Saturday, September 11, 2010

New Recipe after a day of racing

Finally had fair winds, although the race started off with a 15 minute start delay praying for a breath of wind, which finally came - and it was a breath.  Downwind start, which I'm not comfortable with, so we took our time to get the spinnaker up, even after with me wrapping both the spinnaker sheet and guy around the bow pulpit...  The wind was strange, one boat just 50 feet to our right took off like gang busters, that Sierra Tango...grrrr.  Six miles to the mark, dead  downwind going a painful 3 knots, that took about 2 1/2 hours.  Turning the mark, the wind picked up and we picked up to 6.5 knots, but not enough to catch anyone. Unfortunately we did finish 5th out of 5 boats but we had a great time - after all we were sailing!

Came home and made a roasted pheasant with an apple cranberry chutney.  This recipe will be featured in the next Chill magazine (it's free at the beer store) but here's a sneak peak at the chutney recipe - it's amazing with the pheasant (which was cooked with 2 slabs of bacon on top):

2             cored and diced green apples - skin on
1/4 cup    brown sugar
3             sliced shallots
1/2 cup    apple cider vinegar
3/4 cup   dried cranberries
1 tbsp.    dried thyme
1 tsp.      fresh grated ginger
2            garlic cloves
1 tsp.      black mustard seeds
1/4 tsp.   cayenne pepper
to taste   salt and pepper

  1. Put sugar in large sauce pan on high heat and let melt, add shallots, vinegar and garlic and cook shallots until they are translucent. 
  2. Add remaining ingredients, cook over medium heat, constantly stirring until apples begin to soften.  Cover with lid and remove from heat.  Let sit off heat approximately 10 minutes to steam.

Totally yummy!  That's one recipe I have no problems sharing - because it's so good.  Maybe Stella's Cafe on Amherst Island will adopt it and call it Jen's Chutney... 

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