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Current Food "Sketches"
Tuesday, October 26 2004
This I thought would be fun as an accoutrement with
roasted bird, Ham... in a holiday type of feel again
without being too heavy. Pears are abundant and will be
for some time, and such a use is a bit off of the beaten
path... I think it would be a fresh angle.
Maple Pear Salad
- Anjou, Bosc, Bartlett, (any variety) Pear
Medium Dice
- Toasted Hazel Nuts
- Fresh Cranberries
Cooked in a simple syrup
and strained.
- Grapes
- Fresh Chopped Lemon Thyme
- Orange Segments (supremes)
- Currants
- Maple Toasted Rolled Oats
Maple Syrup
Butter
- Fresh Ground black Pepper
- Lemon Aioli
- Orange and Lemon Zest
- Minced Onion (bermuda, yellow)
- Crottin of Chevre'
I can see this just as good with
a young crottin, as well as aged.
The sharp flavour of the young would
work just as nicely as the smoother
flavour of the aged.
I would use a medium dice.
I would assemble this as a "salad" in the way of "potato
salad," "fruit salad." The oats I will have done ahead
of time and cooled. The cranberries as well, will have
been done ahead of time, and cooled... strained for use.
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