A temptation of treats

Crackers with jam and cheese
These are 3 different types of crackers, with different types of jams and cheese on it.
The dark brown colored one is fig jam

Recipe for Mango Chutney

Mango Chutney

Qty : 3 Pint Jars                         Shelf life : About one year

Active time : 2 hours                Macerating time : 8 hours to overnight

Ingredients:

7 1/2 lbs (3.50 kg) ripe mangoes, peeled, seeded and diced (5 cups)	1 cup (8oz, 225g) diced onions
2 Garlic cloves (peeled)	1/2 cup (4oz. 110 g) crystallized ginger
1/2 cup (4oz. 110 g) golden raisins	1/2 cup (4oz. 110 g) dried sour cherries
1 teaspoon mustard seeds	1/2 teaspoon kosher salt
1 cup (8oz, 235 ml) cider vinegar	1 cup (7oz, 200g) light brown sugar
3 hot Thai bird chiles, pierced 2 times with a knife

Bell peppers, red green, yellow, makes the chutney colorful

1.  Combine all the ingredients in a glass or ceramic bowl, stir and cover. Refrigerate it overnight (about 8 hours).

2.  Pour the mixture into the preserving pot and on medium heat bring to boil, all the time constantly stirring.

3.  Turn down the heat to low, slow simmer and cook, uncovered until the chutney is thick and semi solid (like a jam or jelly).

4.  Constantly stir but be gentle on the mango pieces (making sure then are intact) and that they do not burn nor stick to the bottom of the bowl.

Ladle or Sauce pan for transferring chutney to jars

5.  Transfer into warm jars, leaving 1/2 inches head space. Clean the rim of the jars with paper towel and place the lids tightly on the jars.

     

Mango Chutney

Some ideas to use the chutney:

·      Serve it on a side as a condiment to poultry

·      Pour some chutney of a wheel of brie cheese, wrap it in a puff pastry and bake it to 325°F oven for about 15 minutes.

·      Serve with crackers, Saltine biscuits, salted biscuits

·      Use it as a barbeque sauce

·      With soft scrambled eggs

·      With yogurt

                           

Recipe for Classic Cheesecake...

Recipe for Classic Cheesecake...
        
1 ½ cup Graham cracker crumbs
   

2 (8-ounce) packages cream cheese, softened.

¾ cup sugar.   2 eggs.
   

1 teaspoon vanilla

1 teaspoon cinnamon
   

1 teaspoon Grand mariner

1/3 cup butter melted
   

Sour cream topping (see below)

 Place crumbs in mixing bowl and add ¼ cup sugar and cinnamon, then stir in butter. More butter, up to ¾ cup, may be added if needed.

Butter an 8 inch spring form pan on bottom and sides.

Sprinkle a thin layer of crumbs on bottom of pan and press down with metal ¼ cup measure. Work around sides with fingers to make crumbs of even height. Any remaining crumbs may be added to bottom crust.

Bake crust at 350 degrees for 5 minutes.

To make filling, beat eggs until light. Then add ½ cup sugar and beat 5 minutes.

Add cream cheese, vanilla and grand mariner and mix well.

Turn into prepared crust and bake at 375 degrees for 20 minutes.

Cool for 15 minutes and then pour sour cream topping over filling and bake at 475 degrees for 5 minutes.

Cool cake and chill overnight before serving.

 Sour cream topping:

1 pint sour cream
   

1 teaspoon vanilla

6 tablespoons sugar
   

1 teaspoon grand mariner

 Blend sour cream, sugar, vanilla and grand mariner well. Then pour over filling and bake as directed above.