I am beyond excited for tonight – I am finally going to see Jack White at The Roseland Ballroom! I was never fortunate enough to see him and Meg together as The White Stripes, nor did I have the brains to see him when he toured with his other fantastic band, The Dead Weather, but now he’s got a new album out and is on his first solo tour, so I’m thrilled. I know that it is going to be a spectacular show, hopefully peppered with a few hits from his previous projects, and while I’m not usually one for dancing, I have a feeling I’m going to be exhausted come Wednesday morning. It’s worth it though, right? We’re planning to hit up Burger Joint before the show, because what better way to gather your strength than with a burger and fries? I can taste them already.
As I explained yesterday, I threw a dinner party for McCormick Spices and their Go Gourmet Dinner Party Chain. I started out focusing on my main dish, Moroccan Meatballs, and branching out from there, I created the rest of my dinner party menu. Inspired by the Middle Eastern and North African spices in the McCormick gourmet collection, I decided to use a light, cooling goat cheese on toast to pair with a spicy tomato chutney. This chutney can be used in a number of ways, from a marinade to an adventurous spread for breakfasts, or, as I did, as an appetizer for a party where you need to eat with your hands because, well, there’s no room for forks and knives in Brooklyn dining rooms (and by dining rooms, I mean living rooms-slash-kitchens). I was pleasantly surprised by the power that this chutney packed – it was both spicy and a little sweet, with lots of interesting textures from the freshly chopped tomatoes and plump golden raisins. All of the flavors come together beautifully in this chutney, and with luck, your friends will do as mine did: look at it for a little while, and after not being able to figure out just what it is, dive in, take a bite, and fall in love.
Add in the garlic, ginger, and spices, heat until fragrant, then add in the vinegar, sugar, and orange zest.
Core your tomatoes.
And roughly chop them.
Add them to your pot, bring to a boil, then reduce to a simmer and cook, stirring often, for an hour to an hour and a half, until thickened.
Serve on toasts with goat cheese and enjoy!
- 1 teaspoon fresh ginger, finely minced
- 12 cloves garlic, finely minced
- ½ teaspoon McCormick® cayenne pepper
- ⅛ teaspoon McCormick® roasted coriander
- 1 cinnamon stick
- 1 whole clove
- 1½ pounds (about 6-7 tomatoes) tomatoes, cored and roughly chopped
- ¾ cup cider vinegar
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ cup golden raisins
- ¼ teaspoon kosher salt
- ⅛ teaspoon orange zest
- Heat a medium sized, heavy bottomed pot over medium heat, and add in your garlic, ginger, cinnamon stick, clove, cayenne pepper, and coriander. Stir to combine for about a minute or so, until the ginger smells fragrant, then add in the tomatoes, cider vinegar, granulated sugar, brown sugar, golden raisins, salt, and orange zest. Bring the mixture to a boil over high heat, then reduce to medium-low and simmer for 1 hour to 1 hour 30 minutes, until thickened. Be sure to stir very often to keep the chutney from burning to the bottom of the pan. When thickened, remove from heat and allow it to cool completely before storing in airtight container. This will keep well in the fridge for up to 2 weeks.
- To make your crostini, simply spread some goat cheese on toasts and top with a bit of chutney.