Tag Archives: walnuts

NEW ZEALAND INSPIRED

15 Wednesday Mar 2017

Posted by in New Zealand, Recipes

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After giving a recent presentation about New Zealand to two middle school classes as part of International Week (during which I attempted to divert attention and gain favor with the miniature candy bars my Mum sent over to share)

I was inspired to share a little of my home country cuisine with friends we had invited for dinner.

HONEY LEMON RACK OF LAMB

1 rack of lamb

4 cloves garlic, halved

1/3 cup honey

1/4 cup packed light brown sugar

1/4 cup fresh lemon juice

1/8 teaspoon garlic powder

1/4 teaspoon salt

1 teaspoon lemon zest

1 tablespoon chopped fresh mint

1/4 cup finely chopped walnuts

Heat oven to 350F.

Cut 1-inch deep slits in lamb, insert garlic. Place lamb in shallow roasting pan, set aside.

In a small saucepan, combine honey, brown sugar, lemon juice, garlic powder and salt, cook over low heat until bubbly, stirring until sugar dissolves. Remove from heat, stir in lemon zest, mint and walnuts. Spoon glaze over lamb, bake for 25 to 35 minutes or until internal temperature registers 135 degrees, baste occasionally. Remove from oven, let stand 5 to 10 minutes or until internal temperature is 145 degrees. Slice and serve.

Enjoy!

Recipe adapted from The Northwest Arkansas Democrat Gazette, April 2015

www.nwaonline.com/

PAVLOVA

4 egg whites, at room temperature

pinch of salt

2 cups sugar

1 teaspoon vanilla essence

1 teaspoon vinegar

1 tablespoon cornflour

3 tablespoons boiling water

Heat oven to 150C.

Beat all ingredients together in an electric mixer for 15 minutes until the mixture forms firm, glossy peaks.

Spoon the mixture onto greased baking paper in 8 small circles. Bake for 30 minutes, then turn the oven off and leave the pavlova inside for at least another hour. Do not open the oven during this time.

To serve, place onto plates and garnish with whipped cream and fresh fruit.

Enjoy!

Recipe adapted from Good Food New Zealand Style, Chanel Publishers, 2001

www.newzealand.com/‎

 

ROASTED CARROT SALAD WITH SPICY CUMIN VINAIGRETTE

11 Wednesday May 2016

Posted by in Recipes, Salad

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This Roasted Carrot Salad is super delicious!! Although I made it to accompany the chicken my husband was cooking on the grill, this flavorful dish was the star of the evening.

ROASTED CARROT SALAD WITH SPICY CUMIN VINAIGRETTE

roasted carrot salad with spicy cumin vinaigrette

SPICY CUMIN VINAIGRETTE

1 tablespoon apple-cider vinegar

1/2 teaspoon finely chopped garlic

1/8 teaspoon salt

1/2 teaspoon cumin seeds, toasted and crushed

1/2 teaspoon Dijon mustard

1/4 teaspoon honey

1/8 teaspoon ground red pepper

2 tablespoons olive oil

1 (15-ounce) can chickpeas, rinsed and drained

ROASTED CARROT SALAD

1 pound carrots, peeled, halved lengthwise and cut into 1/3-inch slices

3 cloves garlic, smashed

1 tablespoon olive oil

1 teaspoon cumin seeds

1/2 teaspoon salt

1 cup walnut halves, toasted and chopped

1/4 cup crumbled feta cheese

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint leaves

FOR VINAIGRETTE

In a large bowl, combine vinegar, garlic, and salt. Let stand for 2 minutes. Whisk in crushed cumin seeds, Dijon mustard, honey and ground red pepper. Add olive oil in a slow steady stream, whisking constantly, until combined. Stir in chickpeas, set aside.

