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Pistachio Savory and Sweet Recipes

Chicken Biryiani Recipe

About.com Chicken From Maryland to Kiev by Clare Ferguson (Ryland Peters & Small)

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes

Ingredients:

  • 1 (3-pound) chicken, quartered
  • 2-1/2 cups chicken stock
  • 1 green serrano (medium-hot) chile, seeded and chopped
  • 3 inches fresh ginger, peeled and sliced
  • 2 cinnamon sticks, crushed
  • 1/2 teaspoon sea-salt flakes
  • 2 onions
  • 6 Tablespoons ghee (clarified butter)
  • 1-1/4 cups basmati rice
  • 20 green cardamom pods
  • 6 whole cloves
  • 1/4 cup blanched almonds
  • 1/4 cup shelled pistachios, blanched and skinned
  • 1/2 cup dried mango pieces, raisins or sultanas
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon cumin seeds, crushed
  • 4 garlic cloves, chopped
  • 1 teaspoon saffron powder or 2 pinches saffron threads, crushed
  • Fresh cilantro leaves, chopped

Preparation:
Place chicken, stock, chile, ginger, cinnamon, and salt in a large, heavy saucepan or flameproof casserole. Bring to a boil, cover, reduce heat, and simmer 30 minutes or until fairly tender. Remove chicken to a plate and set aside.  Pour cooking liquid into a measuring cup and add water if necessary to make 2-1/2 cups.

Quarter onions, then separate into petal-like layers. Add ghee to saucepan and heat until melted. Add onion and fry until golden. Remove with a slotted spoon and set aside on a small plate.  Add rice, cardamom pods, and cloves to pan;  stir-fry 2 minutes or until rice is browned slightly.

Return chicken to pan; add almonds, pistachios, mango, coriander, cumin, and garlic. Sprinkle saffron into mixture and cook 2 minutes.  Return stock and onions to pan, bring to a boil, reduce to a simmer, cover, and cook, undisturbed, 12 to 15 minutes. Rice should be tender and the liquid completely absorbed. Sprinkle cilantro on top.

 

Almond Pistachio Saffron Curry Sauce Recipe

About.com Peggy Trowbridge Filippone

Use this sauce on grilled meat or chicken or simmer your favorite meatballs in it.

Ingredients:

  • 1/2 cup raw unblanched almonds
  • 1/2 cup shelled, unsalted raw pistachio nuts
  • 2 Tbsp butter or mild vegetable oil
  • 1 large sweet onion, peeled and grated
  • 1/2 tsp ground coriander
  • 1/4 tsp mace
  • 1/2 tsp freshly ground white pepper
  • 2 green cardamom pods, husked, and ground
  • 1/2 tsp cayenne pepper
  • 1 pinch nutmeg
  • 1/2 tsp saffron threads, soaked in 2 tablespoons hot water
  • 2 cups heavy cream
  • 3/4 tsp salt, or to taste

Preparation:

Heat a heavy 10-inch skillet over medium heat. Add almonds and pistachios and cook 8 to 10 minutes, stirring often. Let cool 5 minutes. Place in a food processor or heavy-duty blender and process until nuts are powdered. Set aside.

In a medium saucepan, heat butter over medium-high heat. Saute sweet onion until lightly browned. Add coriander, mace, white pepper, cardamom, cayenne pepper, and nutmeg. Cook about 1 minute, until fragrant. Continuing to stir, add saffron, cream, salt, and powdered nuts and bring to a boil. Lower heat and simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 12 to 15 minutes.

Makes enough sauce for about 1-1/2 pounds of grilled meat or chicken breasts. Or simmer your favorite meatball recipe in the sauce for 15 minutes.

Yield: 2-1/2 cups sauce

 

Pistachio and Almond Cake with Orange Salad

Epicurious | January 2009

by Nate Appleman and Shelley Lindgren

 

• 1 1/3 cups unsalted shelled pistachio nuts
• 1 1/3 cups blanched whole almonds
• 1/2 cup plus 2 tablespoons unsalted butter, at room temperature
• 3/4 cup plus 3 tablespoons sugar
• 3 lemons
• 1/2 teaspoon pure vanilla extract
• 3 eggs
• 1/2 cup plus 1 tablespoon flour or all-purpose flour
• 1/4 teaspoon kosher salt

ORANGE SALAD
• 3 blood oranges
• 2 Valencia, navel, or blood oranges
• 1/4 cup orange marmalade
• 1 teaspoon freshly squeezed lemon juice

• 1/2 cup plain whole-milk yogurt
• Unsalted shelled pistachio nuts

Preparation
To make the cake, preheat the oven to 300°F. Butter a 4-by-8-inch loaf pan. Then, using a sifter or a fine-mesh strainer, dust it with flour, tapping out the excess.

