Pear & Almond Clafouti

March 9th, 2012 § 0 comments § permalink

Serves 6

Traditionally a clafouti is French dessert made with black cherries in an excessively buttered dish in a cakey almond pudding like batter, baked and dusted with powdered sugar. This version is adapted form Julia Child’s clafouti recipe and utilizes almonds and pears.

Ingredients

3 bosc pears, cored and sliced thin (peels left on)
1 tablespoon lemon juice
1 tablespoon light brown sugar
2 tablespoons butter
1¼ cups milk
13 cup white sugar
3 eggs
1 tablespoon vanilla
Pinch of salt
½ cup flour
¼-½ cup almonds, sliced and blanched
Powdered sugar

Directions

Preheat oven to 375°F. Gently toss together the pears, lemon juice and sugar. Excessively butter a round shallow baking dish, making sure all the sides and corners are greased well. In a blender mix together the milk, sugar, eggs, vanilla, salt and flour on medium high speed until smooth. Place a small amount of the batter in the greased pan, enough to cover the bottom of the pan. Place in the oven for about 3-5 minutes or until the batter is set and semi firm. Remove the pan from the oven and arrange the pears in a creative design, making sure the peel side is facing upwards. Sprinkle a few almond sliced over the pears. Pour the rest of the batter evenly over the pears and then toss the remaining almonds over the top of that. Place in the oven and bake for about 45 minutes. The clafouti is done when it is puffed and brown and an inserted test stick comes out clean. Sprinkle with powdered sugar and serve warm.

Honey Ricotta Bourboun Fritter with Dried Fig & Pear Bourboun Sauce

March 9th, 2012 § 0 comments § permalink

Makes about 25 fritters

Ingredients

1 pound fresh ricotta, drained
3 eggs, beaten
1 teaspoon vanilla
¼ cup sugar
3 teaspoons baking powder
1 cup flour
2 tablespoons *Buffalo Trace Bourboun
Oil for frying
Dried Fig & Pear Compote (recipe follows)

Directions

In a large bowl whisk together the ricotta, eggs, vanilla, sugar, baking powder, flour anf bourboun until combined. Refrigerate the batter for one hour. Heat the oil in a large saucepan or fry pan to 375°F making sure that there is at least 2 inches of oil in the pan. Remove batter and using a large spoon, shape dough into fritter size dollops and drop into hot oil. Fry until sides are both golden brown, about 3-4 minutes for each side. Remove and drain on paper towels. Cool and serve with Dried Fig & Pear Compote and a few drops of *Hemispherical Fig Bitters on top.

Dried Fig & Pear Sauce

Makes 2 cups

Ingredients

1 cup dried figs, chopped superfine
1 pear, peeled, cored and chopped superfine
½ cup turbinado sugar
1 cup water
¼ cup *Buffalo Trace Bourboun
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped superfine
*Hemispherical Black Mission Fig Bitters

Directions

Place all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer, uncovered, stirring often for about 30 minutes. Remove from heat and discard the cinnamon stick. Serve spooned on a plate with the doughnuts and a few drops of *Hemispherical Black Mission Fig Bitters on top.

Dried Fig & Pear Sauce

March 9th, 2012 § 0 comments § permalink

Makes 2 cups

Ingredients

1 cup dried figs, chopped superfine
1 pear, peeled, cored and chopped superfine
½ cup turbinado sugar
1 cup water
¼ cup *Buffalo Trace Bourboun
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped superfine
*Hemispherical Black Mission Fig Bitters

Directions

Place all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer, uncovered, stirring often for about 30 minutes. Remove from heat and discard the cinnamon stick. Serve spooned on a plate with the doughnuts and a few drops of *Hemispherical Black Mission Fig Bitters on top.

Pear & Cranberry Bellini

January 13th, 2012 § 0 comments § permalink

Serves 6

Ingredients

2 pears, peeled, seeded and chopped
½ cup fresh cranberries
2 tablespoons brown sugar
Prosecco

Directions

In a small saucepan over medium heat, add pears and cranberries and cook until soft; 10 to 15 minutes. Remove from heat and allow to cool, then add to blender. Blend until smooth and strain through a fine mesh strainer. Pour a small amount of strained pear/cranberry mixture into champagne glasses and top with Prosecco.

Ginger Cardamom Pear Jam

January 2nd, 2011 § 0 comments § permalink

INGREDIENTS

1 pound pears, semi ripe, peeled, cored and chopped and put in lemon water (to keep from browning)
2 cups sugar in the raw
1 tablespoon lemon juice
2 tablespoons fresh ginger, chopped fine
1 teaspoon ground cardamom
1 cardamom pod, split and seeds removed
1 egg white, for brushing tops of pop tarts
2 tablespoons soy or rice milk (vegan option), for brushing tops of pop tarts

DIRECTIONS

In a saucepan over medium heat add ingredients and cook until sugar is dissolved and mixture starts to thicken and reduce. Take off heat and let cool before using to fill pop tart.

