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Posts Tagged ‘apricot’

SweetChiliSauce_First

Has spring arrived where you are? It sure hasn’t over here, in fact there is very little sign of it. Yes, we can be grateful that the snow has finally melted and that it hasn’t snowed in any measurable quantity for a few days, but these temperatures are killing us. Since I’ve begun my morning walks through High Park again (8km most mornings) it’s been so cold that I’m still wearing my long down-filled coat, hat, gloves and a balaclava around my neck at the ready when the howling wind rudely slaps my face. I’m ready for spring. With these cold temperatures, I’m still craving warming foods like my dear friend Sissi’s Dried Apricot and Chili Jelly. If you don’t know Sissi, she is an experienced cook with a passion for the Far East. Her recipes are uncomplicated and her writing style is elegant and beautiful and that’s something because English isn’t even her first language! I’m always drawn to Sissi’s recipes because she combines flavours that hit my palette perfectly. And she enjoys similar foods and textures that I do. Please visit Sissi’s blog for the original recipe because she has generously provided more details than I am providing.

Sweet Chili Sauce with Dried Apricots

Makes 250 mL sweet chili sauce

Ingredients:

  • 175 g dried apricots
  • 150 mL +100 ml cider vinegar
  • 100 g red Thai chili peppers
  • 200 g sugar
  • 50 mL water
  • 1/2 teaspoon salt
  • 1/2 package pectin in powder (25 g)

Directions:

  1. Bring 150 mL vinegar to a boil and add the apricots to soak for 30 minutes.
  2. To a small food processor, add the hot peppers (discard the stalks and seeds) and the soaked apricots and pulse to chop reasonably finely.
  3. Combine the remaining ingredients (including the additional 50 mL vinegar) and boil 20 minutes,stirring constantly.
  4. Sprinkle the pectin over the surface and cook 10 more minutes, mixing well.
  5. Transfer the hot jelly into the sterilised jar or jars and cover with lid(s). Allow the jar to cool and refrigerate. If your jars are smaller (I used one 250 mL jar) you will want to process them as you would any canning project. I popped my single jar into the fridge and will use over the next month or so (or I will freeze for later use).
This is a very hot sauce.

This is a very hot sauce.

Notes:

  • I had intended on reducing the sugar but believe me, it NEEDS the sweetness because these peppers are HOT!
  • This is an excellent condiment but use conservatively as it is VERY HOT.

 

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BakedBrie_Intro

To be honest, I had not intended on posting this recipe but the accolades it received at a party we had late last year with our neighbours, well, I just couldn’t ignore it. If you like warm, melty brie, chopped cashews and almonds, some chopped dried cherries, apricots and raisins then this is for you. Oh, did I forget to mention the home-made caramel sauce? Yes, you did read that correctly.

Ingredients for the Brie:

  • Small round of Brie
  • About 50 g chopped nuts (I used cashews and almonds)
  • 25 g chopped dried cherries
  • 25 g chopped dried apricots
  • 25 g golden raisins
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon

Ingredients for the caramel sauce:

  • 1/4 cup granulated sugar
  • 3/4 tsp lyle’s Golden syrup
  • 3/4 tsp water
  • Dash of lemon juice
  • 1/4 cup heavy cream, heated
  • 1/2 tbsp salted butter

Directions:

  1. Pre heat oven to 275° F (135° C).
  2. Combine the nuts and dried fruit with the spices and set aside.
  3. In a microwave proof measuring cup, add the sugar, syrup, water and lemon juice, whisk to combine.
  4. Microwave the sugar mixture on high until it JUST begins to darken (mine was a hair less than 1 minute 20 seconds, using a new microwave — watch it carefully). Remove it carefully from the microwave and set aside on a heat-proof surface and watch it turn dark amber.
    Meanwhile, heat the heavy cream until almost boiling. When the melted sugar had reached a gorgeous amber colour, slowly add the hot cream while whisking. Add hot cream little by little as it will bubble up. Stir in butter until melted.
    Pour hot caramel over spiced nut and dried fruit mix, toss until combined.
  5. Place Brie round in the centre of a heat proof vessel (I used cast iron so it will keep warm for a while). Pour the nut caramel mixture over the Brie and bake until Brie is hot and melty 5-10 minutes. Serve with French stick and crackers.
BakedBrie_Blog

I wish I had shot a pic of it right out of the oven but sadly it disappeared too quickly!

 

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