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Tag Archives: pear

BURRATA BRUSCHETTA

05 Saturday Mar 2016

Posted by Ceri Wilkin in Recipes

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best, cheese, delicious, dinner, flavorful, friends, ginger, light, orange marmalade, party, pear, perfect, romantic

Following an early evening of appetizers with friends, I wanted to keep dinner simple and light, so I assembled this lovely bruschetta. The wonderful layers of flavor and texture completed the evening perfectly.

BURRATA BRUSCHETTA

burrata bruschetta

1 pear

2 tablespoons unsalted butter

1 piece of fresh ginger, 1 1/4 inches thick, peeled

1/4 teaspoon crushed red pepper

olive oil

1 clove garlic, crushed

salt

baguette slices

orange marmalade

1 ball of burrata

thin slices of prosciutto, pan fried until crispy

Slice the pear, removing the core. Heat butter in a skillet over medium heat. Add pear slices, ginger and red pepper. Cook until pears are brown on both sides, about 10 minutes. Discard ginger.

Set a large heavy skillet over medium heat. Add enough oil to coat. Add garlic and a pinch of salt. When garlic begins to sizzle, add bread and toast until golden brown, about 2 minutes per side. Discard garlic. Drain toasted bread on paper towels.

Spread each slice of toasted bread with a thin layer of marmalade. Spread each with burrata, top with pear and prosciutto.

Enjoy!

Recipe adapted from The Northwest Arkansas Democrat Gazette, December 2015

www.nwaonline.com/

MOONSHINE AND PEAR NECTAR COCKTAIL and PIMENTO CHEESE and SOUTHERN PECAN AND APPLE SALAD and CORN AND CRAB CHOWDER and SWEET TEA AND LEMON CHESS PIE

08 Friday Jan 2016

Posted by Ceri Wilkin in Entertaining, Recipes

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appetizer, Arkansas Black Apples, cocktail, cream cheese, Dessert, dinner party menu, friends, Joey the Magician, mayonnaise, moonshine, orange, parsnip, pear, pickled onions, piquillo peppers, prosciutto, Salad, salad dressing, Soup, Southern Magic, sparkling wine

Before the complete chaos of the Holiday Season was upon us, we hosted our Supper Club for an evening of “Southern Magic”.

arkansas whisky

We began the festivities in the downstairs bar area, by offering an “Arkansas Select Club Whiskey” (curiously distilled in Canada), a Moonshine and Pear Nectar Cocktail, made with liquor given to us by a friend and garnished with rosemary from the garden of another friend, and the Southern staple, Pimento Cheese.

We moved upstairs to the dining room for the Salad, Soup and Main Courses, then gathered the kids and welcomed “Joey the Magician” and his incredible, spectacularly astonishing show, before serving dessert.

joey the magician– Joey the Magician performing a magic trick

MOONSHINE AND PEAR NECTAR COCKTAIL

moonshine and pear nectar cockail

3 ounces moonshine

24 ounces pear nectar

chilled sparkling wine

6 rosemary sprigs

6 pear wedges

Pour 1/2 ounce of moonshine and 4 ounces pear nectar into each cocktail glass, top with sparkling wine. Stir, and garnish each with a rosemary sprig and a pear wedge.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/

PIMENTO CHEESE

pimento cheese

3 piquillo peppers, roasted

4 ounces cream cheese, at room temperature

1/2 cup mayonnaise

1/2 teaspoon hot sauce

1/2 teaspoon salt

1/4 teaspoon sugar

1/8 teaspoon cayenne pepper

1/8 teaspoon white pepper

1/8 teaspoon smoked paprika

1/4 cup pickled onions, plus 2 tablespoons of the brine

1 pound sharp cheddar cheese, grated

Cut the peppers lengthwise in half, open out flat on a cutting board and scrape away all the seeds and membrane. Dice the peppers.

Put the cream cheese in the bowl of an electric stand mixer and beat until softened. Add the mayonnaise and mix well. Add the hot sauce, salt, sugar, cayenne pepper, white pepper and smoked paprika and stir to blend. Add the pickled onions, brine and cheddar cheese and stir again. Fold in the diced piquillo peppers.

