Curried Snowball from Stop and Smell the Rosemary-Houston Junior League

3c133-dscn02988 ounces cream cheese, softened
4 ounces shredded cheddar cheese (1 cup)
3 tablespoons dry sherry
1 tablespoon Worcestershire sauce
4 teaspoon curry powder
1/2 teaspoon garlic powder
1/2 tsp white pepper
1 pinch cayenne pepper
4 – 6 ounces mango chutney
1 cup minced green onion
1 cup finely chopped peanuts
1 cup grated coconut

Combine cheeses, sherry, Worcestershire, curry powder, garlic powder, white pepper and cayenne in a small bowl; blend well.

  • Line a 2 cup bowl with plastic wrap, leaving a 4-inch overhang.
  • Press cheese mixture into bowl.
  • Fold plastic overhang over top and cover with another piece of plastic wrap.
  • Refrigerate at least 4 hours (better if chilled a day or two) or freeze.
  • Before serving, unfold plastic wrap and invert on serving plate.
  • (If frozen, defrost before adding topping).
  • Spoon chutney over top.
  • Sprinkle with green onions, peanuts and coconut.
  • Serve chilled with crackers.

 

Spiced Blueberry Chutney from anediblemosaic.com

  • IMG_59821 cup frozen blueberries (no need to thaw)
  • 2 tbsp onion, diced
  • 1/4 cup (60 ml) blueberry vinegar
  • 2 tablespoons water
  • 1/2 tsp honey
  • 2 tablespoons golden raisins (sultanas)
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon ground mustard powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground fenugreek
  • 1/8 teaspoon ground black pepper
  1. Combine all ingredients in a small saucepan.
  2. Bring to a boil over medium heat, then turn heat down and simmer uncovered (or with the lid ajar to help prevent blueberry juice from spattering everywhere) until the blueberries and onion are softened but not mushy, about 10 minutes, stirring occasionally.
  3. Remove from heat and cool to room temperature before serving (it will thicken as it cools).
  4. Store refrigerated in a lidded glass jar for up to 2 weeks.