Bread Machine (218 page)

Authors: Beth Hensperger

Tags: #ebook

Peel and mince the ginger so you have about 2
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₂tablespoons. You can use a little more or a little less, depending on how hot you want the chutney. Combine the ginger and all the remaining ingredients with the peaches in the bread pan.

Program the machine for the Jam cycle and press start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can scrape the chutney into heat-resistant jars right away, using a rubber spatula. For other jars, let the chutney sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months. Serve at room temperature.

A Baker’s Glossary of Soft, Spreadable Fruits

Preserve has come to be a generic title for any type of fruit spread. It is also the name of a specific type of spreadable fruit, one of the five that can be made in the bread machine. Each type of spreadable fruit calls for a slightly different method of preparation and amount of sugar. Here is a glossary of terms to help you differentiate one type from another. You may notice that jellies are not included here—they are not recommended for the bread machine. Only a bread machine designed for making jams should be used to make preserves. A machine that is not suitable will not cook the preserves properly, and the process will severely damage your machine.

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Chutney
—Chutney, an Indian word, is a raw or cooked condiment to serve with meals. Cooked chutneys, known as preserved chutneys, are a combination of fruit, sugar, vinegar, and spices with a thick consistency ranging from chunky to smooth. While chutneys can be fiery hot or sweet, the ones with a bit of both are delicious spreads for bread, or as accompaniment to breads, cheeses, and pâtés.

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Conserve
—Conserves are also made like jam, but contain at least two fruits and often contain raisins and nuts.

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Fruit Butter
—A butter is made by slow cooking together a fruit puree, sugar, and sometimes spices, to a thick, spreadable consistency.

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Jam
—A jam is composed of one or more fruits that are chopped or crushed and cooked rapidly with sugar. Jams are gently firm, but do not hold the shape of the jar, and are best made in small batches.

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Marmalade
—Similar to a jam, marmalades contain small pieces of fruit and peel suspended in a transparent jelly. Orange marmalade is the best known, but marmalade can also be made from lemons or limes.

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Preserves
—Preserves are whole fruit cooked with sugar so that the fruit retains its shape and becomes tender. The syrup is clear and the consistency of honey. Preserves are also best made in small batches.

APPLE AND DRIED FRUIT CHUTNEY
Makes about 2 cups chutney

T
his is a chutney that I have made for years. Although most traditional Indian cookbooks have a similar recipe, I adapted this from a recipe I got from Chef de Cuisine Vincent Brunetto, who had a restaurant called The Campbell House near my home. He served it for an appetizer in a chilled mound next to homemade pâté and fresh bread. Cooking it on the stove always seemed to evaporate too much of the liquid, so using the bread machine is a fine way to make this full-flavored, nicely textured chutney. This chutney is very aromatic while it is cooking. I often use a six-ounce bag of pre-chopped fruit bits—which has raisins, apricots, and dried peaches in it—to save time.

1
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₂- OR 2-POUND-LOAF MACHINES

2 medium tart cooking apples, peeled, cored, and finely chopped

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₃cup dark brown sugar

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₃cup finely chopped dried apricots

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₃cup finely chopped dried pineapple or dried pears

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₃cup dark or golden raisins

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₄cup finely chopped red bell pepper

Piece of fresh gingerroot about 1 inch long, peeled and grated

1 large shallot, finely chopped

1 clove garlic, pressed

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₄teaspoon ground cayenne pepper

Pinch of hot pepper flakes

Pinch of ground turmeric or curry powder

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₂teaspoon salt

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₃cup apple cider vinegar

Combine all the ingredients in the bread pan.

Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can scrape the chutney into heat-resistant jars right away, using a rubber spatula. For other jars, let the chutney sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator, for up to 2 months. Serve at room temperature.

Appendix 1

BITS AND PIECES
Crumbs, Croutons, Crostini, and Toasted Appetizers