Apple-Bacon Relish from The Bacon Bible

Those of you who follow me on Facebook and Instagram were the first ones to see pictures of this incredibly delicious Apple-Bacon Relish from Abrams’ new cookbook, The Bacon Bible, More than 200 Recipes for Bacon You Never Knew You Needed by Peter Sherman. Wow! What a cookbook this is, and what fabulous relish!

This is the first time I’ve ever made anything of this nature, although I am well aware from reading restaurant menus, that bacon relishes and jams are all the rage these days; I can see why. This is delicious! Seriously, I could have eaten it right out of the pan. Instead, I used it in a variety of ways, each more delicious than the other. You might try it, as I did, spooned on top of a baked potato, dolloped into the cavity of an avocado, or as you see here, gracing the top of a juicy cheeseburger. 

However you choose to use it, you must make it!

Apple-Bacon Relish
from The Bacon Bible

2 teaspoons canola or oil
4 oz. thin-sliced bacon, diced
½ small red onion, finely diced
1 large Gala or Granny Smith apple, diced
1 tablespoon sugar
¼ cup apple cider vinegar
Pinch freshly ground black pepper
2 tablespoons finely chopped fresh parsley leaves

In a large sauté pan, heat the oil over medium heat until it begins to shimmer. Add the bacon and cook until golden brown and crisp, about 8 minutes. Using a slotted spoon, remove the bacon to a plate lined with paper towels.

Add the onion and apple to the pan and cook until soft, about 5 minutes. Add the sugar and vinegar and cook until thickened, about 4 minutes. Return the bacon to the pan and cook for 1 minute. Remove from the heat, transfer to a medium bowl, and stir in the pepper and parsley. Let cool to room temperature before serving. The relish will keep, tightly covered in the refrigerator, for up to two days. Bring it to room temperature before serving. Makes about 1½ cups.

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For a heavenly vegan relish, try this Roasted Red Pepper Relish.

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Corn and Hatch Chile Relish

With hatch chiles in season, and fresh corn still in abundance, there is no better time to make corn relish than now. If you've never made corn relish before, or have no idea what you do with it, let me educate you. Corn relish is a delicious, fresh, crisp, succulent condiment that can be used on sandwiches, stirred into potato salad, chicken salad, tuna salad, or as a delicious topping on a grilled hotdog. It gives a whole new meaning to the word “corndog.” It's easy to stir together, and just needs a number of hours in the fridge for the flavors to meld. I like it so much, that I could eat it as a side dish, and often do. Last night I tossed a scoopful into a chopped salad, it was wonderful! If you're looking for a way to give every day dishes some extra zing, adding corn relish will do the trick!

 Corn and Hatch Chile Relish

1/2 cup Melissa’s Fire Roasted Sweet Red Bell Peppers, diced
1/4 cup roasted Melissa’s hatch chiles, diced
3 large ears fresh corn, husked and stripped
2 tablespoons chopped scallions
2 tablespoons cider vinegar
1 tablespoon real maple syrup (Grade A)
1 teaspoon Crystal hot pepper sauce
1/8 teaspoon red pepper flakes
3/4 teaspoon ground turmeric
1/2 teaspoon salt
1 teaspoon Dijon mustard
3 tablespoons olive oil

 In a large bowl toss together red peppers, hatch chiles, fresh corn niblets, and chopped scallions; set aside.

Mix remaining ingredients together in a medium bowl, and whisk until well combined. Pour dressing over vegetables, stirring to coat. Refrigerate for at least one hour (longer is better), and serve as you see fit.

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Red Pepper and Artichoke Tapenade

I have to be honest with you, I gave this the name Red Pepper & Artichoke Tapenade, because I thought it sounded a lot better than “Leftovers from the Fridge Tapenade.” I’m sure you agree. Essentially, I rummaged through the fridge with reckless abandon, pulled out half jars of things, put them all into the food processor, and pressed “on.” The result was phenomenal! This is a delicious tapenade, and it's so easy. Let me encourage you to do the same thing. Let me also encourage you to always have things on hand to allow you to do this, namely Melissa's Fire Roasted Sweet Red Bell Peppers, Melissa’s Hearts of Palm, capers, black olives, and a jar of marinated artichokes. You would be amazed at what these three things can do. I made a wonderful relish for wrap sandwiches using a combination of these ingredients that I will be telling you about later in the week

