FOOD
Cranberry chutney correction
Readers’ recipes: Honey pecan pie
neither hoity...
By cathie osada
Correction: When Xpress ran Arjuna da Silva’s cranberry chutney recipe in the Nov. 27 issue, a few measurements and ingredients were left out. The corrected version follows: Ingredients 12 ounces fresh cranberries 1 cup water 1/4 cup apple-cider vinegar 1 tablespoon olive oil 6 ounces fresh or frozen berries 1 green apple, cored and diced 2 oranges, peel and seeds removed, diced 1 small onion, diced 3 garlic cloves, pressed 1 tablespoon grated ginger 1 teaspoon ground coriander 1 teaspoon cayenne 1/2-1 cup honey, depending on desired sweetness Place cranberries in a large saucepan with water and vinegar. Bring to a boil, add the olive oil and turn down to simmer. Add all other ingredients except the honey and simmer gently about 30 minutes, stirring often, or until thickened. (The chutney will get thicker as it cools, so don’t overdo it!). Add the honey and stir for a few minutes longer. Cool, spoon into jars and chill. Lasts a long time in the fridge. X — Arjuna DaSilva
Editor’s note: Ed and Cathie Osada of Osada Bee Farm in Asheville have been keeping bees for more than 30 years and selling their honey, beeswax candles and baked goods at the North Asheville Tailgate Market for 28 years. In 1972, I read about a pecan pie recipe in a magazine. The baker used the traditional corn syrup and sugar in the recipe. We were new beekeepers at that time, and our bees overdid themselves, producing about 3,000 pounds of honey. The extra honey we had motivated me to use it in the recipe to replace the sugar and corn syrup. It worked; it was good. The kids said, “Make it again,” and I still bake my honey-pecan pie. Honey Pecan Pie 3 eggs, lightly beaten 1 cup honey 1 tablespoon unbleached flour 2 ½ teaspoons vanilla 1 cup pecan halves or pieces 1 unbaked 9-inch pie shell 1/4 teaspoon salt 3 tablespoons melted butter Combine eggs, honey and flour. Mix well. Stir in salt and
...nor Toity
48 Biltmore Avenue Asheville, NC, 28801 www.ChestnutAsheville.com BEE-ING NEIGHBORLY: Reader Cathie Osada has been baking her own honey-sweetened version of pecan pie since 1972. Courtesy of Cathie Osada
vanilla. Let stand about 5 minutes. Meanwhile, spread pecans evenly on bottom of pie shell. Stir melted butter into honey mixture. Pour over pecans. Bake at 350 degrees for about 40-45 minutes or until center is firm. X
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DECEMBER 11 - DECEMBER 17, 2013 2013
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