WARM PEAR BUCKLES WITH CLEMENTINE CREAM and CLEMENTINE POTS DE CREME

Cuties, they're not just for kids. These desserts are a grown up way to use the small, sweet fruit.

WARM PEAR BUCKLES WITH CLEMENTINE CREAM

1 2/3 cups flour
1/2 cup powdered sugar
1/4 teaspoon ground nutmeg
1 cup unsalted butter, room temperature
1 (8 ounce) package of cream cheese, room temperature
1 cup sugar, divided
2 teaspoons vanilla extract
3 pounds firm but ripe pears, peeled, quartered, cored and diced
1 1/2 tablespoons cornstarch
1 1/2 teaspoons ground ginger
zest and juice of one lemon
clementine cream (recipe to follow)

Whisk the flour, powdered sugar and nutmeg in a medium bowl. Using mixer, beat butter, cream cheese, 1/3 cup sugar and vanilla in a large bowl until smooth. Add dry ingredients, fold in just to blend. Divide dough in half. Form each half into a ball. Flatten into disks. Wrap each in plastic and chill for 2 hours.
Heat oven to 400F. Mix pears, cornstarch, ginger, 2/3 cup sugar and lemon zest and juice. Divide among ramekins.
Working with 1 dough disk at a time, roll out on lightly floured surface to 1/4 inch thickness. Using a plate or cookie cutter 1/2 inch larger than the top of the ramekins as a guide, cut out rounds. Cut a 1-inch long slit in center of each round. Place dough rounds atop pear mixture in ramekins. Place ramekins on a baking sheet.
Bake until golden brown and bubbling, about 30 minutes. Cool for 15 minutes. Serve with a dollop of  clementine cream.

CLEMENTINE CREAM
1 cup chilled cream
2 tablespoons fresh clementine juice
2 tablespoons sugar
1 teaspoon finely grated clementine peel

Place all ingredients in a large bowl. Using an electric mixer, beat until peaks form.
Enjoy!

Recipe adapted from Bon Appetit, October 2010
www.bonappetit.com/recipes‎

CLEMENTINE POTS DE CREME

2 3/4 cups cream, divided
zest of 2 clementines, 1 finely grated, 1 cut into thin strips for garnish
1/2 pound semisweet chocolate chips
6 large egg yolks
1/3 cup plus 2 tablespoons sugar, divided
1/2 cup whole milk

In a large saucepan, heat 2 1/4 cups cream over medium heat until warm to the touch, about 3 minutes. Add finely grated clementine zest and chocolate chips. Remove from the heat and let steep 20 minutes, stirring a few times, until smooth.
Heat oven ot 300F. In a large bowl, whisk yolks with 1/3 cup sugar and milk. Set six 6-ounce ramekins in a large baking pan.
Set a strainer over bowl with yolk mixture and pour chocolate mixture through, pressing on the zest. Whisk well to throughly combine.
Pour into ramekins. Add very hot tap water to the baking pan until it reaches halfway up the sides of ramekins. Cover pan loosely with foil and bake until pots de creme are just set around edges and slightly jiggly in centers, about 40 minutes. Transfer ramekins to a rack to cool completely, then cover and refrigerate overnight.
In a large bowl, whip remaining 1/2 cup cream to soft peaks. Add remaining 2 tablespoons sugar and whip lightly to incorporate.
Place a dollop of whipped cream on each pot de creme, garnish with zest strips, and serve.
Enjoy!

Recipe adapted from Oprah Magazine, February 2013
www.oprah.com/.../Oprah-Magazines-Best-Recipes-Top-...‎

WILD HIBISCUS COCKTAIL and CUMIN AND CURRY SPICED LOTUS CHIPS and BRAISED BEEF TENDON and RABBIT STEW WITH OLIVES AND ROSEMARY and DUCK EGG POTS DE CREME

We welcomed our fellow food lovers from Supper Club into our home, and were excited and inspired to take our guests on a culinary adventure. We had many, many ideas of weird and wonderful foods to try and dishes to cook, but narrowed it down to seven courses and a "muse from the chef" - a sip of tomato soup and bite of grilled cheese sandwich - comfort food among all the strange dishes.
My husband was away in Fort Smith at a conference all day, but made it home in time to grill marrow bone and octopus to perfection.

