After hours - the dinner dishes are still scattered on the table - traces of an entertaining and fun meal. Giggles in the kitchen and cheers from the living room - everyone has settled in well. Stories have been told and news has been shared now it's time for the important stuff.
As the boys gather around the television to watch the game, the girls catch up on the latest gossip. It's a wonderful evening - cold, but the moon is shining, the stars glitter on a velvet black sky and the snow crunches beneath the feet.
It's only been a few hours but there is a slight craving again. The meal was rich and plentiful and everyone indulged excitedly not only in the chatter but also in the food. However, there is a yearning for sweet savory bites. Something decadent to nibble on - not a stately portion just a bite to satisfy the longing of an after hours craving.
A variety of cheese and a special something - sweet but with a spicy note. A delicate chutney to entice everyone back together again. One more time - gather around and be thankful for friends, family and food.
Recipe: Pear Cranberry Chutney
Printable version of recipe here.
5 medium sized pears, peeled and diced
Small piece of ginger, finely chopped
1 red chili, finely chopped
2 whole star anise
2 limes, zest and juice
150g fresh cranberries
Agave syrup, to taste
1/2 - 1 teaspoon Agar agar powder
2 tablespoon canola oil
In a saucepan heat the oil and quickly sauté the diced pear and chili. Add the ginger, agave syrup, agar agar, lime juice and zest and finally the cranberries. Bring everything to a boil, then reduce heat and simmer for 5 minutes until the pear cranberry chutney thickens.
Fill the pear cranberry chutney into clean sterilized jars then place in the refrigerator to cool.
The chutney will keep in the refrigerator for 1-2 weeks.
The pear and cranberry chutney is a perfect partner to wild, poultry and veal, but it works delectably with a fresh piece of bread and a slice of your favorite cheese. That's why it's my favorite after dinner treat. A platter of cheese, a few grapes, some fresh sliced rustic bread and this pear and cranberry chutney is the best way to keep the crowd comfortingly happy.
Although I do not have any vegan friends I did try to veganize the pear cranberry chutney, as I have been playing around with several recipes. So Sug's Vegan Ventures Round 2 was the perfect occasion to show-off one of my attempts. I hope I did a good job here as it is unexplored territory I am treading in.
This month the team over at the Daily Tiffin are hosting the Monthly Mingle. We are all looking forward and eagerly awaiting your ideas and creations to this session's theme - Low-Sugar Treats. Come on over and share your healthy treats.
The deadline is December 8th, 2008. See you there.
You might like these other "after hours" treats from WFLH:
|Ajvar - Roasted Pepper, Aubergine and Garlic Dip||Apricot Salsa||Mousse de Truit|
Wishing you all a happy Holiday. Enjoy your Thanksgiving with your loved ones. I will be taking a short break to enjoy the next few days with my family and friends. Plenty planned and there will be lots of good food.
See you soon!
All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First