloves
1 clove minced garlic
A minced jalapeno or two, or some crushed red pepper, if desired

1 scant teaspoon salt
1 cup cider vinegar
1 cup brown sugar

I made my most recent batch in the pressure cooker:  first I cooked the pears with 1/4 cup of water under pressure for a few minutes, because they were so hard, but if the pears were ripe I would skip that step. Usually I just cook everything except the salt, vinegar, and sugar until tender, then add those things and boil down gently until thick and jam-like.  It usually takes about a half hour or so.  I poured the chutney into four half-pint jars and put them in the freezer.

Shrimp Salad

I had a nice lunch planned for John and Kathy today featuring my favorite avocado stuffed with shrimp, but woke up in the middle of the night and remembered that John didn't eat avocado.  I improvised this shrimp salad this morning.  The final menu was curried shrimp salad, white bean salad, homemade bread, plum chutney, and apple crisp with pumpkin ice cream.

Curried Shrimp Salad

1 pound boiled shrimp, some left whole and some chopped coarsely
1 cup chopped cashews
1 cup finely diced celery
3 green onions

3/4 cup mayonnaise 
Juice and zest of one lime
1 tablespoon Dijon mustard
Several dashes hot pepper sauce
1-2 teaspoons curry powder
Salt and pepper