I always try to find new ways to add more interest and flavor to traditional cheese pairings. At a recent tasting I created this sweet and spicy pumpkin based chutney to pair with an aged English cheddar. Requests for this recipe poured in! As promised here it is in time for your Thanksgiving table. I would suggest pairing it with your favorite Pinot Noir and cheddar or enjoying it on left over turkey for a great sandwich!
Pumpkin Peach Curry Spiced Chutney
1 14 1/2 oz can of pure pumpkin (Trader Joe’s has a great organic brand)
1 jar Chunky Peach marmalade
1 tablespoon honey
1/2 teaspoon each cumin, hot curry powder
1/4 teaspoon tumeric
1/4 teaspoon sriracha hot sauce
1/4 cup finely chopped dried apricot
In medium bowl blend all ingredients. Cover and refrigerate for 20 minutes to allow flavors to meld. Before serving top with a drizzle of honey, additional chopped dried apricot and candied walnuts. Serve additional walnuts on the side.
1/2 cup sugar
1 1/2 cups raw walnut halves
1/8 teaspoon coarse salt
1 Preheat oven to 350°F. Use middle rack in oven. Lay walnuts out on a baking sheet in a single layer. Bake for 5 minutes. Test for doneness. If not quite toasted enough, toast for 1 or 2 more minutes. Be careful not to burn. Remove from oven and let cool in pan on a rack.
2 Pour sugar into a medium saucepan with a thick bottom. Have walnuts nearby, ready to quickly add to the pan at the right time. Cook sugar on medium heat, stirring with a wooden spoon as soon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is a medium amber. As soon as sugar is melted and the color is a medium amber, add the walnuts to the pan, quickly stirring and coating each piece with the sugar mixture.
3 As soon as the walnuts are coated with the sugar mixture, spread them out on a rimmed baking sheet, lined with parchment paper. Use two forks to separate the walnuts from each other, working very quickly. Sprinkle the nuts with the salt. Let cool completely.