Pear, Bacon, Gorgonzola Flatbread

Recipe in SL October 2024 here

1 medium-size (6 oz.) red Anjou pear, unpeeled, halved, cored, and thinly sliced lengthwise (about 1 cup)
2 tsp. fresh lemon juice (from 1 lemon)
1 (16 1/2- x 4 1/2-in.) flatbread (such as Trader Joe’s pizza crust)
4 oz. fontina cheese, shredded (about 1 cup)
1 small (1 1/2 oz.) shallot, thinly sliced (1/3 cup)
1 1/2 oz. crumbled Gorgonzola cheese (about 1/3 cup)
1/4 tsp. flaky sea salt
1/8 tsp. black pepper
1 Tbsp. honey
1/2 cup loosely packed baby arugula (1/3 oz.)
2 Tbsp. cooked and crumbled bacon (2 slices)

Preheat oven to 450°F. Toss together pear and lemon juice until pear slices are coated. 

Place flatbread on a large baking sheet lined with parchment paper. Top with fontina cheese. Arrange pear and shallot slices evenly over cheese.

Bake in preheated oven until flatbread is crisp and cheese is melted, 12 to 15 minutes. Remove from oven; sprinkle evenly with Gorgonzola, salt, and pepper. Drizzle with honey, and top with arugula and bacon.

 

Skillet Pork Chops w/Caramelized Pears

Recipe in SL October 2024 here

4 (9-oz.) bone-in center-cut pork chops (1 1/4-in. thick)
1 1/2 tsp. kosher salt, plus more to taste
1 1/2 tsp. black pepper
1 1/2 tsp. ground fennel
2 Tbsp. olive oil
3 medium-size (6 oz. each) green Anjou pears, unpeeled, cored, and cut into 1-in. wedges (about 3 cups)
1/3 cup chicken stock
2 Tbsp. pure maple syrup
2 Tbsp. apple cider vinegar
2 tsp. stone-ground mustard
4 (4-in.) thyme sprigs, plus leaves for garnish

Sprinkle pork chops evenly with salt, pepper, and fennel. Let stand at room temperature for 30 minutes.

Heat oil in a 12-inch cast-iron skillet over medium-high. Add pork chops; cook until golden brown, 3 to 5 minutes per side. Transfer to a plate. (Do not wipe skillet clean.)

Add pear slices to skillet, and reduce heat to medium; cook, flipping occasionally, until pear slices are browned and slightly softened, about 6 minutes. Stir in chicken stock, maple syrup, vinegar, mustard, and thyme sprigs. Once simmering, nestle pork chops into skillet, and cook until an instant-read thermometer inserted into thickest portion of meat registers 140°F, 2 to 4 minutes. Transfer pork chops to a plate. Cook sauce until slightly thickened and pear slices are just softened, 2 to 3 minutes; spoon over pork chops. Season with additional salt to taste; garnish with fresh thyme leaves. 

 

Puff Pastry with Ricotta, Pears & Walnuts

Original recipe is found here.

2 sheets frozen puff pastry thawed
1/4 cup fresh ricotta cheese
1 Bosc pear sliced crosswise
chopped walnuts
honey
organic hazelnut spread melted

Preheat your oven to 375 degrees and prepare a parchment paper lined baking sheet.
Combine the 2 slightly thawed puff pastry sheets, connecting them on one end (overlapping just an inch) and spread on the fresh ricotta cheese in the center, leaving a 2 inch border around the edge. Layer on the Bosc pear slices and arrange however you want. Fold over the edges of the puff pastry, creating a border of pleats all around. Top with the walnuts and bake for about 25 to 30 minutes or until the puff pastry is golden brown.
Remove from the oven and let cool for about 3-5 minutes. Drizzle on just a touch of honey and lots of organic hazelnut spread. Enjoy immediately! 

 

Peach/Apple/or Pear Crisp

In our quest to use up fruit from Bountiful Baskets, I went on the search for a crisp. Something we could put cold vanilla ice cream on that would be yummy, comforting, and filling. I made the first one listed below but made it with apples instead. Seriously yum. The girls chopped 16 apples and it made 1 9x13 pan and 1 8x8 pain. We tripled the recipe and it was perfect.

http://thepioneerwoman.com/cooking/2009/10/pear-crisp-with-vanilla-ice-cream/

http://thepioneerwoman.com/cooking/2013/06/grilled-peaches-pecans/

http://thepioneerwoman.com/cooking/2007/07/peach_crisp_wit/

Apple Crisp

1 cup all-purpose flour
¾ cup rolled oats
1 cup packed brown sugar
1 tsp ground cinnamon
½ cup butter, softened
4 cup chopped, peeled apples
1 cup sugar
2 tbsp corn starch
1 cup water
1 tsp vanilla extract

In a mixing bowl, combine first four ingredients. Cut in butter until crumbly. Press half into a greased 2 1/2 qt baking dish or a 9 in square baking pan. Cover with apples. In a saucepan, combine sugar, cornstarch, water, and vanilla. Cook and stir until thick and clear. Pour over apples. Sprinkle with remaining crumb mixture. Bake at 350° for about 1 hour or until the apples are tender.

**I generally slice the apples rather than chopping, but it does take just a bit longer to cook. I also add a little extra apple to mine to make it heartier.
**I've tried this with half apple, half pear and it was very yummy!!