Recipes with Rhubarb Sour Cherry Chutney

Turkey Burgers with Caramelized Onions and Rhubarb Sour Cherry Chutney

Turkey Burgers:
1 ¼ lbs. ground turkey   
¼ cup finely minced onion  
1 egg white lightly beaten
1 clove garlic, minced
1 tablespoon chopped parsley 
dash of salt and pepper
flour for dusting

Mix all the ingredients together with the exception of the flour (meat will be slightly mushy). Form into 4 patties. Flour both sides of the patties. Refrigerate for a half hour.   Grill on the grilling stone until temperature of the patties reaches 180 degrees on your thermometer.

Bun and Toppings:
4 brioche hamburger buns
caramelized onions*
½ jar Artisan Edibles Rhubarb Sour Cherry Chutney
soft goat cheese or aged white cheddar
mixed greens
Dijon mustard and mayo       

* For the caramelized onions, I sauté 2 large onions in 1 ½ tablespoons olive oil, add a teaspoon of brown sugar and a splash of balsamic vinegar. Saute on a low heat until the onions brown and caramelize.    

Place burger on a brioche hamburger bun and top with caramelized onions, Artisan Edibles’ Rhubarb Sour Cherry Chutney, soft goat cheese, organic greens, Dijon mustard and mayo.

Potato salad and sliced fresh strawberries drizzled with a good quality balsamic vinegar are always winning accompaniments to this dish.

Lentil Tagine Topped with Greek Yogurt and Artisan Edibles Rhubarb Sour Cherry Chutney

INGREDIENTS (serves 6)

1 ½ cups dried lentils, sorted and rinsed
6 cups chicken broth  (4 cup and 2 cup split)  
1 ½  teaspoons slivered garlic
1 cup finely chopped onion
1 cup diced carrot
1 cup julienned yellow pepper 
2 cups, peeled, seeded and chopped tomato
1 ½ medium sweet potato, peeled and cut into chunks 
 ¼ teaspoon ground ginger  
1/2  teaspoon cayenne powder  
 ½ teaspoon cumin powder      
Greek Yogurt  
Artisan Edibles Rhubarb Sour Cherry Chutney   
 ½ cup finely chopped fresh cilantro   

In a Dutch oven, combine the lentils, 4 cups of chicken broth and garlic.  Bring to a boil, lower the heat, cover and simmer for 20 minutes.   Turn the heat off and allow the lentils to sit for an hour. Most of the liquid will be absorbed.

Turn the heat back to medium. Add the remaining 2 cups of broth and ingredients with the exception of the cilantro, yogurt  and chutney.

Cook covered for approximately 30 minutes until the carrots and sweet potatoes are tender.

Serve in bowls and top with a tablespoon of Greek Yogurt, a tablespoon of Artisan Edibles Rhubarb Sour Cherry Chutney and some finely chopped cilantro.

You can substitute Crème Fraiche for the Greek Yogurt.  Another delicious topping is Artisan Edibles’ Meyer Lemon Chutney.     Enjoy!

Chocolate Blinis With Artisan Edibles’ Rhubarb Sour Cherry Chutney and Orange Cream

(Inspired by the Autumn 2013 issue of Food and Drink Magazine)

Chocolate Blinis                                                                                                                   

2 tbsp. (30ml) unsalted butter, plus extra for frying
2 tbsp. (30ml) water
1 tsp. (5ml) instant espresso or coffee, powder
4 oz. (125 grams) 70% chocolate, chopped
2 eggs
2 egg yolks
¼ cup (60ml) sugar
½ tsp. (2ml) vanilla extract
¼ cup (60ml) cake and pastry flour
1 tsp. (5ml) baking powder

Orange Cream
 Juice of one orange
½ cup (125ml) whipping cream
2 tbsp. (30ml) sugar

Artisan Edibles’ Rhubarb Sour Cherry Chutney

To make the chocolate blinis, combine butter and 2 tbsp. (30ml) water in a saucepan in a bowl set over simmering water. Once butter has melted, add espresso powder and chopped chocolate. Stir until chocolate has melted.  Set aside.

