• Home
  • About
  • Recipes
  • Entertaining
  • Travel
  • Press

Recipe Doodle

Recipe Doodle

Tag Archives: pear preserves

CREAMY SMOKED TROUT WITH APPLE AND HORSERADISH ON CRISP BROWN BREAD and ROQUEFORT CHEESECAKE WITH PEAR PRESERVES AND PECANS and THREE ONION DIP and PECAN BARS and GRAND MARNIER BROWNIES

25 Tuesday Nov 2014

Posted by Ceri Wilkin in Appetizers, Dessert, Entertaining, Recipes

≈ Leave a comment

Tags

anchovy, bars, brownies, cheesecake, dip, grand mariner, greek yogurt, horseradish, onion, pear preserves, pecan, Roquefort, smoked trout

There were several gatherings around town, collecting non-perishable food items for the Chase Family Foundation, helping toward their goal to give 2 large bags to each of 75 homebound seniors. I held a Peanut Butter drive, served appetizers and beverages and was extremely thankful for every single person who donated to the cause, and to the volunteers who packed and readied the 40 pound bags for donation.

CREAMY SMOKED TROUT WITH APPLE AND HORSERADISH ON CRISP BROWN BREAD

smoked trout and horseradish dip

11 ounces smoked trout, coarsely flaked

1 green apple, peeled, cored, and finely chopped

1 cup finely chopped celery

1/4 cup finely chopped fresh chives

1/2 cup sour cream

1/2 cup mayonnaise

1 1/2 tablespoons fresh lemon juice

1 tablespoon prepared horseradish sauce

1 loaf brown bread, lightly toasted and cut into triangles

Mix trout, apple, celery and chives in a large bowl to blend. Whisk sour cream, mayonnaise, lemon juice, and 1 tablespoon of horseradish in a small bowl to blend. Fold in horseradish sauce. Season to taste with salt, pepper and more horseradish if desired.

Transfer trout mixture to a serving bowl and place on platter. Surround with toasts and serve.

Enjoy!

Recipe adapted from Epicurious

www.epicurious.com › recipes & menus

ROQUEFORT CHEESECAKE WITH PEAR PRESERVES AND PECANS

roquefort cheesecake

1/2 cup pecan halves

2 (8-ounce) packages cream cheese, softened

1 (8-ounce) package Roquefort cheese, chopped

1/2 cup sour cream

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh parsley

2 eggs

2 tablespoons flour

1/2 jar pear preserves

Crackers, seedless grapes and assorted vegetables to serve

Heat oven to 350F.

Bake pecans in a single layer in a shallow pan, 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through. Reduce oven temperature to 325F.

Beat cream cheese, Roquefort, sour cream, chives and parsley at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition, fold in flour. Spoon cheese mixture into a lightly greased 7-inch springform pan.

Bake for 1 hour or until set. Run a knife around outer edge of cheesecake to loosen from sides of pan. Let cool in pan on wire rack for 30 minutes. Cover and chill for 8 hours.

Remove sides of pan. Transfer cheesecake to a platter, and spoon preserves over the top, sprinkle with pecans. Serve with crackers, grapes and assorted vegetables if desired.

Recipe adapted from Southern Living, December 2011

www.southernliving.com/food/kitchen-assistant

THREE ONION DIP

three onion dip

2 tablespoons plus 1 teaspoon vegetable oil

2 onions, thinly sliced

2 anchovy fillets, drained

4 garlic cloves, minced, divided

4 green onions, chopped

salt and freshly ground black pepper

1/3 cup mayonnaise

1/3 cup plain Greek yogurt

1/3 cup sour cream

1 tablespoon chopped fresh chives

1 teaspoon Worcestershire sauce

Potato chips for serving

Heat 2 tablespoons of oil in a medium skillet over medium-low heat. Add onions, anchovies and 1 tablespoon of garlic. Cook, stirring often, until onions are golden brown and softened, 40 to 45 minutes. If onions start to burn or stick, reduce heat and add water a splash at a time, scraping up browned bits. Let cool, then finely chop.

