A fellow member of my CSA shared this recipe as a wonderful way to use the escarole and basil in our share. I loved it! The original recipe was published in November- I do think that this would be a terrific salad to serve on or around Thanksgiving or as a special winter salad. It was also great in July. 😉
The recipe was adapted from epicurious.com, contributed by Mindy Fox. I modified the proportions and used my favorite mustard vinaigrette instead of the suggested vinaigrette. I also used a Bartlett pear, our favorite, instead of Comice or Anjou. I loved the crunch from the hazelnuts.
Yield: Serves 6 as a side
For the Salad:
1/2 T extra-virgin olive oil
4 to 6 T hazelnuts, coarsely chopped, or more, to taste
1/2 large head of escarole (about 3/4 pound), leaves cut into 1/2-inch ribbons and then torn into bite-sized pieces
1 large or 2 small Bartlett, Comice, or Anjou pear(s), cored, thinly sliced lengthwise
2 ounces Parmesan, shaved (I used Parmigiano-Reggiano)
1/2 cup (packed) basil leaves, cut or torn into bite-sized pieces
freshly ground black pepper
flaky sea salt
For the Dressing:
1 shallot, cut into small pieces
1 tsp coarse salt
1 tsp dijon mustard
3 T red wine vinegar
6 T extra-virgin olive oil
freshly ground black pepper
Heat olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2–3 minutes. Season with a pinch of kosher salt. Remove from heat; set aside.
While the nuts cool, make the dressing. Combine all of the dressing ingredients in a mini food processor and process until smooth. Set aside. (I transfer the dressing to a jar.)
Place escarole, pear slices, Parmesan shavings, basil, and about 1/3 of the reserved hazelnuts in a large bowl.
Drizzle the vinaigrette over the prepared salad.
Gently toss until salad is evenly dressed; season with sea salt and additional pepper, to taste. (You will have extra dressing to reserve for another salad.)
This festive seasonal cocktail was absolutely fabulous. My husband and I enjoyed it prior to our quiet Thanksgiving feast this year.
This recipe was adapted from Jamie Oliver via francoiselaprune.com. I poached thin slices of pear so that I could use them as a garnish. I may poach even larger slices next time. We preferred it with a little bit less alcohol so I noted a range in the recipe below.
The delicious pear syrup can be made in advance, making this perfect for Thanksgiving or a party. We used the leftover syrup to make more cocktails! 😉 It could also be drizzled over ice cream.
Yield: Makes one drink (plus additional Vanilla Pear Syrup)
For the Vanilla Pear Syrup: (makes enough syrup for approximately 10 drinks)
1 Bartlett pear, cut in half or quartered, cored, & cut into thin slices
200 g (7.1 ounces, 1 cup) granulated sugar
200 ml (7 ounces, scant 1 cup) water
1/2 vanilla bean, split, seeds scraped
For the Cocktail:
30ml (1 ounce, 2 T) Vanilla Pear Syrup
30ml (1 ounce, 2 T) freshly squeezed lemon juice
44 to 50ml (1.5 to 1.75 ounces) vodka
poached pear slices, for garnish
Add the pear slices, sugar, water, vanilla seeds with vanilla bean pod to a small saucepan. Simmer on low heat for 30 minutes. Remove from heat and set aside.
Let the poaching liquid infuse and cool down for another 30 minutes.
Strain through a fine wire mesh strainer, reserving the poached pear slices for garnish. Keep pear syrup in a jar in the refrigerator; it will keep for 5 days.
Combine the lemon juice, vodka and 30ml of the vanilla pear syrup into a cocktail shaker. Shake well and strain into a cocktail glass with ice.
Garnish with a thin pear slice (or two).
Note: This cocktail was also wonderful with Meyer lemon juice. (I used the juice of my very first lemon from my Meyer lemon tree!) 🙂
I have made slow-cooker pulled chicken sandwiches in the past but felt like they would be improved with slaw. This version fulfilled that wish! We ate them on soft potato rolls with chips. It was a wonderful, casual dinner that we enjoyed outside on a beautiful night.
