Dessert:
Freshly sliced pear and chocolate chips.
Not exact matches
ingredients ROASTED BEEF TENDERLOIN: 2 1/2 tablespoons olive oil (divided) 2 heads garlic 3 pounds beef tenderloin (trimmed of excess fat) 1 small bunch fresh thyme 1 small bunch fresh rosemary ARUGULA AND
PEAR SALAD: 1 tablespoon Dijon mustard 2 tablespoons honey 1/4 cup white balsamic vinegar 1/2 cup olive oil 1 small red onion (peeled, thinly shaved) 1 - 2 Anjou or Bosc
pears (thinly
sliced) 4 cups arugula Kosher salt and
freshly ground black pepper (to taste)
Gooey and toffee - like, but with a tang from the balsamic or raspberry vinegar, these roasted figs make a beautiful dessert, cosied up with a quenelle of crème fraiche or soft goats cheese; dolloped onto ice cream (or indeed stirred into ice cream, with perhaps some
freshly made pistachio praline, and refrozen); nestled into a sweetcrust pastry along with fresh, broken cobnuts or hazelnuts and
slices of ripest
pear.
I use Absolut
Pear vodka, St. Germain liqueur, pear nectar, freshly squeezed lemon juice, and a slice of lemon or pear for garn
Pear vodka, St. Germain liqueur,
pear nectar, freshly squeezed lemon juice, and a slice of lemon or pear for garn
pear nectar,
freshly squeezed lemon juice, and a
slice of lemon or
pear for garn
pear for garnish.