Meantime, heat a dry medium skillet, over medium-high heat. Toss green onions and garlic, with remaining 1 teaspoon of oil, season with salt and pepper. Cook, stirring, until browned, about 5 minutes. Let cool.

Mix onion mixture, green onion mixture, mayonnaise, yogurt, sour cream, chives, and Worcestershire in a medium bowl. Season with salt and pepper. Serve with potato chips.

Enjoy!

Recipe adapted from Bon Appetit, September 2014

www.bonappetit.com/recipes

PECAN BARS

pecan bars

3/4 cup butter, softened

3/4 cup sugar

2 eggs

1 tablespoon lemon zest

3 cups flour

1/2 teaspoon baking powder

Pecan topping (recipe follows)

In a large bowl, beat butter and sugar at medium-high speed with an electric mixer until creamy. Add eggs and lemon zest, beating until combined. In a medium bowl, combine flour and baking powder, sift. Gradually add to butter mixture, beating until combined. Wrap dough in plastic wrap, chill for at least 30 minutes.

Heat oven to 375F. Spray 2 (9 by 9) inch baking pans with nonstick baking spray. Press dough evenly into bottom of prepared pans. Prick dough with a fork. Bake for 12 to 15 minutes, or until dough just begins to brown around the edges.

Reduce oven temperature to 350F. Spread pecan topping evenly over prepared crust. Bake for 30 minutes, or until golden brown. Cool completely before cutting into bars to serve.

PECAN TOPPING

1 cup butter

1 cup brown sugar

1 cup honey

3 cups chopped pecans

1/4 cup whipping cream

In a large saucepan, combine butter, brown sugar and honey. Bring to a boil over medium-high heat, boil for 5 minutes, stirring constantly. Remove from heat. Cool for 10 minutes. Stir in pecans and cream.

Enjoy!

Recipe adapted from Paula Deens Christmas, 2008

www.pauladeen.com/‎

GRAND MARNIER BROWNIES

grand marnier brownies

1 box of brownie mix

1/4 cup Grand Marnier liqueur

1 tablespoon grated orange peel (from 2 large oranges)

Make brownie batter according to package directions, substituting liqueur for water. Stir in grated orange peel. Spread in prepared pan and bake. Cool then cut into squares.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, October 2003

www.arkansasonline.com/news/features/food/

ENDIVE SPEARS WITH DRIED FRUIT CHAROSET and SPICY FRUIT STUFFED PORK LOIN WITH ROASTED PEARS AND ONIONS

08 Wednesday Oct 2014

Posted by Ceri Wilkin in Appetizers, Entertaining, Fall, main, Pork, Recipes

≈ Leave a comment

Tags

apricots, Belgian endive, cinnamon sticks, cippolini onion, dried apples, dried cherries, dried fruit, golden raisins, honey, kitchen string, lemon, pear, pear preserves, pork loin, red wine, roasted, rosemary, sage, walnuts

As I already had a fruit mixture made – from a gathering I had hosted for a friend earlier in the week – and my brother took over the pounding duties, to get the pork loin to the specified thickness – I found this elaborate looking Spicy Fruit Stuffed Pork Loin, actually came together quite easily.

ENDIVE SPEARS WITH DRIED FRUIT CHAROSET

dried fruit with endive

1 cup red wine

1 1/2 ounces of dried apples, diced

2 ounces dried apricots, diced

2 ounces dried cherries, roughly chopped

1 1/2 ounces golden raisins

2 tablespoons honey

1 tablespoon lemon zest

pinch of salt

2 cinnamon sticks

2 ounces walnuts, toasted and chopped

leaves from 2 heads of Belgian endive

In a small saucepan, over medium-high heat, bring the wine to a boil. Add the dried apples, apricots, cherries, raisins, honey, lemon zest, salt and cinnamon sticks. Reduce the heat to medium-low and simmer, stirring occasionally until most of the liquid has evaporated, 8 to 10 minutes. Remove from the heat and cool to room temperature. Remove the cinnamon sticks and fold in the walnuts. Spoon the fruit mixture into the endive leaves and serve immediately.