In a food process, combine the pistachios and almonds and pulse until finely ground. Set aside. Combine the butter and sugar in the bowl of a stand mixer. Grate the zest from the lemons directly into the bowl. Fit the mixer with the paddle attachment and beat on medium speed for about 2 minutes, or until smooth and creamy. Mix in the vanilla just until incorporated. On low speed, gradually add the nuts and mix just until incorporated. Then add the eggs, one at a time, mixing after each addition just until incorporated. Stir in the flour and salt and mix just until incorporated.

Spoon the batter into the prepared loaf pan. Bake until a skewer inserted into the middle of the cake comes out clean, about 45 minutes. Let cool in the pan on a wire rack for 10 minutes. Then, run a paring knife around the inside of the pan to loosen the cake sides, invert the cake onto a plate, and lift off the pan. At this point, the cake can be served warm or allowed to cool completely before being sliced and reheated.

To make the orange salad, cut a slice off the top and bottom of 1 orange, stand the orange upright, and cut downward to remove the rind and pith in thick strips. Cut the orange crosswise into 1/4-inch-thick slices, capturing any juice. Repeat with all of the remaining oranges. Set the oranges slices aside until needed.

Gently heat the marmalade in a pot over low heat for about 3 minutes, or until syrupy. Add any captured orange juice along with the lemon juice to the marmalade. Remove the pot from the heat and add 1 to 2 tablespoons water to think the marmalade to the consistency of a vinaigrette. Let cool.

To serve, preheat the oven to 400°F. Cut the cake into generous slices and place on a baking sheet. Bake the slices, turning them over once, for about 5 minutes, or until warm and slightly toasted on both sides.  Place 4 or 5 orange slices on each plate and drizzle generously with the marmalade syrup. Place the warm pieces of cake next to the orange slices and top with a dollop of yogurt and a few pistachios. Serve immediately.

Kiwifruit Recipes

Brie with Kiwi- Delicious appetizer for your holiday party

California Kiwi Commission

  • ½ cup dried cranberries
  • 2 tablespoons currants
  • 3 tablespoons dark brown sugar
  • 1/8 teaspoon cloves, ground
  • ½ teaspoon minced fresh ginger
  • ¼ teaspoon allspice, ground
  • ¼ teaspoon dry mustard
  • ¼ cup plus 2 tablespoons water
  • 1 kiwifruit, peeled and chopped
  • 2 tablespoons pecan pieces
  • 1 small wheel of brie cheese

Place the cranberries, currants,brown sugar, cloves, ginger root, allspice, mustard and water in a medium saucepan. Cook gently over medium heat until the mixture comes to a boil. Reduce heat to low and simmer the mixture until the cranberries swell and the liquid thickens into a jam like consistency, about 8-10 minutes. Remove from heat and allow to cool completely. When cool, stir in the chopped kiwi and pecan pieces.

Preheat oven to 350°F. Place the whole brie on a parchment-lined cookie sheet. Spread with the cooled kiwi-cranberry marmalade over the top of the brie to coat the edges evenly. Bake in the preheated oven for 25-30 minutes, or until the brie round swells. Remove from the oven and gently slide the brie onto a cheese board or plate.

