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 •

Gruyère Bread Pudding

Wednesday, January 19, 2011

A Long Awaited Hello to 2011!!

 

 

Gruyère Bread Pudding

Well, the old homestead survived the fierce downpours of December and early January. Still plenty of run-off, but the sun doth shine. On this Martin Luther King, Jr. holiday week, I made a savory bread pudding; Gruyère Bread Pudding. It can be a side dish for meat or poultry or eaten alone with steamed vegetables. I added delistyle mustard to give a kick. I know you will love this pudding. Remember MLK’s dream! See you for Val Day!

                  Buno Appetito

 

Gruyère Bread Pudding

INGREDIENTS:
Preheat oven: 350°
2 cups of heavy cream (I know, but . . .)
1 cup homemade chicken stock
4 eggs (room temperature)
3 strips bacon, sliced before frying
3 tablespoon each, medium diced red bell pepper,sweet onion and chiffonade of basil leaves
1/2 teaspoon cracked black pepper
1/4 teaspoon kosher salt
4 cups torn wheat sour dough bread (or any bread)
1 teaspoon course deli-style mustard
2 cups Gruyère cheese

DIRECTIONS:
1. Cook sliced bacon, drain and set aside.
2. Dice red bell pepper, sweet onion and make basil chiffonade and also set aside.
3. In a large bowl, whisk eggs, heavy cream and chicken stock until well blended.
4. Add bacon, red pepper, sweet onion, basil, torn bread and the Gruyère cheese.
5. Mix well then set in ice box for 20 minutes to make sure the bread absorbs that delicious liquid mixture.
6. Pour the mixture into a baking dish and bake for 1 hour until golden brown, and rotate for even cooking.
7. Serve hot .

SERVES: 6

Posted by Webmaster on 01/19/11 at 08:35 AM
Recipes •