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A farm stand along Sound Avenue in Riverhead with many edible varieties of pumpkins for sale. Photo by Heidi Sutton

By Barbara Beltrami

As far as I can tell it’s the pumpkin pie filling that everyone craves. Since it’s really nothing more than a pudding or custard, why not forget about the crust and go straight to the filling with pumpkin rice pudding, pumpkin-peanut parfait or pumpkin custard? The farm stands still have pumpkins galore and one I stopped at had a sign that said that all pumpkins are edible. So there’s no need to wait till Thanksgiving for your pumpkin fix; grab one or two modest sized ones or pick up a can of pumpkin puree at the supermarket to treat your family or guests to a smooth and creamy pumpkin dessert. 

Pumpkin – Ginger Snap Rice Pudding

YIELD: Makes 8 servings

INGREDIENTS: 

2 cups water

1 cup arborio rice

3 cups milk

1 cup pumpkin puree

3/4 cup honey

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Pinch of salt

1 1/2 cups crumbled ginger snaps

8 whole ginger snaps

1/2 pint whipped cream

DIRECTIONS: 

Preheat oven to 375 F. In a large ovenproof saucepan bring the water to a boil; stir in rice, cover and simmer until most of the water has been absorbed, about 20 minutes. In a large bowl whisk together the milk, puree, honey, vanilla, cinnamon, ginger, nutmeg and salt. Immediately add pumpkin mixture to hot rice; stir well; cover and place saucepan in oven. Bake until liquid is reduced by one third and mixture is bubbly and foamy, about 45 minutes. Remove from oven, stir well, transfer to large bowl and refrigerate for at least 8 hours. When ready to serve, spoon mixture and crumbled ginger snaps in alternating layers into wine glasses or stemmed dessert dishes; top with whipped cream and garnish with whole gingersnaps. Serve with hot apple cider.

Pumpkin-Peanut Parfait

YIELD: Makes 6 servings

INGREDIENTS: 

4 cups milk

1 1/2 cups pumpkin puree

1 teaspoon cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1 teaspoon ground ginger

1 1/4 cups sugar

1/3 cup cornstarch

1/2 teaspoon salt

5 egg yolks

1 teaspoon vanilla extract

2 tablespoons unsalted butter

1 1/3 cups chopped salted peanuts

DIRECTIONS: 

In a medium saucepan combine 3 cups of the milk, puree, cinnamon, allspice, cloves and ginger; whisk to combine then cook  to a simmer over medium-low heat. In a large bowl whisk together sugar, cornstarch, salt, egg yolks and remaining cup milk. Whisk half the hot milk-pumpkin mixture into the egg mixture, then transfer back to saucepan and whisk to combine with remaining hot milk mixture. Continue to cook, stirring constantly, over medium heat until mixture boils; continue to cook, still whisking constantly, until mixture thickens, about 4 minutes. Remove from heat and stir in vanilla and butter. Layering alternately with peanuts, transfer to stemmed glasses, then refrigerate covered, at least two hours.  Serve with whipped cream.

Pumpkin Custard

YIELD: Makes 4 servings

INGREDIENTS: 

3/4 cup pumpkin puree

2 large eggs

12 ounces evaporated skim milk

1 teaspoon vanilla

1/2 cup brown sugar

2 teaspoons cornstarch

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

Pinch salt

DIRECTIONS: 

Preheat oven to 350 F. In a large bowl whisk together the pumpkin puree, eggs, milk and vanilla. In another large bowl combine the sugar, cornstarch, cinnamon, ginger and salt. Sift sugar mixture into pumpkin mixture; stir until dry ingredients are completely absorbed; pour into 3/4-cup custard dishes. Place custard dishes in 9” x 13” oven dish and fill it with enough hot water to reach halfway up dishes. Bake 45 to 50 minutes, until custard is set and top is nicely browned. Transfer custard to wire racks to cool. Serve with crème fraîche.

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Photo from Statepoint

If your casual baking hobby has turned into an obsession, you’re in good company. Baking swept the nation as a way to pass the time in 2020, with an overwhelming 84% of respondents identifying as bakers in an end-of-year Packaged Facts survey of Americans.