WILD HIBISCUS COCKTAIL

5 ounces St-Germain Elderflower Liqueur
5 ounces pink grapefruit juice
2 1/2 ounces wild hibiscus syrup
1 bottle of champagne
wild hibiscus flower

Pour Elderflower Liqueur, grapefruit juice, and wild hibiscus syrup evenly into champagne flutes. Top with champagne and garnish with a hibiscus flower.
Enjoy!

CUMIN AND CURRY SPICED LOTUS CHIPS

1/2 pound of lotus root
2 tablespoons olive oil
1 teaspoon sesame oil
2 teaspoons cumin
1 teaspoon curry powder
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cinnamon

Heat oven to 350F.
Soak lotus root in cold water for 30 minutes. Drain and dry with paper towels.
Place lotus root, olive oil and sesame oil in a bowl and toss until well combined.
Add the cumin, curry powder, salt, pepper and cinnamon and toss until fully combined.
Place on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes, or until golden brown and crisp. Transfer to a cooling rack and allow to cool completely.
Enjoy!

Recipe adapted from Spoon Fork Bacon
http://www.spoonforkbacon.com/2012/04/cumin-spiced-lotus-chips/

BRAISED BEEF TENDON

2 pounds of beef tendon
1/2 cup red wine
1/2 cup soy sauce
1/2 cup sugar
6 cloves garlic
2 star anise
1 tablespoon cumin
2 tablespoons freshly grated ginger
1 stick of cinnamon

Place the beef tendon in a pot, fill the pot with water, cook on medium heat for about 30 minutes. Pour off liquid until there is just enough to cover the tendon, add the wine, soy sauce and spices to the pot. Braise on low heat, checking hourly to see if its at the level of softness you like (I cooked mine all day!!).
Remove beef tendon from pot and cut into chunks. Serve with sauce over prepared udon noodles.
Enjoy!

Recipe adapted from Instructables
http://www.instructables.com/id/Collagen-thickened-oxtail-stew-or-how-to-wash-you/?ALLSTEPS

RABBIT STEW WITH OLIVES AND ROSEMARY

1/4 cup plus 2 tablespoons olive oil
8 rabbit hind quarters
salt and freshly ground pepper
1 cup red wine
1 onion, finely chopped
1 carrot, finely chopped
2 celery ribs, finely chopped
2 tablespoons tomato paste
4 rosemary sprigs
4 cups chicken stock
1 cup of Nicoise olives

In a large, deep skillet, heat 2 tablespoons of the olive oil. Season the rabbit with salt and pepper. Working in 2 batches, brown the rabbit over moderately high heat, turning occasionally, until crispy all over, about 10 minutes.
Transfer the rabbit to a large plate.
Add the wine to the skillet and cook over moderately high heat, scraping up any browned bits on the bottom of the pan. Pour the wine into a cup, wipe out the skillet.
Add the remaining 1/4 cup olive oil to the skillet. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomato paste and and rosemary and cook, stirring, until the tomato paste begins to brown, about 5 minutes.
Add the rabbit and any accumulated juices along with the reserved wine to the skillet and cook, stirring occasionally, until sizzling, about 3 minutes. Add 2 cups of the stock, season with salt and pepper and bring to a boil. Cover partially and cook over low heat for 30 minutes. Add the olives and the remaining 2 cups of stock and cook until the sauce is slightly reduced and the rabbit is tender, about 20 minutes longer. Discard the rosemary.
Enjoy!