FOR SALAD

Heat oven to 400F. On a rimmed baking sheet, toss carrots, garlic, olive oil, cumin seeds and salt together. Spread in a single layer, and bake for 20 to 25 minutes or until vegetables are browned and tender. Transfer carrots to chickpea mixture, tossing to combine. Add walnuts, feta, cilantro and mint, tossing gently to coat. Season to taste with salt, serve warm or at room temperature.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, September/October 2015

www.celebratemag.com/

 

CARROT GINGER SOUP and CINNAMON BUN BALLS

18 Thursday Feb 2016

Posted by in bars and cookies, Recipes, Soup

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A friend began the year with a raw food challenge – spending a month on a diet of uncooked, unrefined fare. I was enthralled with the process and wanted to know about recipes and food preparation and how the temporary change in lifestyle affected daily life. She graciously brought by some of the dishes she had made, and I shared a couple that I had tried out of interest.

CARROT GINGER SOUP

carrot ginger soup

5 carrots

1 green apple

1 avocado

juice from 1 clementine

1/2 teaspoon salt

1/2 teaspoon chopped fresh ginger

1/4 teaspoon allspice

1 cup water

Put all ingredients in a high speed blender and blend until thick and smooth, adding more water or juice if desired.

Enjoy!

CINNAMON BUN BALLS

cinnamon bun balls

1/2 cup walnuts

5 Medjool dates, pitted

3/4 teaspoon ground cinnamon

3/4 teaspoon ground cardamom

1 tablespoon finely chopped walnuts

Blend 1/2 cup walnuts, dates, cinnamon and cardamom together in a blender until almost smooth. Roll mixture into little balls. Place finely chopped walnuts in a shallow bowl and roll balls in finely chopped walnuts to coat. Stir in the refrigerator.

Enjoy!

Recipe adapted from Allrecipes

allrecipes.com/

PESTO and PESTO PASTA

14 Saturday Nov 2015

Posted by in Pasta, Recipes, Sauce

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Before the first frost of the season ravaged the remains of our herb garden, my husband harvested the rest of our basil. I found a recipe dear to my heart which brought back fond memories of the first time I tried this flavorful green sauce. The recipe was given to me by a long time friend who had come to stay for the weekend, and made a batch in the tiny kitchen of the furnished apartment I rented when I had first moved to town.

PESTO

pesto

3/4 to 1 cup olive oil

3/4 cup parmesan cheese

1/4 cup pine nuts

1 bunch basil leaves

1 to 2 cloves garlic

Blend all ingredients until smooth.

Enjoy!

PESTO PASTA

pesto pasta

5 garlic cloves

3/4 cup toasted walnuts

1 tablespoon sugar

2 1/2 cups grated parmesan

2 1/2 cups grated pecorino romano

3 cups basil leaves

1 tablespoon freshly ground black pepper

1/2 cup olive oil

3 tablespoons fresh lemon juice

pinch of lemon zest

1 pound linguine

Place garlic, walnuts, sugar, parmesan, pecorino, a large handful of basil and pepper in a food processor, process until finely chopped. Add remaining basil and lemon juice and zest. Pulse until finely chopped. With motor still running, add oil and blend until incorporated.

Cook pasta until al dente, add drained pasta to pesto, toss well. Salt and pepper to taste.

Enjoy!

Recipe adapted from The Unofficial Hunger Games Cookbook, Emily Ansara Baines, 2012

WALDORF SALAD

04 Wednesday Nov 2015

Posted by in Recipes, Salad

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Following a busy couple of days of entertaining, we were in the mood for a simple family dinner. While my husband roasted a nourishing chicken, I put together a Waldorf Salad – the crisp, creamy earthiness complimenting the succulent meat perfectly.

WALDORF SALAD

waldorf salad

4 to 6 red apples

2 tablespoons lemon juice

2 tablespoons sugar

1/4 teaspoon salt

1 1/2 cups diced celery

2/3 cup chopped walnuts

1 cup mayonnaise

Core apples, chop into cubes. Toss with lemon juice. Mix apples with sugar, salt, celery, walnuts and mayonnaise.

Enjoy!