However, there’s a difference between good and great baking, and it all starts with what’s in your pantry. According to the Baking at Home experts, here are seven must-have items you need to take your at-home recipes for breads, cobblers, cakes and more to the next level, as well as tips for using these pantry essentials to their fullest potential.

1. A flour-based baking spray: As every home baker knows, one of the trickiest steps of any recipe is the final one – releasing your treat from the pan without damaging it. If you’ve had a few failed attempts, you may have seen your creations go from masterpieces to flops in just a few short, heartbreaking seconds. To stick the landing every time, (and never see your efforts go to waste again) try using a flour-based baking spray like Baker’s Joy for an easy release from the pan, and faster, more successful baking overall.

2. Shortening: While many view shortening and butter as interchangeable, they’re not the same. Be sure to reach for shortening any time you want your recipe to rise high and retain its shape or to attain that perfect flaky pastry or crust. Making plant-based swaps? An all-vegetable shortening like Crisco can be successfully used in place of butter for an all-vegetable twist on classic recipes.

3. Baking powder: The workhorse of many recipes, one can’t overstate the importance of a dependable, double-acting baking powder. To that end, stick with tried-and-true brands like Clabber Girl, which has been making pastry perfection for over 100 years. Pro tip: quickly test baking powder’s efficacy by mixing a teaspoon with hot water. No fizzing reaction? Time to toss it.

4. Baking soda: Baking soda is the wild and more potent cousin of baking powder, so it’s important not to get them mixed up, especially as baking soda is often specifically called for in recipes containing an acid (think buttermilk and citrus.) While there are many liberties you can take in the kitchen, guessing how much baking soda to use is not one of them. Always measure the exact amount listed to avoid a bitter taste in your finished product.

5. Premium spices, seasonings and herbs: Any serious baker worth their salt will have a “go big or go home” mentality when it comes to spices. Give dishes extra depth by culling your collection to include only high-quality selections that pack a punch, like Spice Islands. Remember, keeping spices dry prolongs flavor, so place your rack in a cool, dry place away from oven heat.

6. Molasses: When mixed with white sugar, molasses can make a great substitute for brown sugar, but that’s just one of its many uses. A pantry staple and American tradition, it’s vital in dishes where moist consistency and depth of flavor are essential, such as pecan pie or gingerbread. Molasses from iconic brands like Grandma’s Molasses can also be the oohs-and-aahs-provoking secret ingredient that has friends and family reaching for seconds.

7. Vanilla extract: Whether you’re cutting back on added sugars or you’re simply low on the sweet stuff, you can use vanilla extract as a flavorful, better-for-you sugar substitute.

With a well-stocked pantry and a good understanding of your ingredients, your creations will come out just the way you want them, every time.

For more baking tips, as well as recipe ideas and tutorials, visit bakingathome.com.

 

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Chili

By Barbara Beltrami

The campfire has gone super suburban and morphed into a new phenomenon, the fire pit. Here in the burbs, most likely prompted by COVID and the need and desire for outdoor dining, it’s become a popular entertaining and dinner venue.

Fire pits range from built-in masonic works of art to portable little round metal versions available at hardware and home improvement stores. Plain or fancy, the great thing about them is that aside from providing warmth for autumn chilled bodies, they also offer a wonderful excuse for gathering round them and sipping and slurping tummy warming comfort foods.

If you don’t already have some, invest in some soup mugs or bowls with handles. Simmer a pot of stew or chili or soup, toast your family and friends with a hearty wine, serve up a fire pit meal and get into the mellow mode.

