{"id":34276,"date":"2020-09-22T00:00:57","date_gmt":"2020-09-22T08:00:57","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=6436"},"modified":"2022-01-03T13:01:54","modified_gmt":"2022-01-03T21:01:54","slug":"pears-2","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=34276","title":{"rendered":"Pears"},"content":{"rendered":"

Here in the Northwest, we are lucky to have so many varieties of scrumptious pears! Red Bartlett\u2019s, Bosc, Seckel, Concorde\u2026each one different and oh-so-delicious!<\/p>\n

Pears are known to be sweet and juicy, but did you know they can shine in savory dishes too? I love to cut them into thick wedges and toss with a little olive oil, balsamic, and seasoning. Then roast on a sheet pan in a HOT oven until they are golden delicious. The smoky, sweet flavor pairs perfectly with roast chicken or in my\u00a0Roasted Pear Crostini with Gorgonzola<\/strong>\u00a0for an easy appetizer.<\/p>\n

\"\"<\/p>\n

But my favorite way to use roasted pears is in my Endive Salad with Roasted Pears, Hazelnuts, Blue Cheese & D\u2019Lish Cranberry Vinaigrette!<\/b> It\u2019s always a crowd pleaser at my dinner table.<\/p>\n

I also love to use them in a quick and easy fresh relish. Simply mix together diced pears, shallot, a touch of honey and a splash of red wine vinegar. Toss it with fresh mint and just like that- you have an amazing addition to curry dishes or grilled lamb.<\/p>\n

Grilled pears are also tasty as a base to a sophisticated sundae- topped with a scoop of vanilla ice cream, a drizzle of salted caramel, red wine syrup and some toasted hazelnuts. Yum- that\u2019s my kind of dessert!<\/p>\n

So next time you\u2019re at the grocery store, grab some pears and get creative in your kitchen!
\n\u2013Kathy<\/p>\n

\"\"<\/p>\n

Photo from Kathy Casey\u2019s <\/span>Sips & Apps<\/a>, Chronicle Books \u2013 Angie Norwood Browne<\/span><\/p>\n

Roasted Pear Crostini with Gorgonzola<\/strong>
\nThese are extra-delicious topped with chopped toasted nuts, such as hazelnuts or walnuts. Balsamic glaze can be purchased at gourmet and well-stocked grocery stores.<\/p>\n

Makes 24<\/p>\n

Pears<\/span>
\n2 firm red Bartlett or other red-skinned pears
\n1 tablespoon olive oil
\n1 tablespoon balsamic vinegar
\n1\/4 teaspoon kosher salt
\n1 teaspoon minced fresh thyme<\/p>\n

24 pieces Herbed Crostini (recipe follows)
\n1 cup (4 ounces) crumbled gorgonzola cheese or thinly sliced Cambozola
\n2 tablespoons balsamic glaze<\/p>\n

For garnishing
\nTiny sprigs of fresh thyme<\/p>\n

Preheat an oven to 450 degrees F.<\/p>\n

To roast the pears: Quarter the pears lengthwise, then core. Cut each quarter lengthwise into 6 slices (you should have 24 slices, total). In a medium bowl, whisk together the oil, vinegar, salt, and thyme. Add the pears and toss to coat.<\/p>\n

Spray a rimmed baking sheet with cooking spray. Lay out the pears, not touching, on the baking sheet. Roast for 12 to 15 minutes, or until golden and starting to caramelize on the edges. Pears can be cooled, covered, and refrigerated for up to 3 days before serving.<\/p>\n

When ready to serve, lay out the crostini on a baking sheet and top each piece with about 1 heaping teaspoon of gorgonzola or a slice of Cambozola, then a slice of pear. Bake until just warmed, about 4 minutes.<\/p>\n

Drizzle each piece with about 1\/4 teaspoon balsamic glaze, then garnish with thyme.<\/p>\n

Herbed Crostini<\/strong>
\nCrostini are the must-have party basic. Use as a base for assorted toppers, such as creamy cheeses, tapenade, or spreads.<\/p>\n

Makes 32 to 40 pieces<\/p>\n

1\/3 cup olive oil
\n1\/2 teaspoon dried basil leaves
\n1\/2 teaspoon dried thyme leaves
\nPinch of cayenne pepper
\n1 teaspoon minced fresh garlic
\n1 long, skinny French baguette, cut into 1\/4-inch diagonal slices
\nKosher salt for sprinkling<\/p>\n

