Tomato Head’s Apple Chutney and Cheddar Grilled Cheese on Flour Head Bakery Cranberry Almond Bread

For Apple Chutney:

½ cup Oil

1 cup onion, diced

3 medium Granny Smith Apples (about 4 cups), sliced

1 Tbl Jalapeno, minced

2 Tbl cilantro, chopped

¼ cup sugar

2 cup Orange Juice

1 cup Raisins

1 tsp Salt

1 tsp Cumin, ground

2 tsp Curry Powder

½ tsp Ginger, ground

½ tsp Coriander, ground

1/8 tsp cinnamon, ground

¼ cup vinegar

Heat oil in a large skillet over medium heat. Add onion and saute until translucent. Add apples, jalapeno, and cilantro and saute 1-2 minutes longer. Add orange juice. Bring mixture to boil, then reduce heat to medium low.

Add remaining ingredients.  drop heat to low and stir frequently for 45 minutes to 1 hour, or until mixture thickens.

To Assemble Grilled Cheese:

Heat a large cast iron skillet on medium heat.

Generously butter an even number of slices of bread. Place the slices butter down on a parchment lined baking pan. Top ½ of the slices of bread with a generous portion of chutney, some thinly sliced green apples, one slice of Monterey Jack cheese, and one slice or a generous sprinkle of shredded cheddar cheese. Place a piece of buttered bread, butter side up (facing you) on top of each of the assembled pieces of bread.

Grill the sandwiches in the preheated cast iron skillet. 1 or 2 at a time until lightly browned, flipping as necessary, on both sides until cheese has melted.

Tomato Head’s Roasted Apple and White Chocolate Bread Pudding

With temperatures in teens, you’re going to need something warm in that tummy of yours. We’re thinking some white chocolate and roasted apples would hit the spot.

Mahasti’s roasted apple and white chocolate bread pudding is rich without being overwhelming. White chocolate chips, brown sugar and cinnamon add a layer of sweetness, which is balanced by the tartness of the Granny Smith apples. Of course, we suggest using day old Flour Head Bakery bread for this recipe. Yum Yum Yum!

For the Roasted Apples:

4 large Granny Smith Apples, peeled and diced

4 Tbl unsalted Butter, melted

2 Tbl Granulated Sugar

1 tsp Cinnamon

Place apples, melted butter, sugar and cinnamon in a medium bowl, and toss to coat.  Pour apples onto a baking sheet and bake in a 350 degree oven for 12 – 15 minutes, or until semi soft.

For the Bread Pudding:

10 cups bread, crust removed and cubed

6 Eggs

1 cup Heavy Cream

¾ tsp Cinnamon

½ cup Light Brown Sugar

1 tsp Vanilla

½ cup white chocolate chips

All the roasted Apples

Remove the crust from the bread and cube – (any bread will work as long as it is not savory bread)

In a large bowl, whisk the eggs.  Add the heavy cream, brown sugar, and cinnamon.  Beat well.  Add the Bread, chocolate chips and roasted apples.  Toss all the ingredients to mix well and allow the mixture to sit for 30 minutes, until all most of the liquid is absorbed into the bread.  Place the bread pudding in a 10×7 baking dish and cover with foil.  Place the baking dish on a cookie sheet.

Place the cookie sheet in a 350 degree oven – fill the cookie sheet  ½ full with water.  Bake the bread pudding for 50 – 60, until the center is hot.  Remove the bread pudding from the oven, being careful not to spill the hot water on yourself.  Allow pudding to cool slightly or to room temperature and serve with vanilla icing.

Serves   8 – 10 people.

© 2016 The Tomato Head Site by: Robin Easter Design