Pear Crostata with Figs and Honey

Posted on December 5, 2008 by Sandy

Pears.  Pears and cardamom.  Have you discovered this amazing taste mixture?   I make a Pear Cardamom Butter and it flies off the pantry shelf. Never any left after a week.  Dennis will eat it on his pork, pour some on his pancakes, I saw him use it as salad dressing the other day with balsalmic vinegar.  (I’ll have to create a new recipe around that.) 

I recently saw this Pear Crostata in a Bon Appetit magazine.  It uses the same rustic crust as my Apple Pie.  I love the unfussy look of these pies.  I couldn’t resist making this! 

Filling:

1/4 Cup golden brown sugar

1/4 Cup granulated sugar

2 T cornstarch

1 tsp ground Cardamom

1/4 tsp Cloves

1/4 tsp Salt

2 1/4 pounds firm but ripe unpeeled Anjou Pears (About 4 Cups), cut into eighths

10 dried by moist Calimyrna Figs, stemmed and quartered (About 4 ounces)

Heavy Whipping Cream (For brushing crust)

Raw Sugar

2 T Honey, I got mine from this Honey for Sale online

Preheat oven 400 degrees.

Mix together sugars, spices, cornstarch and salt.  Mix in figs and pears.  Let stand while you make pie crust.

Roll out pie crust on parchment to help you move the Crostata to the baking dish. Crust should be at least 14 inches diameter or make two smaller pies.  Move parchment with pie crust to rimless baking dish (cookie sheet or pizza pan), or large round baking dish.  Mound the pear fig filling mixture on top of the crust, leaving a 3 inch border around the edges.  Using parchment paper fold over the dough up over the pear filling, pleating the edges, pinching to seal any cracks that form. 

Brush crust  edges with cream and sprinkle generously with raw sugar. 

Bake Crostata for 50-60 minutes until pears are tender and juices are bubbling thickly, cover crust with foil to prevent over browning. 

Remove Crustata from oven, and drizzle filling with honey over hot filling.  Run knife along the edges of the baking pan to loosen.  Allow to cool on parchment on baking pan for 1 hour. Transfer to platter. Serve warm or room temperature.

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Double Pork Chops and Apple Gravy

Posted on December 3, 2008 by Sandy

2 double cut thick pork chops

Salt and Pepper the Pork Chops.  Sear Pork Chops in cast iron frying pan, and then finish in a 350 degree oven. 

Make pork gravy with apple juice instead of water or broth.  Serve with hot mashed potatoes, add gravy to the plate and lay the

Pork Chop on top of the gravy leaning on the potatoes.  Your guests will love this meal.

Simple, but delicious.

Posted in Dinner Time, Pork | Leave a comment

Hummus – Garbonzo Bean Dip

Posted on November 29, 2008 by Sandy

1 can garbanzo beans

2 T olive oil

1 T sesame oil

1/2 tsp Worchestershire Sauce

1 tsp salt

Mix all ingredients with your stick blender.

Serve with cut up veggies and homemade corn and flour tortilla chips

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Lemon or Lime Cool Whip Mousse

Posted on November 3, 2008 by Sandy

If you are avoiding Cool Whip and other frozen whipped toppings because they contain hydrogenated oils and trans fats, try Tru Whip, an all-natural frozen whipped topping available at Whole Foods Markets. It has no trans fats or hydrogenated oils.

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Lemon Cool Whip Jello Mousse

  • 3 3 oz. packages of sugar-free (or regular) lemon Jello
  • 4 cups boiling water
  • 1 9 oz. container of sugar free, fat free or regular Cool Whip
  • 1 12 oz. container of frozen sugar free or regular lemonade

Pour boiling water into a large mixing bowl. Dissolve Jello in boiling water. Add frozen lemonade until well blended and all ice crystals have dissolved. Cool in the refrigerator until thickened, but not set (about 2-3 hours).

Remove Jello mixture from refrigerator and beat in Cool Whip, a little at a time, with a hand or stand mixer on medium speed. When all the Cool Whip has been beaten in, pour mixture into a tall glass serving bowl and chill in refrigerator until set, about 4 hours

Posted in Dessert - Eat dessert first, Life is uncertain | Tagged , , | Leave a comment

Roast Lamb with Pinot Noir Sauce

Posted on November 3, 2008 by Sandy

If you don’t have time to grill, go for the roast.

Servings: 6 People

Ingredients

3 Racks of Lamb (6 to 8 Chops per rack), fat removed and frenched.
2 tablespoons honey

Pinot Noir Marinade:
2 cups Pinot Noir Wine
1/4 cup extra-virgin olive oil
3 tablespoons chopped fresh rosemary
2 tablespoons minced garlic
2 teaspoons balsamic vinegar
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

In a large bowl, combine pinot noir wine, olive oil, rosemary, garlic, balsamic vinegar, salt, and pepper.

In a small saucepan, bring the reserved honey/marinade mixture to a boil; let boil until mixture is reduced by 1/2. Additional pinot noir wine may be needed – use your best judgment. Keep warm until ready to serve.

Preparation

*Trim fat from roast to expose 1 to 1 1/2-inches of bones and about 1/8-inch of fat on meat. An easier way is to ask your butcher to dress rack and trim all fat from the ribs.

I like to use large resealable plastic bags for the marinating. One (1) lamb rack fits nicely into a large plastic bag. Divide the marinade between your bags of lamb racks. I also like to marinate in the refrigerator overnight.

When ready to cook, remove from refrigerator 1 hour before grilling to bring to room temperature. Remove lamb rack from marinade; reserving the marinade. Mix honey into marinade and set aside to use when serving the lamb.

When ready to grill, preheat barbecue grill to medium-high heat (350 degrees F). Sear the lamb racks on the hot grill, fat side down for 1 minute. Turn and sear the other side for 1 minute. Turn back onto fat side and cook for approximately 6 to 8 minutes, basting occasionally with the Pinot Noir Marinade. Turn and cook another 6 to 8 minutes, basting occasionally, or until a meat thermometer registers desired temperature (see below).

Rare – 120°F
Medium Rare – 125°F
Medium – 130°F

Remove from grill and transfer onto a cutting board; let stand 15 minutes before carving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven).

When ready to serve, slice between racks into single-rib portions (hold the rack by the bones and in one slice, run the knife between the ribs) and serve on individual serving plates. Top the lamb with the reserved honey/marinade mixture.

Posted in Dinner Time, Fire and Smoke, Lamb | Tagged , | Leave a comment