VIDALIA ONION RELISH RECIPES

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PUMPKIN SOUP WITH CHILI CRAN-APPLE RELISH RECIPE | RACHAEL ...



Pumpkin Soup with Chili Cran-Apple Relish Recipe | Rachael ... image

Provided by Rachael Ray : Food Network

Categories     appetizer

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 first course, 4 entree servings

Number Of Ingredients 20

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 fresh bay leaf
2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium yellow onion, finely chopped
Salt and pepper
3 tablespoons all-purpose flour
2 teaspoons poultry seasoning or 2 teaspoons ground thyme
2 teaspoons hot sauce, or to taste
6 cups chicken stock
1 (28-ounce) can cooked pumpkin puree
2 cups heavy cream
1/2 teaspoon freshly grated nutmeg
1 crisp apple, such as McIntosh or Granny Smith, finely chopped
1/4 red onion, finely chopped
2 tablespoons lemon juice
1/2 cup dried sweetened cranberries, chopped
1 teaspoon chili powder
2 teaspoons honey
1/2 teaspoon ground cinnamon

Steps:

  • Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.
  • While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
  • Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

SOUTHERN CHOW CHOW RECIPE | KARDEA BROWN | FOOD NETWORK



Southern Chow Chow Recipe | Kardea Brown | Food Network image

Provided by Kardea Brown

Categories     side-dish

Total Time 1 hours 0 minutes

Cook Time 40 minutes

Yield 2 quarts

Number Of Ingredients 15

5 cups white distilled vinegar
3 cups granulated sugar 
2 tablespoons kosher salt 
1 tablespoon whole cloves 
1 tablespoon mustard seeds 
1 tablespoon whole black peppercorns 
1 teaspoon yellow mustard powder
1 teaspoon ground turmeric 
Pinch crushed red pepper flakes 
1 bay leaf 
4 green tomatoes, finely diced 
2 green bell peppers, finely diced 
1 red bell pepper, finely diced 
1 large sweet onion, such as Vidalia, finely diced 
1/2 head cabbage, shredded (about 6 cups) 

Steps:

  • Clean and sterilize 2 quart-size canning jars with lids.
  • Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
  • Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.

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