Anticiplate

I have bad news. Nothing tragic of course. But it is the kind of news that ruins my mood, but at the same time gives me endless possibilities.

It gives me motivation to plan a 20-person barbecue with pulled pork sliders (and apple chutney!), cowboy marinated flank steak skewers (that’s a mouthful), and endless bowls of orzo pasta. It lets me spend more time dreaming of house buying, planting herb gardens, and reading for hours in the sun.

I have a stress reaction in my left foot in the third metatarsal. There is a silver lining, though. I caught it early, thanks to my trusty instincts and having had this same injury six years ago. And, when I say six years, I mean to the DAY. Creepy, right?

I will be off for about a month, which came at a good time because my ballet company has a huge break this summer. Just enough time for summer dinner parties, and healing. Injury is par for the course in a profession like mine, but I was just starting to feel like I was enjoying how I was dancing, and then POOF! It all came to a halt. So, after all this food blogger’s guilt business, I now have no excuse not to be here, sharing my recipes with you, and healing my little bone.

I am making this recipe for a kind of summer kickoff party. You know those? Where everyone is excited because it is supposed to be sunny for three days in a row in Seattle. People you haven’t seen for months come out from under the woodwork, and emerge like a butterfly, at the thought of Vitamin D and free food. Well, somehow my small little barbecue for 6 turned into a huge rooftop party for 20. This girl and I planned a stunning menu (IMHO) last night, and it is bound to be loads of fun. A hike at Lake 22 was planned before the barbecue, which I obviously cannot go on because I am crippled. So, poor me. I will be slaving away in the kitchen all day. Alone. Just how I like it.

Prep time: 15 minutes

Cook time: 45 minutes

Makes 3 cups

*Adapted from Bon Appetit November 1996

2 cups apple cider vinegar
2 cups sugar

1 1/2 pounds tart green apples (such as Granny Smith), peeled, cored, chopped into 1/2-inch pieces
3 tablespoons fresh orange juice
5 large garlic cloves
1 2-ounce piece fresh ginger, peeled, coarsely chopped
1 1/2 teaspoons salt
1 teaspoon red pepper flakes
1 1/2 cups (packed) flame raisins
2 tablespoons yellow mustard seeds

Bring vinegar and sugar to boil in heavy large non-aluminum saucepan, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Remove from heat.

Toss apples and orange juice in large bowl. Combine garlic, ginger, salt and red pepper in processor; blend until finely chopped. Add apple and garlic mixtures, raisins and mustard seeds to vinegar. Simmer until apples are tender and chutney thickens, stirring occasionally, about 45 minutes. Place in bowl. Cool. Cover; chill. (Can be made 1 week ahead. Keep chilled.)

You may also like these recipes and ideas for Chutney:

Elise at Simply Recipes makes hers with onions, red wine vinegar, and allspice.

Culinary in the Desert makes theirs with cranberries and ginger.

Amy at Cooking with Amy makes Chutney Cheese Puffs

Talk of Tomatoes makes green chile chutney

Susan at Food Blogga makes Kumquat Chutney