Cover and refrigerate until ready to serve.

Enjoy!

Recipe adapted from Sean Brock

gardenandgun.com/article/how-sean-brock-makes-pimento-cheese

SOUTHERN PECAN AND APPLE SALAD

southern pecan and apple salad

2 tablespoons butter

1/3 cup brown sugar

1 cup pecan halves

3 teaspoons orange zest

juice of 1 orange

1 teaspoon Dijon mustard

1 tablespoon white wine vinegar

3 tablespoons olive oil

salt

freshly ground black pepper

arugula

2 Arkansas Black Apples, peeled, cored and diced

Spray a cookie sheet with cooking spray. Heat a large saucepan over low heat, add butter and sugar. Simmer a couple of minutes, stirring occasionally, until sugar has completely dissolved and the mixture darkens. Gently stir in pecans until well coated. Transfer nuts to cookie sheet, use the back of a spoon to separate them into one layer. Allow to cool.

Combine orange zest, orange juice, mustard, vinegar, and oil in a large bowl, stir well with a whisk. Season with salt and pepper.

Divide greens and apples among plates, top with pecans and drizzle with the dressing.

Enjoy!

Recipe adapted from Jamie Oliver

www.jamieoliver.com/

CORN AND CRAB CHOWDER

corn and crab chowder

olive oil

1 parsnip, peeled and cubed

3 ounces prosciutto, diced

1 onion, chopped

2 tablespoons butter

1/3 cup flour

1/2 cup white wine

2 cups milk

2 cups chicken stock

1 (15 ounce) can creamed corn

1 pound of crabmeat

salt and pepper to taste

Drizzle olive oil in a saute pan, add the parsnip, prosciutto and onion. Cook and stir until prosciutto is crispy and onions are translucent.

Melt butter in a large pot over low heat. Whisk in flour until mixture becomes creamy. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Slowly add milk and chicken stock. When the mixture is creamy and hot, stir in bacon mixture, creamed corn and crabmeat. Season with salt and pepper and simmer for 10 minutes.

Enjoy!

Recipe adapted from All Recipes

allrecipes.com/

SWEET TEA LEMON CHESS PIE

sweet tea lemon chess pie

FOR THE CRUST

3 ounces cream cheese, at room temperature

1 stick unsalted butter at room temperature

1 1/4 cups flour

FOR THE FILLING

2 sticks unsalted butter, at room temperature

2 cups sugar

zest of one lemon

8 large egg yolks

3/4 cup warm, freshly brewed black tea

1 tablespoon vanilla extract

1 teaspoon apple cider vinegar

1 tablespoon fresh lemon juice

2 tablespoons flour

2 teaspoons cornmeal

FOR THE CRUST

Beat the cream cheese and butter in a bowl with an electric mixer until well combined. Add the flour and mix at low speed until the dough comes together into a ball. Pat the dough evenly into a 9-inch pan. Place in the freezer while preparing the filling.

FOR THE FILLING

Beat the butter in a bowl with an electric mixer until light and fluffy. Gradually beat in sugar. Beat in the zest. Add the egg yolks 1 at a time, mixing well after each addition and scraping the bowl often. Slowly add the tea, vanilla, vinegar and lemon juice. Add the flour and cornmeal. Scrape the bowl and mix well.

TO ASSEMBLE

Heat oven to 350F. Remove the crust from the freezer and pour in the filling. Bake for 50 minutes. Cool to room temperature on a wire rack and then chill at least 2 hours before serving.

Enjoy!

