As you know, I love dinner parties where the food is good and the conversation at the table is even better. In the last 10 days we have been to three dinner parties and we have given a couple of dinner parties. Conversation has been especially interesting as the discussions have definitely included the American political campaigns.
But back to the food. I've cooked some old favorites and added a couple of new ones. Last night the menu was:
Chutney Spread
Roasted Pork Loin
Roasted Asparagus
Chopped Caesar Salad
Couscous with Engish peas and carrots
Homemade vanilla ice cream with bittersweet Chocolate Sauce
The Chutney Spread with crackers was a hit again last night. It always is. But let me tell you how it came to be in my recipe list. One year I gave back-to-back Christmas Parties....well come on....not such a big deal. Once the house is decorated and you are going to cook, you might as well COOK.
The second night, I was short of something and so I wanted to add in a quick dish to fill in a spot on the table. I pulled out Southern Living's Christmas cookbook and found the recipe for Chutney Spread. I had all the ingredients and it would only take a minute or two of chopping to put it together. I decorated it with candied cherries because it was Christmas time. It looked pretty all fluffy with coconut and candied cherries but no one was cutting into it. It is kind of like no one was sure exactly what it was....dessert, spread or whatever. But when the first person took a smear of it on a cracker, she declared it to be good. Then everyone started trying it and soon the Chutney spread was surrounded by about six people. I have similar stories from people I've given the recipe to.
The Chutney Spread lived up to its reputation again last night. It disappeared before dinner. I've been careful about giving out the recipe because it has kind of been my rabbit in the hat trick that I pull out from time to time. But I'm giving it out to you with the understanding that I have the San Miguel franchise on using this recipe in San Miguel!
Chutney Spread
1 8-ounce package cream cheese, softened
1 9-ounce jar chutney - actually this is too much chutney. I use 1/2 to 3/4 jar.
½ cup sliced green onions
½ cup coarsely chopped dry roasted peanuts
½ cup flaked coconut
Garnish: candied cherry wedges
Spread cream cheese into a 7 ½ inch circle on a serving plate. Spread chutney over cream cheese; top with green onions and peanuts. Sprinkle coconut in center. (I just sprinkle the coconut all over the cream cheese, green onions, peanuts and chutney) Garnish, if desired. Serve immediately or cover and chill up to 1 hour. Serve with crackers or toasted bread cut with Christmas cookie cutters. Yield: 3 ½ cups
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6 comments:
YES, I can attest to the fact that it is one of the best things I've ever eaten! My waistline today is also proof........it was the blending of the salty, the sweet and the tart that was delightful and such a surprise........BUT darn, does that mean I have to go to Comonfort to serve it? Since you say you have the San Miguel franchise.......
Yes, Babs, the Comonfort franchise is still available as is Atotonilco. LOL
Does Colonia Azteca count?
Sorry but Colonia Azteca is considered as being in the San Miguel franchise area. LOL Now if you move to the other side of the Presa we might be able to work something out.
It's official. Rick and Deb are claiming the Atotonilco franchise.
Okay the Atotonilco franchise is spoken for.
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