AwesomeBites

Author: Sandy

  • Pear Crostata with Figs and Honey

    Pears.  Pears and cardamom.  Have you discovered this amazing taste mixture?   I make a Pear Cardamom Butter and it flies off the pantry shelf. Never any left after a week.  Dennis will eat it on his pork, pour some on his pancakes, I saw him use it as salad dressing the other day with balsalmic vinegar.  (I’ll have to create a new recipe around that.) 

    I recently saw this Pear Crostata in a Bon Appetit magazine.  It uses the same rustic crust as my Apple Pie.  I love the unfussy look of these pies.  I couldn’t resist making this! 

    Filling:

    1/4 Cup golden brown sugar

    1/4 Cup granulated sugar

    2 T cornstarch

    1 tsp ground Cardamom

    1/4 tsp Cloves

    1/4 tsp Salt

    2 1/4 pounds firm but ripe unpeeled Anjou Pears (About 4 Cups), cut into eighths

    10 dried by moist Calimyrna Figs, stemmed and quartered (About 4 ounces)

    Heavy Whipping Cream (For brushing crust)

    Raw Sugar

    2 T Honey, I got mine from this Honey for Sale online

    Preheat oven 400 degrees.

    Mix together sugars, spices, cornstarch and salt.  Mix in figs and pears.  Let stand while you make pie crust.

    Roll out pie crust on parchment to help you move the Crostata to the baking dish. Crust should be at least 14 inches diameter or make two smaller pies.  Move parchment with pie crust to rimless baking dish (cookie sheet or pizza pan), or large round baking dish.  Mound the pear fig filling mixture on top of the crust, leaving a 3 inch border around the edges.  Using parchment paper fold over the dough up over the pear filling, pleating the edges, pinching to seal any cracks that form. 

    Brush crust  edges with cream and sprinkle generously with raw sugar. 

    Bake Crostata for 50-60 minutes until pears are tender and juices are bubbling thickly, cover crust with foil to prevent over browning. 

    Remove Crustata from oven, and drizzle filling with honey over hot filling.  Run knife along the edges of the baking pan to loosen.  Allow to cool on parchment on baking pan for 1 hour. Transfer to platter. Serve warm or room temperature.

  • Double Pork Chops and Apple Gravy

    2 double cut thick pork chops

    Salt and Pepper the Pork Chops.  Sear Pork Chops in cast iron frying pan, and then finish in a 350 degree oven. 

    Make pork gravy with apple juice instead of water or broth.  Serve with hot mashed potatoes, add gravy to the plate and lay the

    Pork Chop on top of the gravy leaning on the potatoes.  Your guests will love this meal.

    Simple, but delicious.

  • Hummus – Garbonzo Bean Dip

    1 can garbanzo beans

    2 T olive oil

    1 T sesame oil

    1/2 tsp Worchestershire Sauce

    1 tsp salt

    Mix all ingredients with your stick blender.

    Serve with cut up veggies and homemade corn and flour tortilla chips

  • Lemon or Lime Cool Whip Mousse

    If you are avoiding Cool Whip and other frozen whipped toppings because they contain hydrogenated oils and trans fats, try Tru Whip, an all-natural frozen whipped topping available at Whole Foods Markets. It has no trans fats or hydrogenated oils.

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    Lemon Cool Whip Jello Mousse

    • 3 3 oz. packages of sugar-free (or regular) lemon Jello
    • 4 cups boiling water
    • 1 9 oz. container of sugar free, fat free or regular Cool Whip
    • 1 12 oz. container of frozen sugar free or regular lemonade

    Pour boiling water into a large mixing bowl. Dissolve Jello in boiling water. Add frozen lemonade until well blended and all ice crystals have dissolved. Cool in the refrigerator until thickened, but not set (about 2-3 hours).

    Remove Jello mixture from refrigerator and beat in Cool Whip, a little at a time, with a hand or stand mixer on medium speed. When all the Cool Whip has been beaten in, pour mixture into a tall glass serving bowl and chill in refrigerator until set, about 4 hours

  • Roast Lamb with Pinot Noir Sauce

    If you don’t have time to grill, go for the roast.

    Servings: 6 People

    Ingredients

    3 Racks of Lamb (6 to 8 Chops per rack), fat removed and frenched.
    2 tablespoons honey

    Pinot Noir Marinade:
    2 cups Pinot Noir Wine
    1/4 cup extra-virgin olive oil
    3 tablespoons chopped fresh rosemary
    2 tablespoons minced garlic
    2 teaspoons balsamic vinegar
    1/2 teaspoon coarse salt
    1/2 teaspoon freshly ground black pepper

    In a large bowl, combine pinot noir wine, olive oil, rosemary, garlic, balsamic vinegar, salt, and pepper.

    In a small saucepan, bring the reserved honey/marinade mixture to a boil; let boil until mixture is reduced by 1/2. Additional pinot noir wine may be needed – use your best judgment. Keep warm until ready to serve.

    Preparation

    *Trim fat from roast to expose 1 to 1 1/2-inches of bones and about 1/8-inch of fat on meat. An easier way is to ask your butcher to dress rack and trim all fat from the ribs.

    I like to use large resealable plastic bags for the marinating. One (1) lamb rack fits nicely into a large plastic bag. Divide the marinade between your bags of lamb racks. I also like to marinate in the refrigerator overnight.

    When ready to cook, remove from refrigerator 1 hour before grilling to bring to room temperature. Remove lamb rack from marinade; reserving the marinade. Mix honey into marinade and set aside to use when serving the lamb.

