Chutney Ingredients in the Pan

Lenora Fillmore answered the call.

In mid-December 2010, I asked Field & Feast Facebook followers if any of them wanted to be on the show and prepare a recipe they planned to make for Super Bowl Sunday.

Len, a resident of Georgetown, Texas, was the first to volunteer.

When she told me she planned to make Winter Squash Chutney, I’ll admit to being a bit skeptical. Chutney just didn’t have that football food ring to it like chicken wings or chili.

After she told me she’d serve it with wild game–venison sliders and wild boar sausages–it made more sense. The squash, apples, onions, raisins and seasonings in Len’s recipe, compliment the flavor of game beautifully.

Len was kind enough to even offer us a primer on Chutney:

Chutney as a word and a condiment has been incorporated into the English language and culture.  In its original context in the Hindu culture was a spicy accompaniment to the entree – generally a mild bean or grain dish – and it was prepared by hand with a mortar and pestle.

When the British were in Indian for a number of years,  they adopted and adapted the condiment; and we now have the world-famous Major Grey’s fruit, vinegar, sugar reduction.

Today we have taken even more liberties with the original Hindu chutney and, while still using the fruit, vinegar, sugar, we add almost anything we have in the house.

And, while all chutneys, traditional and modern, develop additional depth of flavor if made several weeks before being served, today’s modern chutneys are delicious freshly made and served as a spread, a dip, or a sauce.

Lenora Fillmore’s Winter Squash Chutney

Ingredients

• 2 lbs. winter squash (any variety or combination), peeled, seeded, and chopped
• 1/2 lb. cooking apples, cored, peeled and diced
• 1/2 lb. onions, peeled and diced
• 1 1/2 cups of raisins
• 3/4 cups light brown sugar
• 3/4 cups white sugar
• 1 1/4 cups white wine vinegar
• pinch of salt

Aromatics

• Handful of sage leaves
• 20-30 coriander seeds
• 1/2 tsp. black peppercorns
• Cheesecloth
• White cotton kitchen twine

Method

1. Place the aromatics in the center of a cheesecloth square, pull the corners up and tie together with twine.
2. Combine the remaining ingredients in a large, heavy bottomed pan, and put the bag of aromatics on top.
3. Slowly bring to a boil, then lower heat, and cook uncovered for 2 to 3 hours. Stir occasionally.
4. The chutney is done when it is reduced, and when you run a spoon through the mixture, it should stay parted so you can see the bottom of the pan.
5. Remove the cheesecloth bag containing the aromatics (may be composted)
6. Allow the chutney to cool slightly before putting it into sterile jars with tight fitting lids.

May be eaten immediately, but is much better if allowed to “cure” in the refrigerator for two weeks to two months.

Lenora "Len" Fillmore

Lenora “Len” Fillmore of Georgetown, Texas, was kind enough to volunteer to cook on the radio for a Field & Feast segment focusing on foods home cooks serve at their Super Bowl parties.

Get to know her–you’ll be glad you did.

“Over the past 25 years, I have taken informal classes on cooking and foods in Texas, California, Arizona, Louisiana, and Washington D.C.  and have learned many of the flavors that complement one another.  I have taken this new skill (or maybe it’s a talent) into my own kitchen and treated my friends and family to a wide variety of foods they would not have tasted otherwise.  Some of these have been holiday staples (like cold poached salmon at Christmas) and others, like my split pea soup have converted those who said ‘I don’t like that’.

“Since I moved to Texas in 1998, I have worked many, many hours as a volunteer at the Central Market Cooking School and have had the great experience of assisting some of the best chefs in America.  I wrote a weekly recipe column for the Williamson County Sun from 2001-2004 and I have prepared large wedding receptions and other parties for friends and friends of friends.

“Most recently I have embraced local fresh proteins, vegetables, and fruits and am working toward buying only local, in-season. This will force me to develop freezing and canning skills.

“I love teaching (my bachelor’s degree is in English education) and I plan to pass on this love of food and cooking through the soon-to-be-open Monument Market in Georgetown where I will be working as a demonstrator and instructor.  The Market will feature only local fresh organic or sustainably-grown foods and other food-based products made locally (i.e., pastas, wine, beer, bread, condiments, etc.)  We will have a garden which will supply much of the produce and herbs for the Market and the Monument Cafe.”

Making Chutney with Len Fillmore

Because we have two shows this weekend featuring different cooks with different recipes, I decided to put up the web pages that would ordinarily go live on Saturday now. It gives my first guest a little extra “face time” with you, and gives you a little extra “taste time” with her delicious Winter Squash Chutney recipe.

Lenora Fillmore–Len, to her friends–says this year she is fortunate to have a supply of wild game, “So I decided to give a Super Bowl Party that stressed local, organic, minimally processed foods.”

That’s our kind of Super Bowl shindig!

Len says she chose to make chutney as a condiment for the party because it is different from the salsa that’s ubiquitous at festive gatherings here in Texas. “And since I was serving venison and wild pig, both of which have stronger flavor than farm raised meat, I wanted a sweet/spicy element that could stand up to it.”

She says she’ll make some rolls for venison sliders and serve them topped with the chutney, and puree some of the chutney for a dip for organic chips and a spread for pita crisps.  “The local cheeses will come from Farm House Delivery and we’ll just have to see what to do with the veggies and fruits that are available.

She says local beer and wine are on the menu, and fruit punch for the kids is also an easy fix. “We expect about 30 people and have taken the biggest TV from the den to the living room where there is more space and we’ll have another viewing area in the den, with the XBox 360 Kinect installed for the kids.”

All in all, Len Fillmore makes throwing a big game day party look as easy as making chutney.