Mango Chutney

Once a year, without fail, I come up on a stretch of a few months where my life becomes a hectic, crazy, beautiful, mess.

It just keeps happening that my friends are scheduling things like getting married, reunions, babies and trips all in a row. Creating a whirlwind of time where everything becomes a blur of travel, special events and rocking good times.

At the end of it I will be exhausted and won’t remember half of what happened, but I will be left with a string of wonderful memories.

Well the time is upon me my friends. Starting the week after Valentine’s Day I am headed to Vegas, New York twice, Cabo San Lucas, Rosarito, Palm Desert and Fallbrook for weddings and San Francisco. All between mid February and mid July.

That is a lot of frequent flyer miles and a lot of meals on the road.

So until the epic trip beings, I am cooking at home. A lot. And I’m making every single dish count.

And you should too.

You will need…

4 ripe mangos, diced

1 tablespoon olive oil

1 small onion, diced

1 clove minced garlic

1 jalapeno, seeds removed and diced

½ cup cider vinegar

½ cup brown sugar

¼ cup raisins

Salt and pepper to taste

In a medium saucepan, heat the oil and add in the onions and jalapenos when it is hot.

Cook down the onions just until they are translucent.

Add the remaining ingredients and cook over medium heat until the mangos have cooked down and the combination is like a jam.

Season well with salt and pepper and serve as a spread.

Love and Beer Floats

Angela

Mango Chutney

4 ripe mangos, diced

1 tablespoon olive oil

1 small onion, diced

1 clove minced garlic

1 jalapeno, seeds removed and diced

½ cup cider vinegar

½ cup brown sugar

¼ cup raisins

Salt and pepper to taste

In a medium saucepan, heat the oil and add in the onions and jalapenos when it is hot.

Cook down the onions just until they are translucent.

Add the remaining ingredients and cook over medium heat until the mangos have cooked down and the combination is like a jam.

Season well with salt and pepper and serve as a spread. 

Dark Chocolate "Almond Joys"

Last night was my favorite night of the year. The annual Samuels family holiday party.

And oh what a holiday party it was.

As usual there was great food, great drinks and a ridiculous amount of singing and dancing.

I would like to point out that our holiday parties are never advertised as a party that you would dance at. But every year with out fail, at a certain point in the night a switch turns on and everyone starts singing into wooden spoons and paper towel holders and dancing like a crazed dance troop. Usually right after some sort of group shot.

The rest of my weekend is going to be spent recovering from all the fun and dancing and shots.

Part of my resting is making yummy things.

Like these little tasty suckers.

You will need…

2 cups sweetened coconut flakes

8 ounces sweetened condensed milk

Pinch of salt

Roasted salted almonds

16 ounces good milk or dark chocolate, chopped

Start by combining the coconut, condensed milk and salt in a bowl. Make sure it is completely combined.

Pop it in the fridge and let it refrigerate for 20 minutes. Just till it is hard.

While the mixture is cooling, place a metal bowl in a large pot of gently boiling water and add in the chopped chocolate.

Use the double boiler to melt the chocolate until it is smooth.

After the coconut has cooled and hardened, remove it from the fridge and use your hands to roll coconut balls and place them on a parchment lined baking sheet.

Place and almond in the top of each ball, pressing it gently into the coconut.

Freeze the balls for 7 to 10 minutes.

When the chocolate is melted and the balls have been in the freezer, use 2 spoons to place the balls in the chocolate and roll them around until they are completely covered.

Place them back on the sheet and allow the chocolate to harden.

Serve.

Love and Beer Floats

Angela 

Dark Chocolate "Almond Joy"

2 cups sweetened coconut flakes

8 ounces sweetened condensed milk

Pinch of salt

Roasted salted almonds

16 ounces good milk or dark chocolate, chopped

Start by combining the coconut, condensed milk and salt in a bowl. Make sure it is completely combined.

Pop it in the fridge and let it refrigerate for 20 minutes. Just till it is hard.

While the mixture is cooling, place a metal bowl in a large pot of gently boiling water and add in the chopped chocolate.

Use the double boiler to melt the chocolate until it is smooth.

After the coconut has cooled and hardened, remove it from the fridge and use your hands to roll coconut balls and place them on a parchment lined baking sheet.

Place and almond in the top of each ball, pressing it gently into the coconut.

Freeze the balls for 7 to 10 minutes.

When the chocolate is melted and the balls have been in the freezer, use 2 spoons to place the balls in the chocolate and roll them around until they are completely covered.

Place them back on the sheet and allow the chocolate to harden.

Serve.