Recipe adapted from Arkansas Living, January 2014

www.aecc.com/arkansas-livin…

TRAVEL TUESDAY – RUSH, ARKANSAS and TARRAGON WALNUT CHICKEN SALAD

18 Tuesday Aug 2015

Posted by in Chicken, Recipes

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We wanted one more fun adventure before school was back in session, and travel was once again restricted by the school schedule. We chose a ghost town as our destination – Rush, Arkansas, which we first heard about when we were out for dinner at a local restaurant, and our waiter had just returned from the uninhabited town. Zinc carbonate ore was discovered in the late 1880’s, which resulted in many mines being built, and the town growing to support the workers and their families. At its height, Rush was said to have 5000 people living there. After World War 1 the bottom fell out of the zinc market and the mines were abandoned. The buildings date from the early 1900’s and were inhabited until the 1960’s.

We investigated the deserted homes, which immensely disappointed my youngest, who was expecting something more like the Wild West – with tall buildings you could walk in and out of, and tumble weeds blowing down a dusty street.

rush arkansas
house, rush arkansas– abandoned homes in Rush, Arkansas

We then drove on a little further and found a beautiful, peaceful spot in a campground by the Buffalo River, spread out a picnic and enjoyed a lovely lunch. After we had eaten, my husband and I relaxed on a blanket while the kids played near by, doing cartwheels, exploring the river bank and attempting to catch fish in the net we had bought along the way when we stopped at a Dollar General for the mayonnaise I needed to mix into the chicken salad. We finished our restful day with a short walk around the well sign posted ruins of the mines and buildings.

TARRAGON WALNUT CHICKEN SALAD

DSC_0210

4 boneless skinless chicken breasts

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon tarragon vinegar

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons walnut oil

2 tablespoons chopped fresh tarragon

1 cup chopped walnuts

1/2 cup chopped dried apricots

lettuce leaves for serving

Place chicken in a large pot, add enough water to cover chicken. Bring to a gentle boil over medium-high heat. Reduce heat to low, simmer 15 minutes or until no longer pink in the center. Remove chicken from liquid, cool and cut into 1/2 inch cubes.

In a small bowl, blend together mayonnaise and sour cream, stir in vinegar, salt and pepper. Whisk in walnut oil until blended. Stir in chopped tarragon, walnuts and apricots, mix well. Stir in the chicken, cover and refrigerate.

Place lettuce on plates, top with chicken salad.

Enjoy!

Recipe adapted from Cooking Pleasures, April/May 2002

www.magazine-agent.com/Cooking-Pleasures/Magazine

FAVA BEAN AND PEA SALAD WITH POPPY SEED DRESSING and FAVA BEAN SALAD WITH FENNEL AND RADISH

18 Thursday Jun 2015

Posted by in Recipes, Salad

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I was intrigued by the fresh fava beans displayed in their pods at the supermarket, and then by the already cooked ones in the produce section. I bought home a bag of each to experiment with, and looked up recipes with great interest. Although I found many wonderful appetizer and main course dishes, I chose delicious salads to have for a light lunch, to feature the fava beans.

FAVA BEAN AND PEA SALAD WITH POPPY SEED DRESSING

fava bean and pea salad with poppy seed dressing

2 cups shelled fresh fava beans

salt

2 cups frozen peas, thawed

1/3 cup sour cream

1 1/2 ounces goat cheese, crumbled

2 tablespoons buttermilk

1 tablespoon fresh lemon juice

freshly ground black pepper

2 heads lettuce, leaves separated

4 cups pea sprouts

1 teaspoon poppy seeds

Cook fava beans in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a sieve, transfer to a colander set in a bowl of ice water. Drain well and peel, place in a medium bowl.

Return water in saucepan to a boil, add peas and cook until tender, about 2 minutes. Drain, add to the bowl with the fava beans.

Whisk sour cream, goat cheese, buttermilk and lemon juice in a medium bowl, thinning with more buttermilk as needed. Season with salt and pepper. Arrange lettuce and pea sprouts on a platter, top with fava beans and peas, drizzle with dressing, and sprinkle with poppy seeds.

