Posts Tagged ‘pear’

by Caitlin Saniga

Cranberry-apple sparkler with dark rum

For a switch from the pear garnish, drop a few frozen green grapes in the glass instead.


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by Sarah Steimer

  • 4 red peppers, roasted, peeled and chopped
  • 1 very ripe pear, peeled, cored and chopped
  • olive oil
  • 3/4 cup diced carrots
  • 1/3 cup chopped shallots
  • salt
  • 1 clove garlic, minced
  • 2 cups chicken or vegetable stock
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder

Heat enough oil to cover the bottom of a heavy pot or a Dutch oven. Add the carrots, shallots and a pinch of salt, cooking until soft but not brown. Add the garlic and cook for another minute.

Add the pear, roasted red peppers and stock to the pot. Bring the mixture to a boil and then simmer for about 10 minutes.

Ladle the mixture, working about half at a time, into a blender. Puree until smooth, returning the soup to the pot.

Add the paprika and chili power, along with additional salt to taste. Serve topped with vegetable chips or sour cream (or both).

Recipe adapted from: NPR

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by Sarah Steimer

I served this in a slow cooker set on "warm" at a holiday soiree I threw last month. A white sangria is a nice alternative to a red wine sangria at parties - think of which would show up on a couch when it gets spilled.

  • 1 cup water
  • 1/2 cup honey
  • zest of 2 lemons, cut into strips (if you have time)
  • 1/4 cup fresh lemon juice from 2 lemons
  • 4 whole star anise*
  • 4 cinnamon sticks*
  • 12 whole cloves*
  • 2 bottles dry white wine, such as Sauvignon Blanc
  • juice from 1 orange
  • 1 apple, thinly sliced
  • 1 pear, thinly sliced
  • 1 orange and 1 lemon, thinly sliced crosswise

Combine all ingredients in a slow cooker or large saucepan until heated through. If heating in a slow cooker, keep set to “warm” during the party. If using a saucepan, transfer to an insulated container for serving, such as a dutch oven, or sturdy glass bowl. Serve in paper or glass cups, as plastic can give you some problems when using hot liquids.

*Don’t want to purchase a whole jar of spices? Lots of fresh markets and spice stores will offer these ingredients in bulk – meaning you can literally pick out four star anise and not worry about what to do with 30 extra.

Serves 12.

Recipe adapted from: Martha Stewart

**For the month of January, we’re offering a few recipes for warm alcoholic drinks to take into cold winter nights. All “Warm and Buzzy” recipes can be found here.

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by Sarah Steimer

If Pocohontas ate grilled cheese this would be her fav. The cumin tastes the earthiest.

  • About half of one firm, ripe pear, sliced thin
  • One cup Gruyere cheese, shredded
  • cumin
  • six slices of multi-grain bread
  • butter

Butter one side of each slice of bread. Place cheese to three slices of the un-buttered sides and add a dash of cumin on top of the cheese, so it can incorporate as it melts. Arrange pear slices on top of this. Grill ‘er up.

I will say, I liked the crunch of the pear but I may saute it up a little next time.

Makes three sammiches.

Recipe adapted from: Grilled Cheese: 50 Recipes to Make You Melt

Photo by: Sarah Steimer

*During the month of February, we’ll post six grilled cheese recipes as part of Grilled, Please — all of which can be found here.

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