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Rhubarb Chutney

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The Land of Milk and Honey

Cooking with Honey

by Laurie Dotson 

All I want to do is get my garden growing!  It’s all I have on my mind, these days.  Do I have all my seeds? Where are the shipments? Did I remember to buy non-GMO seeds? When can I get farmer Bud to till up the garden? Why am I so late, in thinking about all of these?  Potato SEEDS???? ugh!:(

 Yesterday, I was wandering around the yard, watching the clover grow and contemplating the future of my back yard. When I happened upon my wonderful rhubarb plant.

rhubarbplant

How lovely you are little, big plant!  I didn’t think of you and yet here you are. What a blessing:)

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A good friend, a couple years ago, gave me a bit of hers. Now I have, this honkin’ mass of beautiful rhubarb.  Each stalk is at less, an inch in thickness and two feet long.  I pulled out the biggest and longest stalk and then took a bite off the end!  WoooDoggy was it tart!  I felt like a kid all over.

Growing up in Michigan, My mother always had a plant or two her garden or along a fence line. My sister’s and I would each get a cup of white sugar and a short rhubarb stalk and go to town on it.  Dipping the stack in the sugar and then gnawing on the sweet fibers to mix the two flavors.  Yummy!

A few days ago my daughter had a birthday. She loves rhubarb. So, I thought for her big Birthday Bash, I would make something with Rhubarb!  I came across multiple recipes and with a little experimenting, I made this for Hanna!

Happy Birthday HANNA!

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Rhubarb Chutney

rhub chut

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Rhubarb Chutney

Ingredients:
2 tablespoons canola oil
2 shallots, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon allspice
1 teaspoon grated peeled ginger
4 tablespoons Honey
1/4 cup water
1 pound rhubarb stalks, sliced 1/2 inch thick
1 teaspoon red wine vinegar

Directions:
Heat oil in a medium saute pan. Add the shallots, allspice, salt and pepper and cook for 2-3 minutes, or until just softened. Add the ginger and cook 1 minute more.  Add the rhubarb, honey and water to the pan. Cook until the rhubarb is just tender — you don’t want it to fall apart.  Remove fruit heat and stir in red wine vinegar.

Serve atop chicken, pork or salmon, alongside bread or biscuits or paired with sharp white cheddar, Manchego or blue cheese.

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God has blessed us this week. I pray he will bless you with grace.

Be joyful in hope, patient in affliction, faithful in prayer. Romans 12:12 NIV

PS I’m not a great blogger, but I do love passing on this love of all things delicious!  If my grammar, spelling and punctuation is not correct please forgive me. I pray you can see pass that and see you heart.

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Old Fashion Bread Pudding with a Honey Vanilla Sauce

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Land of Milk and Honey

Cooking with Honey by Laurie Dotson

The Lord came down tonight and took my soul back to heaven, when I bit into this bread pudding.  haha!  Holy Moly, what a great recipe. Tonight is my husband’s birthday. He does not like any hype to this event.  I ask him every year what he would like to do for his big day.  And every year, for 28 years, I hear the same thing.  ” A roast dinner at home with the kids”. Done!  But this year, I just had to change it up a bit. We will finish off our dinners with a amazing bread pudding for dessert.   A special thanks to a friend of ours, Bev Haun. She FaceBook’d me this recipe.  It’s a Redneck Recipe! I’ve never considered myself a redneck, but a hilljack, that I might be:)  So this HillJack, she done, changed up the rec’pe just a tater and it, is, scrumptious!  I would invite ole’ Bev and her husband over, but they live way, down in Cincinnati.:)  i’ll eat extra for you.. Hugs!   So Happy Birthday Petie!

breadpudding

HillJack Bread Pudding with a Honey Vanilla Sauce

INGREDIENTS

  • • 4 cups (8 slices) cubed white bread• 1/2 cup raisins

    • 2 cups milk

    • 1/4 cup butter

    • 1/3 cup Hive & Honey BEEpothecary Honey

    • 2 eggs, slightly beaten

    • 1 tablespoon vanilla

    • 1/2 teaspoon ground nutmeg

    Sauce Ingredients:

    • 1/2 cup butter

    • 1/4 cup honey

    • 1/2 cup firmly packed brown sugar

    • 1/2 cup heavy whipping cream

    • 1 tablespoon vanilla

    Directions for Pudding:

    Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes.

    Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.

    Directions for Sauce:

    Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.

    To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated -Fashioned Bread Pudding with Vanilla Sauce

    Happy Eating !

Romans 5:2-5 Through him we have also obtained access by faith into this grace in which we stand, and we rejoice in hope of the glory of God. More than that, we rejoice in our sufferings, knowing that suffering produces endurance, and endurance produces character, and character produces hope, and hope does not put us to shame, because God’s love has been poured into our hearts through the Holy Spirit who has been given to us.