We had a fabulous couple for dinner, and wanted to make it fresh and fun. We had drinks and appetizers in our "library" and dinner and dessert in the wine cellar. The Rosemary Pear Crisp is one of my all time favorite desserts!! I first made it over Christmas, 2008, and have made it every year since!!
My husband cooked the main dish, and I thought the pea ragout was absolutely delicious - in fact, we shared the left overs for breakfast.
SIDECAR
1 part blended scotch whiskey
2 parts fresh squeezed lemon juice
1/2 part cointreau
Combine ingredients in a shaker filled with ice. Shake vigorously and strain into a chilled martini cocktail glass. Garnish with an olive twist.
Enjoy!
GREEN OLIVE AND WALNUT CROSTINI
1/2 cup walnut pieces
1/2 cup green olives, pitted and finely chopped
3 tablespoons olive oil
2 anchovy fillets, finely chopped
1 garlic clove, minced
1/2 baguette, sliced 1/2 inch thick and toasted
3/4 cup goat cheese
Heat oven to 350F.
Spread the walnuts in a pie plate and bake for about 10 minutes, or until lightly browned.
Let cool then finely chop.
In a medium bowl, mix the walnuts, olives, olive oil , anchovies and garlic.
Spread each slice of toasted baguette with 2 teaspoons of the goat cheese and top with 1 tablespoon of the olive mixture.
Arrange the crostini on a platter and serve.
Enjoy!
SWEET POTATO SOUP WITH RUM CREAM
3 tablespoons butter
1 medium onion, coarsely chopped
1 teaspoon curry powder
4 cups chicken stock
5 to 6 medium sweet potatoes, peeled and cubed
1/4 cup maple syrup
2 to 3 sprigs of fresh thyme
pinch ground red pepper
1 cup cream
1/8 teaspoon freshly grated nutmeg
salt and white pepper to taste
rum cream (recipe follows)
In a large, heavy bottomed saucepan, melt butter over medium heat. Add onion and curry powder, cook 6 minutes, stirring occasionally. In a separate saucepan, heat stock to a simmer. Add sweet potatoes to onion, then add heated stock, maple syrup, thyme and ground red pepper. Cook until sweet potatoes are soft, about 25 minutes. Remove thyme sprigs from soup, puree soup in small batches, or using an immersion blender in the pot.
Return soup to heat, add cream, nutmeg and salt and white pepper.
To Serve: Transfer soup to individual bowls and serve with a dollop of rum cream.
RUM CREAM
1 cup heavy whipping cream
1/2 teaspoon fresh lemon juice
1/4 teaspoon grated lemon zest
3 tablespoons dark rum
pinch sugar
In the bowl of an electric mixer, whip cream until soft peaks form. Add lemon juice and zest, rum and sugar. Continue whipping until cream is almost stiff. Refrigerate until ready to serve.
Enjoy!
FLOUNDER WITH BLACK-EYED PEAS
4 flounder fillets
salt
red chili flakes
4 tablespoons olive oil
2 to 3 slices of bacon, chopped
1 onion, sliced
2 cloves garlic, roughly chopped PLUS 1 whole clove, smashed
2 sprigs thyme
1 3/4 cups chicken stock
3 cups cooked black-eyed peas
3 tablespoons butter
1/2 pound mushrooms, sliced 1/2 inch thick
2 dried bay leaves
Pat fish dry. Liberally season both sides with salt and a generous pinch of chili flakes.
Set a medium pot over medium-high heat. Swirl in 1 tablespoon oil. Add bacon and cook 4 minutes, stirring once or twice. Add onions and chopped garlic and stir until well coated. Add thyme and cook 3 minutes, or until onions are soft.
Add stock, 1 tablespoon oil and 1/2 teaspoon salt. Bring to a boil. Add peas and simmer 10 to 12 minutes or until liquid reduces and thickens. Season to taste with salt.
While beans cook, set a large heavy saute pan over medium-high heat. Once hot, swirl in 2 tablespoons butter and 1 tablespoon oil. Lay fish in pan, cook 3 to 4 minutes, or until crisped. Flip fillets and cook 2 more minutes or until cooked through. Transfer fish to a warm plate.
Wipe pan clean and set over high heat. Once hot, swirl in 1 tablespoon butter and 1 tablespoon oil. Add mushrooms, smashed garlic clove and bay leaves, and season with salt. Cook, stirring occasionally, 4 minutes or until mushrooms are browned and cooked through.
To plate, spoon 1/2 cup pea ragout onto 4 dishes. Top each with a fillet, spoon mushrooms over fish.
Enjoy!
ROSEMARY PEAR CRISP
6 ripe pears
1 tablespoon lemon juice
3/4 cup PLUS 2 tablespoons packed light brown sugar, divided use
1 cup flour PLUS 2 tablespoons, divided use
2 tablespoons crystallized ginger
1 vanilla bean, split
3/4 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 tablespoons finely chopped rosemary
1/2 cup cold butter, cut into 1 inch pieces
Heat oven to 375F.
Quarter, core and peel the pears. Sprinkle pears with lemon juice as you go to prevent browning. Cut each quarter crosswise into 1/4 inch slices. You should have about 6 cups.
Once you have sliced all the pears, add 2 tablespoons of the brown sugar, 2 tablespoons of the flour and the crystallized ginger to the pears, tossing to coat. With the tip of a knife, scrape the seeds from the vanilla bean onto the pears and toss to coat evenly. Set them aside while you prepare the topping.
Combine the remaining 3/4 cup brown sugar, 1 cup flour, baking powder, ground ginger, salt and rosemary. Add butter and work into the dry ingredients until it is crumbly.
Spoon the pear mixture into 6 individual sized ramekins. Sprinkle crumb topping evenly over the top of the fruit. Bake 25 to 30 minutes, until bubbly and lightly browned on top. Remove from the oven and let stand until warm before serving.
Enjoy!