Serve immediately with crackers. Serves approximately 12

Southwestern Seafood Ceviche

– Recipe courtesy of Chef Stephen Barry

INGREDIENTS:

  • 1/2 lb prawn meat, raw, diced
  • 1/2 lb salmon, raw, diced
  • 1/2 lb scallops, raw, diced
  • 1 red onion, diced
  • 1 sweet bell pepper (red, yellow or orange), diced
  • 2 tomatoes, seeded and diced
  • 1 chile pepper, crushed
  • 2 cups fresh lime juice
  • 1 bunch chopped fresh cilantro
  • 2 tbsp sugar
  • salt and pepper (to taste)
  • 4  Kiwifruit, diced
  • 2 limes, segmented
  • 1 orange, segmented
  • tortilla chips (to serve)

METHOD:

Poach the diced prawn meat for two minutes; then, drain and cool. In a large non-reactive bowl, combine the prawn meat, salmon, scallops, white fish, red onion, peppers, tomatoes, chili and lime juice. Marinate seafood mixture in the refrigerator for 2½ to 3 hours. Just before serving, drain off the excess lime juice and add cilantro, sugar, salt and pepper to taste. Carefully add the kiwifruit, oranges and lime segments. Serve on crisp tortilla shells.

Prep time: 30 minutes
Chilling time: 3 hours
Makes: 4-6 servings

Lambchops with Kiwi Fruit

Zespri.com

  • 1 Kiwifruit peeled and crushed
  • 1 Kiwifruit peeled and sliced
  • 2 Lamb chops around 1” thick
  • 1/2-cup Extra virgin olive oil
  • 1/4-cup Fresh oregano leaves chopped (or 1 tbsp. dried oregano)
  • Cloves garlic minced

In a marinade (plastic or glass) container place lamb chops on the bottom sprinkle with a oregano, garlic and cover with olive oil. Place in refrigerator for at least 2 hours (overnight for optimal results). Remove from refrigerator and cover with crushed kiwifruit let stand for 10 minutes.

Barbeque lamb chops 13-15 minutes a side (turning once)on semi-direct heat. Garnish with Kiwifruit slices serve immediately.

 

Asian Pear Slaw with Chilies

Makes
6 servings

Each serving equals 1/2 cup of fruit or vegetables
Source: Chris Faulkner for Melissa’s Variety Produce, Inc.

Ingredients

6 celery ribs
4 Tbsp fresh lime juice
4 Tbsp seasoned rice vinegar
1 tsp ginger root
6 Asian Pears, sliced ¼-inch thick
3 scallions, thinly sliced on diagonal
¼ cup Cilantro leaves
½ tsp Fresno chili or Jalapeno chili, finely chopped

Whisk together juice, vinegar, and ginger and stir in celery and remaining
ingredients with salt and pepper to taste. Let stand at room temperature 15
minutes before serving.

Sweet and savory apple recipes

Apple and Cheddar Scones

smittenkitchen.com

2 firm tart apples (such as Granny Smith or  Honeycrisp)
1 ½  cups all-purpose flour
¼ cup sugar plus 1 ½ TAB for sprinkling
½ TAB baking powder
½ tsp salt
6 TAB unsalted butter chilled and cut into ½ cubes
½ cup sharp cheddar shredded
¼ cup heavy cream
2 large eggs                                                                   

Preheat oven to 375°F.  Peel and core apples, then cut into small chunks.   Place in a single layer on a baking sheet lined with parchment and bake until dry to the touch about 20 min. Sift or whisk flour, sugar, baking powder and salt together. Set aside. Beat butter, cheese, cream and one egg together.  Gently mix in the apple chunks. Sprinkle flour mixture over the top and mix until just blended.   Roll out dough on floured counter top into a 6 inch circle.  Cut into 6 wedges. Place on parchment lined baking sheet 2 inches apart. Beat one egg with a pinch of salt and brush on top of scones. Sprinkle scones with the last TAB of sugar. Bake until firm and golden about 30 minutes.

 

Apple Walnut Upside-Down Cake

Gourmet/ November 1995

Topping
3-4 Fuji apples, peeled, cored and quartered
1 ½ sticks unsalted butter (3/4 cup)
2/3 cup sugar
 ½ cup coarsely chopped walnuts
 

Cake Batter
1 Fuji Apple peeled and chopped
1 ½ cups flour
1 ½ tsp baking powder
 ¾ tsp salt
½ tsp cinnamon
1 stick unsalted butter softened
 2/3 cup sugar
 1 tsp vanilla extract
2 TAB minced peeled fresh ginger
2 large eggs
½ cup sour cream

Preheat oven to 375°F.  

Topping– In an oven proof non-stick or cast iron skillet melt butter over low heat. Stir in sugar until combined. Arrange apples cut side up and sprinkle with walnuts evenly between apples. Cook 25-35 min or until apples are tender and sugar is a golden caramel.

