Roasted Lemon Chutney
Skis without skiers and skis with skiers at the North End Classic. It’s a small but sweet classic-only race organized by the North End Ski club, complete with the Cookie Classic for shorter people.
And while we’re on the subject of ski racing…
I’m sure you already know, but this week Kikkan Randall (Anchorage, Alaska) and Jesse Diggins (Stillwater, Minnesota) won the first-ever Olympic medal for the U.S. women, and not just a medal but a GOLD medal, in the cross country sprint relays. THIS. IS. MONUMENTAL! The U.S. women have never medaled in cross country at the Winter Olympics and the U.S. men have not been on the podium since Bill Koch won the silver 1976. The closest we’ve been to the podium since then was the U.S. men finishing fifth in the 2002 Olympics in Salt Lake City. Team USA’s Simi Hamilton and Eric Bjornsen also rocked it out placing sixth in the men’s cross country sprint relay. Go team!
Read more about the big race here and here, watch bits here and here. Check out Peggy Shinn’s book “World Class: The Making of the U.S. Women’s Cross Country Ski Team” for more about the team-building phenomena that brought us to this gold medal day.
For the last few years we have been going to some of the high school cross country ski races and junior regional qualifiers. It’s inspiring to watch these young athletes loving the sport, and there is a noticeable trend happening—a surge of younger girls interested in skiing. At the races they are outfitted with the signature ponytail and headbands of the women in Team USA, and some even don face paints and fun mismatched socks for which Jesse and the team are known. It helps to have Heroes!
This is a recipe from Molly Stevens cookbook All About Roasting, with some moderate alterations. It has the chewy deep bitter of lemon zest, tang of the juice, but cut with a little sweet of the raisins and roasted onions— an easy condiment to go with a variety of dishes. Be sure to also check out Molly’s book about roasting.
Tossed in olive oil and on their way into the oven—I love that the transparent glass roasting pan makes it look like they’re on the cutting board.
Now off to partake in the Birkie events!
Roasted Lemon Chutney
Prep Time: 20-25 minutes
Cook Time: 20-25 minutes
Soak in a small bowl:
1/4 cup Water
1/2 cup Golden Raisins
Preheat oven to 350.
Toss together then spread onto a baking sheet pan:
4 organic Lemons, de-seeded and sliced in 1/4″ slices, or diced
1 Onion, diced
Salt and Pepper sprinkled on top
Roast for 20-25 minutes.
Flip a few times and keep an eye on them, they can easily burn or become crisp.
Transfer to a food processor and pulse chop.
If lemon rinds hardened during the roasting process, combine all of these ingredients in a saucepan and simmer for a few minutes, then pulse chop in the food processor.
Add to food processor:
1/2 cup Golden Raisins with the soaking Water
1/4 cup Olive Oil
Pulse chop until well blended.
Taste and adjust.
Ideas to add:
A dash of Tuaca or port in the raisin soaking water
Jesse at the finish line!
Enjoying our gluten free pizzas and pickled garlic as we watched the historic race Thursday evening with a cheering full house at the Rivers Eatery in Cable, Wisconsin.
“Sometimes I need
only to stand
wherever I am
to be blessed.”
― Mary Oliver
6 thoughts on “Roasted Lemon Chutney”
The AP newspaper photo of the Olympic finish line takes up the entire top half page of today’s Washington Post Sports section!!! And a great story by Adam Kilgore.
I’m glad you always have so much fun on these trips!!
(What do YOU put this chutney on?)
I think lamb, chicken, chickpeas, lentils, toast.
We do have fun!
That’s great the Post recognizes how amazing that was!
Maybe with a mild cheese on a cracker.
I love the last photo after the one of the winning stretch! Delicious-looking gf pizza and cheering your hearts out for the skiers! How fantastic!
Cheers to the Rivers Eatery!