Category: Lemon Juice

Seckle Pears Roasted with Wine, Vanilla, Thyme and Marscapone

10/16/2019

Serves: 4
Cream
1 cup whipping cream
1 whole vanilla bean
½ cup Mascarpone
1 tablespoon confectioner’s sugar
Roasted Pears
8 Seckel pears, halved and cored
2-3 tablespoons fresh lemon juice
2 tablespoons sweet butter, diced
1 tablespoon granulated sugar
½ cup dry red wine
16 small sprigs of fresh thyme, divided

Pour the cream into a medium bowl.
Carefully slit the vanilla bean down one side and scrape the seeds into the cream. Stir well then add the bean pod too. Place in the refrigerator for at least an hour
Pre heat oven to 375°.
Place pear halves cut side up in a baking dish large enough for them to fit snugly.
Pour the wine into the bottom of the baking dish.
Drizzle the lemon juice over the pears. Then sprinkle the pears with the granulated sugar.
Top the pears with half of the thyme sprigs.
Place the baking dish into the oven for 15 to 20 minutes, depending on the size of the pears.
Remove from the oven, turn the pears cut side down and return to the oven for another 15 to 20 minutes.
Remove the cold cream from the refrigerator. Add the mascarpone to the bowl and beat with an electric whisk until well blended.
Add the confectioner’s sugar to the cream mixture and continue whisking until soft peaks will form.
Remove the pears from the oven when a toothpick will slide into the flesh easily. Discard the roasted thyme sprigs.
Place pears on serving dishes. Top with a substantial dollop of the cream and garnish with the remaining thyme sprigs.

NOTE: the pears can be roasted in advance and re-warmed when desired.

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Roasted Spicy Cauliflower

8/28/2019

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Serves 5 to 6

2½ cups dry white wine
⅓ cup olive oil
¼ cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head cauliflower, leaves removed

Preheat oven to 475°.
Bring 8 cups of water to a boil in a large pot. Add the wine, oil kosher salt, juice, butter, red pepper flakes, sugar and bay leaf, stir and return to a boil.
Add the whole cauliflower head, return to a boil and immediately reduce to a simmer.
Simmer for about 15 to 20 minutes, rotating the head in the pot, until a skewer or knife can be easily inserted into the center.
Transfer the head to a colander and drain well. Then place the cauliflower head into a rimmed baking dish.
Place the dish into the oven for 30 to 40 minutes, rotating it in the oven at the halfway mark, until golden brown.
Transfer the whole head to a serving dish. Cut the head into 1 to 1½ inch slabs and serve.

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Seckle Pears Roasted with Wine, Vanilla, Thyme and Marscapone

Roasted Spicy Cauliflower

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