Over the weekend, I catered a Top Chef-themed birthday party for one of the neighborhood mini-chefs.  To help me prep for the big party, a few friends crowded into the TYM kitchen to help.

While brainstorming dishes for the party, there were a few obstacles (a la Top Chef???) on my radar.  First and foremost, we could not use pork or shellfish on the menu since some of the little guests and their families keep kosher.  This might not seem too difficult, but if you are a fan of the show, you might know that bacon, pork butt and the like are applied liberally.  And, well, there is a lot of shellfish ceviche in the winner’s circle.

The other obstacle was that the party was on a rooftop three elevator rides away from the kitchen where we would be cooking.  I timed it.  At best, it took 5 minutes.  That is a long ride from oven to mouth.

To integrate the seasonal element of Fall and for that long ride up to the party, we cooked things that would eat and travel well, like this Apple Cherry Chutney.  It was served atop crostini, little toasts layered with a small bite of duck prosciutto, a dollop of the chutney, and a wee sprig of thyme.  I imagine that the chutney would be delicious served with or slathered upon almost anything.  For me, a baguette with smoked gouda cheese, some arugula, and a smear of this chutney would be the perfect thing for a mini-foodie to discover in her lunchbox.  Or a Big Person for that matter.

My friends and co-cooks Danielle and Avery helped bring my chutney idea into reality, tasting and giving their opinions, helping add enough of everything so that the sweetness and tanginess were perfectly balanced. Avery and I even got to reminisce as we used the jar of Sour Cherry Jam we made two July’s ago together at the Tribeca Greenmarket.  Thank you, ladies.  It was a hit, and you are invited over for leftovers!

Apple Cherry Chutney

• 5 medium apples, peeled and chopped
• 2 large sweet white onions (Vidalia, etc.), finely chopped
• either an 8 oz. jar of sour cherry jam + two handfuls of dried cherries OR 2 cups dried cherries
• 1 T. olive oil
• 1 c. apple cider
• 2 T. apple cider vinegar
• 1 cinnamon stick
• 2 star anise
• salt, to taste
• optional: 2 T. brown sugar

1. With your mini-chef, measure out all of the ingredients, peel the apples, peel the onions, and get everything ready for the stovetop.  Older Yummies might be able to help at the stovetop, but younger Yummies will now leave the cooking to you.
2. In a large, heavy bottomed pan, warm the oil over low heat.
3. Add the onions and cook for about 10 minutes, stirring occasionally.
4. Add the apples and cook for another 5-10 minutes, until the apples begin to soften.
5. Add all the other ingredients: apple cider, apple cider vinegar, cinnamon stick and star anise.  Reserve the brown sugar till the end when you taste the chutney and balance the flavor.
6. Turn the heat up to medium-high and bring the mixture to a boil.  Let it simmer, uncovered until the liquid reduces to almost nothing and turns to a thick syrup.
7. Taste.  Add a big pinch of salt.  Too sweet?  Add more vinegar.  Not sweet enough?  Stir in the brown sugar.
8. Cool and store in the refrigerator for up to 2 weeks.