Enjoy!

Recipe adapted from Bon Appetit, July 2014

www.bonappetit.com/

FAVA BEAN SALAD WITH FENNEL AND RADISH

fava bean salad with fennel and radish

1 1/2 tablespoons fresh lemon juice

1 1/2 teaspoons olive oil

1/4 teaspoon freshly ground black pepper

1/4 teaspoon salt

1 1/2 cups cooked fava beans

2 cups thinly sliced fennel bulb

2 cups arugula leaves

1/4 cup thinly sliced radish

1/4 cup walnuts, toasted and chopped

pecorino romano cheese

Combine lemon juice, olive oil, pepper and salt in a large bowl, stirring with a whisk. Add beans, fennel and arugula, toss to coat. Place about 3/4 cup fennel mixture on each of 6 plates. Sprinkle evenly with radishes and walnuts, shave cheese over the top.

Enjoy!

Recipe adapted from Cooking Light, April 2014

www.cookinglight.com/

SWEET POTATO FARRO SALAD WITH A LEMON THYME VINAIGRETTE

15 Wednesday Apr 2015

Posted by in Recipes, Salad

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The renowned vegan chef, Tal Ronnen has created lovely, distinctive specialty items for the restaurants at the Wynn, and after receiving a challenge from the team at www.vegas.com/, to individualize one of these dishes, I chose to remake the Farro and Zucca Soup from the Allegro restaurant, into a salad.

The elegantly rustic decor at Allegro restaurant in the Wynn

The elegantly rustic decor at Allegro restaurant in the Wynn

The soup was full of butternut squash, potato, farro, spinach, mushrooms and garlic, but I felt a crisp and flavorful salad was more seasonally appropriate for this time of year.

The Farro and Zucca Soup from Allegro

The Farro and Zucca Soup from Allegro

I used a combination of Japanese and Purple sweet potatoes, in place of the butternut squash and potato, for diversity and additional visual appeal, and roasted them to intensify their flavor. To soften its spiciness, I cooked the garlic with the farro, and I mixed in a handful of toasted walnuts once all the water had evaporated. The salad greens, in place of the wilted spinach, provided a fabulous freshness and crunch and the brightness of the Lemon Thyme Vinaigrette added a lively spring feel and was the perfect complement to the earthiness of the sweet potatoes and farro.

SWEET POTATO FARRO SALAD WITH A LEMON THYME VINAIGRETTE

sweet potato farro salad with lemon thyme vinaigrette

Heat oven to 325F. Peel and chop 1 Japanese sweet potato and 1 purple sweet potato. Place on a baking sheet and season with salt and freshly ground black pepper. Drizzle with olive oil and bake for 30 minutes, or until cooked.

Meanwhile, add 1/2 cup farro to 3 cups of water. Stir in 2 crushed garlic cloves and season with salt. Cook for 20 to 30 minutes, drain excess water. Toss with 1 tablespoon of chopped parsley, 1/2 cup toasted, chopped walnuts, arugula, sweet potatoes and Lemon Thyme Vinaigrette.

LEMON THYME VINAIGRETTE

Mix together 1 teaspoon lemon zest, 1 tablespoon lemon juice, 2 tablespoons champagne vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon chopped lemon thyme, scant 1/3 cup of olive oil. Season to taste with salt and pepper.

Enjoy!

 

GOAT CHEESE CROSTINI WITH BLOOD ORANGE AND BLACK PEPPER MARMALADE and ROASTED CARROT AND BEET SALAD WITH ORANGES AND ARUGULA and BLOOD ORANGE PANNA COTTA

28 Saturday Mar 2015

Posted by in Appetizers, Dessert, Recipes, Salad

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As well as cocktail recipes using the beautiful blood oranges I had diligently discovered (https://recipedoodle.com/2015/03/27/blood-orange-negroni-and-cava-sangria-and-blood-orange-ginger-margarita-and-sicilian-75-and-blood-orange-champagne-cocktail-and-blood-orange-french-75/), I had gorgeous recipes for appetizers, salads and desserts I wanted to test and experiment with.

