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Carmelized Bosic Pear with Hazelnut Butter

Carmelized Bosic Pear with Hazelnut Butter

Ingredients

6 firm, ripe Bosc pears
2 cups granulated sugar
2 vanilla beans, split, scraped
½ t. cream of tartar or 2 t. lemon juice
2 oz. unsalted butter, cut in small pieces
1½ cups lightly toasted, skinned hazelnuts, divided
¼ cup extra virgin olive oil
¼ cup granulated sugar
1 t. salt

 

Instructions:

1. Peel and halve pears, leaving stem intact on half of each pear. Set aside.

2. Put sugar, 1 cup water and vanilla bean seeds in shallow, wide nonreactive pan with heavy bottom and tight-fitting lid. Add cream of tartar or lemon juice; stir until sugar completely moistened. Heat sugar, covered, over medium heat until dissolved and syrup bubbling. Remove lid, increase heat; continue cooking until lightly caramelized and golden-brown. Add butter; swirl in pan until melted and uniform color. Place pear halves in caramel, cut side down; cook over medium heat, occasionally basting with caramel. When sauce begins to attach itself to pears causing them to color, transfer to parchment-lined sheet pan. Drizzle with remaining caramel.

3. Set aside ½ cup hazelnuts. Put remaining 1 cup in food processor; add olive oil, sugar and salt. Pulse several times. Blend briefly on low speed; increase speed to form smooth paste, adding water 1 T. at a time if necessary to achieve slightly looser consistency than peanut butter.

4. To serve: Coarsely chop reserved hazelnuts. Drain excess caramel from pear halves. Coat with hazelnut butter; roll in chopped hazelnuts. Serve warm or at room temperature with ice cream or whipped cream.

 

Yield

 

12 servings

Reprinted with permission from the American Culinary Federation and Credit: Matt Lightner, Chef, Atera, New York
The National Culinary Review, July/August 2016

Eggplant Fiesta Ragout

Eggplant Fiesta Ragout

Ingredients

Chef & Child Ingredient of the Month, July 2015

 

1 tablespoon coconut oil
1 pound Italian or Asian eggplant, unpeeled, cut into ½-inch cubes
1 medium red onion, coarsely chopped
1 medium red pepper, diced
¼ cup cilantro, chopped (a mini food processor or spice grinder is helpful, if available)
½ cup of your favorite prepared salsa (choose your preference, from mild to hot)
1 cup black beans, precooked
½ to 1 teaspoon salt

 

Instructions:

 

To prepare beans from scratch, soak for at least 8 hours or overnight. Drain and rinse beans, then add to a large stockpot and fill with water to cover the beans by at least 6 inches. Turn heat to medium-high and bring to a low boil, then reduce heat to simmer and cook for 1 1/2 to 2 hours. Drain and rinse.

Heat oil in a large saucepan on medium heat, then add eggplant, onion, and red pepper. Sauté until eggplant is cooked through and onion is translucent, 5 to 10 minutes. Turn off heat and mix in cilantro. Let the caponata stand for 10 minutes to blend, then add salsa, beans, and salt. Serve at warm or at room temperature with tortillas, rice, or your favorite grain.

Reprinted with permission from the American Culinary Federation and Credit:Chef & Child Ingredient of the Month, July 2015

Gluten Free Banana Chocolate Chip Muffins

Gluten Free Banana Chocolate Chip Muffins

Ingredients

 

 

¾ cup sweet sorghum flour
¾ cup brown rice flour
1 t. baking soda
½ t. xanthan gum
¼ t. guar gum
¼ t. salt
2 large ripe bananas, mashed
¼ cup vegetable oil
¾ cup granulated sugar
¼ cup unsweetened applesauce
1 large egg, beaten
1 t. vanilla
½ cup semisweet chocolate chips

 

 

 

Instructions:

Preheat oven to 350°F. Coat standard 12-count muffin tin with cooking spray. In mixing bowl, combine sorghum flour, brown rice flour, baking soda, xanthan gum, guar gum and salt. In separate bowl, cream together bananas and oil. Add sugar, applesauce, egg and vanilla; mix well. Add flour mixture to banana mixture in three parts, stirring well after each addition; fold in chocolate chips. Pour mixture into prepared muffin tin. Bake for 20-25 minutes, or until toothpick inserted into center of muffin comes out clean. Cool on rack.

Yield

12 muffins

Credit: Clemson University’s Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, February 2012

Lemon Poppy Seed Biscotti

Lemon Poppy Seed Biscotti

 

 

Ingredients
  • ¼ cup (60 mL) split red lentils
  • ½ cup (125 mL) butter, at room temperature
  • ¾ cup (175 mL) granulated sugar
  • 1 large egg
  • 1 lemon, finely grated zest plus juice
  • 2 cups (500 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • ¾ tsp (1 mL) salt
  • 1/3 cup (75 mL) poppy seeds
  • Lemon Drizzle
  • ½ cup (125 mL) confectioner’s sugar
  • 1 Tbsp (15 mL) cream
  • 2 tsp (10 mL) lemon juice
Instructions:

1. Preheat the oven to 350°F (180°C).

2. Bring 1 cup (250 mL) of water to a boil in a small saucepan; add the lentils and cook for 12 minutes, or until very soft. Drain well and set aside to cool slightly.

3. Into the bowl of a food processor, place the butter, sugar, egg, and lemon zest and juice. Add the lentils and pulse until well blended and smooth. It may look curdled–that is fine.

4. Add the flour, baking powder, and salt and pulse until the dough begins to come together. Add the poppy seeds and pulse once or twice, then carefully remove the dough and knead it once or twice with your hands. If it is really sticky, do this on a well-floured surface, incorporating a little more flour into the dough.

5. Place on a parchment-lined baking sheet and with dampened hands, shape into 12-14 inch (31-36 cm) long log, and then flatten to 3-4 inches (8-10 cm) wide. Bake for 25-35 minutes, or until pale golden and set. Remove from oven and let cool completely.

6. Reduce the oven to 275°F (150°C). Once the biscotti log has completely cooled, slice on a slight diagonal into ½-inch thick slices and return to the baking sheet, sitting them upright, spaced at least one inch (2.5 cm) apart. Return to the oven for 30 minutes, or until crisp, pale golden and dry.

7. Whisk together the confectioner’s sugar, cream, and lemon juice. Drizzle over the cooled biscotti and leave until set.

Yield

18 servings

Credit: Courtesy of Canadian Lentils

Reprinted with permission from the American Culinary Federation