Bfs Potato Pancakes Pear Cranberry Chutney Recipes

PEAR-CRANBERRY CHUTNEY

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.

FRESH CRANBERRY PEAR CHUTNEY

Steps:

• In 2-quart saucepan, stir together all ingredients. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 to 20 minutes, stirring occasionally, until cranberries burst and mixture is thickened.
• Cool completely, about 30 minutes. Spoon chutney into serving bowl or storage container. Cover; refrigerate until serving time.

CRANBERRY GINGER CHUTNEY

Steps:

• Combine sugar, orange juice, vinegar, ginger, orange zest, shallot, cinnamon sticks, and salt together in a skillet; bring mixture to a boil. Cook and stir until mixture thickens and sugar has dissolved, 8 to 10 minutes. Add cranberries; continue cooking and stirring until cranberries pop, about 10 more minutes. Remove from heat.
• Heat vegetable oil in a small pan over medium heat; add mustard seeds. Cook and stir until mustard seeds begin to toast and pop, 1 to 2 minutes. Stir seeds into chutney. Serve chilled or at room temperature.

CRANBERRY AND PEAR CHUTNEY

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.

CRANBERRY-PEAR CHUTNEY

Steps:

• Combine cranberries, pears, water, white sugar, raisins, brown sugar, wine, ground cinnamon, ground ginger, ground cloves, and ground allspice in a saucepan over medium-high heat. Bring to a boil, stirring frequently. Reduce heat to medium. Cook until thickened, stirring occasionally, 25 to 30 minutes.
• Remove from heat; cool at room temperature for 30 minutes. Refrigerate at least 2 hours.

CRANBERRY-PEAR CHUTNEY

Steps:

• Combine cranberries and sugar in saucepan; cook over medium-low heat until berries release juices, about 8 minutes.
• Place pears in a medium bowl, and toss with lemon zest and juice.
• Add orange juice, raisins, and dates to cranberries. Raise heat to medium-high. Stir occasionally, adding pears when mixture begins to bubble. Cook, stirring, until mixture thickens and pears turn red and are cooked through, about 10 minutes. Transfer to a bowl. Let cool; refrigerate up to 24 hours.

CRANBERRY-PEAR CHUTNEY

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.

BF'S POTATO PANCAKES & PEAR CRANBERRY CHUTNEY

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.