by days_admin | Aug 27, 2014 | Cooking
Make 4 Servings
- 1 head Red Romaine Lettuce
- 4 oz shredded asiago cheese
- 1 cup toasted pecans
- ¼ cup dried cranberries
- 2 Bartlett or Bosc Pears, pealed, cored and sliced
- 12 oz grilled chicken breast, thinnly sliced ( optional)
- 2 lemons, zest and juice
- ¼ cup sugar
- 1 tsp dijon mustard
- 2/3 cup olive oil
- 1 tbsp. fresh chopped thyme
- 1 tbsp. fresh chopped chives
- ½ tsp. salt
- ¼ tsp. pepper
- wash and dry romaine lettuce, arrange on a platter
- arrange chicken and pears over the lettuce.
- sprinkle with cheese, pecans and cranberries
- to make dressing combine lemon, sugar and dijon.
- whisk in olive oil, stir in thyme and chives and season to taste.
- drizzle dressing over salad and serve immediately.
by Karen Day | Aug 23, 2014 | Cooking
Makes 2 5″ by 8″ loaves
- 3 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp cinnamon
- 3/4 cup melted butter
- 2 eggs
- 1/2 cup buttermilk
- 1 1/2 cups dark brown sugar
- 3 cups BOSC or BARTLETT pears, peeled and chopped
- 1 1/2 cups walnuts, chopped
- 2 tsp vanilla
- sift together dry ingredients.
- whisk together butter, eggs, buttermilk, vanilla and sugar.
- gently stir wet ingredients into sifted dry ingredients.
- gently fold pears and walnuts into batter and pour into greased and sugared baking pans.
- bake in preheated 325 degree oven for about an hour to an hour and a quarter, until a toothpick comes out clean.
- serve warm or room temperature, freezes well for several weeks.
by Karen Day | Aug 21, 2014 | Cooking
- 4 cups Bartlett or Bosc Pears – pealed and chopped
- 2 cups canned crushed pineapple
- 2 cups granulated sugar
- 1 tbsp grated ginger
- 1 pouch liquid certo
- combine all ingredients and bring to a rolling boil.
- reduce heat and simmer for about 20 minutes.
- at this point the hot sauce can be sealed in sterilized jars.
- this sauce is wonderful served over ice cream or used as a topping for pancakes and waffles.
by Karen Day | Aug 14, 2014 | Cooking
- 8 Bosc Pears – peal and scoop out the core from the bottom
- 1 bottle of good red drinking wine
- 1/2 cup dark brown sugar
- 1 or 2 cinnamon sticks
- 1 navel orange – zest and juice
- 1 star anise (optional)
- in a medium size pot combine the wine, sugar, orange and spices.
- bring to a rolling boil and simmer for about 5 minutes.
- add pears and simmer for about 20 minutes or until the pears are fork tender.
- remove pears from poaching liquid, increase heat and reduce liquid to a syrup like consistency.
- serve pears warm or cold with vanilla ice cream drizzled with the poaching liquid.