Chicken Stew

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1/4 cup olive oil

2 celery ribs, sliced into 1” pieces

1 carrot, peeled and sliced diagonally into 1” pieces

1 medium onion, chopped

Salt and freshly ground black pepper to taste

One 14 1/2 ounce can diced tomatoes with their juice

2 cups chicken broth or stock

Chopped basil leaves from one medium sprig

1/2 tablespoon fresh thyme leaves

1 tablespoon tomato paste

1 1/2 pounds boneless chicken breasts

2 large potatoes, peeled and diced

One 14-ounce can navy or great northern beans, rinsed and drained

DIRECTIONS: 

In a heavy 6 quart saucepan heat the oil over medium heat, add celery, carrot and onion and cook, stirring frequently, until onions are translucent, about 5 minutes; season with salt and pepper, add tomatoes, broth, basil, thyme, tomato paste, chicken and potatoes; press chicken down into pot to completely submerge. Over low heat, bring liquid to a simmer and cook uncovered, for 30 minutes, stirring occasionally and turning the chicken once; add beans, stir and continue to cook until liquid is reduced and thickened, about 15 minutes. Remove chicken, shred or cut into bite size pieces, return them to pot, adjust seasoning and bring back to a simmer.  Ladle into bowls and serve with crusty bread and a hearty ripe cheese.

Carla’s Chili

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

2 tablespoons olive oil

1 large Italian frying pepper, chopped

1 jalapeno pepper, minced

1 large onion, chopped

1 pound ground beef

2 tablespoons chili powder

2 teaspoons ground cumin

1/2 teaspoon crushed hot red pepper 

1 tablespoon tomato paste

One 28-ounce can diced tomatoes with their juice 

One 14-ounce can large red kidney beans, rinsed and drained

Salt to taste

1/2 teaspoon cayenne

1 cup beef broth

DIRECTIONS: 

In a large skillet heat oil on medium-high heat; add pepper, jalapeno and onion; stirring often, cook until they start to soften. Add beef and breaking it up into little pieces with a wooden spoon, cook until it’s brown, about 3 to 5 minutes; add chili powder, cumin, hot pepper, and tomato paste; cook and stir about one minute. Add tomatoes, beans, salt, cayenne  and broth, bring to a boil, then simmer 20 to 30 minutes. Serve piping hot with chopped scallions, sour cream, shredded manchego cheese and tortilla chips.

Bean and Escarole Soup

YIELD: Makes 6 servings.

INGREDIENTS: 

1/4 cup olive oil

2 garlic cloves, chopped

1 head escarole, trimmed, washed and chopped

4 to 5 cups chicken broth

One 14-ounce can cannellini beans, rinsed and drained

Salt and freshly ground pepper to taste

Freshly grated Parmigiano-Reggiano cheese

Extra virgin olive oil

DIRECTIONS: 

In large heavy pot, heat 1/4 cup olive oil over medium heat; add garlic and continue to cook until it releases its fragrance, 15 to 30 seconds. Immediately add escarole and cook until it wilts, about 2 minutes; add broth, beans and salt and pepper, cover and simmer until mixture is heated through, 5 to 10 minutes. Serve with grated cheese, extra virgin olive oil and crusty Italian bread.

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Mirabelle Restaurant features two new igloos.
Chef Guy Reuge in one of the new igloos.
Mirabelle Restaurant features two new igloos.
Mirabelle Restaurant features two new igloos.
Mirabelle Restaurant features two new igloos.
Mirabelle Restaurant features two new igloos.

Mirabelle Restaurant and Tavern at the Three Village Inn, 150 Main Street, Stony Brook has launched two exclusive igloos for private outdoor experiences for the fall/winter season. The heated igloos, Guy-Gloo and Noir, each feature their own theme and are decorated with twinkling lights, cozy seating and seasonal décor.

Igloos maybe be reserved for 2 hours for 6 people maximum for $150. The cost includes a chilled bottle of prosecco and an exclusive server for the 2 hour duration. The full Mirabelle menu is available for purchase in the igloo which are are sanitized every two hours after each party exits.

Igloos are available Wednesday to Sunday starting Nov. 10 and reservations may be made now by calling 631-751-0555.

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METRO photo

Bethel AME Church, 33 Christian Ave., E. Setauket presents its world famous Harvest Home Dinner on Saturday, Nov. 13 from 4 to 7 p.m. PICK UP ONLY. Menu includes fried turkey, roast beef, collard greens, string beans, mac & cheese, mashed potatoes, candied yams, stuffing, gravy, cranberry sauce, corn bread, roll and dessert.

