Sutter Home Winery’s May Book Club Pick

9780062248633One Hundred Names by internationally bestselling author Cecelia Ahern has been selected as Sutter Home Winery’s book club pick for May! It’s the story of Kitty Logan, a journalist whose career has been derailed by scandal. On top of this, her dear friend and mentor, Constance, becomes ill. At her mentor’s bedside, Kitty asks her—what is the one story she always wanted to write? The answer lies in a single sheet of paper buried in Constance’s office—a list of 100 names—with no notes or explanation. But before Kitty can talk to her friend, it’s too late. Determined to unlock the mystery behind the list, Kitty begins an investigation that helps her piece together an unexpected portrait of Constance’s life. . . and start to understand her own. Add some flavor to your next book club meeting with Cecelia’s fantastic recipe for spiced zucchini and tomato. Try pairing it with Sutter Home Pinot Grigio for extra flavor.

In One Hundred Names, Kitty’s friend Steve quits the job he never liked and starts working in an allotment, in his quest to ground himself and get back to his true self. This was inspired by the allotment I keep with my family, in the seaside town in the Dublin suburbs where I live. I thought it would be a fantastic way for my children to see where food actually comes from, not just from supermarket shelves and so they enjoy planting, digging, terrorizing worms and generally getting their hands dirty. Since the children were small I’ve put zucchini in their meals and we have grown the most enormous zucchini in the allotment. As a way to manage the size and quantity without wasting them, my mom makes dozens of jars of zucchini chutney. She made so many variations and my favorite is the spiced chutney as we use the onions, ginger, garlic and tomatoes that we also grow. We’re still working our way through the jars…!

Spiced zucchini and tomato chutneycourgetterecipe

2 onions, chopped

1 tablespoon canola oil

2 cups chopped tomatoes

2 cups diced zucchini

1 ¼ cups white wine vinegar

1 tablespoon tomato puree

2 Granny Smith apples, peeled and diced

1 ¼ cups brown sugar, packed

2 tablespoons mixed spice (purchase on Amazon) or pumpkin pie spice

1 tablespoon mustard seeds

1 teaspoon grated ginger

4 garlic cloves, crushed

1. It’s very simple. Put all of the ingredients in a large saucepan. Bring slowly to a simmer, stirring to stop the mixture from sticking, and simmer uncovered on a low heat for two hours until dark and thick.

2. Pour the chutney into sterilized jars and store in the refrigerator for two to three weeks before eating. It’s delicious with cold meats and cheeses.

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