Recipe adapted from Serious Eats

www.seriouseats.com/…/sweet-tea-lemon-chess-…

PEAR VANILLA CROSTATA WITH ALMONDS

15 Sunday Mar 2015

Posted by Ceri Wilkin in Dessert, Recipes

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almonds, celebration, crostata, pear, Pi Day, pie, vanilla

My husbands own personal pie day was March 12th. He celebrated 23 years in the pizza business, and we honored the occasion with a pie of our own.

eureka pizza 23 birthday

PEAR VANILLA CROSTATA WITH ALMONDS

pear vanilla crostata

1/3 cup plus 1 tablespoon sugar

1 tablespoon cornstarch

1/2 vanilla bean, halved lengthwise

1 1/2 pounds pears, halved, cored and thinly sliced lengthwise

store bought piecrust

cream for brushing

1/4 cup sliced almonds

Heat oven to 375F. In a large bowl, combine 1/3 cup sugar, the cornstarch and a pinch of salt. Scrape the seeds from the vanilla bean into the mixture and rub with fingertips to evenly distribute. Add the pears, toss to coat. On a lightly floured surface, roll out the crust to a 14-inch round. Transfer to a parchment-lined baking sheet. Arrange the pear slices in concentric circles, leaving a 2-inch border. Fold the border over the fruit. Brush the border with cream, sprinkle with almonds and the remaining 1 tablespoon sugar.

Bake the crostata until the crust is a deep golden brown color and the fruit filling is bubbling, 45 to 50 minutes.

Transfer the crostata, on the parchment paper, to a rack. Let cool for 10 minutes.

Enjoy!

Recipe adapted from Rachael Ray Magazine, November 2014

www.rachaelraymag.com/

HERBED GOAT CHEESE MELON PARTY BITES and PARMESAN TUILES WITH HEIRLOOM TOMATO SALAD and MANGO TEQUILA SHOOTERS WITH CHILI LIME SHRIMP and GINGERED PEAR, BRIE AND CANDIED PECAN TARTLETS and SALMON BITES

21 Saturday Feb 2015

Posted by Ceri Wilkin in Appetizers, Recipes

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brie, candied pecan, ginger, goat cheese, heirloom tomato, mango, parmesan, pear, Salad, salmon, shooters, shrimp, smoked, tarts, tequila, The Oscars, tuiles, watermelon

Apparently everyone but me was aware of the amazing Oscars after party – The Governors Ball, where the cuisine takes centre stage as the preeminent entertainment and enjoyment.

I just discovered Chef Wolfgang Puck prepares dinner for 1,500 – WOW!! The only reason I researched the Oscars, and came to realize food was such an important part following the awards ceremony, was because a wonderful, creative friend gathered a gregarious group, inviting them to wear their pajamas and bear a box of their favorite Chinese take-out. So I was intrigued about the evening fare for this entertainment industry event.

However, you don’t need 300 chefs in your kitchen and 600 waiters to serve your spread, in order to throw a great Oscars party. Far from the glitz and glamor of the red carpet, these appetizers are elegant, yet quick and easy to make and perfect to enjoy along with a good dose of celebratory celebrity.

HERBED GOAT CHEESE MELON PARTY BITES

herbed cheese melon bite

Cut half of 1 small watermelon into 1-inch-thick slices. Cut slices into 25 rounds, using a 2-inch round cutter. Scoop just enough melon from tops to form indentations, using a melon baller. Stir together 1 (4-ounce) goat cheese log, softened; 2 tablespoons chopped fresh basil; juice from half a lemon; and salt and freshly ground black pepper to taste. Spoon into indentations. Chill one to two hours. Garnish with fresh basil and freshly ground black pepper.

Enjoy!

Recipe adapted from Southern Living, August 2012

PARMESAN TUILES WITH HEIRLOOM TOMATO SALAD

parmesan tuiles with heirloom tomato salad

6 tablespoons freshly grated parmesan cheese

1 1/2 tablespoons unsalted butter, softened

1 tablespoon plus 2 teaspoons flour

freshly ground black pepper

1 1/2 cups finely diced heirloom tomatoes

1 tablespoon snipped chives

1 teaspoon coarsely chopped tarragon

2 teaspoons olive oil

salt

Heat the oven to 400F and line a large baking sheet with parchment paper. In a medium bowl, combine the parmesan cheese with the butter, flour and a generous pinch of pepper and mash the ingredients until a dough forms. Form the dough into a 4-inch log. Cut the log into 12 equal slices and arrange the slices on the baking sheet. Using your fingers, press the slices into 1 1/2 inch rounds.