Preheat oven to 350°F.

Lay one rolled piece of pie dough on a parchment lined baking sheet and place filling in the center. Cover with another piece of dough and crimp edges closed. Brush top with egg white or soy or rice milk (vegan option) and sprinkle with topping of choice. Bake in preheated oven for 20 minutes or until golden brown. Serve warm.

Suggested Crust: Whole wheat, plain, cornmeal
Suggested Topping: Poppy seeds, sesame seeds, flag seeds

Whipped Greek Yogurt Parfait

January 2nd, 2011 § 0 comments § permalink

Makes 4 servings

INGREDIENTS

1 cup Greek yogurt
½ cup whipping cream
2 tablespoons honey
1 teaspoon ground ginger
½ teaspoon nutmeg, freshly grated
½ teaspoon ground cinnamon
1 crisp apple, diced
1 ripe pear, diced
¼ cup sliced almonds, toasted

DIRECTIONS

Place yogurt, whipping cream, honey, and dried spices into a cold mixing bowl. Whip with hand beater until mixture resembles whipping cream. Take a dessert glass or clear mug, and layer yogurt, fruit, and almonds. Garnish with a sprinkle of cinnamon.

Tip: This can also be served as a warm dessert. Take fruit, 1 teaspoon honey, 1 teaspoon of all 3 dried spices, and sauté in skillet for about 3 to 4 minutes or until fruit is warmed and fragrant.
Place fruit into a dessert dish, and top with the whipped mixture and toasted almonds.

Recipe Property of Robin Simpson

Pear Ginger Pot Pie Pockets

November 22nd, 2010 § 0 comments § permalink

Makes 12-15 pies

A quick take on the pot pie, somewhere in the middle between a hot pocket and a pop tart but perfect for a quick sweet and spicy snack.

INGREDIENTS

Basic Pie Crust Dough Recipe (follows)
4 medium pears, peeled, cored and chopped fine
1 teaspoon fresh ginger, chopped fine
1 pinch of ground cardamom
½ cup light brown sugar or sugar in the raw
1 teaspoon lemon juice
1 egg, beaten
1 teaspoon flaked sea salt
1 teaspoon turbinado sugar or sugar in the raw

PREPARATION

Pre-heat oven to 400° F.

In a small mixing bowl, combine all ingredients and mix well. Roll out dough, and cut dough into 12 to 15 4-inch squares. Put 2 tablespoons of mixture on the dough on one side, and fold over.
Using wet hands, moisten the seal so it sticks together. You can use a fork to press it down or roll it over like an empanada. Place on a greased baking sheet. Brush outside with beaten egg wash, and sprinkle with salt and sugar. Bake for about 20 minutes or until golden brown.

Pie Crust Dough

INGREDIENTS

1½ cups all purpose flour
2 tablespoons sugar
1 teaspoon cinnamon (optional)
1 teaspoon salt
1¼ sticks of unsalted butter, chilled and cubed
1 egg yolk
2 tablespoons ice water

PREPARATION

Mix together flour, sugar, cinnamon and salt in a large bowl until combined well. Using your hands, add butter and crumble into the flour (a food processor can also be used) until the crust mixture resembles a coarse meal. Add the egg yolk and the ice water, and mix together gently until dough is moist. Form dough into a flat disc, wrap in plastic and chill for at least 1 hour.

Pear and Cranberry Bellini

November 19th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 pears, peeled, seeded and chopped
½ cup fresh cranberries
2 tablespoons brown sugar
Prosecco

PREPARATION

In a small saucepan, add pears and cranberries and cook until soft, 10 to 15 minutes. Remove from heat and allow to cool, then add to blender. Blend until smooth and strain through fine mesh strainer. Pour a small amount of strained pear/cranberry mixture into champagne glasses and top with Prosecco.

Pear Cardamom Ginger Chutney

November 19th, 2010 § 0 comments § permalink

Makes 3 cups

This cranberry sauce alternative is exotic and decadent while still remaining seasonal and partners with turkey exceptionally well. This sweet and spicy chutney will wow your Thanksgiving guests with tingling delight!

