Tuesday, November 24, 2015

Poached Cabernet Red Pears Recipe

Always an elegant way to serve these delicious pears. Anyone that loves pears will enjoy this recipe. It has all the fall flavors and a Holiday treat here.

Poached Cabernet Red Pears Recipe

2 cups Cabernet Wine
1/4 cup sugar plus 1 tablespoon
1/2 cup mandarin orange juice or regular
1 tablespoon thickly sliced orange peel zest
1 cinnamon stick
2 whole cloves
4 Red Pears firm but ripe

Combine in a medium size tall saucepan, wine,  orange juice, cloves, cinnamon, peel and sugar. bring to a boil then simmer for 5 minutes on low. In the meantime leave the stem on the pear and peel off the skin.
Slice the bottoms off so they will stand proud and tall.
Place them in the pot and simmer for 25 to 30 minutes covered and turning every 5 minutes to make sure the color stays red.
Take off the heat and standing them upright let them cool.
Once cooled place in the refrigerator covered for at least 6  and upto to 24 hours turning once in a while.
When ready to serve remove pears from liquid.
Let the pears come to room temperature.
Boil the remaining liquid till reduce to half around 15 minutes or until liquid is thick and syrupy. Drizzle over each pear and serve.

Monday, November 23, 2015

Roasted Tomato Brussels Cranberry Recipe

A quick and festive side dish for the Holiday or anytime because they are so delicious! 

Brussels Sprouts
Grape Tomatoes
Dried or Fresh Cranberries
Parmesan Romano Cheese
Italian Flavored Bread Crumbs
Extra Virgin Olive Oil
Granulated Garlic
Salt Pepper to taste

Place brussels in a baking pan sprayed with cooking oil. Scatter as many grape tomatoes on top as you like.
Sprinkle evenly with cranberries, cheese, bread crumbs, garlic and salt pepper to taste.
Drizzle olive oil on top and bake at 400 degrees until brussels are soft around 35 to 40 minutes.