Recipe adapted from Food and Wine, September 2009
www.foodandwine.com/recipes‎

DUCK EGG POTS DE CREME

3 duck egg yolks
6 tablespoons sugar
1 1/2 cups cream

Heat oven to 275F.
Set 4 ramekins into a large oven-safe baking dish.
Whisk the duck egg yolks and sugar in a medium bowl, until yolks are slightly thickened and pale yellow in color.  Add cream to egg yolk mixture and stir to combine.
Pour custard mixture into prepared ramekins. Add enough hot water to the baking dish to come halfway up the sides of the ramekins.
Carefully place dish in the oven, bake for 35 to 40 minutes, until custards are just set.
Remove baking dish from oven and let the custards cool to room temperature. Then cover with plastic wrap and transfer to refrigerator until fully chilled.
Enjoy!

Recipe adapted from Erica Strauss
www.pccnaturalmarkets.com › Cook › Recipes‎

SPICED BLOOD ORANGE SALAD WITH GOAT CHEESE AND GLAZED WALNUTS and TARRAGON CHICKEN and CHOCOLATE POTS DE CREME WITH MAPLE CARAMEL AND SALT

Our babysitter, and friend, and her husband wanted to talk to my husband, a long time entrepreneur about starting their own business.
I invited them for a casual week night dinner, and put the kids to bed so we could sit, have a conversation, trade ideas, and dine in peace.
Their Boot Camp begins this Monday, February the 4th (https://www.facebook.com/fulloutfitness), and I cannot wait to get started!! I have rarely felt a hunger pang since before the holidays, and have been achieving the bare minimum of exercise - I am ready to get back to my healthier lifestyle. 
I had so much fun planning our dinner. I found blood oranges in the store, and I wanted to use them in place of regular oranges because they were a little more special. The Tarragon Chicken was wonderfully tender, and the sauce was absolutely delicious - I was literally spooning it up straight out of the pot (are you starting to see why I might need a little diet and exercise in my life). My Pots de Creme ended up being more like chocolate soup than pudding consistency, but I enjoyed the addition of the maple caramel and salt so much, I hardly noticed.
I am definitely ready to get started full on at Full Out Fitness, and burn off some of my indulgence.

SPICED BLOOD ORANGE SALAD WITH GOAT CHEESE AND GLAZED WALNUTS

6 blood oranges
6 cups greens
1/4 cup olive oil
1/4 cup rice wine vinegar
2 tablespoons chopped fresh chives
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
1/4 teaspoon salt
1/2 cup crumbled goat cheese
1 package roasted and glazed walnut pieces

Peel oranges and cut into sections. Arrange greens on serving plate, top with orange segments.
Whisk together oil, vinegar, chives, brown sugar, ginger and salt, drizzle over salad.
Sprinkle with goat cheese and walnuts.
Enjoy!

Recipe adapted from Southern Living, December 2011
www.southernliving.com › Food › Recipes

TARRAGON CHICKEN

1/2 cup plus 2 tablespoons chicken broth
salt and pepper
4 chicken breasts
4 tablespoons Dijon mustard
3 cloves garlic, finely chopped
2 tablespoons dried tarragon, or 3 tablespoons fresh tarragon, chopped, divided use
1/3 cup cream
2 tablespoons cornstarch
1 lemon, zested and juiced
1 tablespoon chopped parsley

Pour the broth into a slow cooker. Season the chicken breasts with salt and pepper, and top with the mustard. Place the chicken in the slow cooker and top with the garlic and 1 tablespoon of dried tarragon. Cover and cook on high heat, until the chicken is tender and a thermometer registers 165F. About 5 hours.
Transfer the chicken to a serving plate and cover to keep warm. Strain the pan juices into a small saucepan and bring to a simmer over high heat. In a small bowl, combine the cream and cornstarch. Whisk the mixture into the saucepan and cook until the sauce is thickened, stir in the lemon juice. Pour the sauce over the chicken.
In a small bowl, combine the lemon zest, parsley and 1 tablespoon of tarragon. Top the chicken with the zest-herb mixture.
Enjoy!