Enjoy!

Recipe adapted from Williams Sonoma

http://www.williams-sonoma.com/recipe/endive…

SPICY FRUIT STUFFED PORK LOIN WITH ROASTED PEARS AND ONIONS

spicy fruit stuffed pork loin

PORK LOIN

2 (7 ounce) packages mixed dried fruit bits

2 tablespoons dark brown sugar

1 tablespoon chopped fresh sage

1/4 teaspoon dried crushed red pepper

1 (4 pound) boneless pork loin

1 1/2 teaspoons salt, divided

1 1/2 teaspoons coarsely ground black pepper, divided

kitchen string

2 tablespoons olive oil

ROASTED PEARS AND ONIONS

6 firm, ripe pears, core each pear and cut into 4 wedges

2 tablespoons butter, melted

2 teaspoons fresh lemon juice

2 teaspoons honey

1/4 teaspoon finely chopped fresh rosemary

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 (10 ounce) packages of cipollini onions, peeled

GLAZE

1/2 cup pear preserves

PREPARE PORK LOIN:

Bring mixed fruit bits, brown sugar, sage and crushed red pepper to a boil in a small saucepan over medium-high heat. Cook 2 minutes, stirring once. Remove from heat, and cool completely (about 40 minutes).

Meanwhile, butterfly pork by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of the other side (do not cut pork all the way through). Open pork, forming a rectangle, and place between 2 sheets of heavy-duty plastic wrap (I used parchment paper). Flatten to 1/2 inch thickness using a meat mallet. Sprinkle with 1/2 teaspoon each salt and pepper.

Spoon fruit mixture over pork, leaving a 1/2 inch border around the edges. Roll up pork, jelly-roll fashion, starting at 1 long side. Tie with string at 1 1/2 inch intervals. Sprinkle with remaining 1 teaspoon of salt and 1 teaspoon of pepper.

Heat oven to 375F. Brown pork in hot oil in a large roasting pan, over medium-high heat until browned on all sides (about 2 to 3 minutes per side). Place seam side down in pan.

PREPARE ROASTED PEARS AND ONIONS:

Stir together butter, lemon juice, honey, rosemary, salt and pepper. Stir in onions, and pear wedges.

Spoon mixture around roast in pan. Bake for 1 hour to 1 hour and 5 minutes, or until meat thermometer inserted into thickest portion of stuffing registers 135F, stirring pear mixture half way through. Cover with aluminum foil, let stand for 15 minutes.

PREPARE GLAZE

Microwave preserves in a microwave-safe bowl at high for 1 minute or until thoroughly heated. Pour warm preserves over pork. Slice pork and serve with roasted pears and onions and pan juices. Garnish with fresh sage leaves if desired.

Enjoy!

Recipe adapted from Southern Living, November 2011

http://www.southernliving.com/food

 

Recent Posts

  • LOVELY READERS
  • DELICIOUSNESS REVEALED
  • QUICK AND EASY DINNER FOLLOWING VACATION
  • SARASOTA VACATION WITH FRIENDS
  • SPRING MUSHROOMS

Topics

Appetizers bars and cookies Beef Breads Breakfast & Brunch burgers and sandwiches cakes and cupcakes Celebrations Chicken Cocktails Dessert Dips Eggs Entertaining Entrées Fish Holidays main muffins New Zealand Pasta Pork Recipes Salad Side Dishes Soup Soups and Stews Summer Travel Tuesday Vegetables

Archives

Favorite Food Blogs

  • In Jennie's Kitchen
  • Taste Arkansas

About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

Enter your email address to follow this blog and receive notifications of new posts by email.

Create a free website or blog at WordPress.com.

Cancel
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy