Recipes from Garden Cafe at the McCully House in Jacksonville, Oregon.
Sous Chef Kristen Lyons Of the McCully House has made several appetizers for us. She knew we wanted some easy choices and came through with flying colors. Kristen’s emphasis is on light, easy and healthy – a magic combination.
With some prep done ahead and a few basic ingredients, you can have these party pleasers whipped together in no time! They are also the perfect recipes to have early guests help assemble – very easy, beautiful and something new!
Bartlett Pear Chutney with Winter Spices and Ginger, served over Crostini with fresh Chevre
Pear Chutney – the chutney can be made up to 3 weeks in advance!
1 pound Brown sugar
2 Cup Cider Vinegar
3 pounds Bartlett Pears, unpeeled, cored and chopped into small squares
1 Medium Onion, chopped
1 Cup Golden Raisins or Currants
1/4 Cup Shredded Ginger (microplane works well)
1 Clove Garlic, minced
1/2 Teaspoon Cayenne (or more to taste)
2 Teaspoons Salt
1/2 Teaspoon Cinnamon
1/2 Teaspoon Cloves
2 Teaspoon Mustard Seeds
Mix brown sugar and vinegar in a large pot and bring it to a boil.
Combine ingredients 3-12 in vinegar and sugar, bring back to a boil, then set heat to medium-low.
Cook slowly until thickened, 1-2 hours.
Slice one baguette into about 20 thin slices, round or diagonal.
Brush olive oil onto one side of each slice of bread and place on a baking sheet.
Bake at 350F for 6-8 minutes or until breads are just starting to toast.
Place approximately 1 tablespoon of chevre onto each crostini.
If this appetizer is to be passed, also place a spoonful of the chutney onto the crostini. If it is to be placed on a table, you may arrange the chutney in a bowl in the middle of a tray, then place the chevre covered breads around the chutney.
Garnish with red currants, cranberries, or other colorful berries or flowers.
Our next post will have some more of Kristen’s healthy appetizers.
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Maralyn D. Hill and Brenda C. Hill
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