    When ready to grill, preheat barbecue grill to medium-high heat (350 degrees F). Sear the lamb racks on the hot grill, fat side down for 1 minute. Turn and sear the other side for 1 minute. Turn back onto fat side and cook for approximately 6 to 8 minutes, basting occasionally with the Pinot Noir Marinade. Turn and cook another 6 to 8 minutes, basting occasionally, or until a meat thermometer registers desired temperature (see below).

    Rare – 120°F
    Medium Rare – 125°F
    Medium – 130°F

    Remove from grill and transfer onto a cutting board; let stand 15 minutes before carving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven).

    When ready to serve, slice between racks into single-rib portions (hold the rack by the bones and in one slice, run the knife between the ribs) and serve on individual serving plates. Top the lamb with the reserved honey/marinade mixture.

  • Heavenly Food – Jew Bread

    1 cup black walnuts

    1/2 cup sugar

    3 geggs

    1 tsp vanilla

    1 lb of dates finely cut

    5 T flour

    1 tsp baking powder

    1/2 tsp salt

    1/2 cup powdered sugar

    Add nuts and dates. Add baking powder and flour, then mix with date mixture. Add sugar, stir in egg yokds.  Fold in beaten whites and add vanilla. Bake in slow over abuot 25 minutes at 325 degrees.  Cut in squares, and wehn nearly cold, roll in powdered sugar. 

    Jacque Nickerson’s sister Florence is responsible for this recipe.

  • Slightly Sweet Dill Refrigerator Pickles

    yield: Makes 2 quarts

    Substituting rice vinegar (instead of cider or wine vinegar) produces a pickle that’s less tart.

    Ingredients

    • 1 small sweet onion (such as Vidalia or Maui), thinly sliced
    • 2 pounds medium pickling cucumbers, scrubbed, cut into 1/4-inch-thick rounds
    • 1 large bunch dill, coarsely chopped (stems included)
    • 1 tablespoon yellow mustard seeds
    • 2 teaspoons whole white peppercorns
    • 1 1/2 cups apple cider vinegar
    • 1 cup water
    • 1 cup sugar
    • 3 tablespoons coarse kosher salt
    • 2 teaspoons dill seeds

    Preparation

    Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.

    Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. However, why not find out more information on water filters for your refrigerator.

    Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids. DO AHEAD: Can be made 1 week ahead. Keep refrigerated.

  • Key Lime Pie

    Ingredients

    How to make it

    • In a mixer bowl, add the juice with the condensed milk and whip until thick.
    • Fold in the whipped cream or Cool Whip.
    • Pour mixture into the pie crust and refrigerate for an hour.
    • Cut and serve!
    • For single servings, put one shortbread cookie in the bottom of a wine glass or serving cup and top with the key lime mixture and chill for one hour.
    • For a great cheesecake-type of Key Lime dessert, add one 8 ounce block of cream cheese to the condensed milk and juice and mix well, adding the whipping cream after the mixture is smooth. Taste for sweetness and add powdered sugar by the tablespoon to the mix if you like it sweeter while you mix it all together.

  • Lamb Chops with Cherry Sauce

    The combination of cherry juice and fresh cherries gives the sauce its depth.

    Ingredients

    • 3 tablespoons all purpose flour
    • 3/4 teaspoon coarse kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 8 3/4- to 1-inch-thick lamb rib chops
    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 1 medium red onion, halved, thinly sliced (about 2 cups)
    • 1 cup unsweetened black cherry juice
    • 1 cup halved pitted fresh Bing cherries or other dark sweet cherries (about 7 ounces whole unpitted cherries)
    • 1/3 cup thinly sliced fresh basil, divided
    • Ingredient Tip: Look for unsweetened black cherry juice at the supermarket and natural foods stores.

    Preparation

    Preheat oven to 250°F. Mix flour, 3/4 teaspoon coarse salt, and 1/2 teaspoon ground pepper on large plate. Lightly coat lamb chops with flour mixture; shake off excess. Melt butter with oil in large nonstick skillet over medium-high heat. Add lamb chops and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer chops to baking sheet and keep warm in oven while preparing sauce (do not clean skillet).

    Add onion to same skillet and sauté 2 minutes. Add cherry juice and bring to boil, scraping up any browned bits. Boil until liquid is slightly reduced and onion is slightly softened, stirring frequently, about 4 minutes. Stir in cherries and half of basil and cook 1 minute. Season sauce to taste with salt and pepper.

    Place 2 lamb chops on each of 4 plates. Spoon sauce over. Sprinkle remaining basil over and serve.

  • Yaki Mandu – Pot Stickers

    I tried two versions made by a friend’s Korean wife. One spicy with lots of garlic and the other for the non-Korean people at the party – she laughed.
    Fried. These are killer good.
    Made with pork, but I think shrimp and chives, or spicy beef, and even tofu could be great.

    1 tablespoon sesame oil
    2 cups finely shredded cabbage(drained to get water out)
    1/4 cup chopped onion
    1 clove garlic, chopped
    1/4 cup chopped carrot
    1/2 pound ground pork
    1 egg
    1 tablespoon vegetable oil
    1/4 tsp Red pepper flakes (optional)
    Chop everything in Food processor to make it easier.
    1 (10 ounce) package wonton wrappers

    Dipping Sauce
    1/4 cup water
    1/4 cup soy sauce
    2 tablespoons rice vinegar
    grated ginger
    touch of sesame oil
    Chopped Chives

    Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
    Preheat vegetable oil in a large skillet over medium high heat.
    Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
    In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza/dumpling to steam until the water is gone.
    In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.