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Kitchen Repertoire

culinary inspiration from everyday life

November 26, 2015

Gingerbread Shortcake with Caramelized Pears

by Kitchen Repertoire


ginger_scone_dana_gallagher_0003.jpg
ginger_scone_dana_gallagher_0003.jpg

Happy Thanksgiving. Something to be thankful for in lieu of pie and as  breakfast tomorrow when you don't feel like cooking EVER again -could just get you over the hump.

 

Gingerbread Shortcake with Caramelized Pear

Gingerbread Shortcakes

  • 2 cups all purpose flour (whole wheat works too)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • Pinch cloves
  • Several gratings fresh nutmeg
  • 1/3 cup dark brown sugar, firmly packed
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1 vanilla bean, scraped
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1/4 candied ginger, cut into long slivers

Combine flour, baking powder, salt, ginger, cinnamon, cloves, nutmeg and sugar in a mixing bowl.  Stir well.  Cut in butter and quickly work dough to create a coarse crumb.  Combine vanilla bean seeds and heavy cream and quickly mix into dough.  Turn out onto a parchment lines baking sheet and gently pat into a square - roughly 8 x 8.  Refrigerate about 1 hour.  Heat oven to 375.  Cut dough into 8 equal squares and reconfigure on baking sheet so there is some breathing space between. Pat top of each square with a little cold water and sprinkle with sugar.  Top with a few slivers candied ginger.  Bake until golden, about 30 minutes.  Remove from oven and let cool slightly before serving. Best warm. 

Caramelized Pear

  • 2 tablespoons unsalted butter
  • 6 tablespoons sugar
  • 2 pounds firm but ripe pears, thinly sliced
  • 2 tablespoons brandy
  • 1 cup heavy cream, whipped to soft peak, for serving

Melt butter in a heavy bottomed skillet over low heat.  Add sugar, sprinkling so to create a more or less even layer.  Let stand a few minutes while sugar melts into butter and softens.  Increase heat slightly.  Add sliced pears and cook, shaking pan until sugar melts completely and starts to caramelized - shake pan to prevent scorching.  Add brandy and let bubble up.  Reduce heat and let simmer just long enough that pears soften, release some juices and are drenched in golden caramel.  Sandwich pears between halved Ginger Bread Shortcakes and serve with whipped cream. 

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TAGS: ginger, scones, pears, baking, holiday, thanksgivingcontender, prop styling: Christina Lane


February 16, 2015

Pear and Rutabaga Soup

by Kitchen Repertoire


Truth be told this recipe was designed for a dear friend who was in the midst of gruesome chemo therapy.  She was feeling wretched - no appetite, no energy, no fun.  The ingredients were selected in accordance to Chinese Medicine dietary principals (very much part of my other life and acupuncture practice) so to help detoxify Blood,  counteract  nausea, bolster energy and nourish the Shen.  The simple blend of fruit and vegetable proved restorative and delicious.  It tastes even better under cheerier circumstances. 

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TAGS: Art Direction: James Dunlinson, prop styling:Alistair Turnbull, pears, rutabaga soup, winter meals, soup recipe


February 1, 2015

Escarole And Pear Salad

by Kitchen Repertoire


A biting fresh salad must every heavy meal have.

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TAGS: escarole, salad, winter meals, pears, bittergreens


January 11, 2015

Pear and Pignoli Tart

by Kitchen Repertoire


Rescued from oven in the nick of time. Funny the pears were not more brown. 

Come to the Edge

Come to the edge.

We might fall.

Come to the edge.

It's too high!

COME TO THE EDGE

And they came.

And he pushed.

And they flew.

    - Christopher Logue

 

 

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TAGS: pears, fallmeals, baking, tarts, pignolinuts


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images ©Dana Gallagher 2018

 recipes ©Kitchen Repertoire 2018