This recipe was adapted from Just Cook It! 145 Built-to-be-Easy Recipes that are Totally Delicious by Justin Chapple. I used broccoli slaw as a base for the cole slaw topping and opted to not toast the rolls. With minimal preparation required in the morning, it’s a great dish to serve after a busy day.
Yield: Serves 6 to 8
For the Pulled Chicken:
1 cup apple cider
1/2 cup ketchup
1/2 cup packed light brown sugar
1/4 cup apple cider vinegar
2 garlic cloves, finely grated
freshly ground black pepper
3 pounds boneless, skinless, chicken thighs (about 8 to 10)
potato sandwich rolls, split, toasted if desired, for serving
slaw (recipe below), for serving
For the Slaw:
1/3 cup mayonnaise
3 T apple cider vinegar
3/4 tsp celery seeds
12 ounces broccoli slaw (Trader Joe’s) or Brussels sprouts or shredded cabbage
1 large Ruby Frost or Granny Smith apple, cored and julienned
1 very firm Anjou or Bartlett pear, cored and juilienned
freshly ground black pepper
To Make the Chicken:
In a slow cooker, whisk together the apple cider, ketchup, sugar, vinegar, garlic, 2 tsp coarse salt, and 1 tsp pepper.
Add the chicken thighs and mix well.
Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the chicken is very tender.
Using 2 forks, shred the chicken in the sauce and then season generously with salt and pepper.
To Make the Slaw:
In a large bowl, whisk together the mayonnaise, vinegar, and celery seeds.
Using a mandoline set to 1/8″, julienne the apple and pear. Slice the Brussels sprouts lengthwise by hand, if using.
Add the fruit to the mayonnaise mixture, followed by the shredded cabbage/broccoli/Brussels sprouts.
Season with salt and pepper and mix.
Chill until ready to serve.
Pile the pulled chicken on soft or toasted potato buns, top with slaw, and serve.
Note: The pulled chicken can be refrigerated in an airtight container for up to 3 days. Reheat gently before serving.
By using maple syrup and brown sugar as sweeteners as well as whole wheat pastry flour, oats and almonds in the topping, this recipe succeeds as a lighter version of this classic comfort food dessert. We indulged a little and ate it with vanilla ice cream, of course. 😉 Without the ice cream, this dish could actually be served for breakfast.
This recipe was adapted from The Washington Post, contributed by nutritionist and cookbook author Ellie Krieger. Lovely.
Yield: 8 servings
For the Topping:
1/4 cup canola oil or other neutral-tasting oil
1/2 cup plus 1 T almond meal or slivered almonds
1/2 cup old-fashioned rolled oats
1/4 cup whole wheat pastry flour (whole wheat flour may be substituted)
1/4 cup packed light brown sugar
1/4 tsp ground cinnamon
1/4 tsp coarse salt
For the Filling:
3 pounds ripe but firm pears, peeled, cored, cut into 1/4-inch slices (I used 6 Bartlett pears)
1/4 cup pure maple syrup
freshly squeezed juice from 1/2 of a lemon
1 T cornstarch
3/4 tsp ground cinnamon
1/4 tsp ground ginger
Preheat the oven to 350 degrees, preferably on convection.
Spray a 10×9-inch (can also use an 8×8-inch or 9×9-inch) baking dish with cooking oil spray, or brush lightly with oil.
To Make the Topping:
If using slivered almonds, process them in a food processor until finely ground; alternatively use almond meal. Transfer to a medium bowl.
Add the oats, flour, brown sugar, cinnamon and salt to the ground almonds.
Drizzle the mixture with 1/4 canola oil; stir until well incorporated. Set aside.
To Make the Filling & Finish the Dish:
Combine the pears, maple syrup and lemon juice in a large bowl.
Sprinkle the fruit mixture with the cornstarch, cinnamon and ginger; stir until the pears are evenly coated.
Transfer to the prepared baking dish.
Crumble the topping over the pears.
Bake for 40 to 50 minutes, until bubbling and the topping is lightly browned.
Let cool for 10 minutes before serving. Serve with ice cream, if desired.
