Cranberry-Lime Chutney

November 23rd, 2009

While searching for a good cranberry dish to serve for Thanksgiving dinner, I found Anna Pump’s The Loaves and Fishes Party Cookbook in the library. I have found that I like most everything that she prepares and have blogged about her recipes in the past. This sweet and tart chutney appealed to me on many levels. It is tart enough to give a tang to bland turkey and just barely sweet. We had it last night with pork roast and it was just right. My husband said it was a keeper. The beauty of the dish is that it will keep up to three months in the refrigerator. I don’t think it will last that long, but it is good to know that I have a great side dish for Thanksgiving.


1 lime, very thinly sliced
1/4 cup finely chopped onions
1/2 tsp minced garlic
1 cup sugar
1/2 cup light brown sugar
2/3 cup apple cider vinegar
1/2 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground allspice
1/4 tsp cayenne
1 tsp salt
3/4 cup peeled and coarsely chopped tart apple
1/2 cup dark raisins ( I used dried cranberries)
4 cups fresh cranberries
1/2 cup chopped pecans ( I added this ingredient )

In a saucepan, bring to a boil the lime slices, onion, garlic, sugar, brown sugar, apple cider vinegar, spices, and salt. Cover, and simmer 20 minutes. Add the apples and raisins. Return to a boil and simmer another 10 minutes. Add the cranberries and cook, covered, for 10 minutes more. Add the pecans. Cool mixture.

To store the chutney, cover and refrigerate. Bring to room temperature before serving.

Chicken Frickadellen with Caper and Lemon Topping

August 31st, 2009

If you want to try a different burger for the Labor Day weekend, this just may be one you will like. My husband has sworn off a lot of beef dishes and especially hamburgers for health reasons. Unfortunately one of my favorite foods in the world is a perfect hamburger on a toasted bun with just mustard and onions. I miss my hamburgers and when he is away I light up the grill and cook three burgers from a pound of ground beef and eat them for three consecutive nights to get my fix. Because of this, I am always looking for recipes that we both can enjoy when he is home.

Translated from German, frickadellen means “large meatballs, lightly flattened”. The recipe comes from Anna Pump of the Loaves and Fishes Market in the Hamptons and is featured in her latest cookbook Summer on a Plate. The burger is made from boneless chicken thighs and is seasoned with lemon juice Spanish paprika , cumin and cayenne pepper. After it is grilled it is topped with sauteed onions, capers, more lemon juice and minced parsley. You can serve it on a toasted bun the way I like it or as a dinner entree with a side of rice or couscous.

The actual grinding of the boneless chicken thighs takes a little time, but it can be done ahead of time. The cubed meat is placed in a food processor with a metal blade and pulsed until it is chopped. When mixed with the additions and formed into patties, it can rest in the refrigerator until you are ready to grill.

The topping is quick to assemble while the burgers are resting or on the grill. Just saute onions until soft, add drained capers and lemon juice and then garnish with parsley after adding to the finished patties.

Our family will be here for the Labor Day weekend. We have been working all summer to finish the cottage in anticipation of this special occasion, so I may not be posting for a while. Have a wonderful end of summer celebration and I will be back soon with new recipes and pictures of the “almost complete” cottage.


2 pounds boneless chicken thighs, skinned, trimmed of fat, and cut into large chunks
1 cup minced onion
1 cup soft fresh bread crumbs
2 large eggs
2 Tbls fresh lemon juice
1 1/2 tsp kosher salt
1 tsp smoked Spanish paprika
1 tsp ground cumin
1/4 tsp cayenne pepper


3 Tbls olive oil
1 cup finely chopped onion
1/3 cup capers, drained
1/4 cup fresh lemon juice
1/4 cup minced fresh curly parsley

Place the chicken in a food processor fitted with a metal blade. Pulse a few times until coarsely chopped. ( I did this in batches ) Transfer into a large bowl. Add the onion, bread crumbs, eggs, lemon juice, salt, paprika, cumin, and cayenne and, using your hands, knead until well combined. Shape into 8 patties.

To grill, brush the grill lightly with oil. Cook the patties over medium high heat for 12 minutes, turning them once.

To make the topping, in the olive oil saute the onion in a skillet over low heat for about 8 minutes until onions are light brown and glossy. Add the capers and cook 3 minutes, stirring a few times. Add the lemon juice, turn the heat to high and cook 30 seconds. Spoon the topping over the patties and sprinkle with parsley.

Printable recipe

Teriyaki Chicken Skewers with Orange Rice Salad

June 29th, 2009

The 4th of July celebrations on the lake are always fun. There are festivals at Rumbling Bald Resort and two fireworks displays on either end of the lake. The Rumbling Bald fireworks are on the fourth and the city shoots their fireworks on the evening of the fifth. At dusk the lake is full of boats making their way to the east to view the first of the events. We take sweaters and blankets because the evening tends to get cool. There is something special about viewing the bright bursts of color from the boat.

The traditional 4th of July dinner has always been ribs on the grill, but this year I am trying something different. I have been experimenting with a variety of meat and vegetable combinations and finally hit on this version which I think is a winner. Chicken cubes are marinated in one baggie and pineapple and green and red peppers in another. They are arranged on the skewers and basted with the marinade from the fruit and pepper mixture. They cook quickly and look vibrant on a bed of orange rice.

The rice salad can be made ahead of time and compliments the teriyaki flavors so well. I love this salad. It comes from Anna Pump’s new book Summer on a Plate. It can be served at room temperature which is an added bonus if you are asked to bring a dish to a picnic.

I will be posting another recipe for the fourth of July soon. It is one that I have had in my arsenal for years. It is called Firecrackers.


Makes 3 servings (can easily be doubled)
3 boneless chicken breast halves cut into 2″ squares
1 green pepper, cut into 1″ squares
1 red pepper, cut into 1″ squares
1/2 fresh pineapple, cut into 1″ squares
2 Tbls sugar
4 Tbls Soy Sauce
4 Tbls Mirin (sweetened sake) If you can’t find this, eliminate the soy and use 8 Tbls teriyaki sauce
6 wooden skewers, soaked in water

Place chicken pieces (you should have 18 pieces) in one large baggie. Place pepper and pineapple pieces in another baggie. Mix sugar, soy and mirin (or teriyaki sauce) in small sauce pan and heat just until sugar dissolves. Cool. Pour half of marinade over chicken and the other half over the peppers and pineapple. Marinate for 1 to 2 hours.

Thread ingredients on six wooden skewers alternating. You should have three each of red pepper, pineapple, chicken and green pepper.

Prepare grill. It should be hot. Spray grill with oil and grill the skewers turning as needed and basting with the marinade from the veggies and pineapple, until chicken is cooked, approximately 10 minutes.


2 Tbls olive oil
2 Tbls unalted butter
2 cups finely chopped onion (one large)
1 1/2 cups long-grain white rice ( I used Uncle Ben’s)
1 1/2 cups fresh orange juice (I used mixture of fresh and juice from the carton)
1 1/2 cups water
2 tsp kosher salt (I used less)
2 tsp ground pepper
1/4 cup toasted pine nuts
1 cup finely chopped celery
1/4 cup minced fresh chives or scallions
I added the zest of one orange

1/4 cup fresh orange juice
3 Tbls fresh lemon juice
1/4 cup olive oil
1/2 tsp sugar
1/2 tsp kosher salt
1/2 tsp pepper

In a heavy pot over low heat melt the butter with the olive oil and saute the onions and rice for 5 minutes. Stir often, so it does not brown. Add the orange juice, water, salt and pepper. Cover and cook 15 to 17 minutes ( Mine took 20 ) or until rice is just tender. Spoon the rice into a large bowl. Fluff it with a fork to separate the grains. Add the pine nuts, celery and chives.

Place all the dressing ingredients in a jar with a tight fitting lid and shake well to blend. Pour dressing over the rice and toss gently but thoroughly. Let cool to room temperature before serving.

Printable recipe – Teriyaki Chicken Skewers
Printable recipe – Orange Rice Salad

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.