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Showing posts with label holiday party food. Show all posts
Showing posts with label holiday party food. Show all posts

Tuesday, November 16, 2021

Cranberry Chutney / #CranberryWeek

Welcome to The Freshman Cook and my second recipe for Cranberry Week! Today I am sharing my Cranberry Chutney recipe. If you haven't had chutney, you may be wondering what it is.


Chutney is a dish that falls somewhere between  jam and a relish. It is made by slowly cooking the ingredients on the stovetop at a low temperature causing it to develop a dense texture.

Another great thing about chutney, other than its amazing taste, is the ability it has to meld the flavors together, over time. It tastes best if it is stored for a day or two before eating. So making it ahead of when you want to serve is a big plus when the holidays come around.


Cranberry Chutney

(feeds 12 )

(printable recipe at end of page)

1 cup Water

1/4 cup Apple Cider Vinegar

1/2 cup granulated Sugar

1/2 cup light brown Sugar

1- 12 ounce bag of Cranberries

1 cup fresh Orange, chopped

1/2 cup fresh Apple, peeled and chopped

1/2 cup golden Raisins

1/2 teaspoon ground Cinnamon

1/2 teaspoon ground Cloves

1/2 teaspoon ground Ginger



Using a medium saucepan on medium high heat, mix together the water, apple cider vinegar, and  white and brown sugar. Stir the ingredients and bring them to a simmer.

Peel, slice and then chop the orange pieces into small bites. Peel the apple, and chop into the same size pieces.


Add the cranberries, orange, apple, and raisins to the saucepan and stir together. Add the cloves, cinnamon and ginger, then stir until completely combined. Bring the chutney to a boil, then reduce the heat to medium. Simmer the chutney over medium heat until the mix thickens, and the fruit has softened, approx. 10-15 minutes.


Pour the chutney into a bowl and cover it with plastic wrap. Let the chutney cool before serving or refrigerating.

Thanks so much for stopping by today! For more fun and tasty recipes made with cranberry, check out this list to see what the #CranberryWeek group bloggers made to celebrate this week.


Welcome to Cranberry Week! 

This week we are celebrating all things cranberry! We have delicious recipes from across the country to celebrate all things cranberry!

#CranberryWeek is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise


Here is a printable recipe for you!:

    cranberry, chutney, cranberry week, holiday celebrations,
    dessert
    American
    Yield: 15-20
    Author: The Freshman Cook
    Cranberry Chutney

    Cranberry Chutney

    This homemade Cranberry Chutney makes the perfect party treat for a holiday party! So full of flavor, and easy to make! A great make ahead appetizer.

    Ingredients

    Cranberry Chutney
    • 1 cup Water
    • 1/4 cup Apple Cider Vinegar
    • 1/2 cup granulated Sugar
    • 1/2 cup light brown Sugar
    • 1- 12 ounce bag of Cranberries
    • 1 cup fresh Orange, chopped
    • 1/2 cup fresh Apple, peeled and chopped
    • 1/2 cup golden Raisins
    • 1/2 teaspoon ground Cinnamon
    • 1/2 teaspoon ground Cloves
    • 1/2 teaspoon ground Ginger

    Instructions

    Cranberry Chutney
    1. Using a medium saucepan on medium high heat, mix together the water, apple cider vinegar, and white and brown sugar. Stir the ingredients and bring them to a simmer.
    2. Peel, slice and then chop the orange pieces into small bites. Peel the apple, and chop into the same size pieces.
    3. Add the cranberries, orange, apple, and raisins to the saucepan and stir together. Add the cloves, cinnamon and ginger, then stir until completely combined. Bring the chutney to a boil, then reduce the heat to medium. Simmer the chutney over medium heat until the mix thickens, and the fruit has softened, approx. 10-15 minutes.
    4. Pour the chutney into a bowl and cover it with plastic wrap. Let the chutney cool before serving or refrigerating.
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #CranberryChutney











































