Hello, and Happy belated New Year! I hope that someone out there has not felt the need to modify their diet as I have quite a few recipes to share from festivities at end of 2016. 🙂 My kids have winter birthdays so we are still celebrating in my house!
This delicious pie was from our Thanksgiving feast. The recipe was adapted from Food and Wine, contributed by Justin Chapple. It was originally a slab pie but I modified the recipe to bake it in a “new” estate sale pie plate that had to be used. It was absolutely wonderful with vanilla ice cream.
Yield: one 10-inch double-crusted pie
2 3/4 cups all-purpose flour
1/2 cup plus 1 tablespoon granulated sugar
2 sticks unsalted butter, cubed and chilled
1/2 cup ice water
5 firm Bartlett or Anjou pears peeled, cored and cut into 3/4-inch wedges
1 1/2 cups frozen cranberries
1 teaspoon ground ginger
1 large egg beaten with 1 tablespoon water
Turbinado sugar, for sprinkling
vanilla ice cream, for serving
Day ahead: Freeze cleaned, fresh cranberries in a single layer on a plastic wrap-lined baking sheet.
Make the Crust Dough: In a food processor, combine 2 1/2 cups of the flour with 1 tablespoon of the granulated sugar and 1 teaspoon of kosher salt and pulse to mix.
Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal.
Drizzle the ice water over the mixture and pulse in 1-second bursts until the dough just comes together.
Turn the dough out onto a work surface, gather any crumbs and pat into 2 rounds. Wrap the dough in plastic and refrigerate until chilled, about 45 minutes. (This can also be done a day in advance.)
Preheat the oven to 425°, preferably on convection.
On a floured work surface or between sheets of plastic wrap, roll out 1 piece of the dough to a 13-inch round. Remove one side of plastic wrap and line the bottom of a 10-inch pie dish with the crust.
Roll the second piece of dough into a 12-inch round; keep between sheets of plastic wrap. Place second crust on a cookie sheet.
Refrigerate both crusts for 15 to 45 minutes.
In a large bowl, toss the pears with the cranberries, ginger, 1/2 teaspoon of salt and the remaining 1/2 cup of granulated sugar and 1/4 cup of flour. Spread the fruit evenly in the dough-lined pie dish.
Cut the chilled, 12-inch round pie crust dough into strips to weave into a lattice. Form a lattice over the pie filling.
Fold under the edge and crimp decoratively all around to seal.
Freeze for 15 to 30 minutes.
Brush the pie with the egg wash and sprinkle with turbinado sugar.
Cover the edge of the pie with a crust shield. Bake the pie for 15 minutes at 425 degrees and then lower the oven temperature to 375 degrees and continue to bake about 45 to 60 minutes, or until filling is bubbling, crust is golden, and the pears are tender; rotate halfway through baking. Let cool.
Serve with vanilla ice cream, as desired.
Note: The pie can be stored at room temperature for up to 2 days.
My mom and brother were in France last week, so I made a clafoutis. It makes perfect sense… I was pretending that we were there too! 😉 Clafoutis was always one of my mom’s favorite desserts to make for dinner parties. It is simple, elegant, and delicious. Absolutely wonderful with pears too!
This recipe was adapted from Barefoot in Paris by Ina Garten, via Loretta @ Safari of the Mind and Food Network.com. I used Cuarenta y Tres (a Spanish citrus and vanilla liqueur) instead of Poire William. I substituted large for extra-large eggs, omitted the creme fraiche garnish, and used the zest of one lemon. I also modified the baking time to fit my deeper pan. Next time I would bake it in a wider, more shallow pan so that the pears were visible in the finished product. Lovely!
Yield: Serves 8
Total Time: about 1 hour
1 T unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar, separated
3 large eggs, at room temperature
6 T all-purpose flour
1 1/2 cups heavy cream
2 tsp pure vanilla extract
1 teaspoon grated lemon zest (from 1 lemon)
1/4 teaspoon coarse salt
2 T pear brandy (such as Poire William) or citrus-vanilla liqueur (such as Cuarenta y Tres)
2 to 3 firm but ripe Bartlett pears
Confectioners’ sugar, for garnish
creme fraiche, for garnish, optional
Preheat the oven to 375 degrees F, preferably on convection.
