Seasoned flour; ( flour seasoned with salt & pepper)
1/2
c
Egg wash; ( beaten eggs)
1
c
Finely chopped pecans
1
oz
(2 Tbl) Butter
Pear Confit; ( recipe follows)
Field greens or mesclun; (mixed baby greens) salad for 2
Grilled or toasted bread
Balsamic or other vinaigrette
1
oz
(2 Tbl) Butter
2
Ripe pears; peeled & diced
1
tb
Sugar
1
pn
Cumin
1
pn
Cloves
1
tb
Dried cranberries; (craisens)
2
tb
Apple-cider vinegar
2
servings.
INSTRUCTIONS
PEAR CONFIT
Posted in the Houston Chronicle from the Grange Restaurant...
Preheat oven to 375 degrees. Dip cheese in flour, then in eggs, then in
pecans. Heat butter in ovenproof skillet and brown cheese on both sides.
Place skillet in oven until cheese turns soft, about 5 minutes. Remove
cheese from skillet and serve with Pear Confit, salad and very lightly
grilled bread.
Dress greens with a balsamic vinaigrette (1 part balsamic, 2 parts pure
olive oil, 1 chopped shallot & 1 tsp brown mustard whisked together). Makes
Pear Confit: Heat butter in skillet until foamy; add pears & cook until
brown. Add sugar & let caramelize 1 minute. Add cumin, cloves and
cranberries. Add vinegar. Deglaze pan by stirring up browned bits from the
bottom. Remove from heat. Serve with Camembert Crisp.
Posted to recipelu-digest Volume 01 Number 533 by jecraig@lan-inc.com on
Jan 15, 98
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