Ok, Sooper Heroes. You’ve got all day to sign up for a free jar of McQuade’s Celtic Chutney. Alison McQuade told me that the Fig ‘N Ginger is one of her most popular flavors, and she’s given me 24 jars to give away. I’m excited to see what you all come up with.
Comment on this post, and tell us what you’ll do (make) with the chutney. You don’t have to have a recipe. You don’t even have to have ever eaten chutney before. Tell us what you’re thinking; what you’d like to try; or that you’re just dying to try some of the good stuff.
We’ll pick 24 winners tomorrow night, and post them then.
Can’t wait? Buy McQuade’s Chutney on Blake Makes!
This payment gateway is a little something I’m testing (for a BIG little something we’ll be announcing soon). Stay tuned!
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Well I’m biased but I would of course make cupcakes with it. I think there are more possibilities to this than just savory dishes. I’d love to try it in a chocolate cupcake. I’ve already made a fig cupcake with coffee flavoring that turned out amazing.
http://temperedwoman.blogspot.com/2008/01/oh-bring-us-figgy-cupcake.html
I’d love to use this and go a more spiced route this time. Instead of cream cheese frosting I’d go with a cream cheese/ mascarpone mix that also utilized the chutney. Maybe top it with some crystallized ginger for decoration!
Yum, the possibilities are endless with such a wonderful sounding chutney. Right now, I’m thinking
1) slow roasted chicken sandwich with rosemary, brie and spinach on sourdough
2) sirloin burger topped with fig chutney, brie on a Dutch Crunch roll
3) roasted pork loin stuffed with fig chutney
I would love to make a wonderful pork chop meal with this for my DH.
It’s his birthday tomorrow and I would love to make him a meal with chutney-based dishes. I would start out with a recipe from about.com called simply “Pork Chops with Chutney Sauce” and would sub the McQuade’s Celtic Chutney: Fig & Ginger for the mango or peach chutney in the recipe.
I would than make a tartlette similar to the crostata that you made for dessert in place of a birthday cake and would include candles and all so that we could sing happy birthday to him. I would somehow incorporate the ginger in with the pastry and than fill it with the McQuade’s Celtic Chutney: Fig & Ginger and a few other basic ingredients.
I would, of course, blog every moment out of it and make sure that everyone knew I used McQuade’s Celtic Chutney: Fig & Ginger!
I would like to play with this chutney’s sweetness for my ideas…
I’m thinking about either an italian cookie adaptation (thinks Angelo Brocato cookies here), a spin on Sweet Potato Bread, or a breakfast scone with fresh blackberries
.
I am having a hard time deciding! I would love to try the chutney on a homemade pizza or in a peach cobbler of some sort. I also think it might be interesting to vacuum seal some chutney in with chicken breasts and sous-vide/poach them!
Chutney generally brings to mind a savory dish, but I’d love to give it a try with a sweet one. What about Chocolate Fig Ginger Pecan tart? A new twist on Pecan Pie.
I envision this chutney sitting on top of a warm, fresh baked, homemade southern biscuit. Double Yum! I know that isn’t fancy, but it is neutral ground and I want to be sure to taste the chutney first. If it isn’t sweet enough, I would put some honey on top and give that a whirl.
Then, I would need to experiment. Maybe stir some into brownie batter or invent a new cookie bar recipe. For a savory dish, it sounds good on pork chops too.
I’d love to try this chutney as a glaze on slow-cooked spare ribs!! Think of the sweet, spicy, sticky possibilities!
Kelly
Sounding My Barbaric Gulp!
http://kags99.blogspot.com
I’m thinking I would use this on some fish. Maybe salmon or halibut. It also might be good with cheese and toast as a spread.
I would make ice cream with it, adding in ribbons of honey. I would serve it with a simple cookie, like a tuille.
I’d love to use this chutney on a roast… maybe braised with a fig ‘n ginger glaze??
Plus, my mom’s name is Ginger; it’s only fitting!!
A couple of ideas…
1. I make a fresh fig/mascarpone/pesto tart that I got from gourmet magazine. It employs a jar of fig preserves.. I think the chutney would make a sensational substitute.
2. I’m “cooking from Keller” in the month of April. The chutney would *rock* atop his blini.
That’s all I’ve got.
India meets Ireland in what I have planned for this chutney! A play on the favorite Indian appetizer that contains a spicy blend of potatoes, peas, chili, onion, ginger, cumin, coriander, and garam masala in a flaky pastry crust. I have combined it with the American love of casseroles, and turned it into Samosa Pot Pie. Usually, I serve this with a drizzle of tamarind chutney, but fig & ginger would be amazing I think.
If you send a jar, I’ll be sure to blog about it and post it with the Samosa Pot Pie recipe. I’m excited to see what other people have concocted with it as well. Good luck to everyone!
A couple of ideas…
1. I make a fresh fig/mascarpone/pesto tart that I got from gourmet magazine. It employs a jar of fig preserves.. I think the chutney would make a sensational substitute. The ginger would play brilliantly with the other ingredients.