If making tapenade scares you because you don't know what you would do with it, let me tell you, there are endless ways in which to use it. Personally, I could just scoop it right of the bowl and into my mouth, but a wonderful way to use it that will really impress your guests (although we're not trying to impress people here, at least not so that it's obvious) is to scoop it into two ramekins, place one on either end of the dining table, and, as your centerpiece, have a big bowl of different Artisan breads. Suggest the tapenade be spread onto the bread in place of butter, and your guests will go crazy! This stuff is so good! You could also use it as a dip for crackers or crudités, dollop it onto an English muffin, top with shredded cheese, and run it under the broiler for a wonderful appetizer, use it as a topping for grilled fish, or mix it into egg salad or the filling for deviled eggs. You will enjoy it no matter what you do.

I'm going to try to write out the recipe as well as I can, but please know I was literally dumping jars of various items from my fridge into a sieve to let them drain, and then emptying the sieve directly into the food processor. Essentially, it's important to have grated Parmesan, olive oil, garlic, lemon juice, and salt and pepper. From there you can just use what you like. Personally, I love this combination, but feel free to experiment.

Red Pepper and Artichoke Tapenade

½ 7-ounce jar Melissa's Fire Roasted Sweet Red Bell Peppers, drained and chopped
½ 12-ounce jar Marinated Artichoke Hearts, drained and coarsely chopped
1 small can of pitted black olives, drained
½ cup freshly grated Parmesan cheese
¼ cup olive oil
1 heaping tablespoon drained capers

1 large clove garlic, as fresh as possible
1-1/2 teaspoons fresh lemon juice (I used a Meyer lemon because that's what I had)

Toss everything into the food processor and pulse until it's finely chopped. Taste it, and season it with more salt or pepper as you see fit.

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Mango & Cranberry Chutney

Last week I showed you a simple table setting with an even simpler centerpiece using nothing more than a dough bowl and two mangoes. You may be wondering what I did with those mangoes, maybe not, but I'm going to tell you anyway. I made mango chutney. There's already a recipe on this blog for mango chutney, but I decided to do something different based upon a comment that a friend recently made. She told me that she would like to make mango chutney, but she doesn't because she doesn't care for raisins. That got me to thinking that surely there's a suitable substitute for raisins, and an easy one at that, in the form of other dried small fruits such as cranberries, blueberries, or cherries. I decided to use cranberries because that's what I had on hand. As it turned out, it made delicious chutney. I didn't notice a whole lot of difference between using the cranberries and the raisins, but the outcome was a good one. 

If you're wondering what to do with your chutney after you've made it, come back later in the week and I'll show you an interesting use for it. In the meantime, keep in mind that it is excellent with any type of ethnic food (even fried rice if you happen to carry out from your local Chinese place). It's a great accompaniment to roast chicken, wonderful when mixed with mayonnaise and spread thinly on a turkey, chicken, or club sandwich, and makes a great topping for baked ham. Treat chutney like you would treat any other relish and you are going to find yourself using it all the time.

 Mango & Cranberry Chutney

2 Melissa's Keitt mangoes (3 pounds total), 
peeled and cut into 1/2-inch cubes
1/3 cup white vinegar
1/3 cup packed brown sugar
1/3 cup dried cranberries
1 1/2 teaspoons salt
1 (1-inch) piece fresh ginger, peeled and chopped
1 tablespoon chopped fresh jalapeño including seeds*
2 garlic cloves, minced
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon turmeric
1 tablespoon vegetable oil
1 medium onion, chopped
1 (3-inch) cinnamon stick

Toss together mangoes, vinegar, brown sugar, cranberries, and 1 teaspoon salt.

Mince and mash ginger, jalapeño, and garlic to a paste with remaining 1/2 teaspoon salt, and then stir in cumin, coriander, and turmeric.

Heat oil in a 4-quart heavy pot over medium-high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, 8 to 10 minutes. Add garlic mixture and cinnamon stick. Reduce heat to medium and cook, stirring, 1 minute. Stir in mango mixture and simmer, covered, stirring once or twice until mangoes are tender, 25-30 minutes. Remove cinnamon stick and cool chutney, uncovered, about 45 minutes. Spoon into jars and refrigerate 24 hours before using to allow favors to meld. Keeps 2 weeks in the fridge.

*If you like things a bit milder, do not use the seeds.

