A Farm to Fork Adventure through Historic Sacramento Delta … [Read more...]
POACHED PEAR, PUFF PASTRY, PISTACHIO ICE CREAM | Volcano Union Inn & Pub
POACHED PEAR, PUFF PASTRY, PISTACHIO ICE CREAM Volcano Union Inn & Pub
Ingredients
Poached pear: 4 firm, ripe pears 2 cups dry red wine (cabernet or merlot) 1/4 cup + 1 Tablespoon sugar 1 orange, juiced (about 1/2 cup) 1 (1 by 3-inch) strip orange rind 1 cinnamon stick 2 cloves 2 star anise 1/8 teaspoon cardamomPSA: California Pears are Here!
PSA: California pears are harvesting now and headed to a grocery store near you! … [Read more...]
PEAR SHRUB DRINK | Hook & Ladder Manufacturing Co.
PEAR SHRUB DRINK Hook & Ladder Manufacturing Co.
Ingredients
5 pounds pears, sliced 32 ounces pear cider vinegar 24 ounces cane sugar 3 cinnamon sticks 3 star anise pods 1 bunch thyme 1 Tablespoon saltDirections
Combine all except vinegar into 8 quart food grade plastic … [Read more...]ESSENCE OF PEAR MARTINI | Fat’s Asia Bistro
ESSENCE OF PEAR MARTINI Fat's Asia Bistro
Ingredients
2 ounces Grey Goose vodka
3/4 ounce fresh pressed Bosc pear juice
1/2 ounce triple sec
1/4 ounce sweet and sour
1 Tablespoon pear pearls
1 ounce pear froth
Pear Pearls: 1 pint … [Read more...]CREME BRULEE-FILLED BOSC POACHED PEAR | High Steaks
VANILLA CREME BRULEE-FILLED BOSC POACHED PEAR & FLORENTINE High Steaks
Ingredients
Poached pear: 1 pear 1 pint red wine 1 ounce mulling spice- Peel pear and hollow out center leaving a rim around the edge.
- Poach pear in red wine about 15 minutes.
- Drain and cool.
- Reduce the wine for a plate … [Read more...]
STUFFED PORK TENDERLOIN, PEAR DEMI-GLACE | Thunder Valley Cafe
STUFFED PORK TENDERLOIN & BOURBON, PECAN, PEAR DEMI-GLACE Thunder Valley Cafe
Ingredients
For each serving: 2 pork tenderloin medallions 1 - 1.5 ounces Boursin stuffing mixture (recipe below) 4 - 5 ounces fresh chive mashed potatoes 4 rainbow carrots, sautéed 2 baby petty pan squash 2 - 2.5 ounces Bourbon Pecan Pear … [Read more...]PEAR BRUSCHETTA | Taste Restaurant
PEAR BRUSCHETTA Taste Restaurant
Ingredients
Quantities for one plate, adjust as needed 1 oz Agrodolce for plate garnish (recipe below) 1 piece sliced and grilled baguette 1 oz Laura Chennel chevre 1/4 cup pear-raisin compote (recipe below) 5 slices Bartlett pear 1/2 oz Almonds, toasted and … [Read more...]PEAR MULE | Wood’ys Grill & Bar
PEAR MULE Wood'ys Grill & Bar
Ingredients
1 1/4 ounces Absolut pear vodka
4 limes, muddled
2 ounces ginger beer
Directions
Shake and pour over ice in 12 ounce glass. Garnish with fresh pear slice. Serves 1.Recipe courtesy of Executive Chef Cameron … [Read more...]