Recipes and More

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Anjanie is pleased to share with you a few of her favorite personal recipes and serving suggestions. Sign up for the Vineyard Gourmet E-News to enjoy more of Anjanie’s recipes and tips.

Chutney Serving Suggestions

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Recipes

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• MASCARPONE WITH OLIVE CHUTNEY SERVED ON A CRACKER OR CROSTINI
• ASSORTED ITALIAN CHEESES WITH OLIVE CHUTNEY AND A BAGUETTE
• ROASTED EGGPLANT CAVIAR WITH OLIVE CHUTNEY SERVED ON CRISPY PITA SLICES
• CURRIED HUMMUS ON NAAN SQUARES OR PITA CHIPS TOPPED WITH OLIVE CHUTNEY
• ASSORTED CHEESES WITH GRAPE CHUTNEY AND BAGUETTE
• BRIOCHE TOAST WITH CREAM CHEESE TOPPED WITH GRAPE CHUTNEY
• GRILLED MAHI -MAHI CUBES WITH A GRAPE CHUTNEY DIPPING SAUCE
• ROASTED DUCK BREAST TOPPED WITH GRAPE CHUTNEY
• CURRIED TURKEY ON CRISP POTATO ROUND TOPPED WITH HARVEST APPLE BERRY CHUTNEY
• PORK SPARE RIBS DOUSED IN A THICK SWEET HARVEST APPLE BERRY CHUTNEY BARBECUE SAUCE
• OPEN FACE PORK TENDERLOIN MINI SANDWICHES WITH HARVEST APPLE BERRY CHUTNEY
• TRIPLE CREAM ON A CROSTINI TOPPED WITH HARVEST APPLE BERRY CHUTNEY
• PEAR & FIG CHUTNEY ON A WHEEL OF BRIE WRAPPED IN PUFF PASTRY
• ASSORTED MILD CHEESES, PEAR & FIG CHUTNEY SERVED WITH A CRUSTY BAGUETTE
• PAN SEARED SCALLOPS TOPPED WITH PEAR & FIG CHUTNEY
• CROSTINI WITH FRESH RICOTTA TOPPED WITH PEAR & FIG CHUTNEY
• ISLAND GRILLED PORK TENDERLOIN WITH APPLE SLICES
• ROASTED CHICKEN WITH SWEET POTATOES, CARROTS, CELERY & RED ONIONS
• BING CHERRY AND PINEAPPLE CRISP A LA MODE

MASCARPONE WITH OLIVE CHUTNEY SERVED ON A CRACKER OR CROSTINI (Back to Recipe List)

Ingredients:

• 4 ounces of Mascarpone
• ½ cup Vineyard Gourmet Olive Chutney
• Assorted Crackers or Crostini

Instructions:

1. In a mixing bowl add the Mascarpone cheese and ½ cup of the Olive Chutney.
2. Using a hand whisk, gently whisk together.
3. Pour into a serving bowl and serve with assorted crackers and crostini.

ASSORTED ITALIAN CHEESES WITH OLIVE CHUTNEY AND A BAGUETTE (Back to Recipe List)

Ingredients:

• Assorted Italian Cheeses: Piave, Parmigiano Reggiano, Pecorino, Asiago, Fontina, Provolone
• 1 jar of Vineyard Gourmet Olive Chutney
• Crackers
• Sliced Baguette

Instructions:

1. Place the Italian Cheeses on a cutting board.
2. In a serving bowl pour the Olive Chutney.
3. Arrange the crackers and sliced baguette on a serving platter.
4. Serve and enjoy!

