Pear Compote with Dried Cherries

Vanessa Burancco

Whole Foods

2 ripe but firm Bartlett pears, peeled, cored and chopped

¼ cup dried cherries or raisins

1/3 cup apple juice

¼ teaspoon ground cinnamon

Pinch of ground nutmeg

1 tablespoon apple cider vinegar or red wine vinegar

Salt & pepper to taste

Put pears, cherries, juice, cinnamon, and nutmeg into a small pot and cook over medium heat; stirring occasionally, for about 10 minutes.

Add vinegar, salt and pepper and continue to cook until juice is thickened and pears just begin to fall apart, about 5 minutes more.  Set aside to let cool for 5 minutes, and then serve.

Spinach & Crab Stuffed Portobello Mushrooms

by Alan Bennett

Spinach Crab Dip recipe (make this first)

8 oz crab meat

5 oz of frozen, chopped spinach (thawed)

2# mayo (30 oz jar works fine, but use real mayo)

1 # cream cheese

2 teaspoons Cavendar’s Greek Seasoning

2 teaspoons Lawry’s Season Salt

2 teaspoons Garlic Powder

2 teaspoons White Pepper

1 teaspoon Celery Salt

2 Tablespoons of granulated sugar

2 Tablespoons of dehydrated onion

1 teaspoon dry mustard

1 ½ Tablespoon Dill Weed

Other ingredients needed to stuff Mushroom:

Progresso Italian Bread Crumbs – ¼ cup

Grated Parmesan Cheese – ¼ #

Directions:

Let cream cheese soften, then add all ingredients together and mix well.

To Prepare Portobello Mushrooms: (doesn’t have to be done, but it will make a better tasting mushroom)

Use a small spoon and remove gills from underneath the mushroom cap by scraping carefully.

Next, peel top of mushroom to remove “skin”

To make 8 Stuffed Portobello Mushrooms:

Now, take half of Spinach Crab Dip (2 lbs) and add enough Progresso Italian Bread crumbs to thicken – about ¼ cup

Then, place mushroom cap with curved side up (you can see under the cap/top is on the counter)

Carefully spread thickened Spinach Crab Dip around the underneath of the cap very carefully so that you don’t break the mushroom

Top with grated Parmesan Cheese

Bake @ 350f for about 20 minutes

Bake longer if using a very large mushroom and less time baking for a smaller mushroom

**These are great on the grill too!

Traditional Tarte Tatin

Jason Godwin                                                                                                                    

Simply the Best Catering

6 to 8 large firm apples                                                                                                          

1 to 2 lemons, halved                                                                                                                

1 cup sugar                                                                                                                              

4 tablespoons unsalted butter                                                                                                  

1 sheet frozen puff pastry (from a standard 17 1/4-ounce package), thawed                    

All-purpose flour, for dusting 

Heat oven to 400 degrees. Core apples using a melon baller to retain the rounded shape of the apples. Rub apples with sliced lemons to prevent browning. Set aside. 

Over medium heat in a 10-inch cast-iron skillet, heat sugar and 1/4 cup water. Cook until it turns a rich golden color; swirling occasionally, about 6 to 7 minutes. Meanwhile, roll puff pastry in one direction out into a 14-inch circle on a lightly floured surface, about 1/8 inch thick. Brush off any excess flour with a pastry brush. 

Add butter to skillet. Once melted, add apples, rounded sides down, fitting as many into the skillet as possible. Remove from heat, and top apples with puff pastry. Fold edges under, and crimp slightly. Make two to three small cuts in puff pastry to allow the steam to escape. Place in oven for 10 minutes. Reduce heat to 375 degrees, and bake until pastry is golden brown, about 20 to 25 minutes. 

Remove from oven, and let cool about 2 minutes. Loosen edges with a knife. Carefully place a plate over the skillet and flip, inverting the tarte tatin. Serve warm or at room temperature.

The Perfect Baby Gift

The Perfect gift is well thought out.  It can be something unique, sentimental, or much needed.  Remember new moms may not know that she needs an item until it is brought to her attention.  You want to think outside the box.  A great gift can span the whole first 12 months not just the first three. 

1.  Boppy pillow and covers- great for mom and baby.

2.  White long sleeve ones with mittens- any size THERE JUST GREAT. 

3.  Bumbo seat and tray-  the perfect alternative to a high chair.

4.  Diapers, formula and wipes.  Perfect any time.

5.  Books, games, and toys

6.  Handmade blanket or toy that has sentimental meaning that transcends time or that can be given to future generations.

7.  Clothing- think other months besides newborn----they grow quick. 

8.  Gift cards for later purchases of things the new family needs.

9.  A monogrammed item---makes it easier for dayschool.  ( Everything has to be labeled.)

All of the ideas above were brought to us by Angie Lane.