Humpus Gumpus Has Been Averted

The weekly CSA deliveries continue to roll in and I have been having a blast coming up with new ways to store and ingest the influx of produce.  Last week's delivery heralded the arrival of the first fruit harvest, which in this case was cherries, about 5 lbs of them!  I love cherries as much as anyone, but the thought of eating 5 pounds of cherries could only lead to one thing....humpus gumpus.  Context clues prove to be invaluable here, but just in case, I'll fill you in. Googling the term humpus gumpus does not yield any results, so although I can provide you with no corresponding website link, I will credit my grandfather, who is known to the world as Poppa, with coining this phrase.  Humpus gumpus, as it is known in my family, is another term for the runs, more specifically when the trips to the bathroom are the result of eating way too much fruit.  Humpus gumpus was a common childhood affliction growing up in a family that defined desert as unlimited quantities of fresh fruit.  Thankfully, humpus gumpus did not ensue last week because I found a delicious chutney recipe to temper the cherry consumption.  It was a great addition to 4th of July feasts as a grilled chicken glaze and sauce.  Enjoy, and may all your trips to the bathroom be regular.   

Fresh Cherry Chutney

3/4 cup cherry preserves
3 tablespoons balsamic vinegar
3/4 teaspoon ground allspice
1 tablespoon vegetable oil
2/3 cup chopped onion
2 cups fresh cherries, pitted
1/4 teaspoon cayenne pepper

Prepare barbecue (medium heat). Mix preserves, vinegar, and allspice in medium bowl. Set aside 1/4 cup of preserves mixture for glaze (use this glaze for grilling chicken or pork); reserve remaining preserves mixture.

Heat oil in large skillet over high heat. Add onion; sauté 1 minute. Add cherries, cayenne, and reserved preserves mixture. Boil chutney until thick, stirring often, about 8 minutes. Season with salt and freshly ground pepper. Serve with grilled chicken or pork that has been glazed with previously mentioned preserves mixture.  Makes 4 servings.

This recipe comes from the June 2005 issue of Bon Appetit. I found it on Epicurious as an accomaniment to grilled pork tenderloin.  I used a vidalia onion, extra cayenne to taste, and added a sprig of fresh rosemary to the simmering pot. 

Comments

[yooper mom]

I got the Kidder book at the library based upon your recommendation. Wish I had CSA cherries, but have Swiss Chard, spinach and kolrhabi from the garden. Like that photo.

[heather]

ooh, that sounds fabulous. (the chutney, not so much the humpus gumpus). on the hg note, though, your family came up with such a classy nickname - until the age of 10 or so, my sister and i just referred to it as "blueberry butt." here's to locally grown michigan produce.