July 2, 2009
Bosc Pears in Rosé Wine with Persimmon Ice Cream

http://www.epicurious.com/recipes/food/views/Bosc-Pears-in-Rose-Wine-with-Persimmon-Ice-Cream-350130

Ingredients

  • 1 tablespoon butter
  • 3 firm but ripe medium Bosc pears, peeled, halved, cored
  • 6 fresh thyme sprigs
  • 1 1/3 cups semi-dry rosé wine
  • 1/4 cup wildflower honey
  • Persimmon Ice Cream

Preparation

Melt butter in heavy large skillet over medium-high heat. Add pears, cut side down. Tuck thyme sprigs around pears. Cook until cut sides are brown (do not turn pears over), about 3 minutes. Transfer pears to plate. Add rosé wine and wildflower honey to same skillet and boil until mixture is reduced to about 1 cup, scraping up any browned bits, about 4 minutes. Reduce heat to medium-low and add pears, cut side up. Spoon some of juices in skillet over pears, cover skillet, and simmer until pears are tender, about 10 minutes.
DO AHEAD: Pears can be made 4 hours ahead. Uncover and let stand at room temperature. Rewarm pears before continuing, if desired.

Place 1 warm or room-temperature pear half, cut side up, on each of 6 plates. Drizzle pears with sauce from skillet. Spoon scoop of Persimmon Ice Cream alongside pears and serve.

—-

Persimmon Ice Cream

Ingredients

  • 1 1/2 teaspoons whole black peppercorns
  • 1 cup water
  • 3/4 cup sugar
  • 1/4 teaspoon (scant) salt
  • 8 large ripe Hachiya persimmons, halved, seeded
  • 1 cup chilled heavy whipping cream

Preparation

Heat heavy small skillet over medium heat. Add whole black peppercorns; toast until fragrant and beginning to smoke, stirring often, about 3 minutes. Transfer to small bowl to cool. Coarsely crush peppercorns in mortar with pestle, or place peppercorns in resealable plastic freezer bag, and seal; crush with mallet.

Transfer crushed peppercorns to small saucepan. Add 1 cup water, sugar, and scant 1/4 teaspoon salt. Bring to boil, stirring until sugar dissolves. Boil mixture until reduced to 1 cup, about 4 minutes. Refrigerate until cold. DO AHEAD: Black pepper syrup can be made 1 day ahead. Cover and keep refrigerated.

Scoop persimmon flesh from skins into blender. Puree until smooth. Measure 2 cups puree for making ice cream, reserving any remaining puree for another use. Cover and chill puree until cold, about 2 hours.

Strain black pepper syrup into large bowl. Whisk in 2 cups persimmon puree and cream. Process in ice cream maker according to manufacturer’s instructions. Transfer ice cream to container, cover, and freeze. DO AHEAD: Can be made 1 day ahead. Keep frozen.

11:46pm  |   URL: http://tmblr.co/Z_kIYy7-lBt
Filed under: fruits 
July 2, 2009
unsustainable: nutritionista: Make It: Strawberry Tostada I love the idea of adding seasonal fruit to what is already a light, refreshing summer dish! This recipe requires very little cooking, but if you wanted to make it heartier, you could add bite-sized sauteed chicken breast or tempeh. You’ll need (for six servings): 2 1/2 cups (about 3/4 pound) fresh strawberries, stemmed and quartered 1/2 pound jicama, peeled and cut into 1/2-inch dice 1/2 cup chopped cilantro 1 teaspoon minced jalapeño peppers 2 tablespoons lime juice 1 pound avocados, peeled, seeded and cut into 1/2-inch dice Salt 6 (6-inch) yellow corn tortillas Chili powder 6 tablespoons crumbled queso fresco 6 cilantro sprigs 1 lime, cut into 6 wedges Preparation: Heat oven to 400 degrees Fahrenheit. In large bowl, mix together strawberries, jicama, cilantro, peppers and lime juice. Add avocados; fold together gently. Season with salt. Arrange tortillas on oven rack in one layer. Toast about 10 minutes or until crisp and starting to brown. Mound 1 cup strawberry mixture in center of each tortilla. Sprinkle each tostada with chili powder and 1 tablespoon queso fresco. Garnish with 1 cilantro sprig and 1 lime wedge. I am going to make this and you are going to love it.

unsustainable:

nutritionista:

Make It: Strawberry Tostada

I love the idea of adding seasonal fruit to what is already a light, refreshing summer dish! This recipe requires very little cooking, but if you wanted to make it heartier, you could add bite-sized sauteed chicken breast or tempeh.

You’ll need (for six servings):

  • 2 1/2 cups (about 3/4 pound) fresh strawberries, stemmed and quartered
  • 1/2 pound jicama, peeled and cut into 1/2-inch dice
  • 1/2 cup chopped cilantro
  • 1 teaspoon minced jalapeño peppers
  • 2 tablespoons lime juice
  • 1 pound avocados, peeled, seeded and cut into 1/2-inch dice
    Salt
  • 6 (6-inch) yellow corn tortillas
    Chili powder
  • 6 tablespoons crumbled queso fresco
  • 6 cilantro sprigs
  • 1 lime, cut into 6 wedges

Preparation:

Heat oven to 400 degrees Fahrenheit. In large bowl, mix together strawberries, jicama, cilantro, peppers and lime juice. Add avocados; fold together gently. Season with salt. Arrange tortillas on oven rack in one layer. Toast about 10 minutes or until crisp and starting to brown. Mound 1 cup strawberry mixture in center of each tortilla. Sprinkle each tostada with chili powder and 1 tablespoon queso fresco. Garnish with 1 cilantro sprig and 1 lime wedge.

I am going to make this and you are going to love it.

11:05pm  |   URL: http://tmblr.co/Z_kIYy7-hEP
(Notes: 18)
  
Filed under: fruits vegetarian salads 
May 12, 2009
somethingchanged: Pot roasted pears recipe

somethingchanged:

Pot roasted pears recipe

7:28pm  |   URL: http://tmblr.co/Z_kIYy6Mv_U
Filed under: fruits