In a medium-size mixing bowl, beat eggs, egg yolks and sugar with an electric mixer on high speed until tripled in volume, about 4 minutes; beat in vanilla.

In a separate bowl, whisk together flour and baking powder. Fold chocolate mixture into eggs; stir in flour mixture until just combined.  Allow to rest for 10 minutes.

Melt 1 tbsp. (15ml) butter  in a large non-stick skillet over medium low-heat. Once foaming, drop 1 tbsp (15ml) batter into pan at a time to form blinis. Cook gently on one side (blinis will burn if heat is too high – adjust heat to low if necessary) in batches for about 2 minutes; turn and cook an additional minute.  Repeat with remaining butter, refreshing butter as needed.  (Blinis will keep, stored between sheets of parchment and tightly covered, at room temperature for one day.)

To make orange cream, bring orange juice to a boil over medium heat in a small saucepan. Reduce to 1 tbsp. (15ml) and immediately pour into a medium sized mixing bowl; cool. Add whipping cream to bowl and, using an electric mixer, beat until medium peaks form. Sprinkle sugar over and continue to beat until stiff peaks form

To assemble, top blinis with a dollop of cream and Artisan Edibles’ Rhubarb Sour Cherry Chutney.  Excellent as a breakfast or dessert item!


Crostini With Artisan Edibles Rhubarb Sour Cherry Chutney, Jicama and Ricotta/Chèvre

INGREDIENTS (makes 18 Crostinis)
Crostini Recipe
1 tablespoon olive oil
sliced baguette

Preheat oven to 375 degrees F. Place sliced baguette, brushed with olive oil, on a baking sheet and toast until crisp (about 5 to 8 minutes). Cool.

1 Jar  Artisan Edibles Rhubarb Sour Cherry Chutney
½ cup  jicama, chopped
¼ cup mint leaves, chopped
Pinch cayenne pepper
375 g  ricotta cheese
375 g Chèvre, soft goat cheese

Mix Rhubarb Sour Cherry Chutney with jicama, mint  and cayenne pepper. Combine ricotta and chèvre. Spread ricotta/chèvre mixture on crostini. Top with Rhubarb Sour Cherry mixture. Arrange on platter.

Duck Breast with Rhubarb Sour Cherry Chutney

Two 5-6 oz. duck breasts with skin on
4 tablespoons Artisan Edibles Rhubarb Sour Cherry Chutney
2 tablespoons butter (split)

Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh).

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.

Meanwhile, pour off all but 1 tablespoon drippings from skillet. Add  the Rhubarb Sour Cherry Chutney.  Retain a medium heat and stir about two minutes.  Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.

Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.



Crispy Tofu Popsicles with Artisan Edibles Rhubarb Sour Cherry Chutney

INGREDIENTS (serves 4)
 1 lb. extra firm tofu
1 jar of Artisan Edibles Rhubarb Sour Cherry Chutney
¼ cup soy sauce
¼ cup freshly squeezed orange juice
pinch of salt
crispy batter:

1 cup flour
2 cups Panko crumbs
0live oil for frying

Mix the marinade and place in a large flat baking dish.
Slice the tofu in long fingers or in large square cubes. Lay the tofu pieces in the marinade for at least an hour, turning from time to time.

Spread half of the flour on a large plate. Place the other half in a deep shallow bowl and add enough water to form a paste. Place the Panko crumbs in a third bowl.
Dredge each marinated tofu piece in the flour, evenly coating each piece. Then dredge each piece through the “flour” paste. Finally dredge each piece through the Panko crumbs, evenly coating all sides.

Heat a large frying pan with vegetable oil and lightly brown all sides of the tofu pieces. When golden, remove from the oil, drain and place on wooden skewers or popsicle sticks. Serve the tofu popsicles with Artisan Edibles Rhubarb Sour Cherry Chutney.

