Tag Archives: Relish

Cranberry-Orange Relish

Name: Barbara Schmidt
Class Year: 1969
Country of Residence: Ireland

Why is this recipe great? What’s its backstory? 

It’s pretty simple, it can be made in advance and it makes a refreshing balance to a rich festive meal. It’s great with turkey sandwiches and other turkey leftovers.
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Cranberry Relish

Name: Marcia Brumit Kropf
Class Year: 1967
Country of Residence: USA

Why is this recipe great? What’s its backstory? 

For years, my family included cranberry sauce in our Thanksgiving menu – the canned jellied type of cranberry sauce. None of us really liked it. Many years ago, when my children were small, I recognized that they so loved fresh fruits and vegetables. I searched for another way to include cranberries on Thanksgiving. I started making this very easy cranberry relish with fresh cranberries, oranges, and apples. Now the grandchildren enjoy making it and this is the one dish that everyone demands. It goes well with the other typical Thanksgiving dishes but I always make extra because it’s great later with almost any meal (including on sandwiches)!
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Name: Emily Arnold
Class Year: 2012
Country of Residence: United States

Why is this recipe great? What’s its backstory? 

In March 2018 I started teaching myself Korean.  About a year later I built up the nerve to ask the Korean woman who works at my chiropractor’s if she knew of anyone who might be interested in language exchange. To which she held up her hand and said “ME! ME!” 

For the next year we met almost weekly and she has shared with me many aspects of Korean culture.  One of my favorite things we do is exchange recipes while we talk.  And one of my favorite Korean dishes we have made is kimchi. 

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Walnut & Roasted Garlic Tapenade

Name: Elizabeth Hansen
Class Year: 1995
Country of Residence: Switzerland

Why is this recipe great? What’s its backstory? 

This recipe is a savoury accompaniment for an Apéro which are common in Suisse Romande where we live! Or we like to use this rich tapenade for a spread for Abendbrot my husband’s German tradition for the evening meal of simple bread and bits of extras that one has on hand to fill the stomach. It’s earthy, nutty and tangy flavour is nurturing and demands to be consumed!

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Eggplant & Ginger Jam

Name: Rossella Di Palma
Class Year: FF 1999
Country of Residence: Italy

Why is this recipe great? What’s its backstory? 

I like ginger a lot and I sometimes eat jam but I do not like it when it gets too sweet. Years ago I found a recipe online that intrigued me. I made several jars and passed the recipe on to relatives and friends, but it was still too sweet. I then completely forgot until last year, when I felt the urge to make some again. Googling online I found another recipe and I further adapted it.

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Atjar Tjampoer (Indonesian pickle)

Name: Georgia (Smith) Regnault 
Class Year: 1964
Country of Residence: The Netherlands

Why is this recipe great? What’s its backstory? 

Two years ago, our MHC alumnae group in the Netherlands got together for an Indonesian lunch. I originally thought we would just meet and eat take away, which is very popular in the Netherlands.  However, it soon became clear that our gathering would be a cooking workshop for us in preparing Indonesian dishes. 

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Apple Compote with an Italian Twist

Name: Silvia Maulini*
Class Year: 1980
Country of Residence: The Netherlands

* Silvia is one of this competition’s judges, so this recipe will not be considered – it’s simply delicious, and needs to be shared!

Why is this recipe great? What’s its backstory? 

In August 2019 a small group of MHC alumnae in the Netherlands attended a Slow Food event I had helped to organize in a historic orchard located close to Amsterdam. We picked apples and plums and together with friends and family members we processed them producing several delicious dishes. Our team was responsible for the apple compote and we surely had a great time!

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Balsamic Vinegar, Thyme and Caramelised Onion Relish

Name: Elizabeth Taeed
Class Year: 2009
Country of Residence: Portugal

Why is this recipe great? What’s its backstory? 

After four years of travelling, my husband and I have now settled in Portugal. Which means, we have a fully kitted out kitchen and amazing local farms. To celebrate, we bought a large sack of onions with which to make pickles, chutneys and relishes. This is the first! The balsamic vinegar and fresh thyme pair beautifully with the sweetness of the onions, and is a tasty crowd-pleaser (stay away from crowds though).

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