2. I’m “cooking from Keller” in the month of April. The chutney would *rock* atop his blini.
That’s all I’ve got.
Bread or muffins with chutney & cream cheese filling. Mmmm… I hear Saturday morning breakfasts calling me already.
i would love to try the puff pastry with goat cheese and this fig and ginger chutney… nothing goes better with figs than goat cheese.
i’d also like to try something with pork tenderloin. figs and pork together… heavenly!
As soon as I saw this, the first thing that popped into my head was goat cheese…either as a sweet or a savory. You could put a little goat cheese on some cocktail toasts and top with a dash of the chutney…or for dessert, there’s an idea rattling around in my head for some sort of mini goat cheese and chutney tarts…sweeten up the goat cheese a bit and add the chutney to it…
As a main dish, I can actually see it working really well as a nice complement to some roasted chicken!
MMM….figs and ginger are two of my favorite flavors. Add goat cheese and you can’t go wrong!!
Meatloaf. With beef cheeks.
Who will win the fight between protein and fructose? Find out… if I get chutney!
Hi, although I have never try any chutney before, but i imagine they would taste great with hot freshly baked bagels and a swipe of cream cheese. Just the way to start my day off! =)
P/s: It would make great cupcakes for Christmas festive too. Ginger & fig man calling…
A simple crostini with goat cheese and chutney would be nice, but so would glazed ribs!
It *must* have goat cheese
Crostini with goat cheese or brie, fig & ginger chutney, and topped with homemade crystallized ginger.
or
On a pizza with goat cheese.
or
Stuffed into a pan-seared pork tenderloin with goat cheese, and plated with reserve chutney and grilled sweet potato slices.
or
a Fig & Ginger and Goat cheese en croute
I am a newly married, new-to-the-kitchen, wannabe (amazing) cook. And WHAT is chutney? All I know is that fig and ginger sound yummy, although I’ve only ever had fig in good ol’ Fig Newtons. I think. And I do love Fig Newtons.
I have limited creative powers when it comes to cooking, but I’m imagining brie with the chutney in some sort of pastry? Sort of like those little pastry cup appetizer thingies that you can fill with many different things (that MUST be an official recipe). Seriously though, I repeat – WHAT is chutney and how do you use it?!
I am afraid of chutney, so I think that I should – pretty please – have a jar so that I can try something new and branch out into new cooking horizons.
Thanks!
Denise: chutney is a spicy condiment originating in india. the indian version usually is made fresh to eat on the day whereas the british make it with a preserve (usually vinegar, lemon juice etc.) to mature over time. chutney consists of fruit, vegetables, spices and vinegar. hopefully that helps answer you question!
everyone has submitted so many wonderful suggestions – thank you!
Foie. If I make a terrine, Ill loosen it up and use it as a dressing for some greens, or just leave it alone and serve it with some grilled bread. If I do seared foie, Ill use it to glaze the foie. Maybe serve it over a sunchoke and tonka bean custard with some tonka bean-poached rhubarb. Yeah, I went there. I couldn’t write about pork for the 45th time on here.
Thanks, Alison. I’m sure Denise isn’t the only one wondering. What a great explanation.
But just wait, I bet we get twice as many before the day’s out. Welcome to Blakeville! bk
I would love to use the figs n’ ginger chutney for an adapted hors d’oeuvres recipe I’ve been eying on Epicurious for a while. In the original form the recipe calls for peach chutney and ham on corn bread, but I think the fig flavor would be an even better compliment to the saltiness of the cured ham. The left over chutney would be great for sandwiches (I’m thinking roast beef and chutney on lavash) or as an accompaniment to grilled pork.
This would be sooo good on top of some seared pork chops. YUM!
We love dates! I would make either Thumbprint Cookies, Filled Sugar Cookies or maybe Linzer Cookies.
I would make definitely a lamb dish with lots of roasted halved of lemon, carrots, and almonds. hmmmm. I think the fig and ginger would complement the chutney nicely.
Using Mcquades Celtic Chutney (fig & ginger) my mom made stuffed pork chops. I’m actually a fan of the habenero chutney but boy they were delicious!!! (sp?)
I’m a beginner foodie…but the goat cheese puffs sound awesome…and I believe my husband would love me forever if I madeit with grilled pork chops. Yup, he’d love me forever — and isn’t that a reason why you should give it to me, because you’re responsible for a marriage lasting into the eternities?
Fig and ginger chutney cupcakes – of course!
A panni of thinly sliced pork, cambozola cheese and the chutney.
Mmm, sounds delish! I’d love to try it.
I’d use it either on a pork loin or chicken, roasted and served with roasted sweet potatoes and a nice, green salad.
Well, I stopped reading the suggestions after a page because it’s lunch time and I’m huuuuuungry.
I’d love to try the fig ‘n ginger chutney in a curried chicken salad. Put it on some mini croissants for a semi-fancy lunch or even some small tart shells.
(And there’s always putting it on a turkey/cheese sandwich – we love those with a Ginger Wasabi sauce, and I imagine the chutney would be fantastic too!)