GOAT CHEESE CROSTINI WITH BLOOD ORANGE AND BLACK PEPPER MARMALADE

goat cheese crostini with blood orange black pepper marmalade

8 ounces goat cheese, room temperature

4 blood oranges, divided

1/4 cup honey

1/4 teaspoon coarsely ground black pepper

fresh lemon juice

18 1/2-inch thick slices French baguette, toasted

Place goat cheese in a small bowl. Finely grate 1 teaspoon peel from 1 blood orange, stir peel into cheese.

Using vegetable peeler, remove peel in strips from remaining 3 oranges, finely chop and place in medium saucepan. Using small sharp knife, cut white pith from all 4 oranges. Working over another small bowl to catch juices, cut between orange membranes to release segments. Squeeze any remaining juice from membranes into bowl. Discard membranes. Coarsely chop orange segments and add to saucepan along with any juices from bowl to saucepan. Stir in honey and 1/4 teaspoon coarsely ground black pepper. Bring to boil over medium-high heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes. Cool. Season with more ground black pepper to taste and with fresh lemon juice.

Top toasted baguette slices with goat cheese, then marmalade. Place crostini on platter and serve.

Enjoy!

Recipe adapted from Bon Appetit, December 2007

www.bonappetit.com/

ROASTED CARROT AND BEET SALAD WITH ORANGES AND ARUGULA

roasted carrot and beet salad with blood oranges

3/4 cup walnut halves

8 carrots, peeled and sliced on the diagonal 1/2 inch thick

3 beets, scrubbed

salt and freshly ground black pepper

1/3 cup plus 1 tablespoon olive oil

1 rosemary sprig

2 thyme sprigs

2 garlic cloves

2 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

1 teaspoon finely grated orange zest

3 blood oranges

baby arugula

1 tablespoon snipped chives

2 teaspoons thyme leaves

Heat oven to 400F. Spread the walnuts in a pie pan and toast until fragrant, about 8 minutes.

Place the carrots and beets in separate pie pans. Season the carrots with salt and pepper and drizzle with 1 teaspoon of the olive oil. Season the beets with salt and pepper, drizzle with 2 teaspoons of the olive oil and add the rosemary, thyme and garlic cloves. Cover both pans tightly with foil and roast the vegetables until tender, about 30 minutes for the carrots and 1 1/2 hours for the beets. Let cool. Discard the herbs and garlic.

Meanwhile, in a small bowl, whisk the lemon juice and balsamic vinegar with the remaining 1/3 cup of olive oil. Stir in the orange zest, season with salt and pepper.

Using a sharp knife, peel the oranges, making sure to remove all of the bitter white pith. Slice the oranges crosswise.

Peel the beets and thinly slice them crosswise. Scatter the beets, oranges and carrots on a large platter. Drizzle 1/3 cup of the vinaigrette over the beets, oranges and carrots.

In a large bowl, toss the arugula with the remaining vinaigrette and season with salt and pepper. Scatter the arugula, toasted walnuts, chives and thyme around the platter and serve.

Enjoy!

Recipe adapted from Food and Wine, September 2007

www.foodandwine.com/

BLOOD ORANGE PANNA COTTA

blood orange panna cotta - single1 envelope gelatin

1/2 cup milk

1 cup blood orange juice

1 cup cream

1/2 cup sugar

In a small bowl, sprinkle gelatin over milk, and let stand for 5 minutes to soften.

In a medium saucepan, combine juice, cream and sugar. Cook over medium heat, stirring often, until sugar dissolves. Whisk in gelatin mixture, and cook for 5 minutes, stirring constantly.

Divide mixture among 6 serving glasses. Cover and chill for at least 6 hours or up to overnight.

Enjoy!

