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| Hot melted brie and apple chutney |
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| 14 oz |
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fairly firm whole Brie cheese |
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| 1/2 cup |
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apple chutney |
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| 1/3 cup |
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chopped walnuts |
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| 1 Tbs |
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chopped parsley |
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Apple wedges, crackers |
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| For the apple chutney you will need: |
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| 8 cups |
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pared, cored and chopped tart apples; about 10 medium-sized whole apples |
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| 1 cup |
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chopped onions |
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| 1 cup |
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chopped sweet red bell peppers |
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| 2 Tbs |
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seeded and finely chopped hot red peppers; about 2 whole peppers |
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| 1 |
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clove garlic, minced |
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| 1 1/2 lb |
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raisins |
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| 4 cups |
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firmly packed brown sugar |
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| 3 Tbs |
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mustard seed |
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| 2 Tbs |
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ground ginger |
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| 2 tsp |
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ground allspice |
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| 2 tsp |
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salt |
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| 4 cups |
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cider vinegar (5% acidity) |
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| To make chutney: |
| 1 |
Mix all ingredients together in an 8 qt saucepan and bring to a boil. Reduce heat simmer uncovered for 2 hours, or until the mix is thick and a deep brown in color. |
| 2 |
Stir the mix occasionally in the beginning, stir constantly towards the end. Pour into 4-5 pint jars. |
| For the brie: |
| 1 |
Heat the oven to 450° F (225° C). Place cheese in a deep baking dish and bake for six to seven minutes. |
| 2 |
Top with chutney and the walnuts, baking for another 3 - 4 minutes. Sprinkle on the parsley and serve warm over apple wedges or crackers. |
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| Recipe Type |
| Appetizer, Breakfast, Brunch, Fall, Light meal, Lunch, Main meal, Snack, Supper, Winter |
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| Recipe Source |
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Source: All Foods Natural
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