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Autumn Salad with Lemon Vinaigrette Dressing

by | Aug 27, 2014 | Cooking

pear salad

Make 4 Servings

Salad

  • 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)

Vinaigrette Dressing

  • 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
  1. wash and dry romaine lettuce, arrange on a platter
  2. arrange chicken and pears over the lettuce.
  3. sprinkle with cheese, pecans and cranberries
  4. to make dressing combine lemon, sugar and dijon.
  5. whisk in olive oil, stir in thyme and chives and season to taste.
  6. drizzle dressing over salad and serve immediately.

Pear Bread

by | Aug 23, 2014 | Cooking

pear bread

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
  1. sift together dry ingredients.
  2. whisk together butter, eggs, buttermilk, vanilla and sugar.
  3. gently stir wet ingredients into sifted dry ingredients.
  4. gently fold pears and walnuts into batter and pour into greased and sugared baking pans.
  5. bake in preheated 325 degree oven for about an hour to an hour and a quarter, until a toothpick comes out clean.
  6. serve warm or room temperature, freezes well for several weeks.

Pear and Pineapple Sauce

by | Aug 21, 2014 | Cooking

pear and pineapple sauce

  • 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
  1. combine all ingredients and bring to a rolling boil.
  2. reduce heat and simmer for about 20 minutes.
  3. at this point the hot sauce can be sealed in sterilized jars.
  4. this sauce is wonderful served over ice cream or used as a topping for pancakes and waffles.

Red Wine Poached Pears

by | Aug 14, 2014 | Cooking

poached-pear-in-red-wine

  • 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)
  1. in a medium size pot combine the wine, sugar, orange and spices.
  2. bring to a rolling boil and simmer for about 5 minutes.
  3. add pears and simmer for about 20 minutes or until the pears are fork tender.
  4. remove pears from poaching liquid, increase heat and reduce liquid to a syrup like consistency.
  5. serve pears warm or cold with vanilla ice cream drizzled with the poaching liquid.