This chutney, with the cinnamon and cardamom, has the taste of India. Here I’ve served it with a cheese and cracker assortment but it would go very well with samosas, pakoras, dosas, dal, or rice. The cheese, starting at the top center and continuing clockwise are a local cheese called Hereford, which is like a…
Baked Pears with Crystallized Ginger, Cinnamon, and Star Anise
It’s been awhile since the pear tree in front of our house was in bloom. Many pears and apples are every-other-year producers. There’s probably a botanical name for this, but I’m too busy picking fallen pears off the ground so the deer won’t get hit by cars each twilight, that I really don’t have time…
Pear, Almond, Ginger Syrup Caramel Cake
A simple cake I made to utilize the ginger sugar syrup leftover from the crystallized ginger post. Last month the pears were dropping in dozens daily from the tree in the front yard. The rush was on. Between the dozen or so deer that come through here nightly and me, the challenge was on to…
Fig, Pear, Arugula, and Goat Cheese Salad
Found fresh organic figs! Actually gasped when first setting eyes upon them – yes, love at first sight. A rare sight, at that. Arugula is an assertive, classic partner with figs. How about some pecan and breadcrumb-encrusted warm goat cheese with a dried date and aged balsamic vinegar chutney? I have some 25 year old…
Seckel Pear Hazelnut Frangipane Tarts
Found some adorable Seckel pears at the farm market up the road. They’re the only indigenous pear variety here in the North America. It must have been kismet that I found this antique muffin pan just one day previous. You can imagine my delight when the pears fit just so in the pan for the…