![]() Lay the cooked onion slices over the surface of the tart, within the border. Fold the edge of the dough over to form a 3/4-inch wide border. Moisten the perimeter of the dough with a little water using the tip of your finger. Lightly flour your work surface and use a rolling pin to roll out the dough to an 11-by-15-inch rectangle. While the onion cooks, prepare the dough. Cook the onion, stirring from time to time, until the slices are tender, brown, and caramelized, about 10 minutes. Add the onion, rosemary and a generous pinch of salt. Set a large skillet over medium high heat. Cover a baking sheet with parchment paper or a silicone baking mat. Serves 5.ġ large red onion, cut into 1/4-inch-thick half-moon slicesġ tablespoon finely chopped fresh rosemaryġ sheet frozen puff pastry dough (about 9 ounces), thawed according to package directionsĪll-purpose flour for rolling out the doughġ cup grated Gruyere cheese (21/2 ounces)Ģ gently packed cups arugula or baby kaleĢ firm Anjou pears that are just beginning to ripen (about 1 pound) Add blue cheese, raisins and walnuts and dressing. Top each with half a poached pear and one slice of prosciutto, crumbled. Meanwhile, bake sliced prosciutto for 15 to 20 minutes in a 325- to 350-degree oven until nice and crisp.ĭivide lettuce onto five plates. In a saucepot, combine wine, vanilla, sugar, honey, cinnamon and rosemary. Poached pears: Peel pears and slice in half. Slowly add olive oil with blender running on low. Serve warm with ice cream.ĭressing: Blend vinegar, maple syrup, mustard, salt and pepper. Spread evenly and top with sliced Bosc pears and pecans. Mix dry ingredients with creamed mixture. In separate bowl, mix flour, baking powder, baking soda, salt and ginger. Beat eggs, vanilla and grated orange peel until light and fluffy. Butter the inside of an 8- or 9-inch cast iron skillet. And they are really super when they’re a nice yellow color.” “Pears need to be watched carefully as they’re ripening. ![]() “I find that a lot of people have never experienced a really good pear,” Weaver said. You have the tang from the blue cheese and the sweetness from the pears.”Īlso enjoy pears in a skillet cake or savory tart. “You have the saltiness from the crispy prosciutto. “I think all the flavors just blend well together,” she described. So, of course, its signature salad features pears – paired with prosciutto, golden raisins, toasted walnuts and blue cheese. ![]() The historic property boasted the region’s first pear tree. ![]()
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