Recipe adapted from Cooking with Paula Deen, January/February 2012

www.pauladeenmagazine.com/ 

PRICKLY PEAR and ENDIVE WITH PEARS, BLUE CHEESE AND WALNUTS and RICOTTA, THYME, HONEY AND FRESH PEAR TOPPING and PEAR AND ARUGULA SALAD and PEAR SALAD WITH BUTTERMILK CURRY DRESSING and PEAR SALAD WITH WATERCRESS AND GOAT CHEESE and FIG BALSAMIC GLAZED DUCK WITH PEARL ONION AND PEAR HASH and APPLE PEAR TARTS WITH CHEDDAR ROSEMARY STREUSEL

09 Monday Mar 2015

Posted by in Appetizers, Cocktails, Dessert, Entrées, Recipes, Salad

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Right before Christmas, my husband bought a large box of pears from Harry and David, having discovered a great discount through Living Social. My Sister-In-Law around about the same time, sent us a lovely package which was also from Harry and David, and which also included their famous, flavorful, juicy, incredibly delicious pears.

As well as enjoying the sweet and succulent fruit unadorned straight from the box, I also transformed the luscious produce into several dishes to take to friends parties, as an appetizer for a dinner party, a cocktail to start the evening, a sweet ending after a meal and as an accompaniment with dinner.

PRICKLY PEAR

prickly pear

1 pear, peeled and chopped

1 tablespoon honey

1/2 lime, juiced

3 ounces of bourbon

ice cubes

6 ounces ginger ale, if desired (I forgot to add this)

In a cocktail shaker, muddle the pear, honey and lime juice. Add the bourbon, fill with ice and shake. Strain into 2 glasses. Top with ginger ale (if desired and remembered) and add ice.

Recipe adapted from Rachael Ray Magazine, October 2013

www.rachaelraymag.com/

ENDIVE WITH PEARS, BLUE CHEESE AND WALNUTS

endive with pears blue cheese and walnuts

1 tablespoon olive oil

1 1/2 cups finely chopped pear

1 tablespoon honey

salt and freshly ground black pepper to taste

2 ounces Gorgonzola cheese crumbled

16 Belgian endive leaves

1/4 cup chopped walnuts, toasted

Heat a medium skillet over medium heat. Add oil to pan, swirl to coat. Add pear, cook 2 minutes or until softened, stirring occasionally. Remove from heat, stir in honey. Cool 3 minutes, stir in cheese, season to taste with salt and pepper.

Spoon about 2 teaspoons of pear mixture into each leaf. Sprinkle with walnuts.

Enjoy!

Recipe adapted from Cooking Light, December 2014

www.cookinglight.com/

RICOTTA, THYME, HONEY AND FRESH PEAR TOPPING

ricotta and pear crostini with thyme honey

crostini

16 ounces ricotta

2 or 3 ripe pears

10 stems fresh thyme, leaves removed and chopped

1/4 cup honey

olive oil

Core, peel and cut pears into chunks. Spread about 1 tablespoon of ricotta on each crostini. Top with a cube of pear and sprinkle of thyme. Drizzle with honey and olive oil.

Enjoy!

Recipe adapted from Glamour Magazine

www.glamour.com/about/food-recipes

PEAR AND ARUGULA SALAD

pear and arugula salad

Combine 1 tablespoon olive oil, 1 tablespoon white wine vinegar, 1 teaspoon chopped fresh thyme, 1/2 teaspoon Dijon mustard and a spoonful of honey, season to taste with salt and freshly ground black pepper, stir with a whisk. Combine salad greens, chopped pear and chopped toasted walnuts in a large bowl. Drizzle vinaigrette over salad mixture, toss to coat. Sprinkle with crumbled blue cheese.

Enjoy!

