Tag Archives: fall

Pear and Sausage Stuffing

Andrea Slonecker By on

Whether you are a “stuffing” or a “dressing” kind of person, pears add a magical twist when served alongside your holiday bird. Because they are sautéed and then baked, the pears are meant to be meltingly soft in this side dish, and any variety will do. Sausage adds a piquant kick, and don’t skimp on those fresh herbs. Consider this recipe another delicious vehicle for getting pears on your Thanksgiving table. Serves 8 Ingredients: 6 tablespoons unsalted butter, plus more for greasing and brushing 1 (20-ounce) loaf white bread, crusts trimmed, cut into 1/2-inch cubes 1/4 cup finely chopped fresh flat-leaf parsley 2 tablespoons finely chopped fresh sage 1 sweet yellow onion, chopped 3 celery ribs, chopped 12 ounces mild Italian pork sausage (casings removed if the sausage is in links) 2 ripe USA Pears, stemmed, cored, and cut into Continue reading →

Fall is the Pear-fect Time for Sweet Swaps

Bonnie Taub-Dix By on

Let me set the record straight: there’s no one food that’s a miracle cure for all ailments, nor is there just one food that is responsible for causing all of our health issues. Balance is what’s key when it comes to a healthy diet. If there is one food that adds calories without adding much value, it’s sugar. Sugar is what I call, The Master of Disguise, appearing more often on food labels than you might realize, and not always spelled as s-u-g-a-r. These aliases can show up on ingredient lists as molasses, high fructose corn syrup, organic cane juice, and dozens of other names. The good news is that our new food labels (on or before January 2020) will finally differentiate between natural sugar (the sugar that is inherently within foods like milk, yogurt and fruit) and added sugar Continue reading →

Pear and Pumpkin Pancakes with Cider Syrup

Andrea Slonecker By on

Chilly fall mornings are back! Before bundling up the family for a trip to the pumpkin patch, fill them up with a hearty breakfast that celebrates the season. Grated pears add sweetness to a fall favorite, pumpkin pancakes, limiting the sugar and bumping up the nutrition. Here it’s best to use a tender, juicy pear variety that is on the sweeter side, such as Bartlett, Comice, Anjou, or Starkrimson. To top it off, pear cider is cooked down with maple syrup to make a simple yet delicious all-natural syrup for drizzling. Serve with bacon and eggs for a complete brunch while entertaining houseguests when the holidays roll around. These fluffy flapjacks are sure to be a new family favorite. Makes 12 pancakes (serves 4 to 6) Pancakes 1 1/4 cups all-purpose flour 1 tablespoon packed brown sugar 1 teaspoon baking Continue reading →

Mulligatawny Soup with Chicken, Pears, and Coconut

Hilary By on

This autumn inspired version of Mulligatawny soup is sure to delight. Colorful pears, tender chicken, sweet potatoes, and rich coconut milk star in this adaptation of a classic English soup with Indian origins. The recipe comes together in about 30 minutes for an easy weeknight dinner, and the leftovers taste even better. Top the soup with crunchy toasted coconut and bright, fresh cilantro leaves. Ingredients: 2 tablespoon butter, divided 1 pound chicken breast, cut into ½ inch pieces salt and pepper 1 medium yellow onion, medium dice 3 cloves garlic, minced 2 teaspoon freshly grated ginger 1 ½ teaspoon Madras curry powder 1 teaspoon turmeric 1 teaspoon garam masala 4 cups chicken broth 1 pound sweet potatoes, medium dice 2 firm USA Pears, such as Concorde or Comice, medium dice 1 (13.5 oz.) can coconut milk ¾ cup unsweetened coconut Continue reading →

Pear, Fig, and Salami Salad

Brittany By on

This salad of pears, figs, greens, salami, and cheese is full of subtle flavors that celebrate transition from summer to fall in the Pacific Northwest. Enjoy it with simple pork chops cooked on the grill or a lovely fillet of roasted salmon. Ingredients Dressing ¼ cup fresh orange juice (from about half an orange) 2 tablespoons champagne vinegar 2 teaspoons whole grain mustard ½ teaspoon salt 1 tablespoon toasted almond oil 2 tablespoons grapeseed oil Salad 4 cups baby arugula, packed 2 heads Belgian endive, halved lengthwise and sliced into ½ inch strips 10 – 12 fresh figs, halved or quartered 2 ripe USA Pears, such as Red Bartlett or Starkrimson, sliced 3 oz. mild salami, cut into ¼ inch cubes (or salami slices, cut into strips) ¼ cup ricotta salata cheese, crumbled Directions For the dressing: Combine the first Continue reading →

Braised Pork with Pears and Sherry Vinegar

Hilary By on

My latest recipe is for a simple and delicious pear and pork dish that makes an incredible Sunday dinner. First, sear the pork and sauté the onion. Then add pears, cider, and spices, and transfer to the oven for three hours. This recipe will fill your home with the sweet smells of autumn as it simmers away all afternoon. Another great reason to make this your Sunday dinner is that this recipe will make for wonderful leftovers. Braised dishes are known for tasting even better several days after they are made. This gives the ingredients more time to come together, and with the addition of just a splash of vinegar, this dish will have the perfect balance of sweet and savory. I served this braised pork with roasted sweet potatoes and a simple salad of mixed greens, ripe USA pear Continue reading →

Pear, Oat, and Almond Cake

Hilary By on

Pear, Oat, and Almond Cake This is a sweet little dessert or snack cake inspired by my great-grandmother’s recipe box. I inherited her recipes from my aunt last year, and found that she kept over a dozen different recipes for cakes which included fresh fruit (pears, apples, plums, etc.) Through her recipes, I was inspired to create a pear cake in her honor. I never had the chance to meet her, but I have a feeling she would have kept a copy of this autumn-spiced pear cake in her recipe box. Buy your pears several days in advance of making this cake – they’ll be best if they are very ripe. If you’ve never used ground oats in a recipe before, don’t fret. The oats will crush up easily in your blender, and if they stop spinning, just stop the Continue reading →

Pears’ Perfect Pairing: Double Gouda Fondue

Hilary By on

This fondue recipe is perfect for fall, when all of the colorful varieties of USA Pears begin showing up at your local grocery store. I’ve used pear cider as a base rather than the traditional white wine to give this dish a distinctive autumn flavor. This fondue also benefits from the use of two types of gouda cheese. The soft gouda lends a wonderful creaminess to the fondue, and the aged gouda adds a tangy, bold flavor that makes it ideal for dipping sweet, ripe pears. Serve this recipe as an appetizer, during a weekend football game, or add some toasted bread and vegetables for dipping and make it an easy weeknight dinner. Simply choose a variety of pears and the presentation will be beautiful and effortless! This recipe is also a great way to get kids to eat vegetables Continue reading →