Preserving the Bounty

Extend the season with simple jams, chutneys, and relishes―no special equipment needed.

We've paired the preserves featured in the August 2005 issue with dishes that frame their tastes

Preserve: Raspberry-Almond Jam
Pair With:
Vanilla-Buttermilk Ice Milk or French Toast Waffles

Preserve: Red Tomato Chutney
Pair With:
Grilled Chicken Breasts
2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
4 (4-ounce) skinless, boneless chicken breast halves
2 teaspoons vegetable oil

To prepare chicken, combine the first 4 ingredients. Rub chicken with brown sugar mixture. Heat the oil in a grill pan or nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Serve Red Tomato Chutney over chicken.

Preserve: Fig and Ginger Jam

Pair With:
Crostini with Gorgonzola and Caramelized Onions
Onions:
Cooking spray
2 cups vertically sliced yellow onion
1 teaspoon balsamic vinegar
1/2 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/2 cup water (optional)

Remaining ingredients:
1/2 cup (4 ounces) Gorgonzola cheese, softened
24 (1-inch-thick) slices diagonally cut French bread baguette, toasted (about 12 ounces)
1 teaspoon fresh thyme leaves

To prepare onions, heat a large nonstick skillet coated with cooking spray over medium heat. Add onion, vinegar, 1/2 teaspoon thyme, and 1/4 teaspoon salt; cover and cook 5 minutes. Uncover and cook 20 minutes or until onion is deep golden brown, stirring occasionally. While onion cooks, add 1/2 cup water, 1/4 cup at a time, to keep onion from sticking to pan.

Spread 1 teaspoon cheese over each baguette slice. Top each slice

with about 1 teaspoon onion mixture and 1 teaspoon Fig and Ginger Jam. Sprinkle evenly with thyme leaves.

Preserve: Blueberry-Chipotle Chutney
Pair With:
Grilled Pork Chops
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
4 (6-ounce) bone-in center-cut pork chops (about 1/4 inch thick)
Cooking spray
Thinly sliced green onions (optional)
Prepare grill.
Combine 1/2 teaspoon salt, black pepper, and cumin; rub evenly over pork. Place pork on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness, basting occasionally with chutney. Serve pork with Blueberry-Chipotle Chutney; sprinkle with green onions, if desired.

Preserve: Watermelon Rind Relish
Pair With:
Simple Baked Ham
Or
Baked Snapper
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
4 (6-ounce) red snapper or other firm whitefish fillets
Cooking spray
Combine first 4 ingredients; sprinkle evenly over fish. Place fish on a baking sheet coated with cooking spray; bake 15 minutes or until fish flakes easily when tested with a fork. Serve with Watermelon Rind Relish.

Preserve: Blackberry-Rhubarb Chutney
Pair With:
Roast Chicken Sandwiches
1/4 cup (2 ounces) 1/3-less-fat cream cheese
1/4 cup Blackberry-Rhubarb Chutney
8 (1-ounce) slices multigrain bread
1/2 cup thinly sliced radishes
1/2 cup trimmed arugula or spinach
2 cups chopped roasted skinless, boneless chicken breast (about 2 breast halves)

Combine the cream cheese and Blackberry-Rhubarb Chutney in a small bowl. Spread 1 tablespoon cream cheese mixture over each bread slice. Arrange one-fourth of radishes, arugula, and chicken on each of 4 bread slices. Top with remaining bread slices.

Preserve: Green Tomato Chutney
Pair With:
Fish Tacos
2 tablespoons lime juice
2 teaspoons olive oil
1/4 teaspoon ground cumin seed
2 garlic cloves, minced
4 (6-ounce) halibut fillets
1/4 teaspoon salt
Cooking spray
4 (10-inch) flour tortillas
1/4 cup reduced-fat sour cream

To prepare fish, combine 2 tablespoons lime juice, 2 teaspoons olive oil, cumin, and garlic in a large zip-top plastic bag. Add fish to bag; seal. Marinate 15 minutes, turning once. Remove fish from bag; discard marinade. Sprinkle both sides of fish evenly with 1/4 teaspoon salt. Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or desired degree of doneness. Flake fish into large chunks.

To prepare tacos, place tortillas on grill rack coated with cooking spray; grill 10 seconds on each side. Divide fish evenly over one half of each tortilla; top each tortilla with chutney and 1 tablespoon sour cream. Fold tortillas in half. Serve with Green Tomato Chutney

Preserve: Spiced Pepper Relish
Pair With:
Black Bean Burgers
1 (15-ounce) can black beans, rinsed and drained
1/2 cup dry breadcrumbs
1/4 cup minced red onion
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1 large egg
Cooking spray
1/4 cup light mayonnaise
4 (1 1/2-ounce) hamburger buns
Dill sprigs (optional)
To prepare burgers, place beans in a large bowl; partially mash with a fork. Stir in breadcrumbs and next 5 ingredients (breadcrumbs through egg). Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Prepare grill.

Place patties on grill rack coated with cooking spray; grill 5 minutes on each side or until thoroughly heated. Spread 1 tablespoon mayonnaise on the bottom half of each bun; top each with a patty, 1/4 cup Spiced Pepper Relish, and top half of bun. Garnish with dill sprigs, if desired.

Preserve: Lemon-Zucchini Relish
Pair With: Simple Roasted Chicken

Preserve: Spicy Cucumber Relish
Pair With:
Spice-Rubbed Salmon
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon salt, divided
1/4 teaspoon dried thyme
4 (6-ounce) salmon fillets, skinned
Cooking spray
Preheat broiler.

Combine first 6 ingredients, 1/4 teaspoon salt, and dried thyme; rub evenly over fish. Place fish on a jelly-roll pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork. Serve with Spicy Cumber Relish.