Recipe adapted from Cooking Light, November 2013

www.cookinglight.com/

PEAR SALAD WITH BUTTERMILK CURRY DRESSING

pear salad with buttermilk curry dressing

2 tablespoons mayonnaise

1 1/2 tablespoons buttermilk

1/4 teaspoon curry powder

1/8 teaspoon onion powder

1/8 teaspoon salt

1/3 cup dried apricots

1/4 cup chopped shallots

1/4 cup sliced celery

1 pear, cubed

1/4 cup chopped, toasted walnuts

3 teaspoons chopped fresh tarragon

2 heads of endive, leaves separated

In a large bowl, whisk mayonnaise, buttermilk, curry powder, onion powder and salt. Toss in 1/4 cup apricots, shallots, celery, pear, walnuts and 2 teaspoons of tarragon. Stuff salad into endive leaves and top with remaining apricots and tarragon.

Enjoy!

Recipe adapted from Rachael Ray Magazine, October 2011

www.rachaelraymag.com/recipes/

PEAR SALAD WITH WATERCRESS AND GOAT CHEESE

pear watercress goat cheese salad

1 bag watercress

3 pears, cored and thinly sliced

1/2 cup pecans, roughly chopped

1/3 cup goat cheese, crumbled

2 tablespoons pear infused vinegar

1/2 teaspoon Dijon mustard

salt and pepper

1/4 cup olive oil

Arrange watercress on a serving platter. Top with sliced pears, pecans then crumbled goat cheese. In a small bowl, mix vinegar and mustard, season to taste with salt and pepper. In a slow steady stream, add the olive oil, whisking constantly until dressing is emulsified. Pour dressing over salad and serve immediately.

Enjoy!

FIG BALSAMIC GLAZED DUCK WITH PEARL ONION AND PEAR HASH

fig balsamic glazed duck

4 duck breasts

2 tablespoons olive oil

2 pears, halved, cored, cut into slices

1 10-ounce bag pearl onions, blanched, peeled, halved

4 potatoes, boiled until just tender, peeled, cut into pieces

2 tablespoons chopped fresh sage

3/4 cup chicken broth

1/2 cup fig balsamic vinegar

Using small sharp knife, score duck skin in 1-inch-wide grid pattern. Season duck generously with salt and pepper. Heat oil in large skillet over medium-high heat. Add duck, cook about 6 minutes per side for medium. Transfer to a cutting board, tent with foil. Discard all but 1/4 cup drippings from skillet. Heat drippings in skillet over high heat. Add pears, onions and potatoes, sauté until beginning to brown, 5 minutes. Stir in sage, season with salt and pepper. Transfer hash to bowl, cover to keep warm. Heat same skillet over high heat. Add broth and vinegar, bring to a boil, scraping up browned bits. Boil until reduced to glaze, about 5 minutes. Season glaze with salt and pepper.

Divide hash among plates. Cut duck into 1/2 inch slices, fan over hash. Drizzle glaze over and serve.

Enjoy!

Recipe adapted from Bon Appetit, January 2005

www.bonappetit.com/

APPLE PEAR TARTS WTIH CHEDDAR ROSEMARY STREUSEL 

apple pear tart

1 pear

1 apple

juice of half a lemon

3/4 cup flour plus 1 tablespoon

1/2 cup brown sugar plus 1 tablespoon

3/4 teaspoon vanilla essence

1/2 teaspoon baking powder

1 cup cheddar cheese

1 tablespoon finely chopped rosemary

4 ounces butter, chilled and cut into small pieces.

1/2 package of refrigerated pie crust

Heat oven to 375F. Quarter, core and dice the apple and pear. Place in a bowl and sprinkle with the lemon juice, mix. Add 1 tablespoon of brown sugar and 1 tablespoon of flour, toss to coat. Mix in vanilla essence.
In another bowl, combine the remaining flour, brown sugar, baking powder, cheese and rosemary. Add butter and mix.
Unroll pie crust, using a 2 1/2 inch round cookie cutter, cut out 20 circles, re-rolling dough as necessary. Place dough circles over holes of a 20 cup mini-muffin pan, and press down gently. Place about 1 tablespoon of filling into each cup, top with a scant 2 teaspoons of topping, flattened slightly.
Bake for 15 to 20 minutes, or until filling is bubbling and topping is lightly browned.
Remove from oven and let stand for 10 minutes before removing them from the pan.
Enjoy!