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Beet Chutney

For the uninitiated, chutney, from the East Indian word chatni, is a spicy condiment, sometimes chunky, sometimes smooth, containing fruit, sometimes nuts, vinegar, sugar, and a wide variety of spices. It can be hot or mild, depending upon your tastes, and is an excellent accompaniment to curried dishes. But you don't have to be a fan of curry to enjoy this delicious relish. I like to serve it with ham, roast chicken or turkey, and pork. I have also been known to whir it in the food processor along with a healthy amount of Duke's and make a piquant chutney mayonnaise, a wonderful topping for a turkey sandwich, and when stirred into chicken salad can perk up even the weariest of chickens.

 This recipe is a snap to make, particularly if you buy Melissa's steamed beets. The worst (and messiest) part about dealing with beets is the cleaning and cooking. All of that is done away with here. What could be easier?

 

Beet Chutney

2 tablespoons extra-virgin olive oil
1 cup chopped red onion
1 8-oz. pkg. Melissa's Steamed Baby Beets, cubed
1/2 cup water
1/2 cup red wine vinegar
3 tablespoons raisins
3 tablespoons sugar
1 tablespoon Melissa's organic ginger, chopped fine
1 teaspoon yellow mustard seeds
Pinch of cumin seeds

Pinch of cinnamon

Heat olive oil in heavy medium saucepan over medium heat. Add chopped red onion and cook until onion is tender but not brown, stirring frequently, about 8 minutes. Stir in beet cubes and water. Increase heat to high and boil until mixture thickens, about 5 minutes. Add remaining ingredients. Reduce heat to medium-low and simmer until chutney is thick, stirring often, about 8 minutes. Season to taste with salt and pepper. Refrigerate until ready to use. Can be made 1 week ahead. Cover and chill.

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This post is linked to: Over the Moon, Dishing It & Digging It, Art of Homemaking, Amaze Me Monday, Busy Mondays, Inspiration Monday, Cooking & Crafting with J&J

Roasted Red Pepper Relish

It has been one hot summer. So hot, in fact, that I have yet to be able to use the grill. Today it was 89°F with a light breeze, and felt downright cool, so I figured it was probably as good a time as any to fire up the grill. I had nothing thawed, and only a package of Nathan's Jumbo Beef Franks in the fridge that would be suitable, but a hot dog seemed fine, particularly with baseball there for the watching on TV. After a brief rummage through the fridge, I realized that I had no decent toppings other than mustard for my grilled dog. I did have, as I always do, a jar of Melissa's Fire Roasted Sweet Red Bell Peppers in the pantry, and remembered a recipe I'd seen a long time ago for making relish out of peppers. Why not, I thought, so I set to work.

I really had no idea what I was doing here. I sort of channeled my mother and her legendary chili sauce on a smaller scale, subbing the peppers for tomatoes. Talk about an overwhelming success! I liked this so much that I could have easily eaten it as a main dish and just forgotten the hot dog.

This is easy to make, puts jarred relish to absolute shame, and is sure to be a winner. Give it a try.

Roasted Red Pepper Relish
1 tablespoon olive oil
1 7-ounce jar Melissa's Fire Roasted Sweet Red Bell Peppers, 

drained and chopped
1/2 cup chopped onion
1 garlic clove, finely chopped
2 tablespoons cider vinegar
2 tablespoons sugar
1/4 teaspoon dry mustard
Pinch of ground cloves, trust me
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper

In a medium skillet over medium-high heat, heat the olive oil and sauté onions and garlic until onions are tender, stirring frequently, about 3-4 minutes. Stir in red peppers and allow to heat for 1-2 minutes.

While onions are cooking, combine vinegar and sugar in small bowl, stirring until sugar dissolves. Stir vinegar mixture into red peppers along with mustard, cloves, salt, and cayenne pepper. Cook until liquid has evaporated, stirring frequently, about 4 minutes. Cool to room temperature. Cover and refrigerate.

Yield: 2 cups

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Cranberries for Thanksgiving

Do not tell me how close we are to Thanksgiving; my nerves are just too shot to take the truth. I like to ease into holidays when I can, but this year I seem to just run smack into them, every one. For the most part, my menu is planned; I vary little from year to year. It is, after all, Thanksgiving, and I am a traditionalist. One thing that I do anguish over, however, are the cranberries. Such a simple dish, but I have found that people have very strong feelings about them. My late mother was a huge fan of my bourbon cranberry sauce. Others enjoy the frozen layered cranberries, except for my aunt who cannot abide beets and prefers the cranberry orange relish. Mr. O-P, I am loathe to admit, likes the canned stuff, slid out onto a plate and sliced up like baloney; he is singular in this interest.

