1 onion, diced
1 cup red wine vinegar
1/2 cup sugar
2 cups fresh cranberries
1 cinnamon stick
Place all ingredients in a medium saucepan with a lid and bring to a simmer
Cook for 45 minutes, until tender, remove from heat, and cool.
Serve cold, or at room temperature.
1 cup cranberry chutney
500g wheel Brie
Pastry
1 1/2 cups flour
1 tbsp sugar
1/2 tsp salt
3/4 cup butter
1/4 cup cold water
Place flour, sugar, and salt in a medium bowl
Add butter, and mix in with your fingers until mealy
Add water, knead lightly, cover and allow to rest for 20 minutes
Roll the pastry out on a lightly floured board to a circle18 inches in diameter
Place pastry in a pie pan (it will hang over the edges by 4 inches on each side)
Place wheel of Brie in the centre
Top with chutney, spreading to make a layer evenly covering the Brie
Fold the pastry up around the Brie, and tuck into place over the top.
Bake for 45 minutes, until pastry is golden brown
Cool for 1/2 hour before serving
Pumpkin pie is steeped in tradition and this recipe is quite easy. You can use a good quality canned pumpkin puree or make your own.
1 par-baked pie shell (see Sweet Pastry recipe for details)
1 3/4 cups pumpkin purée
1 cup brown sugar
2 eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
3/4 cup whipping cream
Whisk together brown sugar and eggs
Add pumpkin, spices, and whipping cream and mix well
Pour into par-baked pie shell and bake for 45 minutes – 1 hour, until slightly firm to the touch, and a skewer inserted into the centre comes out clean.
Remove from oven and allow to cool
Cut into wedges and serve with whipped cream
The flavour of yams baked in their skins and then mashed with brown butter and maple syrup is like caramel candy; nutty, sweet, and delicious. The vegetable referred to as a yam in North America is actually correctly identified as an orange sweet potato. Slaves, on encountering the tubers in the South, were reminded of the true yam, a tuber found in central Africa, and bestowed the name upon the variety of sweet potato they commonly used.
Preheat oven to 375 F
6 medium yams (orange sweet potatoes)
1/4 cup butter
1/4 cup maple syrup
pinch nutmeg
Bake yams for 1 hour, until tender.
Allow to cool for 15 minutes, then cut in half and scoop flesh from skins and transfer to a bowl
Heat butter until golden brown and pour over yams
Add maple syrup and nutmeg
Mash together until well combined
Season to taste