Category: Thyme

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.

0 Comments

July 10th, 2019

7/10/2019

0 Comments

Harvest Pumpkin Soup

12/5/2018

0 Comments

Serves: 6
1 small sugar pumpkin*
6 tablespoons unsalted butter
3 cups homemade or low-sodium store-bought vegetable or chicken stock
3 cups water
1 sprig fresh thyme
1 small parsnip (about 4 ounces), peeled and coarsely chopped
1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped
1 small turnip (about 4 ounces), peeled and coarsely chopped
2 small shallots, minced (about ¼ cup)
½ cup dry white wine
3 tablespoons heavy cream
1 teaspoon packed light-brown sugar
2 teaspoons coarse salt
Freshly ground pepper, to taste
6 small thyme sprigs for garnish

Preheat oven to 400 degrees.

Place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 minutes.
Scoop out flesh, and puree in a food processor (you should have about 2 cups).
Melt 1 tablespoon butter in a large saucepan over medium-high heat.
Add shallots, and cook until soft, about 4 minutes, until translucent.
Add the remaining 5 tablespoons butter and let it melt. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 minutes.
Add wine, and cook until liquid has reduced by half.
Add stock, water, and thyme. Bring to a gentle simmer; cook 25 to 30 minutes. Let cool.
Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.)
Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper.
Garnish as desired and serve.

*NOTE: You can substitute two 15 oz. cans of pureed pumpkin if you wish.

0 Comments

Seckle Pears Roasted with Wine, Vanilla, Thyme and Marscapone

July 10th, 2019

Harvest Pumpkin Soup

Ingredients

Archives

Home

Weekly Update

Vendors

Directions

Contact Us