Donation of $20 adult, $10 child. Pre-orders only by visiting https://bit.ly/HarvestHomeDinner by Nov. 8. For more information, call 631-751-4140.

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Maryland Crab Chowder

By Barbara Beltrami

If you travel around this nation of ours, it becomes obvious that every region has its own variation of what we provincially think of as indigenous to our own region. Case in point: chowder. Here in the Northeast we’re particularly partial to clam chowder, and even that is subdivided into versions particular to some states. Travel a little bit south and you’ll find, not surprisingly, Maryland crab chowder, travel further south for Cajun shrimp chowder and go to the Pacific Northwest for salmon chowder.  

Having noted the differences, however, let’s now observe that all of them, no matter their provenance, rely on the same supporting casts of diced veggies, broth, corn and/or cream, and then add a few ingredients that put the region’s stamp on their flavor.

Maryland Crab Chowder

YIELD: Makes 8 first course servings or 4 main course servings.

INGREDIENTS: 

1/4 cup vegetable oil

3 to 4 carrots, peeled and diced

1 large Yukon Gold potato, peeled and diced

1 medium onion, peeled and chopped

1 celery rib, sliced thin

1/2 pound string beans, trimmed and sliced into 1” pieces

Kernels from 2 ears freshly picked and shucked corn

1 cup frozen lima beans

1 cup frozen peas

1/4 cup Worcestershire sauce

2 tablespoons Old Bay Seasoning

Large pinch dried hot red pepper flakes

One 28-ounce can San Marzano tomatoes, diced

1 pound jumbo lump crab meat

Sea salt and freshly ground black pepper to taste

DIRECTIONS: 

In a large pot, warm oil over medium-high heat; add carrots potato, onion and celery and, stirring frequently, cook 3 to 5 minutes until onions turn opaque and veggies start to brown. Add 6 cups water, string beans, corn, lima beans, peas, Worcestershire sauce, Old Bay Seasoning, red pepper flakes and tomatoes with their juice. 

Over high heat, bring to a boil, then simmer, covered, over medium low heat 30 minutes, until veggies are tender; add crabmeat, stir, cover and continue to simmer about 45 minutes. Season with salt and pepper. Serve hot with oyster crackers.

Southern Shrimp Chowder

YIELD: Makes 6 servings

INGREDIENTS: 

1 pound shrimp, peeled and deveined

2 teaspoons Cajun seasoning

Salt and freshly ground pepper to taste

6 slices bacon, cooked and diced (fat reserved)

1 tablespoon butter

1 onion, chopped

2 garlic cloves, minced

2 tablespoons flour

1 pound potatoes, peeled and diced

4 cups chicken broth

4 sprigs fresh thyme

3 scallions, cleaned and sliced

3 cups fresh corn kernels

2/3 cup heavy cream

1/2 teaspoon cayenne

DIRECTIONS: 

Toss shrimp with Cajun, salt and pepper seasoning to thoroughly coat. Reheat bacon fat and add shrimp; cook over medium heat until they turn pink, about 2 minutes per side; remove and set aside. Drain bacon fat, and discard; then add butter and melt it; add onion and cook until opaque, about 3 to 5 minutes. Stir in garlic and flour and cook half a minute more. Add potatoes, broth, thyme and scallions and bring to a boil; reduce heat, cover and simmer till potatoes are cooked, about 10 minutes. Stir in corn and cream and simmer 5 minutes; remove from heat and stir in shrimp, bacon, scallion and cayenne. Serve with biscuits or corn bread.

Pacific Northwest Salmon Chowder

YIELD: Makes 6 servings

INGREDIENTS: 

1/2 pound bacon, cut crosswise into 1/2” strips

2 bunches scallions, cleaned and sliced

1 cup fresh corn kernels

2 garlic cloves, minced

1 tablespoon fresh thyme leaves

1 bay leaf

1/2 teaspoon dried hot red pepper flakes

3 cups milk

3/4 cup heavy cream

1/2 pound potatoes, peeled, diced and cooked

1 1/2 pounds fresh salmon, skin removed, then cut into 1’ pieces

Salt and freshly ground pepper to taste

2 teaspoons freshly squeezed lemon juice

DIRECTIONS: 

In large heavy pot, cook bacon over medium heat, then drain; reserve two tablespoons of fat. Set bacon aside; add scallions, corn, garlic, thyme, bay leaf and hot pepper flakes to bacon fat and cook, stirring occasionally, over medium-low heat until scallions are tender but still bright green, about 5 minutes. Add milk and cream and bring just to a boil; reduce heat to medium-low and add potatoes, salmon, bacon, salt and pepper; cook, stirring frequently, until salmon is cooked through, about 6 to 7 minutes. Stir in lemon juice, remove and discard bay leaf and serve hot with toasted sourdough bread. 

