silly questions

[multiveg]

Just looking at a preserving book - there's a recipe for pumpkin compote with Calvados. Would this be a waste of Calvados, and with what would you eat the fortified pumpkin with?

In the same book, there's a recipe for spicy tequila vinegar (spiced with chillis, and contains peppercorns and rosemary as well as tequila and vinegar essence).

[shirley]

I experiment somtimes and add chutneys to sauces. Ideal is to add a couple of tablespoons of tomato chutney to a ragu/bolonaise, chilli, etc.

[Birdie Wife]

MMM yes, like HFW's recipe for lamb tagine. Heaven!

[shirley]

MMMMMM now that sounds lovely. I think perhaps I should try that one.

[monkeybum]

Shortie said

Not a silly question Multiveg, I went as far as having made some rhubarb chutney and had no idea what I was going to do with it
__________________

OOh I like the sound of Rhubarb chutney. Would you mind posting the recipe?
Made the RC chutney and Crabapple jelly this year, a bit too much of both but never mind I am sure we will get through it. We use the chutney on just about everything but it's really nice with cheese. The crabapple jelly we use on a piece or with pork etc. Getting hungry now!

[yoanbob]

Just looking at a preserving book - there's a recipe for pumpkin compote with Calvados. Would this be a waste of Calvados, and with what would you eat the fortified pumpkin with?

In the same book, there's a recipe for spicy tequila vinegar (spiced with chillis, and contains peppercorns and rosemary as well as tequila and vinegar essence).

they sound worth a try, which book?