This doesn't mean I haven't been cooking, I just haven't been writing about it as much. But in the spirit of New Year's resolutions, I'm ready to recommit myself to this blog, but in a smaller way than in years' past. I vow to post once a week without fail, and more if time and the situation calls for it. I'll post about fun food events and restaurants I check out, my travel food adventures, and most importantly, what I cook up in my little kitchen in Columbia Heights.
I also plan to maintain last year's resolution of getting out of town for at least an overnight every quarter, which I'm sure will lend itself to more fun food travel blogging, which has been what I enjoyed most about writing this blog last year.
So here's a dish I made for a holiday party back in December. The recipe comes from my friend Nick's blog, www.macheesmo.com, which continues to be a great resource for when I want to cook something new.
Apple Chutney on Toast
- 1/2 cup sugar
- 1/3 cup red wine vinegar
- 1/4 cup orange juice
- 1/4 tsp. cinnamon
- 1 inch of fresh ginger, grated
- 2 apples, peeled, cored and diced
- 1/4 cup dried currants
- 2 scallions minced (not the green parts)
- Baguette, sliced and toasted
- 5-6 oz. blue cheese
Combine the sugar, red wine vinegar, orange juice, cinnamon and ginger in a small saucepan and stir over medium heat until the sugar melts, about 2 minutes.
Peel, core, and chop your apples and add them to the chutney. Stir everything together and cook over low-medium heat until the apples are soft, about 5 minutes.
Add currants and chopped scallions to the chutney at the very end.
Cool the chutney for at least an hour and serve on toasts with blue cheese.