Saturday was an enjoyable day. My husband and I spent the afternoon shopping at our new favorite grocery store and then came home and cooked. We made an assortment of finger foods that we could eat as a late night, indoor picnic.
With our grocery store having excellent butcher and cheese shops, we planned on making stuffed pork pinwheels and pecan coated brie topped with pineapple-mango chutney. Unfortunately, while we were busy with prep work and cooking, we forgot to place the brie in the refrigerator in the post-coating, pre-baking stage. Luckily, we baked the brie in a pie plate, so it didn’t drip onto the bottom of the oven. It was still edible, but instead of having 5 small pieces, we had one vast layer of melted brie and pecan. While it didn’t make for good presentation (or photographs), it tasted wonderful.
The chutney that we made to top our pecan and brie “puddle” was quite simple to make and had great flavors- a combination of savory and sweet with accents of the tropics. Prepared on the stove and allowed to sit for several hours before serving, all of the flavors melded nicely. Served atop the brie-pecan mixture on a homemade pita chip, this was my favorite part of our Saturday night picnic.
1/4 cup red wine vinegar
2 Tb. brown sugar
2 Tb. honey
1 tsp. cinnamon
1/2 tsp. ground coriander
1/4 tsp. ground cloves
1 garlic clove, minced
1 small jalapeno pepper, seeded and diced
1/2 fresh pineapple, cored and diced
1 mango, peeled and diced
Combine vinegar, brown sugar, honey, cinnamon, coriander, cloves, and garlic in a medium pot over medium heat. Add jalapeno, pineapple, mango, and bring to a boil. Reduce heat to low, and simmer for 30 minutes. Cool for 15 minutes. Place in a covered container, and refrigerate for at least 2 hours before serving.