Indian Spiced Pork Tenderloin with Artisan Edibles Rhubarb Sour Cherry Chutney

INGREDIENTS  (serves 2)
2-3 tbsp. olive oil
1 tsp. light brown sugar
1/2 tsp. ground cumin
1/4 tsp. ground ginger
1/2 tsp. ground coriander
1/4 tsp. ground cardamom
1/4 tsp. ground cinnamon
1/4 tsp. ground salt
1 Pork Tenderloin
Greek Yogurt
Artisan Edibles Rhubarb Sour Cherry Chutney

Combine oil, sugar and spices in small bowl.   Spread the spice mixture over all sides of the pork, using a pastry brush.  Can refrigerate up to an hour.  Place the pork tenderloin on an onion rack in roasting pan and roast for 25-30 minutes at 375 degrees F until slightly pink.  Let pork sit for a few minutes before slicing.   Lay pork slices on a plate and top with a dollop of Greek Yogurt and Artisan Edibles Rhubarb Sour Cherry Chutney.

Ancho Chili Chocolate Brownies With Rhubarb Sour Cherry Chutney

INGREDIENTS (makes 12 two inch bars):
10 oz. bittersweet chocolate, chopped, divided
1/2 cup unsalted butter, cut into chunks
2 large eggs
2 cups granulated sugar
2 tsp. pure vanilla extract
1/2 tsp. salt
1 cup all-purpose flour
1 cup dried  cherries
1/2 tsp. ancho chili powder
Artisan Edibles Rhubarb Sour Cherry Chutney
Crème fraîche

9″ square pan lined with parchment paper
Preheat oven to 350 degrees F

Set aside 1/4 cup chopped chocolate. Melt remaining butter slowly in a double boiler or heatproof bowl set  over a pan of simmering water (the bottom of the bowl should not touch the water). Stir often for 5-6 minutes or until melted and combined.  Remove the bowl from over top the water and allow to cool slightly.

Whisk eggs, sugar, vanilla and salt together in a large bowl until thick. Add melted chocolate -butter mixture and stir to combine. Add flour and stir until blended.  Add cherries, reserved chocolate and chili powder. Stir until well mixed.  Batter will be stiff.

Scrape batter into prepared pan. Bake for 40 minutes or until brownies pull away from the sides of the pan. Centre will be moist but not runny.  Cool in pan. Lift out brownies and cut into bars.

Top brownies with Crème fraîche and Artisan Edibles Rhubarb Sour Cherry Chutney.

Phyllo Purses Filled with Rhubarb Sour Cherry Chutney & Chèvre

4 sheets of Phyllo pastry
melted butter
Artisan Edibles Rhubarb Sour Cherry Chutney
Chèvre (goat) cheese

Butter a large baking sheet. Place 1 Phyllo sheet on work surface (keep remainder covered with slightly damp towel). Brush Phyllo lightly with melted butter. Top with second Phyllo sheet. Brush lightly with butter. Top with third Phyllo sheet. Brush with butter. Top with fourth Phyllo sheet. Cut stacked, buttered Phyllo into 5-inch by 5-inch squares.

Divide a tablespoon of Rhubarb and Sour Cherry Chutney and a tablespoon of Chèvre among 8 Phyllo squares. Gather all four corners of the Phyllo together over the center and crimp firmly to form a purse. Transfer to the buttered baking sheet. Brush tops lightly with butter. Repeat with remaining pastry. These can be made the day before, covered and refrigerated. Bake at 350° degrees F. until crisp and golden brown, approximately 5 to 7 minutes. Phyllo purses can be frozen before baked.

A Quick & Easy Appie with Artisan Edibles Rhubarb Sour Cherry Chutney


Artisan Edibles Rhubarb Sour Cherry Chutney
Spreadable Goat Cheese
Lesley Stowe Fig & Olive crisps or a sliced baguette

Spread Goat Cheese on crisps or baguette slices and top with Rhubarb Sour Cherry Chutney.