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Monster Mash Mudslide

(Family Features) If you’re planning a monster bash this Halloween, brew up drinks so frightfully delicious that it will spook the taste buds of every little ghost, witch and goblin.

The Spooky Smoothie is a flavorful combination of vanilla milk and Greek yogurt, which is blended with ice and topped with whipped cream. The fun is all in the orange-tinted Limited Edition TruMoo Lowfat Vanilla Milk, so make sure to serve it in a clear glass. And ghosts will rise from the dead for the chocolaty Monster Mash Mudslide. For more information, visit www.facebook.com/TruMooMilk.

Both of these tasty concoctions feature TruMoo, which is made with 35 percent less total sugar than the leading chocolate and vanilla milk competitor and has no high fructose corn syrup. That’s one thing that won’t scare you this Halloween season

11677 detail image embed2

Spooky Smoothie

Yield: 4 servings

  • 3 cups Limited Edition TruMoo Lowfat Vanilla Milk, orange color
  • 1 1/2 cups lowfat vanilla Greek yogurt
  • 5 cups ice cubes
  • 1/4 cup fat free whipped cream
  • Candy corn for garnish, optional
  1. In blender, combine vanilla milk, yogurt and ice cubes. Blend on high speed until smooth and creamy.
  2. To serve, pour into serving glasses. Top with whipped cream and candy corn.11677 detail image embed1

    Monster Mash Mudslide

    Yield: 4 servings

    • 4 cups TruMoo Lowfat Chocolate Milk
    • 10 chocolate wafer cookies, coarsely broken
    • 1/2 cup frozen non-dairy whipped topping, thawed
    • 8 mini chocolate chips or mini chocolate candies (orange/brown color recommended)
    1. In blender, blend chocolate milk and chocolate wafer cookies until smooth. Heat mixture in saucepan or microwave until just heated through.
    2. To serve, pour chocolate milk mixture into 4 glasses. For each serving, spoon a large, upright dollop of whipped topping to resemble a ghost. Insert chocolate chips or chocolate candies into dollop for eyes.

    Note: To enjoy a cold mudslide, do not heat in saucepan or microwave.

    Source: TruMoo

 

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Pixabay photo

By Barbara Beltrami

If there’s one holiday that caters to the population’s sweet tooth, it’s Halloween. Candy corn and bite-size candy bars notwithstanding, some of the best treats are candy apples whether the ones with the red crackly coating for traditionalists, those with a caramel nut coating for caramel nuts, or those with a chocolate and M & M coating for chocoholics. All of them are pretty expensive if you buy them, but inexpensive, fun and easy to make yourself. And speaking of teeth, they’re all a dentist’s dream.

Old-fashioned Candy Apples

YIELD: Makes 4 apples

INGREDIENTS: 

4 wooden lollipop or popsicle sticks

4 Granny Smith apples, rinsed and dried

Nonstick cooking spray

1 1/4 cups sugar

1/4 cup corn syrup

1/4 cup water

1/2 teaspoon red food coloring

DIRECTIONS: 

Insert lollipop sticks into tops of apples, one-third to one half of the way. Line a baking sheet with parchment paper and coat with nonstick cooking spray. In a small saucepan combine sugar, corn syrup and water; over medium heat bring to a boil; add red food coloring; continue cooking; swirl pan but do not stir. 

When candy thermometer reaches 290-300 F after about 10 minutes, remove pan from heat and, twirling apple over pan to let excess liquid drip off, immediately dip each apple in coating. Place apples on prepared parchment to cool and let candy coating harden. Serve with peppermint stick ice cream.

