Bfs Potato Pancakes Pear Cranberry Chutney Recipes

Steps:

• In 2-quart saucepan, mix all ingredients. Heat to boiling; reduce heat to low. Simmer uncovered about 1 hour, stirring frequently, until thickened.
• Cool 1 hour, stirring occasionally. Serve chutney at room temperature for best flavor. Cover and refrigerate up to 2 weeks.

Steps:

• In 3-quart saucepan, mix all ingredients. Heat to boiling over high heat, stirring frequently.
• Reduce heat to medium. Cook 25 to 30 minutes, stirring occasionally, until thickened.
• Cool at room temperature 30 minutes, then refrigerate at least 2 hours. Chutney will thicken more as it cools. Store in refrigerator up to 2 weeks.

Steps:

• In a large saucepan, heat the cranberries, brown sugar, and 2 cups of water over medium-high heat to boiling.
• Simmer, stirring occasionally, until the cranberries start to pop and release juices, about 10 minutes.
• Add the pears, jalapeño, raisins, and lime juice and simmer for another 5 minutes.
• Remove from heat; cool.
• Cover and refrigerate up to 2 days ahead.

Steps:

• Heat the oil in a medium saucepan over medium-high heat until hot. Add the onion and garlic; cook and stir for 5 minutes or until the onion is translucent. Stir in the remaining ingredients; bring to a boil. Reduce heat to medium-low. Cook for 20 minutes, until the sauce is slightly thickened, stirring occasionally. Serve warm with roast turkey, pork roast or baked ham.
• Nutritional Information Per Serving: 181 calories; 2 g fat; 0 mg cholesterol; 23 mg sodium; 43 g carbohydrate; 2 g fiber; 1 g protein.

Steps:

• Place 300ml vinegar into a pan with the remaining ingredients, season (optional) and slowly bring to a simmer over a slow to medium heat, stirring for 2-3 minutes until sugar dissolves.
• Cook for 25-30 minutes until fruit is tender. Add remaining vinegar and cook for 30-40 minutes or until chutney is thickened and liquid is almost evaporated. Transfer liquid into sterilised jars. Cool jars.
• The chutney can be eaten immediately or it will keep in a cool dark place for up to six months.
• Place chutney into the fridge after opening and use within 2-3 months.

Steps:

• In a heavy saucepan combine the cranberries, the brown sugar, the raisins, the pears, the zest, the gingerroot, the red pepper flakes, the onion, the vinegar, the mustard seeds, and the salt and simmer the mixture, stirring occasionally, for 20 to 25 minutes, or until the berries have burst. The chutney keeps, covered and chilled, for 2 weeks. Serve the chutney at room temperature.

Steps:

• Put garlic, onion, cranberries, vinegar, spices and 3/4 cup brown sugar in a 2 1/2 quart nonaluminum saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until thick, about 40 minutes.
• Add the chopped pear and cook 10 minutes longer.
• Remove from heat and add remaining sugar, to taste. (I usually do not).
• Serve hot, cold or room temperature. May be refrigerated for up to one month.

Steps:

• PEAR CHUTNEY:.
• Over medium heat, bring water to a boil.
• Add the ginger, allspice, and scraped vanilla bean seeds; stir.
• Add the pears and cranberries, and cook until pears cook down and become soft and cranberries pop completely, about 15-20 minutes. Stir occasionally.
• Coarsely mash to a chunky consistency. Season with salt and pepper to taste, check for desired sweetness, and add more sugar if needed.
• Let cool to room temperature.
• PEPPERED CREME FRAICHE:.
• Whisk together crème fraiche and black pepper.
• Add salt to taste, cover and refrigerate for at least 30 minutes to allow flavors to blend.
• POTATO PANCAKES:.
• Preheat oven to 400 degrees F.
• Use a box grater and coarsely shred the potato and the onion.
• Transfer potato/onion mixture to a colander or wrap in cheesecloth and squeeze dry as possible. Let stand 2 minutes, then squeeze dry again.
• Put the potato/onion mixture in a large bowl. Add flour, baking powder, egg, salt and pepper. Gently fold to combine.
• Use a large cast-iron skillet. Heat 2 tablespoons of oil until shimmering.
• Drop heaping tablespoons of the potato mixture into the skillet and flatten them with the back of a spoon.
• Cook the pancakes over moderately high heat until the edges are golden, about 1 1/2-2 minutes.
• Flip and cook until golden on the bottom, about 1 minute.
• Drain on paper towels.
• Repeat Steps 16-19 with the remaining potato mixture, adding more oil to the skillet as needed, and waiting for oil to shimmer again before dropping potato mixture in again.
• ASSEMBLE:.
• Serve pancakes topped with chutney and a small dollop of peppered crème fraiche.
• HOT OVEN:
• If the potato pancakes were undercooked or didn't get the desired browning, heat in the 400-degree oven.
• If reheating potato pancakes, place in a single layer on a cookie sheet and bake at 400 degrees until they are crisp again.