Cake Batter- In a bowl whisk flour, baking powder, salt and cinnamon. In another bowl beat butter and sugar until fluffy. Add vanilla, ginger and eggs 1 at a time.  Mix in sour cream and flour mixture until just combined. Fold in apple. Remove skillet from heat and spread batter evenly over filling, leaving ¼ inch border uncovered.  Bake 25-35 minutes until golden brown. Serve with whipped cream.

 

Vanilla Poached Seckel Pears With Honey And Warm Spices

www.roostblog.com

(serves 4-6)

  • 10-12 seckel pears, washed
  • 3 whole star anise
  • 6 cloves
  • 3 cinnamon sticks
  • 1/2 cup of honey or more or less depending on how sweet you want the poaching liquid to be
  • 1 vanilla bean, split seeds scraped out (save the pod!)
  • water to cover

Place the whole pears in a stock pot and cover completely with filtered water. Add the spices, vanilla seeds and split vanilla pod and bring to a boil. Once at a boil reduce heat, stir in the honey and simmer until pears are very tender and the poaching liquid is very fragrant. About 30 minutes or so (I didn’t time it….I just served it when the whole house started to smell like Christmas!) When the pears are tender remove from heat and spoon some poaching liquid and two or three pears into bowls and serve warm

Sugar Pie Pumpkin Sweet and Savory Recipes

Pumpkin Muffins
Whole Living October 2011
Makes 12 muffins

  • 3/4 cup vegetable oil, plus more for pan
  • 1 1/2 cups whole-wheat flour, spooned and leveled
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 2 cups pumpkin puree(see recipe below)
  • 1 cup plain low-fat yogurt
  • 3 large eggs
  • 1 cup turbinado sugar, plus 2 tablespoons more for sprinkling
  • 1 1/2 cups coarsely chopped walnuts

Directions

Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside.  In a medium bowl, whisk  flours, baking powder, pumpkin pie spice, and baking soda; set aside.  In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).  Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.

 

Pumpkin Puree
Cut the pumpkin in half horizontally, scoop out the seeds and stringy matter and rub the cut sides with oil.  Place the 2 sides face down in a roasting pan with one cup of water and bake at 350 degrees for about 60 minutes.  Once the pumpkin is cool scoop out the flesh and put it in the food processor until it is pureed.  Place a cheese cloth in a colander, add the puree and let it drain for about an hour.  Lastly squeeze out the remaining liquids until only the solids are left.

 

Maple Roasted Pumpkin Salad
Whole Living October 2011
Serves 4

  • 1/4 cup pepitas (hulled pumpkin seeds)
  • 1 sugar pumpkin (3 1/2 to 4 pounds), peeled, seeded, and cut in 1 1/2-inch chunks
  • 5 tablespoons olive oil
  • 6 garlic cloves, unpeeled
  • 1/4 to 1/2 teaspoon red pepper flakes
  • Coarse salt and black pepper
  • 2 tablespoons plus 1 teaspoon pure maple syrup
  • 3 tablespoons fresh lime juice
  • 1 tablespoon Dijon mustard
  • 1 1/2 pounds arugula (2 to 3 bunches, thick stems removed), washed and dried
  • 6 ounces feta cheese

Directions

Preheat oven to 450 degrees. Spread pepitas on a large rimmed baking sheet; toast in oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.  On a large, rimmed baking sheet, toss pumpkin with 2 tablespoons oil, garlic, red pepper, salt,and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes. Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 minutes more; let cool.  Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add lime juice,  mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; set aside.  Add arugula and pumpkin and toss to combine. Serve salad sprinkled with toasted pepitas and crumbled feta cheese.

 

Pumpkin Thyme Rigatoni
Whole Living October 2011

  • 1/2 pound rigatoni
  • 1 teaspoon extra-virgin olive oil
  • 1 medium-size onion, coarsely chopped
  • 1/4 cup brown sugar
  • 1 small sugar pumpkin, peeled, seeded, and cut into chunks
  • 2 cups chicken stock, or low-sodium canned
  • 1 teaspoon cinnamon
  • 2 teaspoons lemon juice
  • 2 teaspoons thyme
  • Salt and freshly ground black pepper

Directions

In a large pot of boiling salted water, add the rigatoni and cook until al dente.  Meanwhile, in a nonstick skillet over medium heat, heat the oil. Add the onion and saute until translucent, about 3 minutes. Add the sugar and stir until dissolved. Stir in the pumpkin. Add the chicken stock and reduce the heat to low. Cook until the sauce is thickened and the pumpkin is fork-tender. Add the cinnamon, lemon juice, thyme, and salt and pepper to taste. Toss in the pasta and serve.