Caramel-Peanut Apples

YIELD: Makes 6 apples

INGREDIENTS: 

2 cups sugar

1/4 cup light corn syrup

1/2 cup heavy cream

2 tablespoons butter

1/2 teaspoon vanilla extract

Pinch of salt

6 Granny Smith apples, rinsed and dried

6 wooden lollipop or popsicle sticks

Nonstick cooking spray

1 cup finely chopped salted peanuts

DIRECTIONS: 

Combine sugar, corn syrup and half a cup of water in a small saucepan over medium-high heat and give a quick stir to thoroughly combine. Attach a candy thermometer to the inside of the saucepan and bring mixture to a boil; cook until mixture begins to turn amber, then swirl it to even out the color. Continue to cook until it turns a deep amber and thermometer reads 375 to 380 F; remove from heat. Gently pour in cream, then whisk to combine; stir in butter, vanilla and salt till smooth. Let sit off heat but don’t remove thermometer. Pierce the apples’ tops 1/3 to 1/2 way with the sticks. Line a baking sheet with parchment paper and coat with cooking spray. Place peanuts on a plate. When the thermometer reads 190 F dip each apple in caramel and twist and swirl to cover; let excess drip back into pan. (If caramel gets too stiff, gently heat and stir over low heat to liquify.) Immediately dip and roll apples in peanuts and place them upside down on parchment. Serve with vanilla ice cream.

Chocolate-dipped Apples

YIELD: Makes 4 apples

INGREDIENTS: 

6 Granny Smith apples, rinsed and dried

1 pound semi-sweet chocolate, diced

1 cup  M&M’s, finely chopped

Nonstick cooking spray, 

6 wooden lollipop or popsicle sticks

DIRECTIONS: 

Insert sticks halfway into apple core. In a double boiler over medium-high heat, bring water to a boil; add chocolate to top part of double boiler and stir until chocolate is almost completely melted; remove from heat and continue stirring until chocolate is smooth and warm but not hot. Place M & M’s on a plate. Line a cookie sheet with parchment paper and coat with nonstick cooking spray. Swirl the apples in the chocolate and, coating them as much as possible, let extra drip back into double boiler. Immediately roll apples in M & M’s and place on parchment. Serve with chocolate ice cream.

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A Sweet Treat for Fall

Fall is about cooler weather, football, sweaters and warm, delicious food. It’s about gathering around the table with loved ones to enjoy a snack or meal and making memories that will last a lifetime. As the weather changes, there are few better places to be than the kitchen, whipping up something amazing for all who are gathered.

This season, when you’re craving something sweet, try this Pumpkin Bread with Chocolate Chips. It’s rich with lots of semi-sweet chocolate chips but also has a prominent pumpkin flavor that is hard to resist.

This recipe is easy to make and provides an opportunity to get the little ones involved in the kitchen. For example, they can stir and pour those yummy chocolate chips into the batter.

Made start to finish in less than an hour, this dessert gives you more time to rake leaves, carve pumpkins and cuddle up by the fireplace.

It can be a perfect treat for get-togethers from parties and events to just a couple friends enjoying each other’s company.

It’s light and moist with a crisp exterior. The signature pumpkin taste blends with the sweet chocolate to create a unique taste perfect for fall.

Find more seasonal dessert recipes at Culinary.net.

Pumpkin Bread with Chocolate Chips

Prep time: 10 minutes

Cook time: 45-50 minutes

Servings: 12

Ingredients:

Nonstick cooking spray

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons pumpkin pie spice

1 cup canned pumpkin

1/3 cup brown sugar

1/3 cup granulated sugar

1/2 cup vegetable oil

3 eggs, at room temperature

1/2 tablespoon vanilla extract

1 cup semi-sweet chocolate chips

1 cup mini semi-sweet chocolate chips

Directions:

Preheat oven to 350 F. Spray 8-by-4-inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside. In large bowl, whisk flour, salt, baking powder, baking soda and pumpkin spice. Set aside. In medium bowl, combine canned pumpkin, brown sugar, granulated sugar, oil, eggs and vanilla extract. Stir together. Stir wet ingredients into dry ingredients; mix until combined. Fold in chocolate chips.Pour batter into loaf pan. Bake 45 to 50 minutes until toothpick inserted in center comes out clean. Cool at least 10 minutes in pan before removing to wire rack to finish cooling.