Butter a 10 x 3-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar. (I used a 9 x 3-inch pan.)
Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes.
On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and liqueur. Set aside for 10 minutes.
Meanwhile, peel, quarter, core, and slice the pears.
Arrange the slices in a single layer, slightly fanned out, in the baking dish.
Pour the batter over the pears and bake until the top is golden brown and the custard is firm, about 35 to 45 minutes.
Serve warm or at room temperature, sprinkled with confectioners’ sugar, and creme fraiche, if desired.
My entire family cannot stop eating pears this season. We are absolutely in love with them. Especially Bartletts. So, I really branched out by making these pear tarts instead of an apple pie for Thanksgiving this year in celebration of our love of pears. (As an aside, I have always had a love of tarts as well!)
This lovely tart recipe was adapted from Food and Wine, contributed by Elisabeth Prueitt. I substituted 1 tablespoon of vanilla extract for the 2 tablespoons of brandy. I also made one 9-inch tart and one 10-inch tart because those are the size tart pans I own. 😉 The original recipe was for two 9-inch tarts. Because the tart sizes were different, each had a different pear pattern on top. Beautiful and delicious.
Total Time: 1 1/2 hours
Yield: Makes 2 9-inch Tarts
For the Pastry:
2 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1 stick plus 2 tablespoons cold unsalted butter, cut into pieces
1 large egg yolk mixed with 1/4 cup ice water
For the Filling:
1 cup milk (I used 1 percent)
1/4 cup granulated sugar
3 tablespoons cornstarch, divided
3 large eggs
pinch of coarse salt
1 stick plus 6 tablespoons (7 ounces) unsalted butter, softened
2 1/2 cups sliced almonds, plus more for garnish, if desired
1 1/2 cups confectioners’ sugar
2 tablespoons brandy or 1 T vanilla extract
6 ripe medium Bartlett pears, peeled, quartered and cored
Vanilla ice cream, for serving
Preheat the oven to 350°, preferably on convection.
In a food processor, pulse the flour with the sugar and salt. Pulse in the butter until it is the size of small peas.
Sprinkle the egg mixture on top and pulse just until a dough forms.
Scrape the pastry onto 2 sheets of plastic wrap and form into 2 disks. Wrap and refrigerate until chilled. (I let it chill overnight.)
On a lightly floured surface, roll out each pastry disk to a 12-inch round 1/8 inch thick. Fit the pastry into two 9-inch fluted tart pans with removable bottoms. Fold the overhang onto itself. Using a sharp knife or a rolling pin, trim off any excess pastry. Chill to set while you prepare the filling.
Bring the milk to a simmer in a medium saucepan.
In a medium bowl, whisk the sugar with 1 tablespoon of the cornstarch.
Whisk in 1 egg and the salt.
Gradually whisk in the hot milk, then return it to the saucepan and cook over moderate heat, whisking, until thickened and just beginning to bubble around the edges, about 4 minutes.
Strain the custard into a bowl and let cool slightly. Whisk in 2 tablespoons of the butter.
Using an electric mixer or a stand mixer, beat the remaining 12 tablespoons of butter with the sliced almonds at medium-low speed until the almonds are slightly crushed.
Beat in the confectioners’ sugar and the remaining 2 tablespoons of cornstarch and 2 eggs, then beat in the custard and brandy/vanilla.
Spoon the filling into the tarts. Place 1 pear quarter in the center of each tart; arrange the remaining quarters in a circle around it. (I made different patterns with the different size tarts, and was only able to place a pear quarter in the center of the 10-inch tart.)
Bake the tarts in the center of the oven for 1 hour and 10 minutes, rotating halfway between the cooking time, or until the pears are very tender and the custard and pastry are deep golden.
Let the tarts cool for 30 minutes, then unmold. Garnish with additional sliced almonds, if desired.
Serve warm or at room temperature with vanilla ice cream.
Note: The tarts can be stored overnight in airtight containers.