Join Us for Dishing with Di-Anna.

Instructions:

1. In a large pot over medium heat, add all of the above ingredients. Mix well.
2. Once the mixture comes to simmer, cover the pot with a lid and reduce the heat to medium-low.
3. Let the chutney simmer for 1 hour, or until the ingredients have softened, reduced considerably and there is thick, smooth, gel-like consistency to the chutney overall.

Cranberry Apple Chutney

Ingredients:

• 4 cups chopped & peeled apples
• 1 cup chopped onion
• 4 teaspoons minced fresh ginger
• ½ teaspoon whole peppercorns
• 1 cup sugar
• ½ cup cider vinegar
• 1 cup fresh cranberries (can use frozen) 

Instructions:

Combine all ingredients except cranberries in medium saucepan. Bring to boil then reduce heat to a low boil and cook for 30-35 minutes, stirring occasionally. Add cranberries and cook for another 10 minutes or until most of the liquid is absorbed. 

Instructions:

1. Heat a large stockpot over medium/high heat.
2. Add ground beef, yellow onion, and chopped garlic. Sautee for 10 minutes or until beef is fully browned.
3. Add ground ancho chile pepper, cumin, granulated garlic, salt, pepper, oregano. Stir until well combined.
4. Add the chicken and beef broths, crushed tomatoes, and tomato paste. Stir well.
5. Bring beef chili to a boil and then reduce heat to low and let simmer for 20 minutes or until thick.

Mix flour, sugar, baking powder, salt, and baking soda in a medium bowl. Grate butter into flour mixture on the large holes of a grater. Use your fingers to work in butter until mixture resembles coarse crumbles, then toss in raisins or your favorite add-in. Whisk sour cream and egg together in small bowl until combined. Stir in sour cream mixture into flour mixture using a fork until large dough clumps form. Use your hands to shape the dough into a ball. Place the dough on a lightly floured surface and pat into a 7–8-inch circle, about ¾ thick. Sprinkle with the remaining sugar, use a sharp knife to cut into 8 equal triangles: place on the prepared baking tray, about 1 inch apart. Bake scones in the preheated oven until golden, about 15 minutes. Cool for 5 minutes; serve warm or at room temperature. Recipe adapted from Allrecipes.  

“The Royal Treatment” Blackberry Mimosa

Ingredients:

• ½ cup simple syrup
• 10 blackberries
• Favorite sparkling wine
• Garnish – whole blackberry, fresh thyme, sugar rim

Dip each glass into a shallow plate filled with ¼ inch water, then dip in a plate filled with baking sugar. Add 1 – 2 tablespoons muddled simple syrup & blackberries to the champagne glass, top with very cold sparkling wine and garnish.

Instructions:

• Preheat oven to 350 degrees F.
• Line a 9-inch pie dish with the prepared pie crust and place the pie dish in the freezer while preparing the filling.
• Lightly whisk eggs in a medium mixing bowl. Using a spoon, mix in corn syrup, sugar, butter, vanilla, and bourbon and mix until well combined. Stir in pecans. Remove pie dish from the freezer and pour filling into the prepared pie crust.
• Bake on center rack of oven for 60 to 65 minutes until center seems set. Allow to cool before serving.
• Serve with vanilla ice cream.

Servings: 8

Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 15 minutes

Cilantro Mint Sauce

Ingredients:

•  2 teaspoons minced ginger 
• ¼ cup packed fresh mint leaves 
• ¼ cup packed fresh cilantro leaves 
• 1 tablespoon honey 
• ¼ cup rice wine vinegar
• ½ cup avocado oil 
• Salt and pepper to taste 

 In a food processor fitted with a metal blade, combine the ginger, mint, cilantro, honey, vinegar, oil, salt and pepper and process until completely blended and smooth. 

Served with grilled beef, lamb or chicken. 

Instructions:

1. Wash and drain the rice. Place the rice, cinnamon sticks and 4 cups of water into a bowl. Cover the bowl and refrigerate overnight (preferably) or a minimum of 4 hours.
2. Once you’re ready to blend the rice, remove most of the cinnamon sticks but it’s okay to leave small pieces with the rice.
3. Blend the rice in two separate batches by adding 1/2 of the rice & water with some of the cinnamon stick left behind. Puree until it’s very smooth and it forms a paste like texture. About 4 minutes long.
4. Using a very fine strainer (or some cheese cloth) pour the blended mixture over a pitcher. Strain out as much liquid as possible, pushing on the solids with a spatula or spoon.
5. Repeat this process for the rest of the rice, water & cinnamon mixture.
6. Stir in the milks, vanilla (optional), and 4 cups of water. Stir well.
7. Taste and add more sugar or water if needed.
8. Chill and stir before serving over ice.
9. Garnish with ground cinnamon and cinnamon sticks (optional)

Cucumber Mint Lime Recipe

Makes 12 cups

Ingredients:

• 6 whole Cucumbers, Peeled And Chopped
• 36 whole Mint Leaves
• 3 whole Lime, Juiced
• 3 quarts Cold Water, Divided
• ⅜ cups Sugar, To Taste
• Extra Cucumber, Mint Leaves, And Lime Wedge, For Garnish

Instructions:

1. Add the chopped cucumber, mint leaves, lime juice, and 2 cups of the water to a blender. Blend until mostly smooth. Allow mixture to rest for at least 5 minutes, and up to 30 minutes.
2. Strain mixture through a fine mesh strainer. Combine the strained juice with the remaining 2 cups of water. Sweeten to taste.
3. Serve in a tall glass with ice, sliced cucumber, and mint leaves. Add a lime wedge to edge of glass.