42 hope for Women fall/winter 2012 hope for Women fall/winter 2012 43

HFW

Delightful Food

Apple & Cranberry Chutneyprep Time: 20 min.

Cooking Time: 35 min. + chilling

Yields: 16 Servings

DirectionsIn a large saucepan over medium heat, bring sugar and water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Carefully stir in the cranberries, apples, onion, raisins, brown sugar, vinegar, cinnamon, salt, allspice and cloves.

Return to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until desired thickness, stirring occasionally. Serve warm or cold. Yields: 4 cup

Ingredients1-1/4 cups sugar1/2 cup water1 package (12 ounces) fresh or frozen cranberries2 large tart apples, peeled and finely chopped

1 medium onion, chopped1/3 bunch of Cilantro1/2 cup golden raisins1/2 cup packed brown sugar1/4 cup cider vinegar

1 teaspoon ground cinnamon1/4 teaspoon salt1/8 teaspoon ground allspice1/8 teaspoon pumpkin spice1/8 teaspoon ground cloves

Braised Allspice Chicken with a Corn Relish & Cilantro Infused Rice

DirectionsPreheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and pat outside dry cut chicken into quarters. Place chicken in large bowl, season with allspice, thyme, garlic, lemon juice, and olive oil, S&P. Preheat large sauté pan on medium heat, place olive oil in pan, and sear both sides for 3 minutes. Place Lid on top (wrap pan with foil if there isn’t a lid), and place in oven for 30 minutes.

Ingredients1 -Whole Chicken (Quartered)1/2cup-Chicken Stock1/2cup-White Wine

3 oz.- Allspice 1 clove of Garlic (Chopped) 1oz- Thyme (Chopped) 1/2 -onion (Diced)

1/2cup- Olive Oil 1/2 -Fresh Squeezed Lemon Juice salt & Pepper

Corn RelishIngredients3 ears of Corn (Roasted) 1/4 cup Red Onion (Diced) 3 tomatoes (Diced) 1tsp. of cilantro (Chopped) 1/2 tsp.  Of Garlic (Minced) 3 tablespoon of Olive Oil 1 tsp. of Agave 1/2 Lime (Freshly Squeezed)

DirectionsSeason the corn with olive oil, salt and pepper. Place the corn over a stove’s open flame and cook for about 1 to 2 minutes on all sides. Remove and cool. Remove the kernels from the cob. Combine the corn, tomatoes, onions, garlic, cilantro, and lemon juice, agave. Mix well.

Season the salsa with salt and pepper.

Cilantro Infused RiceIngredients1 cup of Jasmine Rice 2 cups- Chicken Stock 1/4 cup –Cilantro (chopped) 1/4 cup- Onion (chopped)2 clove –Garlic (chopped) Olive oil S&WP

DirectionsHeat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn’t burn. Add 2 cups of the stock and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed.

Just before serving, stir in lots of chopped cilantro.

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OVER 200 mouthwatering recipes—

FRESH from the FARM to your TABLE

Dawn Stoltzfus was raised on a Mennonite farm

where simple, natural food was a key ingredient of the

good life. Discover her family recipes for hearty,

wholesome meals made with fresh ingredients

and lots of love.

Visit Dawn at dawnstoltzfus.com

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Cozy FavoritesChef Max hardy shares some fall favorites.

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