Thursday, December 16, 2010

Brie with Pumpkin Chutney

I loved the idea of this recipe the first time I read it. I had big plans to give it away with a piece of brie over the holidays to everyone I know, but I never have enough time to actually execute my big plans. But that doesn't mean you can't do it. It would make a wonderful gift.

This recipe for pumpkin chutney by Robin White and the Food Network was originally designed as a BBQ dish and shown on BBQ with Bobby Flay. But it doesn't need to be served on a shingle, it's just as good microwaved for 30 to 60 seconds or baked in the oven. All it needs is for the chutney to be warmed and the cheese to slightly melted.

The recipe doesn't call for it, but the pumpkin and the onion need to be diced. I substituted ground ginger for the fresh, apple butter for the apricot jam and red pepper flakes for both the red chili and dash of cayenne pepper.

I loved the final product, the Hub was ho hum about it, but it got rave reviews at work where it disappeared almost instantly. I think the picture accompanying the recipe is not attractive and actually mine looked nothing like that. When I make this again (and I will) I'm going to up the amount of red pepper flakes to give it a little more heat.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.