Tag Archives: entertaining

Crunchy Vegetable Salad with Pears and Creamy Cheddar Dressing

Hilary By on

Here is a a beautiful and fresh take on a classic salad combination: fruit, nuts, and cheese. Toasted hazelnuts are the perfect match for sweet, ripe pears, and finely grated vintage cheddar cheese adds plenty of interest to the classic buttermilk dressing. Serve this salad as a unique accompaniment to any winter holiday meal. The crisp, fresh winter vegetables will make a perfect partner to a Thanksgiving turkey or any other roasted meat and the pears are a healthy and colorful addition. Ingredients Salad 1 head Romaine lettuce, chopped 1 small head radicchio, chopped 3 stalks celery, thinly sliced on a diagonal 2 USA Pears, such as Anjou or Bartlett, cored and sliced ⅓ cup toasted and chopped hazelnuts Dressing 5 tablespoons mayonnaise ¾ cup buttermilk ¾ cup finely grated vintage sharp cheddar cheese 2 tablespoons chopped chives ½ teaspoon Continue reading →

Something to be Thankful for: Ripe Pears!

Lynsey By on

I bought these beautiful Bosc at the store on Sunday. They will be served as an hors d’oeuvre at Thanksgiving dinner at Grandma’s house, topped with parmesan cheese and wrapped in prosciutto (similar to these, but with my own twist). A light, yet savory-sweet prelude to our feast! To make sure that the pears are at their peak ripeness for the big day, with that honey-sweet flavor that Bosc is famous for, I’ve left them at room temperature in the fruit bowl on my kitchen counter.  I’ve been checking the neck daily, and they are going to be pear-fectly ripe for Thursday! Facebook Twitter Google+ Pinterest LinkedIn

Smoky Pear Bites

Brittany By on

Last Friday, after a long week of work, I went home hungry, hot, and tired. I didn’t feel like turning on the oven, but I needed food, fast. I wanted something sweet, but salty. Easy, but tasty. And then I remembered: Smoky Pear Bites! I came across this simple and ingenious recipe on one of my favorite blogs a few months ago, and I don’t know why I didn’t try it earlier. It combines one of the tastiest meats (bacon) with my favorite fruit (pears). Best of all, it’s perfect for sharing at parties and backyard barbecues. Check out the original recipe at The Clothes Make The Girl. Facebook Twitter Google+ Pinterest LinkedIn

Dinner Party, Anyone?

Lynsey By on

Entertaining this weekend?  Courtesy of Pear Panache Chef Stephen Ward of O’Connell Street Bistro in Auckland, New Zealand, you can serve up a gourmet meal with an international flair. Chef Ward’s elegant recipe is sure to impress your guests! You can check out other mouth-watering recipes from our honored culinary professionals at PearPanache.com.  Click here to see our internationally-featured chefs and their recipes from around the world! Seared Whangamata Scallops, Pear & Vanilla Puree, Snow Pea Tendrils and Chorizo Oil Serves 4 32 fresh Whangamata or sea scallops, cleaned Pear and Vanilla Puree 2 Anjou pears, peeled, cored and diced into pieces of equal size 100 ml (3.5 ounces) dry white wine 1 vanilla bean, split and scraped 1 bay leaf Pinch salt Chorizo oil 1 teaspoon smoked paprika 50 g (1 3/4 ounces) chorizo sausage 150 ml (5 ounces) canola or Continue reading →

Prosciutto-Wrapped Pears

Brittany By on

In a recent effort to impress a group of acquaintances, I scoured the Internet for a simple, but dressy appetizer with USA Pears. Ever since they learned I work for the Pear Bureau, they’ve been asking me to bring pears to the next gathering. They said they were joking, but I told them I’d do it anyway. Enter this deceptively simple recipe: Prosciutto-Wrapped Pears. They look beautiful on a platter, but with only four ingredients, they’re so easy to make! To start, I caramelized an onion over medium heat and then added some reduced balsamic vinegar. You could also drizzle balsamic reduction over the finished product, but mine wasn’t quite as syrupy as I would have liked. I cored and sliced some Anjou pears, keeping the skin on for color. It’s helpful to slice them into planks, not angled slices—this Continue reading →