 

 

 

Mocha-Apple Cake with Browned Butter Frosting

Photo: Jim Franco; Styling: Annette Joseph

Millie Souza, Fall River, Massachusetts, Southern Living  SEPTEMBER 2011

Ingredients
  • 1 cup chopped pecans
  • 1 cup sugar
  • 1 cup canola oil
  • 2 large eggs
  • 1 tablespoon instant coffee granules
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 cups peeled and diced baking apples(Cameo, Granny Smith, Pippen, Golden Delicious, Jonathan) (about 2 lb.)
  • 2 (2.6-oz.) milk chocolate candy bars, chopped

Preparation

  • 1. Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
  • 2. Beat sugar and next 4 ingredients at high speed with a heavy-duty electric stand mixer 5 minutes. Stir together flour and next 4 ingredients; gradually add flour mixture to sugar mixture, beating at low speed just until blended. Add apples, chocolate, and pecans; beat just until blended. Spoon into 2 greased and floured 9-inch round cake pans.
  • 3. Bake at 350º for 28 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans to wire rack, and cool completely (about 1 hour). Spread Browned Butter Frosting between layers and on top and sides of cake.

Brown Butter Frosting

  • 1 cup butter
  • 1 (16-oz) package powdered sugar
  • 1/4 cup milk
  • 1 tsp. vanilla extract

Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown.  Remove pan immediately from heat. Pour butter into a bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.  Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with sugar. Beat at low speed until well blended after each addition. Stir in vanilla.

 

Starkrimson Pear Cinnamon Cake

Recipe courtesy of USAPears.com

The rich flavors of the brown sugar and the fresh pears blend beautifully in this decadent cinnamon cake. Serve with
coffee.

 

Ingredients

  • 10 tablespoons unsalted butter, softened, divided
  • ½ cup brown sugar
  • 4 Starkrimson USA Pears, peeled, cored, and wedged
  • 1 tablespoon lemon juice
  • 1 ½ cups flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup milk
  • Walnut to garnish

Directions

Preheat oven to 350 degrees. Grease the bottom and sides of a round pan with 2 tablespoons of butter. Sprinkle with brown sugar.  Brush pear wedges with lemon juice and arrange in the bottom of pan.  Combine flour with baking powder, salt, and cinnamon. Set aside. Using an electric mixer, beat remaining butter with sugar until light and fluffy. Stir in eggs and vanilla. Add flour mixture and milk in alternating order slowly, beating over low speed after each addition. Spoon batter evenly over pears in pan. Bake for 30 minutes or until toothpick inserted in the middle comes out clean. Let cool for 30 minutes before inverting over serving platter. Decorate with walnuts and serve.

yield: Serves 8

Avocado Recipes

GUACAMOLE WITH A SOUTHWESTERN KICK
California Avocado Commission

4 ripe, Fresh California Avocados
1 cup roasted corn kernels
4 garlic cloves, finely chopped
2 jalapeño peppers, finely chopped, or to taste
1 tsp. ground cumin, or to taste
1 tsp. salt
1 medium lime, juiced

Coarsely mash (do not puree) Fresh California Avocados. Fold in remaining ingredients, squeeze lime juice into the mixture and serve.

 

TORTILLA SOUP WITH ROAST TURKEY, AVOCADO AND CHEDDAR CHEESE
Recipe originally designed by the California Avocado Commission in honor of the World Series-bound Yankees and Padres.