Preheat an oven to 400 degrees F.<\/p>\n

In a small bowl, mix the oil, dried herbs, cayenne, and garlic. Lightly brush the baguette slices with the herb oil or, in a large bowl, drizzle the bread with the oil and toss well. Lay out the bread in a single layer on baking sheets, sprinkle with salt, and bake for about 8 to 10 minutes, until just crispy.<\/p>\n

Crostini can be made in advance, cooled thoroughly, and stored in airtight containers for up to 3 days. If necessary, recrisp them in a hot oven for a couple of minutes.<\/p>\n

Recipe from Kathy Casey\u00a0Sips & Apps<\/a>, Chronicle Books \u2013\u00a0www.liquidkitchen.com<\/a><\/p>\n

Endive Salad with Roasted Pears, Hazelnuts, Blue Cheese & D\u2019Lish Cranberry Vinaigrette <\/b>
\nMakes 4 to 6 servings<\/p>\n

Pears<\/span>
\n2 unpeeled ripe but firm pears
\n1 tablespoon olive oil
\n1 tablespoon balsamic vinegar
\n1\/4 teaspoon kosher salt
\n1 head baby fris\u00e9e
\n2 heads Belgian endive
\n1 small head radicchio, sliced (about 2 cups)
\n4 cups baby arugula
\nD\u2019Lish Cranberry Vinaigrette (recipe follows)
\n1\/2 cup crumbled blue cheese
\n1\/3 cup dried cranberries
\n1\/2 cup hazelnuts, toasted, skinned, and coarsely chopped<\/p>\n

To roast the pears, preheat an oven to 500\u00b0F. Cut the pears into eighths lengthwise. Core, then cut crosswise into 1-inch pieces. Whisk the remaining ingredients in a large bowl, then gently toss the pears in the mixture.<\/p>\n

Spread the pears on a rimmed baking sheet lightly sprayed with vegetable-oil cooking spray and roast for 7 to 10 minutes, or until lightly caramelized. You can make the pears up to 1 day in advance. If you do, cool them thoroughly before refrigerating, then bring to room temperature about 1 hour before serving.<\/p>\n

To finish the salad, cut the root end and about 1 inch of the top off the fris\u00e9e. Rinse the fris\u00e9e thoroughly, separate the head into leaves, and spin dry. Cut the stem ends off the endive, halve the heads lengthwise, then cut lengthwise into thin strips. Toss the fris\u00e9e and endive in a large, deep bowl with the remaining greens and about 1\/2 cup of the vinaigrette.<\/p>\n

Divide the greens among large dinner plates. Top each salad with pears, cheese, cranberries, and hazelnuts, dividing evenly. Pass additional dressing.<\/p>\n

D\u2019Lish Cranberry Vinaigrette<\/b>
\nMakes 1 1\/2 cups<\/p>\n

2\/3 cup fresh or frozen cranberries
\n1\/4 cup sugar
\n1\/2 cup white wine vinegar or distilled white vinegar
\n1 teaspoon Dijon mustard
\n1\/4 cup orange juice
\n3\/4 cup vegetable oil or very light olive oil
\n1\/4 teaspoon salt
\n1\/4 teaspoon black pepper<\/p>\n

Combine the cranberries, sugar, and vinegar in a small nonreactive saucepan and cook over medium heat until the cranberries pop, about 4 to 5 minutes. Remove from the heat and let cool.
\nPur\u00e9e the mixture in a blender, then blend in the mustard and orange juice. With the machine running, gradually drizzle in the oil. The dressing should become smooth and emulsified. Blend in the salt and pepper. Refrigerate until needed.<\/p>\n

Chef\u2019s Note: If you are having a big dinner party during the holidays, the entire recipe can easily be doubled. And, if you are tight on time, you can substitute sliced fresh pears or apples for the roasted pears.<\/p>\n

Recipe from Kathy Casey\u2019s Northwest Table Cookbook<\/p>\n","protected":false},"excerpt":{"rendered":"

Here in the Northwest, we are lucky to have so many varieties of scrumptious pears! Red Bartlett\u2019s, Bosc, Seckel, Concorde\u2026each one different and oh-so-delicious! Pears are known to be sweet and juicy, but did you know they can shine in savory dishes too? I love to cut them into thick wedges and toss with a […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-34276","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/34276","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=34276"}],"version-history":[{"count":1,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/34276\/revisions"}],"predecessor-version":[{"id":34477,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/34276\/revisions\/34477"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34276"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34276"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34276"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}