AKA Nothing Com-pears to You
Pears are the unsung heroes of fall. Everyone at the farmers market last weekend was all, “Oooohhh, apples this and apples that.” Fine. Let ‘em try and outdo each other with “Honeycrisp is better than Jonagold, but for baking it’s all about Mutsu.” That keeps them away from the best fruit of the season: pears. You know I’m right. And I want them all for myself.
Continue Reading Beat the Wheat: Gluten-Free Pear Tart
We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
The crisp, sweet, sometimes-earthy, sometimes-citrus-y flavor of pears is naturally enhanced by the flavors of honey, wine and cheese. Raw pears are great sliced on a cheese plate alongside some brie, Stilton, sharp cheddar, or Gorgonzola — a drizzle of honey is optional, or a nice side offering. Choose your wine based on your pear preference: Anjou pears work well with Sauvignon Blanc, Barlett with Brut Champagne and Bosc with Cabernet Sauvignon. But pear season is short so you should make the most of it, and consider not just a cheese plate, but pear recipes that take advantage of perfect partners like wine, honey and cheese, as well. Say, for example, Laura Calder’s Slow-Baked Honey Wine Pears, pictured above and featured on Laura’s show, French Food at Home. Need more inspiration? Here you go:
Continue Reading Fall Fest: What to Pair With Pears