1. Make the “compote”: In a medium bowl, stir together the honey, vinegar, salt, and pepper. Add the sliced pears and thyme leaves; stir to combine. Ideally, let stand for at least 10 minutes, stirring occasionally.
2. Make the bruschetta: In a small bowl, stir together the goat cheese, yogurt, and salt. Top the toast slices with the goat cheese mixture; arrange on a platter. Drain the pear “compote” and arrange on the toasts, ideally one pear slice each. Sprinkle with the nuts, pomegranate arils, honey, and sea salt flakes, and serve.
*For extra wholesomeness, choose whole grain, fruit-nut, or seeded baguette or batard. For extra richness, brush bread slices with extra-virgin olive oil before oven-toasting or grilling.
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Mix the shrimp, salt and lime juice, and refrigerate for 6-7 hours. Once shrimp is cooked, mix the remaining ingredients and serve with whatever crackers desired.
1. In container with lid, whisk together Pear juice, soy sauce, vinegar, oil, chili sauce and ginger; add shrimp, toss to coat, cover and refrigerate 1-2 hours, stirring occasionally. Before cooking, remove shrimp from marinade and drain.
2. Weave shrimp evenly onto skewers, 3 shrimp per skewer.
3. To Prepare: Grill 2 skewers per serving to order over medium-high heat.
4. To Serve: for each serving, place lettuce leaf on plate and mound 1/4 cup Pear Relish* over leaf. Top with 2 shrimp skewers and drizzle with 2 teaspoons Sesame oil. Garnish with fresh cilantro sprig.
Pear Relish: In a bowl, combine all ingredients; toss to mix well; cover and refrigerate a least 2 hours before using as directed. Mixture may be processed slightly for smoother texture to serve as dipping sauce.
Preheat the oven to 400°F. Place the wings in a bowl and toss them with the oil and several big pinches of salt. Arrange the wings on two baking sheets lined with parchment paper or foil. You don’t want them to touch. Bake the wings for 15 minutes, then increase the oven temperature to 425°F and bake for 15 more minutes. The skin should be brown and crisp.
Meanwhile, heat a Dutch oven or large saucepan over medium heat. Sauté the onions until translucent and soft, about 8-10 minutes, stirring frequently. Add the garlic and the ginger and cook for an additional 3 minutes. Carefully pour in the tomatoes, then add the salt, sugar, spices, and 2 tablespoons of the vinegar. Bring to a boil, then reduce the heat to low and let the chutney simmer for 15 minutes, stirring occasionally. Add the remaining vinegar.
Let the chutney cool til a splatter wouldn’t burn you (about 15 minutes), then purée in a food processor or using an immersion blender until smooth. Place about three quarters of the chutney in a serving platter with sides. Using tongs, transfer the wings into the sauce. Toss all together to coat the chicken with the chutney. Garnish with cilantro. Serve hot or at room temperature.
You’ll have some extra sauce—you can put it out with the chicken or save it for another use.
- ½ teaspoon herbs de provence
- ½ cup (about 4 ounces) mascarpone cheese
- 1 (14 ounce) sheet frozen puff pastry, thawed but still cold
- pinch salt
- pinch ground black pepper
- 2 (15 ounce) cans pear halves in 100% juice
- ¼ cup crumbled gorgonzola cheese
- ½ teaspoon fresh thyme leaves
- 1 large egg, beaten with 1 tablespoon water
- 1 large handful fresh arugula
Heat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Carefully unfold the chilled puff pastry sheet onto a lightly floured work surface. Cut the puff pastry in half, and re-wrap the second half for another use. Roll the remaining half sheet of pastry out into an 8×13” rectangle.
Carefully transfer the rectangle of puff pastry to the parchment-lined sheet pan. Use a sharp knife to score a ¼ -inch border around the puff pastry (do not cut all the way through). Place the sheet pan in the fridge or freezer for 20 minutes to harden the pastry dough.
While the crust hardens, mix together the mascarpone, herbs de provence, and a pinch each of salt and pepper in a small bowl, until fully combined. Set aside.
Drain the pears and slice them once lengthwise, so you essentially double the number of pears.
Once the dough is good and chilly, remove it from the fridge or freezer and place it back on your work surface. Spread the mascarpone cheese mixture evenly on the tart dough, leaving the crust bare. Arrange the sliced pears atop the cheese, either haphazardly or in your favorite pattern, until the mascarpone mixture is completely covered. Sprinkle the crumbled gorgonzola and thyme leaves atop the pears, and finish with an extra pinch of salt and pepper. Brush the crust with the prepared egg wash. Bake the tart 30-40 minutes, until the crust is puffed and deeply browned and the cheese is melted.
Allow the tart to cool slightly before scattering some fresh arugula on top, cutting into squares and serving, either warm or at room temperature.