Pumpkin Bread with Chocolate Chips

See video here.

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Pear and Gorgonzola Salad Photo from METRO

By Barbara Beltrami

I think pears are the forgotten stepchild of fall fruit. Apples seem to get much more attention even though pears seem to pair nicely with sweet as well as savory ingredients. The most popular varieties are Anjou, Bartlett, Bosc, Comice and Seckel, and each one has its own distinct flavor and texture. Pears are a terrific complement to cheese as in a Pear and Gorgonzola Salad, they’re perfect vehicles for the spiciness in a Ginger Pear Crumble and they make a lovely chutney to accompany pork, game, or poultry.

Pear and Gorgonzola Salad

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 tablespoon cider vinegar

1 teaspoon raspberry vinegar

2 teaspoons Dijon mustard

Coarse salt and freshly ground pepper to taste

1/4 cup extra virgin olive oil

1 bunch arugula, washed and stems trimmed

1 Belgian endive, sliced into rings

2 Bartlett pears, cored and cut length wise into 1/4” slices

3/4 cup chopped toasted walnuts or pecans

2 ounces crumbled gorgonzola cheese 

DIRECTIONS: 

In a small bowl whisk together the vinegars, mustard, salt and pepper and oil until it forms a thick emulsion. In a salad bowl toss together the arugula and endive; add the dressing and toss again. Arrange pear slices on top, then sprinkle with nuts and cheese. Serve immediately with focaccia.

Pear-Ginger Crumble

YIELD: Makes 8 servings

INGREDIENTS: 

1/4 cup whole wheat flour

3/4 cup old-fashioned oats

1/2 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Pinch salt

1/4 cup unsalted butter, melted

3 pounds pears, peeled, cored and diced

1 tablespoon freshly squeezed lemon juice

1 tablespoon freshly grated ginger

2 tablespoons sugar

1 1/2 tablespoons all-purpose flour

Nonstick cooking spray

DIRECTIONS: 

Preheat oven to 375 F. In a medium bowl, combine the whole wheat flour, oats, brown sugar, cinnamon, nutmeg, salt and butter; toss with fork until well blended. In a large bowl combine the pears, lemon juice, ginger, sugar and flour. Spray bottom and sides of 8 or 9” square nonreactive baking dish with nonstick cooking spray; transfer the pear mixture to the baking dish, distribute evenly, then top with crumb mixture. Bake until pears are tender and topping is golden, about 40 minutes. Let cool for 10 minutes, then serve warm with vanilla ice cream.

Pear Chutney

YIELD: Makes about 3 cups

INGREDIENTS: 

3 pounds pears, peeled, cored and diced

1 1/4 cups brown sugar

1 1/2 cups apple cider vinegar

1 lemon, seeded and finely chopped

1/4 cup fresh ginger, peeled and minced

1/2 cup raisins

1/2 cup dried currants

1/2 cup dried cranberries

1 garlic clove, peeled and minced

1 teaspoon crushed hot red pepper flakes

Salt and freshly ground black pepper to taste

1/4 teaspoon coriander

1/4 teaspoon ground allspice

1/4 teaspoon cinnamon

1/4 teaspoon cumin

Pinch ground cloves

DIRECTIONS: 

In a large pot combine pears, brown sugar, vinegar, lemon, ginger, raisins, currants, cranberries, garlic, red pepper flakes, salt and pepper, coriander, allspice, cinnamon, cumin and cloves over medium-high heat. Cook, stirring frequently, until pears are so soft they start to fall apart. If mixture hasn’t thickened enough, raise heat to high and, stirring constantly, cook until liquid is evaporated and mixture has thickened to the point that you can drag a wooden spoon across the bottom and the trail it leaves remains. Let cool, place in airtight containers and refrigerate or freeze. Serve with brie or other runny cheese or with roast pork or poultry.

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