Bake the tuiles on the lowest rack in the oven for about 7 minutes, rotating the pan halfway through baking, until the tuiles are golden brown and sizzling. Let the tuiles cool completely, then transfer them to a paper towel-lined plate and blot any excess oil.

In a small bowl, toss the tomatoes with the chives, tarragon and olive oil and season with salt and pepper. Spoon the salad over the tuiles and serve right away.

Enjoy!

Recipe adapted from Food and Wine, September 2011

www.foodandwine.com/recipes

MANGO TEQUILA SHOOTERS WITH CHILI LIME SHRIMP

mango tequila shooters

FOR THE MANGO SHOOTERS

2 ripe mangoes, pitted, peeled and chopped

1/2 cup fresh lime juice

1 cup peeled, coarsely chopped seedless cucumber

1/4 cup finely chopped fresh cilantro

1/4 cup diced red onion

1/3 cup diced red bell pepper

1/2 teaspoon salt

1 cup tequila

FOR THE SHRIMP

1 bunch green onions, coarsely chopped

1 – 2 serrano chilies, seeded and coarsely chopped

1/4 cup finely chopped fresh cilantro

1 teaspoon salt

1/4 cup fresh lime juice, plus zest of 1 lime

1/2 teaspoon cayenne pepper

2 tablespoons of olive oil, plus extra for brushing pan

24 shrimp, peeled, deveined and tails removed

24 4-inch bamboo skewers, soaked in water for 30 minutes

In a food processor, puree mangoes, lime juice and cucumber until smooth. Stir in cilantro, onion, bell pepper and salt. Refrigerate, covered for 2 to 3 hours.

Meanwhile, in a food processor, puree green onions, chilies, cilantro, salt, lime juice and zest, cayenne pepper and olive oil until smooth. Cover and refrigerate until ready to cook the shrimp.

When mango mixture is chilled, place each shrimp on a skewer in a flat, non-reactive dish, then pour the marinade over the shrimp, turning to coat. Brush a large nonstick sauté pan with olive oil and heat over medium-high.

Remove mango puree from the refrigerator, add tequila, and divide between 24 shot glasses. Cook the shrimp skewers for 1 minute per side or until the thickest part is no longer translucent. Place a shrimp on top of each shot glass and serve immediately.

Enjoy!

GINGERED PEAR, BRIE AND CANDIED PECAN TARTLETS

gingered pear tarts

8 ounces brie

30 pecan halves (about 1/2 cup)

2 tablespoons fresh lemon juice

4 tablespoons sugar

1/8 teaspoon ground ginger

1 pear

2 tablespoons brown sugar

1/8 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 packages frozen phyllo cups, defrosted

Place brie in the freezer for 45 minutes to an hour, until very firm. Heat oven to 375F. Put pecans on a baking sheet and roast, stirring occasionally, for 5 to 8 minutes, or until just toasted. Set aside.

Meanwhile, in a small saucepan, combine lemon juice, 2 tablespoons sugar, 1/4 cup water, and ginger. Bring mixture to a boil and simmer for 5 minutes. Remove from heat. Cut pear into 1/4 inch cubes, removing peel, core and stem. Stir pear cubes into hot lemon mixture. Cool to room temperature, transfer to a bowl and refrigerate.

Remove brie from freezer, cut off the rind, and cut the cheese into 1/4-inch cubes. Drain the liquid from pear mixture and stir in Brie cubes. Reserve, refrigerated until ready to assemble the tartlets.

Coat a piece of foil with cooking spray and set aside. In a small sauté pan, combine the remaining 2 tablespoons sugar, 1 tablespoon water, brown sugar, salt and pepper. Cook over medium heat, stirring occasionally, until large bubbles form on surface, about 5 to 8 minutes. Stir in toasted pecans, tossing to coat. Transfer pecans to the prepared foil and use a spatula to separate them. Cool.