See what I mean?  Choosing the right recipe can be stressful. If you have the same problem, here is an assortment of delicious versions for your perusal (Click on the name below each picture to take you to the recipe.).  You'll have to decide which to serve on your own. This year, enamored as I was with the fresh taste and fragrant aroma that the Calamondin oranges added to the homemade marmalade, I am going to add them to my cranberries, along with the usual sugar, pinch of cinnamon, and generous shot of whiskey.  Will everyone like them? I'll let you know.

Spirited Cranberry Sauce

Cranberry-Pineapple Sauce

Gingered Cranberry and Kumquat Relish

Frosty Salad with Cranberry, Pineapple and Beets

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Gingered Cranberry and Kumquat Relish

 

If you think that you're ready for Thanksgiving, I suggest you think again. I don't believe that there was one year that I didn't miss something. One year it was gravy (the GRAVY!!), another it was sweet potatoes (that, thankfully I could freeze for Christmas Eve), still another it was the leaf-shaped pumpkin muffins that I labored over (and we enjoyed for breakfast the following day, well, week, if you must know).  It became almost a tradition for me to fail to put out the cranberries. So much so that, one year, I'd prepared little labeled jars of cranberry sauce to send home with guests for use the next day on turkey sandwiches. Another year, as a way to remind myself, I made three varieties, convinced that at least one would make it to the table.

This year, even if I forget (I will NOT!), it is no problem; because this recipe is not only easy, but takes no time to make, requires no cooking, and the food processor does most of the work.  I've adapted it from the original that appeared in the November 2001 issue of Bon Appetit. You'll have to stop yourself from eating the entire bowl.

This relish is welcomed equally at Thanksgiving and Christmas (it is an excellent accompaniment to the Christmas ham).  To serve, just swap out the autumn greenery for a few evergreen sprigs.  Voila!

Gingered Cranberry and Kumquat Relish

1 12-ounce bag fresh cranberries
16 kumquats, stemmed, rinsed, patted dry
1 cup sugar
1/2 cup Melissa's crystallized ginger

Using on/off turns, coarsely chop cranberries in processor. Coarsely chop half of kumquats, removing any seeds in the doing. Thinly slice remaining kumquats, removing any seeds, and set aside.  Toss the chopped kumquats into the food processor with the cranberries and pulse twice.  Coarsely chop the ginger, and toss it into the food processor; pulse twice. Pour contents of food processor into a medium bowl.  Sprinkle sugar over the top of the mixture, and stir to incorporate (as mixture sits, sugar will dissolve). Cover relish and refrigerate at least 4 hours. (Cranberry relish can be prepared 1 week ahead. Cover tightly and keep refrigerated.)

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Spirited Cranberry Sauce

The jewel of the Thanksgiving table is cranberry sauce; its brilliant red color beckons to be tasted. Do not underestimate the importance of this lovely little addition to one of the year's most important meals. More than just a condiment, it can be a welcome side dish. After the meal it makes a zesty topping for a turkey sandwich, mixed with mayonnaise a tasty topper for a hamburger, warmed and poured over a brick of cream cheese, you have a festive holiday snack.

Look no further for the easiest and best recipe for this versatile sauce. The liquor makes it adults only, the variety of spirits that can be used will suit any taste. Try something a little different this year. It's guaranteed to make your guests take notice.

Spirited Cranberry Sauce

2 12-ounce bags fresh cranberries

2-3/4 cups granulated sugar

1/2 teaspoon cinnamon

1/3 cup spirits (Bourbon, Grand Marnier, Triple Sec, Irish Whiskey, Tequila)

Preheat oven to 350F.

Rinse cranberries and pour into a 9" x 13" pan. Top with sugar and cinnamon, and stir to combine. Cover pan with foil, sealing edges tightly.  Bake for 1 hour and 10 minutes, stirring mixture halfway through baking time. Remove from oven, stir in spirits. Cool. Store in refrigerator. Keeps 4-6 weeks. Recipe may be halved.

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