Author Archives: Andrea Slonecker

About Andrea Slonecker

Andrea Slonecker an award-winning cookbook author and food stylist based in Portland, Oregon. Her books cover a range of food and beverage topics, including pears: watch for her Short Stack Editions Pears booklet, filled with 20+ original sweet and savory pear recipes, coming out in Fall of 2017.

Pickled Pear and Irish Cheddar Toasties in a Bread Basket

Andrea Slonecker By on
Little grilled cheese and pickled pear snadwiches stuffed inside a hollowed out bread loaf on a green plate

Little toastie sandwiches, filled with melting Irish Cheddar and piquant pickled pears, are (adorably) presented right in their own hollowed out bread loaf. This recipe makes 2 pints of sweet and tangy pickled pears perfumed with caraway and bay. You won’t need that much for the toasties, so you’ll have pickled pears in your fridge for a month, if they last that long! Enjoy them with cheeses and charcuterie, in salads and sandwiches, or as a tasty snack. Makes 8 toasties; serves 4 (because everyone will want 2!) Caraway Pickled Pears 2 medium ripe or slightly underripe Bosc pears 1¼ cups apple cider vinegar 1 cup water 6 tablespoons honey 2 teaspoons kosher salt 2 teaspoons caraway seeds 2 bay leaves For the Toasties 1 unsliced loaf of hearty whole-grain sandwich bread (AKA a “Pullman” loaf) 3 tablespoons unsalted butter, Continue reading →

Dark Chocolate Dipped Pears

Andrea Slonecker By on
Valentine pears dipped in chocolate and topped with fun toppings

Move over strawberries—chocolate dipped pears are a fresh twist on this decadent Valentine’s Day treat. Rich dark chocolate pairs perfectly with Red Anjou pears, which just so happen to be heart-check certified by the American Heart Association. (Happy National Heart Month!) Decorate your dipped pears with a variety of creative options for sprinkling, like nuts, coconut flakes, and even vivid red chile powder for a kick. With this thoughtful homemade gift, your Valentine will definitely be yours! Makes 32 2 USA Red Anjou pears (about 1 pound) 1 teaspoon Fruit-Fresh® Produce Protector 8 ounces dark chocolate (60 to 70% cacao), chopped Options for Sprinkling: Finely chopped pistachios or other nuts Flaky sea salt Shredded coconut Chile powder Curry powder Sesame seeds Chopped colorful dried fruit, such as apricots, cranberries, or goji berries Fill a medium saucepan with about 1 inch Continue reading →

Green Pear Juice

Andrea Slonecker By on

There’s perhaps no better way to start the day than a fresh pressed juice. Especially for those of us trying to reboot in January for a healthful start to 2017. With juicy, ripe pears as the base—delivering Vitamin C, sweetness, and flavor—this recipe is packed with nutrient-rich kale, cucumber, ginger, and lemon. It provides a burst of vitality on a chilly winter morning, but what’s more, it’s straight up delicious. If you aren’t yet on the juice kick, consider this a great place to start! Makes 40 ounces (serves 2 to 4) 2 pounds ripe or slightly overripe USA Green Bartlett Pears, halved 1 bunch kale 1 ounce fresh ginger (about 3-inches long by 1-inch wide) 2 lemons, peel and outer pith cut away 1 large cucumber, cut into thirds Pass all ingredients through a produce juicer in the order Continue reading →

Pear, Pistachio & Parmesan Pinwheels

Andrea Slonecker By on

You’ll be the host with the most when you present these warm, flaky hors d’oeuvres to guests on New Year’s Eve. Diced USA pears are rolled up in puff pastry, with crunchy pistachios, piquant Parmesan, and a kick of cracked pepper, creating bite-sized bursts of flavor. Deceptively simple to prepare, and sweet and savory at the same time, they make the perfect cocktail accompaniment. 1 sheet frozen puff pastry (half a 17.3-ounce package), thawed 1 large egg, lightly beaten 1 cup finely diced USA Red Anjou or Bartlett pear (about ½ a large pear) ¼ cup ground pistachios ¼ cup freshly grated Parmesan cheese 1 teaspoon coarsely ground black pepper Place the pastry sheet on a clean work surface and roll it out to smooth the seams and create a 10-inch square. Cut the square in half, forming two 10-by-5-inch Continue reading →