To assemble the tartlets, heat the broiler to low. Cover a baking sheet with foil. Place phyllo cups on baking sheet and put a rounded teaspoonful of the pear and Brie mixture in each tart shell. Broil the tarts for 2 to 3 minutes or until the cheese is lightly browned on top. Top each with a pecan half.

Enjoy!

Recipe adapted from Shape Magazine, December 2013

www.shape.com/healthy-eating/healthy-recipes

SALMON BITES

everything salmon bites

1/4 teaspoon poppy seeds

1/4 teaspoon sesame seeds

1/4 teaspoon minced garlic

1/4 teaspoon minced onion

1/4 teaspoon salt

1 package of German whole rye bread

herbed cream cheese

smoked salmon

In a small bowl, combine poppy seeds, sesame seeds, garlic, onion and salt.

Using a 2-inch round cutter, remove 24 rounds from bread. Spread 1 teaspoon of the cream cheese on each round, top with a piece of salmon, and garnish with a sprinkle of the poppy seed mixture.

Enjoy!

Recipe adapted from Family Circle, January 2015

www.familycircle.com/

POACHED PEAR SALAD WITH BLUE CHEESE AND CHAMPAGNE VINAIGRETTE

12 Thursday Feb 2015

Posted by Ceri Wilkin in Recipes, Salad

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blue cheese, Champagne vinaigrette, cinnamon, ginger, orange juice, pear, poached, red wine, valentines, walnuts

Ever since our very first Valentines together, my husband and I have cooked and enjoyed this romantic meal at home.

I love this Poached Pear Salad because it has the appearance of being very elegant and special, but yet is easy to make.

POACHED PEAR SALAD WITH BLUE CHEESE AND CHAMPAGNE VINAIGRETTE

poached pear salad

PEARS

1 750-ml bottle red wine

1 cup orange juice

1 cup sugar

2 tablespoons chopped crystallized ginger

1 cinnamon stick, broken in half

4 pears, peeled, halved lengthwise, cored

VINAIGRETTE AND SALAD

1/4 cup minced shallot

3 tablespoons Champagne vinegar

1/2 teaspoon Dijon mustard

1/2 cup olive oil

mixed baby greens

1 cup walnut pieces, toasted

1 cup crumbled blue cheese

PEARS

Bring red wine, orange juice, sugar, ginger and cinnamon stick, to a boil in a large wide saucepan over medium-high heat, stirring until sugar dissolves. Add pear halves, cut side down. Return syrup to boil. Reduce heat to medium-low, simmer uncovered until pears are tender, 20 to 25 minutes. Cool completely. Drain pears. Leaving top 1 inch intact, cut each pear half lengthwise into thin slices. Gently press on pear halves to fan slightly.

VINAIGRETTE AND SALAD

Whisk shallot, vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season vinaigrette to taste with salt and pepper.

Place greens in a large bowl. Toss with enough vinaigrette to coat. Mound greens on plates. Arrange 1 pear half atop greens on each plate. Sprinkle with walnuts and cheese. Drizzle with more vinaigrette, if desired and serve.

Enjoy!

Recipe adapted from Bon Appetit, December 2009

www.bonappetit.com/

ROASTED BABY PEARS WITH HERBED GOAT CHEESE and AMARO AMARETTI COOKIES

15 Saturday Nov 2014

Posted by Ceri Wilkin in Appetizers, bars and cookies, Recipes

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almond paste, Amaro digestif, gluten free, goat cheese, honey, pear, pearl sugar, proscuitto

I wanted to keep the menu for Bookclub simple – I had hosted several events that resulted in a lot of leftovers, and I didn’t want the sole responsibility of finishing the book club remains as well. So for that reason, I only made a few eats and treats, and set out nuts, cheeses and wines in addition to the welcoming cocktail.

ROASTED BABY PEARS WITH HERBED GOAT CHEESE

roasted baby pears with herbed goat cheese

1/2 pound goat cheese

1/4 cup chopped mixed herbs

2 tablespoons olive oil, plus more for drizzling

salt and freshly ground black pepper

12 baby pears

12 slices of proscuitto, cut in half longwise

2 tablespoons honey

Heat oven to 375F.