INGREDIENTS

3 cups fresh cranberries
2 medium Bosc pears (any variety will do), peeled, cored and chopped medium
1 cup light brown sugar
3 cardomom pods
1 teaspoon cinnamon
1 teaspoon nutmeg, freshly grated
1 tablespoon orange zest
2 tablespoons citrus vinegar
½ cup freshly squeezed orange juice
1 cup water

PREPARATION

Place all ingredients in a sauce pan over medium heat and cook until cranberries begin to burst. Reduce heat to medium low and simmer until sauce is thick and chunky, about 25 minutes.

Pear Riesling Cast Iron Gallette with Cardamom Whipped Cream

October 18th, 2010 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For the Pastry:

1½ cups all-purpose flour
3 tablespoons sugar
1 teaspoon ground cardamom
10 tablespoons (1¼ sticks) unsalted butter, chilled and cut into small pieces
1 large egg yolk
1 to 3 tablespoons ice-cold Oregon Riesling wine

For the Gallette

6-8 pears, cored and cut in wedges, ½-inch thick
½ cup sugar
¼ cup brown sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
Pinch of cinnamon
Pinch of ground cardamom
Cardamom whipped cream, recipe follows

PREPARATION

In a medium bowl combine flour, sugar and cardamom. Next, cut in butter with a pastry blender or two forks until mixture resembles coarse meal. In a small bowl, lightly beat egg yolks; add ice-cold Riesling. Add the egg mixture to flour mixture and mix just until dough comes together without being wet or sticky; be careful not to overwork dough. Flatten into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour.

Preheat oven to 400°F. Meanwhile, combine pears with sugars, lemon juice, zest and spices and set aside. Once dough has been chilled, remove from refrigerator and generously flour your work surface and roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Pile herb sugar mixture into the center of the dough, leaving a 1½-inch border. Fold the border over the pears, pleating the edge to make it fit. The center will be open.

Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, the slide the gallette onto a serving plate. Cut into wedges and serve warm with cardamom whipped cram.

Cardamom Whipped Cream

INGREDIENTS

1 cup whipping cream
1-2 tablespoons sugar
5 cardamom pods, lightly crushed
1 vanilla bean, scraped

PREPARATION

In a medium-sized chilled bowl, add cram and begin to whisk. Once cream starts to get thick, add rest of ingredients and beat until medium-stiff peaks form.

Carbonada Criolla

November 1st, 2009 § 0 comments § permalink

INGREDIENTS

Olive oil
1 pound cubed beef
1 chopped red onion
2 tomatoes chopped
1 red and 1 yellow pepper chopped
¼ c chopped garlic
3 bay leaves
½ c chopped parsley
½ c chopped thyme
½ c chopped oregano
2 cubed sweet potatoes
2 cubed white potatoes
2 ears of corn cut into 1 inch sections
2 chopped zucchini or yellow squash
2 cubed peaches
2 cubed pears
1 c white wine
3 c vegetable stock

PREPARATION

Sauté beef, garlic, onions and herbs. Add wine and deglaze pan. Add all vegetables and sauté for a few more minutes. Add stock and bring to boil and simmer for about thirty minutes. Take off heat and let stand for another thirty minutes. Reheat and serve.

Cranberry Pear Thyme Champagne Cocktails

October 22nd, 2009 § 1 comment § permalink

Paired with a special meal like Cornish game hens and baked with citrus and herbs, these dazzling holiday cocktails set the scene for the evening.

Ingredients

4 ounces pear vodka
1 ounce cranberry thyme syrup (see “Hot Herb Trends” for recipe)
1 tablespoon fresh thyme leaves
5 crushed fresh cranberries
Champagne, of your choice

Directions

In a shaker, mix pear vodka, cranberry thyme syrup (see “Hot Herb Trends” for recipe), fresh thyme leaves, and five crushed fresh cranberries. Fill shaker with ice and shake vigorously. Strain 1 ounce of pear vodka syrup mixture into glasses and top with champagne. Garnish drinks with a floating fresh cranberry, and a few thyme leaves (should fit through the strainer).

Vanilla Ice Cream with Caramelized Pears and Hazelnuts

October 12th, 2009 § 0 comments § permalink

Serves 4

INGREDIENTS

2 tablespoons unsalted butter

1 teaspoon ginger, chopped fine
2 large comice pears, cored and sliced
½ cup hazelnuts, roasted, unsalted and coarsely chopped
3 tablespoon sugar
Pinch of cardamom
1 pint of Vanilla Ice Cream

PREPARATION

In a medium skillet on medium high heat melt the butter. Add ginger and sauté for a few seconds and then add the sliced pears , hazelnuts and sauté a few more seconds until pears and nuts are coated with the butter ginger mixture and appear glossy. Add sugar and pinch of cardamom and sauté for 1-2 minutes, still on medium high heat until sugar becomes caramelized around the pears and the nuts.

Serve pear mixture warm over a small scoop of vanilla ice cream.

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