From Our Kitchen To Yours | Holiday Recipes From Wickwood Inn

Posted on: December 7, 2017   |   Posted in: Food & Drink, Getaways, Holiday, Recipes

“People who love to eat are always
the best people.”
~ Julia Child

Cranberry Chutney

You’ll want to make this chutney spiced with fresh ginger and red pepper often during the cranberry harvest. This chutney recipe pairs well with an artisanal cheese, charcuterie, smoked meats, poultry, game, or simply spoonful by spoonful. It’s also a wonderful way to awaken leftovers.

Makes: 2 cups

Ingredients:

1 cup fresh cranberries
1 cup pitted dried cherries
1 cup walnuts
1 1/4 cups sugar
3/4 cup white vinegar
1/4 cup finely chopped celery
1/4 cup minced fresh ginger
3 tablespoons fresh lemon juice
1/2 teaspoon crushed dried red pepper flakes

Directions:

  1. Combine all the ingredients in a microwave-safe 2-quart casserole and stir well.
  2. Cook, uncovered, at full power for 12 minutes. Stir, making sure the sugar has dissolved, and return to the microwave. Cook another 8 minutes.
  3. Allow the chutney to cool completely to room temperature. It will thicken as it cools. Then cover tightly and refrigerate. It will keep for 1 week in the refrigerator.

Nutted Wild Rice

One of our most favorite recipes, year-round. Delightful at room temperature or gently heated, it accompanies poultry, wild game, meats, charcuterie, and even Chicken Marbella very well. This always becomes the star of a buffet table.

Ingredients:

2 1/2 cups raw variety of wild rices, select your favorites (6 cups cooked)
Water (to cook rice)
1 cup fresh orange juice
3 tablespoons olive oil
2 cups shelled pecan halves, toasted and coarsely chopped
2 cups golden raisins
1/4 cup orange zest (grated rinds of 4 large oranges)

1 cup chopped fresh mint
2 cups scallions, thinly sliced (green part only)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper, to taste
1/4 cup Grand Marnier or Bourbon (optional)

Directions:

  1. Put raw rices in a strainer and run under cold water; rinse thoroughly.
  2. Place rinsed rices in medium-sized heavy saucepans and cook individually according to rice packages’ directions. Add water and bring to a rapid boil. Adjust the heat to a gentle simmer and cook, uncovered. After 30 minutes check for doneness; the rice should not be too soft. Place a thin towel inside a colander and turn the rices into the colander and drain. Transfer drained rices onto separate baking sheets and allow to dry for an hour or two.
  3. Place cooked rices into a large bowl; add remaining ingredients as listed and toss gently after each addition. Taste often, seasoning to taste. Let mixture stand for 2 hours to allow flavors to develop. Serve at room temperature or gently heated.

10-12 portions

“Vegetables are a must on a diet.
I suggest carrot cake, zucchini bread
and pumpkin pie.”
~ Jim Davis

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