In a small bowl, mix the goat cheese, herbs and 2 tablespoons olive oil. Season with salt and pepper. Halve the pears and scoop out the seeds and cores. Stuff each pear half with about a tablespoon of the cheese. Wrap each stuffed pear with a slice of proscuitto and place it on a baking sheet. Drizzle some olive oil over the pears and season them with salt and pepper. Bake until pears are tender and the proscuitto is crisp, about 25 to 30 minutes.

Enjoy!

Recipe adapted from The Food Network

www.foodnetwork.com/recipes/tyler-florence…

AMARO AMARETTI COOKIES

almond cookie

7 ounces almond paste, broken up

1 cup sugar

pinch of salt

2 tablespoons Amaro digestif

2 egg whites

pearl sugar for decorating

Heat oven to 375F. Line 2 baking sheets with parchment paper. In a food processor, process the almond paste, sugar and salt until very finely chopped. Add the Amaro digestif and egg whites and process until smooth. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds of batter onto baking sheets, 2 inches apart. Sprinkle generously with pearl sugar.

Bake the cookies for about 15 minutes, until risen and lightly cracked. Let the cookies cool completely on the paper. Carefully peel the paper off the backs of the cookies.

Enjoy!

Recipe adapted from Food and Wine, December 2011

www.foodandwine.com/recipes

FIZZY PEAR

24 Friday Oct 2014

Posted by Ceri Wilkin in Cocktails, Recipes

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orange liqueur, pear, sparkling wine, vodka

Lovely seasonal cocktail!

FIZZY PEAR

fizzy pear

2 tablespoons chopped pear

1 teaspoon sugar

1 ounce vodka

1/2 ounce orange liqueur

ice cubes

6 ounces sparkling wine

garnish with pear slices

Place pear and sugar in a cocktail shaker. Mash together, using a muddler. Add vodka, orange liqueur, and a handful of ice. Place top on shaker and shake until very cold. Strain into a glass, and top with sparkling wine. Garnish with pear slices.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, July/August 2013

www.celebratemag.com/

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

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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

 

WARM PEAR BUCKLES WITH CLEMENTINE CREAM and CLEMENTINE POTS DE CREME

31 Monday Mar 2014

Posted by Ceri Wilkin in Dessert

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Tags

buckles, chocolate, clementine, cream, cutie, pear, pots de creme

Cuties, they’re not just for kids. These desserts are a grown up way to use the small, sweet fruit.

WARM PEAR BUCKLES WITH CLEMENTINE CREAM

1 2/3 cups flour
1/2 cup powdered sugar
1/4 teaspoon ground nutmeg
1 cup unsalted butter, room temperature
1 (8 ounce) package of cream cheese, room temperature
1 cup sugar, divided
2 teaspoons vanilla extract
3 pounds firm but ripe pears, peeled, quartered, cored and diced
1 1/2 tablespoons cornstarch
1 1/2 teaspoons ground ginger
zest and juice of one lemon
clementine cream (recipe to follow)

Whisk the flour, powdered sugar and nutmeg in a medium bowl. Using mixer, beat butter, cream cheese, 1/3 cup sugar and vanilla in a large bowl until smooth. Add dry ingredients, fold in just to blend. Divide dough in half. Form each half into a ball. Flatten into disks. Wrap each in plastic and chill for 2 hours.
Heat oven to 400F. Mix pears, cornstarch, ginger, 2/3 cup sugar and lemon zest and juice. Divide among ramekins.
Working with 1 dough disk at a time, roll out on lightly floured surface to 1/4 inch thickness. Using a plate or cookie cutter 1/2 inch larger than the top of the ramekins as a guide, cut out rounds. Cut a 1-inch long slit in center of each round. Place dough rounds atop pear mixture in ramekins. Place ramekins on a baking sheet.
Bake until golden brown and bubbling, about 30 minutes. Cool for 15 minutes. Serve with a dollop of  clementine cream.