ROASTED EGGPLANT CAVIAR WITH OLIVE CHUTNEY SERVED ON CRISPY PITA SLICES (Back to Recipe List)

Ingredients:

• 1 Large Eggplant Roasted on the oven or grill cubed
• 1 clove Garlic crushed
• 1/4 cup finely Chopped Onion
• 1/4 cup chopped Cilantro or Parsley
• ½ teaspoon Salt
• ½ teaspoon Black Pepper
• Pinch of Cumin
• 1 small Serrano Chili finely chopped
• 1 teaspoon of Lime Juice
• 1/4 cup Olive Oil
• Pita Bread Sliced or Pita Chips
• ½ jar of Vineyard Gourmet Olive Chutney

Instructions:

1. In a mixing bowl add the cubed roasted eggplant, chopped onion, parsley, and Serrano Chili.
2. In another small bowl, add the crushed garlic, salt, black pepper, cumin, lime juice and Olive Oil and whisk together until mixture is combined.
3. Pour over the eggplant and toss gently until completely coated.
4. Empty mixture into a serving bowl. Can be chilled or serve immediately.
5. Place a spoonful of Eggplant Caviar on the Pita Bread and top with a teaspoon of Olive Chutney and serve.

CURRIED HUMMUS ON NAAN SQUARES OR PITA CHIPS TOPPED WITH OLIVE CHUTNEY (Back to Recipe List)

Ingredients:

• 1 can of garbanzo beans
• 1/4 cup chopped onion
• 1 clove garlic crushed
• ½ teaspoon black pepper
• 1/4 cup Olive Oil
• 2 Tablespoon Curry Powder
• 1 small Jalapeno seeded and diced
• 1/4 Cup minced parsley or cilantro
• 4 Naan cut into 2 inch squares
• ½ jar of Vineyard Gourmet Olive Chutney

Instructions:

1. In a frying pan add the olive oil and heat, then add the curry powder and allow to cook on medium to low heat for a couple of minutes.
2. Add the onion and garlic and allow to cook for another couple of minutes.
3. Add the rest of the ingredients and stir mixture to coat with the curry.
4. Cook for about 2 more minutes, then stir in 1 cup of water, stir and bring to a boil.
5. Cook for 15 minutes stirring frequently, until liquid has reduced or almost gone.
6. Allow to cool. Using a potato masher, mash the mixture as if mashing potato until it reaches a smooth consistency.
7. Using a spatula pour into a serving dish and sprinkle fresh chopped herbs on top and add a small drizzle of Olive Oil.
8. Heat the naan and place on a serving platter.
9. Serve the warm hummus on naan squares and top with a teaspoon of olive chutney.

* You can also use any kind of store bought prepared Hummus.

ASSORTED CHEESES WITH GRAPE CHUTNEY AND BAGUETTE (Back to Recipe List)

Ingredients:

• Assorted French Cheeses: Brie, Camembert de Normandie, Emmenthal, Goat Cheese, Munster, Roquefort
• Bunch of red & green grapes
• 1 jar of Vineyard Gourmet Grape Chutney
• Assorted Crackers
• Crusty Baguette

Instructions:

1. Place the Cheeses on a cutting board.
2. In a serving bowl pour the Grape Chutney
3. Arrange the grapes, crackers and sliced baguette with the cheeses or on a serving platter.
4. Serve and enjoy.

BRIOCHE TOAST WITH CREAM CHEESE TOPPED WITH GRAPE CHUTNEY (Back to Recipe List)

Ingredients:

• 1 loaf of Brioche Sliced
• 8 ounces of whipped cream cheese (each slice in 1/4's)
• 1 jar of Vineyard Gourmet Grape Chutney

Instructions:

1. Cut each slice in quarters, remove the crust if desired.
2. Place on a baking sheet and toast in a heated oven at 350 degrees for 10 minutes.
3. Spread about a tablespoon of cream cheese on the toasted squares and top with a teaspoon of Grape Chutney.
4. Serve immediately.

GRILLED MAHI -MAHI CUBES WITH A GRAPE CHUTNEY DIPPING SAUCE (Back to Recipe List)

Ingredients:

• 2 Mahi Mahi Steaks (any kind of firm white fish will do)
• Juice of 1 Lemon
• 1 teaspoon of Salt
• ½ teaspoon of freshly Ground Pepper
• 2 tablespoons Olive Oil
• 1 large English Cucumber in ½ inch slices

Dipping Sauce:

• ½  jar of Vineyard Gourmet Grape Chutney
• 1/4 cup of Light Sour Cream
• 2 tablespoons of finely chopped Chives
• Toothpicks

Instructions:

1. In a bowl mix together the lemon juice, salt, pepper and olive oil.
2. Pour over the Mahi Mahi Steaks to marinate.
3. Grill for 3 to 4 minutes on both sides.
4. Take off the grill and allow to cool for a couple of minutes.
5. Cut in 1 inch cubes and place on sliced cucumbers on your serving dish.
6. In another mixing bowl gently whisk all of the dipping sauce ingredients, pour into a serving dish and serve with the grilled Mahi Mahi cubes.

ROASTED DUCK BREAST TOPPED WITH GRAPE CHUTNEY (Back to Recipe List)

Ingredients:

• 2 Roasted Duck Breast slice in 1/4 inch thickness (can also use chicken or turkey breast)
• 1 jar of Vineyard Gourmet Grape Chutney

Instructions:

1. Slice the breast meat in 1/4 inch thickness and about 2 inches in length. (The meat can be served both warm or cold)
2. Top with Grape Chutney and serve.

CURRIED TURKEY ON CRISP POTATO ROUND TOPPED WITH HARVEST APPLE BERRY CHUTNEY (Back to Recipe List)

Ingredients:

• 2 cups of cubed baked or grilled Turkey Breast
• 2 tablespoons of Curry Powder
• 1/4 cup chopped Pecans
• ½ cup Mayonnaise
• 1/4 cup freshly chopped Parsley
• ½ cup of Vineyard Gourmet Harvest Apple Berry Chutney
• 4 Large Potatoes cut in ½ inch rounds
• ½ cup of Olive Oil

Instructions:

1. Cut the potatoes in ½ inch rounds.
2. Brush both sides with the Olive Oil.
3. Bake in a heated oven at 350 degrees for about 20 minutes or until they are crisp and golden brown.
4. In a bowl mix add the curry powder, parsley, mayonnaise and Harvest Apple Berry Chutney. Gently whisk together.
5. Add the Turkey cubes and pecans and mix all of the ingredients together.
6. Place a healthy dollop of the curried turkey mixture on top of the potato rounds and serve.

PORK SPARE RIBS DOUSED IN A THICK SWEET HARVEST APPLE BERRY CHUTNEY BARBECUE SAUCE (Back to Recipe List)

Ingredients:

• 1 Rack of Spare Ribs cut in desired pieces
• 1 jar of Vineyard Gourmet Harvest Apple Berry Chutney
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1/4 cup of Orange Juice
• 1/4 cup of Dark Brown Sugar
• 1 teaspoon of Red Pepper Flakes

Instructions:

1. In a baking dish spray with non-stick spray, then place the spare ribs.
2. Lightly season the spare ribs with salt and pepper on both sides.
3. In a mixing bowl whisk together the chutney, orange juice, brown sugar and red pepper flakes.
4. Divide the mixture in half.
5. Pour the first half over the spare ribs and lightly toss to coat.
6. Bake covered in a heated oven at 350 degrees for about 20 minutes.
7. Remove from the oven and pour the remaining of the chutney mixture over the spare ribs and return to the oven for 10 minutes.
8. Place on a platter and serve.

OPEN FACE PORK TENDERLOIN MINI SANDWICHES WITH HARVEST APPLE BERRY CHUTNEY (Back to Recipe List)

Ingredients:

• Sliced Grilled Pork Tenderloin
• Thinly sliced tomatoes
• Crisp Arugula leaves
• Sliced bread cut in 1/4's
• 8 oz of Goat Cheese
• 1 jar of Harvest Apple Berry Chutney

Instructions:

1. Toast the bread slices then cut them in 1/4's and place on a serving tray.
2. Spread a little goat cheese on each piece of bread.
3. Layer with Arugula leaves, tomato, sliced pork tenderloin and top with a dollop of Harvest Apple Berry Chutney and serve.
4. Can be refrigerated until ready to serve.

TRIPLE CREAM ON A CROSTINI TOPPED WITH HARVEST APPLE BERRY CHUTNEY (Back to Recipe List)

Ingredients:

• 1 jar of Harvest Apple Berry Chutney
• 8 ounces of Triple Cream
• 2 Dozen Crostini
• 2 dozen of green apple slices

Instructions:

1. Spread some Triple Cream on each crostini and top with a spoonful of Vineyard Gourmet Harvest Apple Berry Chutney.
2. Top with an apple slice and serve.

PEAR & FIG CHUTNEY ON A WHEEL OF BRIE WRAPPED IN PUFF PASTRY (Back to Recipe List)

Ingredients:

• 1 sheet of puff pastry ½ jar of Vineyard Gourmet Pear & Fig Chutney
• 1 small wheel of Brie
• 1 egg
• 2 sliced baguettes
• Fresh or dried pears and figs

Instructions:

1. Unfold the puff pastry.
2. Place the wheel of brie at the center and top with ½ jar of Vineyard Gourmet Pear & Fig Chutney.
3. Gather up the pastry and gently twist into a flower shape at the top.
4. Whisk the egg in a small bowl and lightly brush the pastry dough.
5. Place in a heated oven at 350 degrees for 20 to 30 minutes until the pastry is golden brown.
6. Carefully transfer to a serving platter surrounded with the sliced baguette and dried fruits and serve.

ASSORTED MILD CHEESES, PEAR & FIG CHUTNEY SERVED WITH A CRUSTY BAGUETTE (Back to Recipe List)

Ingredients:

• Assorted Mild Cheeses: Humboldt Fog,  Double Gloucester, Dubliner,  Edam, Farmer Flagship
• Assorted crackers and a crusty baguette
• 1 jar of Vineyard Gourmet Pear & Fig Chutney
• Optional: add some fancy nuts, and dried or fresh fruit to your platter

Instructions:

1. Place the Cheeses on a cutting board.
2. In a serving bowl pour the Pear and Fig Chutney
3. Arrange the grapes, crackers and sliced baguette with the cheeses or on a serving platter.

PAN SEARED SCALLOPS TOPPED WITH PEAR & FIG CHUTNEY (Back to Recipe List)

Ingredients:

• 1 dozen large fresh Scallops
• 2 tablespoons butter
• 1 tablespoon of Lemon Juice
• Salt & Pepper
• ½  jar of Vineyard Gourmet Pear & Fig Chutney
• 1 dozen Crostini

Instructions:

1. Melt butter in a frying pan over medium heat.
2. Season scallops with lemon juice, salt and pepper.
3. Place each scallop in the frying pan and allow to cook for about 2 minutes on each side.
4. The scallops should have a nice golden color on each side.
5. Transfer to a serving platter and add a dollop of Vineyard Gourmet Pear & Fig Chutney and serve.

CROSTINI WITH FRESH RICOTTA TOPPED WITH PEAR & FIG CHUTNEY (Back to Recipe List)

Ingredients:

• 1 dozen Crostini
• 8 ounces of Fresh Ricotta
• ½ jar of Vineyard Gourmet Pear & Fig Chutney

Instructions:

1. Spread some fresh ricotta on each crostini.
2. Top with a teaspoon of Vineyard Gourmet Pear & Fig Chutney and serve.

ISLAND GRILLED PORK TENDERLOIN WITH APPLE SLICES (Back to Recipe List)

Ingredients:

• 2 pork tenderloins
• 1 teaspoon salt
• ½ teaspoon red pepper flakes
• ½ cup dark rum
• 1 tablespoon brown sugar
• 12 apples, sliced
• ½ teaspoon fresh ground black pepper
• 1 teaspoon curry powder
• 1 teaspoon
• *Optional, add 2 tablespoons of Vineyard Gourmet Olive Chutney or Vineyard Gourmet Grape Chutney to the above mixture for a tastier marinade.