Thursday, September 12, 2019

Reuben Stuffed Mushroom Appetizers / #NationalMushroomMonth

If you, or someone in your family is a mushroom lover, today is your day! I am celebrating #NationalMushroomMonth with some blogging friends, by creating some new fun and tasty mushrooms that I know you will love! I made a Reuben Stuffed Mushroom to celebrate this tasty month! If you are a reuben sandwich lover, this mushroom is for you, and even if you don't love the sandwich, I am betting you will still love the mushroom! Stuffed with corned beef, sauerkraut, onions, mustard and cheese, these Reuben Stuffed Mushrooms made the perfect appetizer for any event, including an Oktoberfest party or a harvest celebration!
Reuben Stuffed Mushrooms
(printable recipe at end of page)
Makes 4 large stuffed mushrooms

1/4 cup Butter
4 large Button Mushrooms
4 teaspoons chopped yellow Onions
Yellow Mustard 
1/4 pound deli Corned Beef 
1/4 cup Sauerkraut
1-2 pieces Swiss Cheese
1/4 cup Mayonnaise
2-3 tablespoons Mustard

 Wash and dry 4 large Button Mushrooms.
Melt the butter, on medium heat, in a large frying pan. Add the mushrooms. Let them cook  for 6-7 minutes.
Flip the mushrooms over and cook on the other side, 3-4 minutes on medium heat. Continue to flip them and cook, and then flip and cook again, until they are slightly soft, but not soggy.
While the mushrooms are cooking, chop the onions, and.....
the corned beef.
Check on the mushrooms, and when you think they are done, cover with a lid and let them cook for 1-2 minutes more.
Flip the mushrooms over and add onions to each of the mushrooms.
Add a squirt or swipe of mustard to each mushroom. Stuff the corned beef in to the top of the mushroom.
Pile on a medium amount of the sauerkraut.
Cut your swiss cheese pieces into 4 squares. Add a piece of swiss cheese to the top of the sauerkraut and place the pan under the broiler just until the cheese begins to bubble and brown, about 3-4 minutes.
 Mix together the mustard and mayonnaise to make a drizzle sauce.  Serve hot with a drizzle of sauce on top! I made some of these appetizers with sauerkraut, and some without. It just depends on what you and your guests like!




Thank you for joining me today! With football season starting, and the holidays not too far away, fun and tasty appetizers may be on your mind. I hope you will try these Reuben Stuffed Mushroom Appetizers, and some of the other tasty mushroom recipes from the list below!:







Reuben Stuffed Mushroom Appetizers

Yield: 4
Author:

ingredients:

  • 1/4 cup Butter
  • 4 large Button Mushrooms
  • 4 teaspoons chopped yellow Onions
  • Yellow Mustard
  • 1/4 pound deli Corned Beef
  • 1/4 cup Sauerkraut
  • 1-2 pieces Swiss Cheese
  • 1/4 cup Mayonnaise
  • 2-3 tablespoons Mustard

instructions:

How to cook Reuben Stuffed Mushroom Appetizers

  1. Wash and dry 4 large Button Mushrooms.
  2. Melt the butter, on medium heat, in a large frying pan. Add the mushrooms. Let them cook for 6-7 minutes.
  3. Flip the mushrooms over and cook on the other side, 3-4 minutes on medium heat. Continue to flip them and cook, and then flip and cook again, until they are slightly soft, but not soggy.
  4. While the mushrooms are cooking, chop the onions, and the corned beef.
  5. Check on the mushrooms, and when you think they are done, cover with a lid and let them cook for 1-2 minutes more.
  6. Flip the mushrooms over and add onions to each of the mushrooms.
  7. Add a squirt or swipe of mustard to each mushroom. Stuff the corned beef in to the top of the mushroom.
  8. Pile on a medium amount of the sauerkraut.
  9. Cut your swiss cheese pieces into 4 squares. Add a piece of swiss cheese to the top of the sauerkraut and place the pan under the broiler just until the cheese begins to bubble and brown, about 3-4 minutes.
  10. Mix together the mustard and mayonnaise to make a drizzle sauce. Serve hot with a drizzle of sauce on top!
appetizers, reuben sandwich, corned beef, stuffed mushrooms, mustard, mayonnaise, National Muchroom Month, swiss cheese
appetizers, party food, fall food, fun food, foodtball food, Oktoberfest
Created using The Recipes Generator