November 15, 2012
Makes 6 to 8 servings For the dough: 2½ cups all-purpose flour 2 tablespoons sugar 1 teaspoon salt 10 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled 6 tablespoons vegetable shortening, cut in 1/2-inch pieces and chilled 8-10 tablespoons ice water For the filling: 1/3 cup sugar 1 tablespoon cornstarch...
September 28, 2012 |
ASIAN PEARS and American electronics inventions would seem to have little in common. Yet in Coopersburg, just northwest of Allentown in the Lehigh Valley, rolling hillsides of firm juicy Asian pears are being harvested, a testimony to grass-roots Japanese-American business relations. Joel Spira and Ruth Rodale Spira founded their privately held company, Lutron Electronics, back in the late 1950s when Joel, then a young physicist, invented the solid-state dimmer switch. His energy-saving device elevated mood lighting to a new level - the original dimmer switch model is in the Smithsonian Institution's collection on electricity.
September 27, 2012
HERE ARE SOME recipes using Asian pears from Subarashii Kudamono. ASIAN PEAR GINGER CAKE 2 tablespoons butter, room temperature 1/3 cup brown sugar 1 cup sliced, fresh Asian pears (Yoinashi if available) 1 1/2 cups flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 teaspoon ground ginger 8 tablespoons butter, softened 3/4 cup sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup milk 1/2 cup grated fresh Asian pears (AsaJu, if available)
May 24, 2012
2 apples 2 pears 1 pint blueberries 2 nectarines 2 peaches 1/4 to 1/3 cantaloupe or honeydew melon Juice and zest from one lemon 1. Wash tree fruit and berries; peel peaches and pears. 2. Cut fruit (except berries) into small pieces about ½ to ¾ inch long and combine in a bowl. 3. Add lemon zest and mix thoroughly. Add lemon juice so its acidity is balanced with the natural sweetness of the fruit. From the kitchen of Giuliana and Bob Pierson Per serving: 110 calories, 1 grams protein, 28 grams carbohydrates, 20 grams sugar, trace fat, no cholesterol, 2 milligrams sodium, 5 grams dietary fiber.
March 8, 2012
As crusty old cheeses go, Laguiole is a giant, a 90-pound wheel of natural-rind character from the Aubrac plateau in the region of Rouergue, in southern France, where it is said to have descended from a mountain monastery in the 12th century. Similar to Cantal, but far less mass-produced, the raw-milk curds of these massive cylinders are uncooked but broken and pressed twice. The process creates a pelletlike texture inside the fresh cheese that, even after the five or so months of good aging before they land in Philadelphia, is still evident in the interior, which is delightfully both crumbly and creamy.
October 27, 2011 |
The Honeycrisp has become the Kim Kardashian of the apple world: It came out of nowhere, relatively recently (it was released commercially in the '90s), and with some marketing brilliance, took the fruit world by storm. Of course, there's a good reason people keep coming back to the Honeycrisp. It's sweet, uncontroversial, and delicious. It flies off the shelves, and keeps really well, which is why growers love it, too. Sort of. "Honeycrisp is by far the favorite apple," says Melissa Allen of Beechwood Orchards in Adams County.
October 27, 2011 |
In autumn, when apples and pears are plentiful, one's first instinct might be to fold them into a pie or a turnover. But do not overlook the possibilities of working them into soups, salads, and meat dishes. Adding fruit to savory dishes might seem foreign to some cooks, but the practice isn't new. Thai chefs add pineapple to meat and rice dishes, the English drizzle gooseberry sauce on roasted pork, and the French, of course, have their duck a l'orange. The smell of baking apples wafting through a kitchen will warm anyone on a gusty fall day. The scent of baked pears may be less familiar, but I can assure you, it is no less inviting.
December 24, 2009 |
Whether you have a long-standing tradition of hosting a crowd on Christmas or are new to the pleasures and anxieties of that sort of get-together, preparation is the key to happy holiday hosting. ]There are many great make-ahead dishes that are festive, delicious and easy: sweet coffee cakes, fruit strudels, baked French toast, quiches, tortas, savory tarts, and stratas are all classics to prepare ahead and serve for company brunch on Christmas morning. Smoked fish or gravlax - served with dark bread and mustard sauce with a simple cucumber-and-onion salad - is another easy and elegant offering.
December 10, 2009
This recipe by Brother Victor-Antoine d'Avila-Latourrette, author of several cookbooks, published in Madeline Scherb's "A Taste of Heaven: A Guide to Food and Drink Made By Monks and Nuns" (Tarcher, $15.95) Scherb suggests using caramels from Our Lady of the Mississippi Abbey in Dubuque, Iowa. These caramels can be purchased online at trappistine. com. BROTHER VICTOR'S PEAR CLAFOUTIS 3 eggs 1/2 cup sugar 2 teaspoons cornstarch 1 1/2 cups whole milk 2 tablespoons Cognac or pear brandy 1 teaspoon vanilla extract 6 ripe Bosc pears, peeled, halved, cored Pinch of freshly grated nutmeg 12 to 14 vanilla caramels, unwrapped 1. Heat oven to 350 degrees.
June 22, 2008
Good hard cider is pressing its case alongside the craft beer boom, and Ace Perry Cider is one of the most intriguing fruit brews to show up on tap handles around town. Made by the California Cider Co. in Sonoma County, this cider blends the juice of Gravenstein apples and pears before fermentation, and the result is crisp and refreshing, with a vivid orchard finish. It's a bit lighter than pure apple cider (not to mention most beers), and a shade drier than sweet fruit lambics like Lindemans, making it a great complement to food.