Oscar’s Pears

Sunday, February 27, 2011

“The envelope please. . .”

Oscar’s Pears

Here’s a simple way to say good bye to the winter crop of pears as well as celebrate the night at the Oscars. You and I may not have that “fabulous life” or be able to strut around in Harry Winston’s jewelry, but we can feast on what Homer called the gift of the gods. So, ah who’s winning tonight.

                            Buno Appetito

 

INGREDIENTS:
1 (750-ml) bottle of almond champagne
4 Bosc pears (Bartlett or Anjou will also do)
1/2 cup acacia honey
1 cup mascarpone cheese
1/4 cup roasted, sliced almonds

DIRECTIONS:
1. Peel pears leaving stem on.
2. Place pears in a 3-quart heavy saucepan.
3. Pour almond champagne and 1/4 cup honey over pears.
4. Place in a 400° oven and poach for 60 minutes.
5. Toast sliced almond over medium heat until lightly golden brown.
6. Whip mascarpone with 1/4 cup honey until smooth.
7. Remove poached pears from liquid.
8. Plate pears on top of mascarpone and honey mixture and drizzle with toasted sliced almonds.
9. Add about one teaspoon of the poaching liquid over the pears to serve.

SERVES: 4

 

 

 

Posted by Webmaster on 02/27/11 at 03:44 PM
Recipes •

Mustard Pancakes

 

 

Spring approaches and many a young girls’hearts melt at the thought of white wine and wild mustards. The wild mustard plants which blanket the Central Coast like a intricate bridal veil is the inspiration for this meal. There is more to the yellow condiment than the stuff we paste on hot dogs. There is a complexity to mustards which you must discover for yourself. Whether it be grounded, whole, cracked, dry, spicy, dijon, brown and so on; go explore the wonders of MUSTARDS. I cheated with the pancakes by using a mix. Hey, spring
is coming. I got other things to do. Serve the pancakes with smear crème fraiche and a seeded honey mustard.

                          Buno Appetito

 

INGREDIENTS:
2 cups pancake/biscuit mix
1 tablespoon dry mustard powder
2 teaspoons seeded country-style mustard
1 large egg, lightly beaten
1/2 cups chicken stock (homemade, of course)
1/4 cup milk
1/4 cup white wine ( a good one please)
butter, for the griddle

DIRECTIONS:
1. In a large bowl, whisk pancake/biscuit mix, dry and seeded mustards.
2. Add the egg, chicken stock, milk and wine to the dry ingredients and incorporate all. Do not over whisk batter.
3. Let batter rest for 10 minutes in the ice box.
4. Heat griddle over medium-high heat. Pour about one large tablespoon of batter per each blini-size pancake onto greased griddle.
5. When you see bubbles upon the pancake’s surface, flip and cook until the bottoms are golden, about 1 minute.
6. If you’re like me, your first pancake is a toss out in order for you to adjust the temperature, butter and batter. Be patient.

SERVES: 4 - 6 (people about 4 pancakes each)

Shopping Note –
You can find interesting mustards at your local vineyard or winery or gourmet store or market. I have found many wonderful mustards along wine tasking stops in Paso Robles, CA. Have fun with creative mustards.

 

 

 

 

Posted by Webmaster on 02/27/11 at 09:43 AM
Recipes •