½ cup olive oil
4 corn tortillas, cut into thin strips
1 small Spanish yellow onion, chopped
4 cloves garlic, diced
2 Anaheim chilies, seeded and chopped
¼ cup tomato paste
1(10 oz.) can diced tomatoes with juice (do not drain)
4 cups chicken stock
½ bunch cilantro (optional), washed and chopped
¼ tsp. cayenne pepper (or to taste)
¼ tsp. ground cumin (or to taste)
½ tsp. chili powder (or to taste)
2 cups roasted or smoked turkey or chicken, cut in 1/2 -inch cubes
Salt and pepper to taste
1 large, ripe Fresh California Avocado, diced
4 oz .cheddar cheese, grated

In a two quart saucepan, heat olive oil over medium high heat until hot. Working in batches, fry tortilla strips until golden brown. Drain on paper towels and reserve. Add onion to the same oil and sauté until clear. Add garlic and Anaheim chilies, cook until soft but not browned. Drain any excess oil from the pan. Add tomato paste, diced tomatoes in juice, chicken stock and chopped cilantro if desired. Simmer for 15 minutes. Transfer soup to a heat-resistant blender or food processor and purée, or use an immersion blender to purée. Return soup to pan and add turkey or chicken, cayenne pepper, ground cumin and chili powder. Simmer until turkey or chicken is hot, add salt and pepper to taste. Ladle into soup bowls and top each serving with avocado, cheddar cheese, and reserved crispy tortilla strips.

 

CALIFORNIA AVOCADO TUNA SALAD
California Avocado Commission

Ingredients

1 can of solid white tuna packed in water, drained
1 Tbsp of chopped onion
1 Stalk of celery, chopped
2 Tbsp. of low fat Mayo
½ ripe avocado
pepper to taste

Mix all ingredients…serve on a good bread with sprouts and sliced tomato. Also good grilled with cheese.

 

Bartlett Pear Recipes

Bartlett Pear Crisp With Cinnamon Tortilla Chips and Vanilla Ice Cream

Rusty Irons / foodnetwork.com

2  Bartlett pears
Melted butter
1/2 cup all purpose flour
1/4 cup white sugar
1/4 cup brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/3 cup rolled oats
6 tablespoons butter
2 to 3 flour tortillas
Cinnamon-sugarfor serving

Directions
Slice 2 Bartlett pears in half, brush with melted butter and place skin side down on the grill for 20 minutes. Make a crispy topping by combining 1/2 cup flour, 1/4 cup white sugar, 1/4 cup brown sugar, 3/4 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/3 cup rolled oats, add 6 tablespoons cold butter and cut all together with a fork or by hand. When pears are starting to get tender, sprinkle crispy topping on the pears for the last 10 minutes of grilling time. Meanwhile, brush fresh flour tortillas with melted butter and grill 2 minutes each side. Remove from grill, brush a little butter on 1 side and sprinkle with cinnamon sugar. When cooled, cut tortillas in quarters to be served later. Remove pears from grill, placing each pear in a single serving bowl with a dollop of ice cream surrounded by cinnamon tortilla chips. Serve immediately.

 

Bartlett Pear and Gorgonzola Bruchetta
Susan Flint / productoasis.com

12 baguette slices
4oz mild, creamy Gorgonzola at room temperature
2 ripe Bartlett pears, halved, cored, and peeled

Preheat oven to 400F. Place the baguette slices on a non-stick or ungreased baking sheet. Toast until lightly golden, about 10 minutes. Remove and set aside. Spread each piece of toast with a thin layer of Gorgonzola. Slice the pears and then top each of the toasts with them and return to the baking sheet. Place the baking sheet under the broiler for 2 or 3 minutes, just long enough to melt the cheese and warm the pears. Garnish with fresh ground pepper.

 

Bartlett Pear and Caramelized Walnut Salad
M Seliga / productoasis.com

DRESSING:
1/4 cup canola oil
1/4 cup red wine vinegar

WALNUTS:
2 cups water
1 cup 1/4” diced walnut pieces
3 tbsp white sugar

SALAD:
8 cups chopped romaine lettuce
2 cups mesclun mixed lettuce
1 cup 1/2” diced canned pears

1 cup caramelized walnuts
3/4 cup blue cheese crumbles
1/2 cup dressing
DRESSING:  Combine dressing ingredients and whisk until thoroughly combined. Yields 1/2 cup.

WALNUTS:  Boil water. Add walnuts and cook 40 seconds. Strain the walnuts. Combine walnuts and sugar in a bowl. Stir to coat. Place sugar-covered walnuts on a sheet pan and bake at 325F for 8-10 minutes, or until golden brown.

SALAD: Combine ingredients in bowl and toss until evenly coated with dressing.

Serves 6

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