Instructions:

1. In a bowl, whisk together salt, red pepper flakes, rum, brown sugar, black pepper, curry powder, garlic and oil.
2. Place tenderloins on a baking sheet, pour 3/4 cup marinade over and rub well. Refrigerate for 30 minutes before grilling.
3. Preheat grill. Grill for 15 minutes on each side. Remove from heat and wrap in foil, and allow to rest for ten minutes.
4. Drizzle the remaining 1/4 cup of marinade over the sliced apples, then place apple slices on the grill. Grill for about 5 minutes on each side and remove.
5. Slice tenderloin, place alongside a couple of slices of grilled apples accompanied with a generous dollop of Vineyard Gourmet Grape Chutney.

This dish can be served with your favorite vegetable, salad or brown rice dish.

ROASTED CHICKEN WITH SWEET POTATOES, CARROTS, CELERY & RED ONIONS (Back to Recipe List)

A Perfect One Pot Dinner that is Suitable for Your Family or Distinguished Guest

• 1 large roasting chicken
• 4 medium cubed sweet potatoes cut in half
• 6 large carrots cut in 3” pieces
• 6 stalks of celery cut in 4“ pieces
• 2 large onions cut in 1” wedges
• ½ cup or coarsely chopped fresh rosemary
• ¼ cup roughly chopped garlic
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• ½ cup balsamic vinegar
• ½ cup olive oil
• 1 teaspoon paprika
• 1 teaspoon all spice
• *Optional, add 2 tablespoons of Vineyard Gourmet Olive Chutney or Vineyard Gourmet Grape Chutney to the above mixture for a tastier marinade.

Instructions:

1. In a small mixing bowl combine rosemary, garlic, salt, black pepper, cumin, balsamic vinegar, olive oil, paprika and all spice.
2. Using a whisk, mix well until all ingredients are throughly blended.
3. In a large roasting pan place the chicken, then pour about 1/4 cup of the marinade inside the cavity of the chicken rubbing it in. Using ½ cup of the marinade pour over the entire chicken rubbing it in.
4. In another large bowl place the potatoes, carrots, celery and onions, pour the remaining of the marinade and toss.
5. Place the vegetables around the chicken in the roasting pan, cover and bake in a preheated oven at 350 degrees for about 1 ½ hrs. Then remove cover and continue to roast for another half until the chicken is golden brown.

Optional:
Remove any drippings on the bottom of the roasting pan, pour into a sauce pan. If it has a layer of grease on top, carefully remove with a spoon. In a small mixing bowl add a table spoon or corn starch and two tablespoons of water and mix well. Bring the drippings to a gently bowl and slowly whisk in the corn starch, remove from heat as the gravy thickens. This will add a perfect gravy to a delicious dinner.

Serving Suggestions:
Carve the chicken. Serving each place with chicken and vegetables with a drizzle of gravy and the perfect accompaniment is Vineyard Gourmet Olive Chutney served on the side.

BING CHERRY AND PINEAPPLE CRISP A LA MODE (Back to Recipe List)

• 1 large pineapple peeled, cored & cubed in 1 inch pieces
• 1 cup of dried bing cherries
• ¼ cup orange liquor
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon
• 1 teaspoon vanilla
• 1 tablespoon corn starch
• 1 cup sugar
• 1 tablespoon grated orange rind

• Crisp Mixture:
• 1 cup of flour
• ½ cup sliced almonds
• ½ cup oats
• 1 teaspoon cinnamon
• ½ cup butter
• 1 cup sugar

Pre-heat oven at 350 degrees. In a large bowl place the cubed pineapple and bing cherries. Pour the orange liquor and orange rind over fruits and lightly toss. Mix together all of the dry ingredients in a separate bowl, then pour over fruit and mix together and place in a greased pie dish. Bake for 30 minutes, remove from oven and cover fruits with the crisp mixture. Return to oven and bake for 15 minutes

Serving Suggestions:
Serve warm with a scoop of your favorite vanilla ice cream.