CLEMENTINE CREAM
1 cup chilled cream
2 tablespoons fresh clementine juice
2 tablespoons sugar
1 teaspoon finely grated clementine peel

Place all ingredients in a large bowl. Using an electric mixer, beat until peaks form.
Enjoy!

Recipe adapted from Bon Appetit, October 2010
www.bonappetit.com/recipes‎

CLEMENTINE POTS DE CREME

2 3/4 cups cream, divided
zest of 2 clementines, 1 finely grated, 1 cut into thin strips for garnish
1/2 pound semisweet chocolate chips
6 large egg yolks
1/3 cup plus 2 tablespoons sugar, divided
1/2 cup whole milk

In a large saucepan, heat 2 1/4 cups cream over medium heat until warm to the touch, about 3 minutes. Add finely grated clementine zest and chocolate chips. Remove from the heat and let steep 20 minutes, stirring a few times, until smooth.
Heat oven ot 300F. In a large bowl, whisk yolks with 1/3 cup sugar and milk. Set six 6-ounce ramekins in a large baking pan.
Set a strainer over bowl with yolk mixture and pour chocolate mixture through, pressing on the zest. Whisk well to throughly combine.
Pour into ramekins. Add very hot tap water to the baking pan until it reaches halfway up the sides of ramekins. Cover pan loosely with foil and bake until pots de creme are just set around edges and slightly jiggly in centers, about 40 minutes. Transfer ramekins to a rack to cool completely, then cover and refrigerate overnight.
In a large bowl, whip remaining 1/2 cup cream to soft peaks. Add remaining 2 tablespoons sugar and whip lightly to incorporate.
Place a dollop of whipped cream on each pot de creme, garnish with zest strips, and serve.
Enjoy!

Recipe adapted from Oprah Magazine, February 2013
www.oprah.com/…/Oprah-Magazines-Best-Recipes-Top-…‎

PEAR AND CRANBERRY STUFFED FRENCH TOAST

20 Thursday Mar 2014

Posted by Ceri Wilkin in Breakfast & Brunch, Recipes

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Tags

cranberry, french toast, pear

When I made this Pear and Cranberry French Toast for a weekday breakfast – my entire family was horrified when I removed the crusts. I only made that mistake once, after that the crusts were left intact.
Crusts or not, this French Toast was a delicious way to enjoy a last taste of winter inspired fruits.

PEAR AND CRANBERRY STUFFED FRENCH TOAST

SPICED PEAR FILLING
1 pear, thinly sliced
1/3 cup dried cranberries
1 tablespoon maple syrup
1/2 teaspoon pumpkin pie spice
FRENCH TOAST
2 eggs
1/3 cup almond milk
1 tablespoon maple syrup, plus more to top if desired
1/4 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
8 slices bread
1 1/2 tablespoons mascarpone cheese
1 teaspoon unsalted butter
powdered sugar

Combine pear slices, dried cranberries, maple syrup and pumpkin pie spice in a medium bowl. Toss to coat and let sit for 10 minutes.
Meanwhile in another bowl, combine eggs, almond milk, 1 tablespoon maple syrup, cinnamon and pumpkin pie spice. Whisk until well combined.
Coat 4 slices of bread with a layer of mascarpone. Dip each into the egg mixture, coating both sides, and top each with 1/4 of the pear-cranberry filling. Dip the remaining bread into the egg mixture, coating both sides, and top each prepared base to make a sandwich (or you could make it like I did – dipped each piece of bread, cooked them, then spread with mascarpone and topped with the filling and another slice of bread).
Heat a skillet over medium-high heat and add butter. Once melted, place sandwiches in pan, cook 2 to 3 minutes or until bottom is golden, flip and cook for 2 to 3 minutes more until other side is golden and sandwich is cooked through. Remove from pan and slice each diagonally.
Serve with powdered sugar and additional maple syrup if desired.
Enjoy!

Recipe adapted from Shape Magazine, November 2013
www.shape.com/healthy-eating/healthy-recipes‎

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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...

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