I would want to make banana bread with it. I would add it right in to the batter as a substitution for some things (sooper secret recipe, ya know).
My husband is always talking about these Ginger porkchops that he used to get at a restaurant out in California (we are in SC) so if I got to try this chutney I would try to make a fig & ginger glazed porkloin for my husband to hopefully recreate a dish that he loves but is no longer able to have.
The chutney sounds absolutely divine.
MMMM. I love figs and I love chutney!
I would have to turn it into a vinaigrette dressing for a salad of poached pears, rocket, and goat’s milk cheese.
Then, I would try it on my fig n’ cheese sandwich! http://gumbeauxkitchen.blogspot.com/2008/03/dinner-for-one-fig-and-cheese-sandwich.html
Of course, the above will happen only if I don’t eat the whole jar straightaway upon receipt!
For the past few days, I’ve been thinking about my favorite bagel from college — wheat with melted brie cheese and raspberry jam…
I’m thinking that the chutney would be a wonderful bagel topper after first toasting and adding a coat of fresh goat cheese!
When I heard about the chutney, my first thought was to make chicken curry and use the chutney as a condiment. Then I decided maybe I should get a little more creative. I did a google search and came up with a few ideas…
#Gingery Pork Chops with Chutney (also uses marmalade, which I have been making a ton of
)
#Grilled Seafood Soup which uses chutnet to flavor the broth
The last one which is simple…
#Dark bread, thick slice of cheese and generous slathering of Fig Chutney
Hmmm…..it must of course be paired with some sort of wonderful creamy cheese. I have some phyllo dough that has been crying out to be used. Maybe some tiny crispy phyllo cups with a small dollop of cheese and fig & ginger chutney!
Yum, this chutney looks absolutely delicious! If I get sent the chutney, I will make samosas to eat it with. I made samosas once before and although they were a lot of work, they were definitely worth it and would be even more worth it with this chutney! The recipe I used is from Mollie Katzen. First, you make a filling made up of potatoes, peas, and spices. Then, you make a soft dough that you roll out and cut into circles. You then fill the circles with a spoonful of the filling and seal. And finally, the most fun part is deep frying the samosas! These were absolutely delicious and I can’t wait to try them with the fig and ginger chutney…I know it will be fabulous and much appreciated by my housemates!
I’m not sure exactly what I would do with it, but I have a few ideas. My favorite so far would be a round of brie, sliced and filled with toasted macadamias and a little dulce de leche and the chutney, wrapped in puff pastry and baked.
Fig and ginger both go great with chocolate. And chutneys are fabulous for cooling off spicy currys. So, I’m thinking of creating a mexican-indian fusion dish. A mole curry! yummy. It will be extra spicy and have that hint of chocolate necessary for a mole sauce. The curry will feature chicken and potatoes and whatever veggies are fresh and in season and in my CSA box.
It will be a California-Mexican-Indian explosion of flavors.
In Japan, we have a dish called shoga yaki, which is thinly slice pork sauteed with onions, soy sauce, ginger, and sugar. It’s a nice savory/sweet combo that I grew up on. I love throwing it on a bowl of white rice. Not knowing exactly what this chutney tastes like, I have no idea how this will turn out, but I’d love to try an Asian-Irish fusion shoga yaki. Replace the sugar/ginger with the chutney, add some soy, maybe some rice vinegar for tang along with the pork and onions. Who knows how it will turn out?
i’m irish…surely that should qualify me to get a jar!!!
seriously though i need to think of it in a cupcake so my thoughts are going with a savoury goats cheese and chutney cupcake or a sweet ricotta and chutney cupcake. i’m happy to explore either one of course!
it is ironic that although this is celtic chutney it’s not available here! so send one over to the deprived celts…pur-lease!
I love chutney, I love ginger and I love figs with blue cheese…oh the things I could do with this chutney!
My favorite things to do with chutney are to pair with a great cheese – and here in the Pacific Northwest we have an amazing array to choose from – or to use in a great chicken or turkey sandwich. Fig and Ginger Chutney? That just calls for a great turkey sandwich. I usually roast turkey with oranges, onions and rosemary which sounds delicious with this chutney on some great bread.
I will definitely have to sample it with some various cheeses to find the best pairings! I’m thinking a thin crust pizza with goat cheese blue, raddichio, and red onion sounds delicious!
I usually do chutney on lighter fish but this one sounds like it could hold up to salmon as well!
Did I mention I love chutney? I’m even tempted to try it on some of the goat’s milk ice cream we have… why I don’t know, but it sounds good!
Oh wow, that looks good! I don’t know WHAT I’d do with it…probably just eat it with a spoon! lol. We are planning a fondue party with friends sometime soon, though, and it might be delicious to offer the chutney with the meats, breads and cheeses. Yum!
I think I would roast a ham using the chutney as a glaze. That sounds good to me!!
or maybe a sandwich with roasted turkey, with sliced pears, brie cheese and the chutney.
not very creative – but my husband has been begging me to make porkchops with *some type* of chutney for a long time, maybe a lack of creativity, but my husband sure would be happy! (and me too ;0) )