Recipe adapted from Rachael Ray Magazine, October 2011
www.rachaelraymag.com › Recipes

CHOCOLATE POTS DE CREME WITH MAPLE CARAMEL AND SALT

2 egg yolks
1/4 cup sugar, divided
1/4 cup cream
5 tablespoons whole milk
2 ounces milk chocolate, chopped
1/2 ounce dark chocolate, chopped
4 teaspoons water
2 tablespoons pure maple syrup
flaky salt, for garnish

Heat oven to 325, set 4 ramekins in a baking dish.
In a bowl, whisk the egg yolks with 2 tablespoons of the sugar until pale. In a small saucepan, bring the cream and milk to a boil. Off the heat, whisk in the chocolates, then the yolk mixture.
Pour the custard into the ramekins. Add enough hot water to the baking dish to reach halfway up the sides of the ramekins. Cover with foil and bake for 22 minutes, until the pots de creme are almost set, but still slightly jiggly in the center. Transfer the ramekins to a rack and let cool to room temperature. Cover and refrigerate for at least 1 hour.
In a small saucepan, cook the remaining 2 tablespoons of sugar and the water over moderate heat until an amber caramel forms, 6 minutes. Stir in the maple syrup.
Pour the warm caramel over the chilled pots de creme. Sprinkle each with a few flakes of salt and serve.
Enjoy!

Recipe adapted from Food and Wine, January 2010
www.foodandwine.com/.../chocolate-pots-de-creme-with-maple-cara...

CHOCOLATE TOFFEE POTS de CREME and LEFTOVER HALLOWEEN CANDY COOKIES

Does all the candy gathered from Trick-or-Treating seem a little overwhelming?
The kids received a huge amount this year, but I learned today there are a few options to dispose of the candy, that doesn't involve me methodically eating my way through it! I was at the Dentist for my routine check up and discovered they have a program to buy back candy! My kids would get $2 for every pound, and then the sweet treats are sent to the troops overseas - how awesome is that!! Way to go Dr Kifer (479-521-2002) - all 3 kids are very excited to trade in their candy haul for cash.
Another great way to reduce the candy stash, is to cook with it - I found a couple of recipes that allowed me to dig in to our kids candy guilt free. The Pots de Creme were absolutely delicious , and the cookies were a big hit at the party I took them to!

CHOCOLATE TOFFEE POTS de CREME

1 cup cream
3/4 cup half and half
1 tablespoon sugar
1 vanilla bean, split lengthwise
5 egg yolks
5 ounces semisweet chocolate chips
1/2 cup crushed chocolate toffee candies

Heat oven to 350F.
Combine the cream, half and half, sugar and vanilla bean in a small saucepan. Heat over medium-low heat just until bubbles form around the edges.
Place egg yolks in a bowl and whisk. Add a little of the hot cream mixture to the egg yolks and whisk again, then whisk the egg yolk mixture into the saucepan of hot cream. Add chocolate chips, let stand 1 minute, then whisk until smooth.
Pour mixture into 6 ramekins. Divide crushed candies between ramekins.
Place ramekins in a large baking pan. Fill the pan with hot water to the same height as the mixture in the ramekins. Cover with foil, bake until set, about 35 minutes. Remove ramekins from the pan and let cool at room temperature for about an hour. Then refrigerate until well chilled, about 2 hours.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, October 2011
www.arkansas.com/dining/recipes/

LEFTOVER HALLOWEEN CANDY COOKIES

1 cup butter, softened

1 cup sugar

1 1/2 cups brown sugar

2 eggs

2 teaspoons vanilla

1 1/2 cups flour
1 1/4 teaspoons baking soda
1 teaspoon salt
3 cups oatmeal
1/2 cup coconut
1 cup chopped walnuts
1 cup raisins
2 to 3 cups chopped chocolate candy bars

Heat the oven to 350F.
Line cookie sheets with parchment paper, as the melted candy can be very sticky.
Cream butter and sugars together, then beat in eggs one at a time until smooth. Add vanilla, then the baking soda and flour. Stir in the remaining ingredients with a spoon.
Roll the dough into walnut sized balls and place 2 inches apart on the cookie sheets.
Bake 8 to 10 minutes. Cool 5 minutes on cookie sheets before removing to wire rack.
Enjoy!

Recipe adapted from The Morning News, October 2009