Apple-Pear Galette with Smokey Blue Cheese
Slice this beautiful tart into wedges and serve as an appetizer!
Ingredients:
Farm & Larder galette dough, chilled
1 Lady apple
2 red pears
2 tablespoons butter
2 shallots
½ cup Rogue Creamery smokey blue cheese
¼ cup walnuts, chopped
Method:
1. Preheat the oven to 400°. Peel, halve and core the apples and pears and slice into ¼-inch thick pieces. In a small skillet, melt butter over medium heat. Add shallots; cook 2 to 4 minutes, stirring occasionally, until tender; remove from heat.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Decoratively arrange the apple and pears slices over the pastry to within an inch of the edge. Spread the shallots over top in an even layer, then fold the pastry edge up and over the fruit mixture to create a 1-inch border.
3. Bake for about 40 minutes, until the pastry is starting to brown and the fruit is tender. Sprinkle the galette with chopped walnuts and bake an additional 10 minutes, then remove from the oven and sprinkle over the crumbled blue cheese. Transfer the pan to a rack and let the galette cool. Slice into wedges and serve warm or at room temperature.
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Smokey Blue Cheese-Stuffed Pears & Arugula Greens
Topped with spectacular slices of blue cheese stuffed-pear, this salad always wows guests.
Ingredients:
2 ripe, but firm, red pears, peeled
Juice from ½ lemon
½ cup crumbled Rogue Creamery smokey blue cheese
Arugula greens
½ cup dried cranberries
Fresh ground pepper
F&L pear vinaigrette
Method:
1. Wash each pear, peel and remove stems. Then, using either an apple corer or sharp paring knife, hollow out the center of each pear by inserting your chosen tool into the top of the fruit and pushing down in a circular motion, hollowing out the flesh and seeds, until you’ve reached the bottom. Pack blue cheese crumbles into the cavity, keeping one hand on the bottom of the pear to prevent the cheese from slipping out.
2. Place a generous portion of arugula greens in a serving bowl. Take each pear and slice into ¼-inch slices, revealing the blue cheese center. Place pear rounds on top of greens, drizzle with the vinaigrette and top with dried cranberries.
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Blue Cheese-Stuffed Roasted Pears with Arugula
Roasted and topped with cranberries, hazelnuts and blue cheese, these pears from the Barefoot Contessa are incredibly flavorful.
Ingredients:
3 ripe, but firm, pears
3 ounces Westward Blue cheese
¼ cup dried cranberries
¼ cup hazelnuts, coarsely chopped
½ cup apple cider vinegar
Freshly-squeezed lemon juice
3 tablespoons port or dessert wine
¼ cup brown sugar
¼ cup olive oil
6 ounces arugula greens
Sea salt
Method:
1. Preheat the oven to 375°. Slice pears lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
2. Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
3. In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
4. Just before serving, whisk together the olive oil, ¼ cup of lemon juice, and ¼ cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.
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Apple, Pear & Blue Cheese Salad with Mizuna Greens
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.
Ingredients:
4-6 cups Mizuna greens
1 Manon pear, cored and thinly sliced
1 Arkansas Black apple, cored and thinly slice
½ cup blue cheese, crumbled
¾ cup olive oil
¼ cup balsamic vinegar
1 clove garlic, crushed
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together olive oil, balsamic vinegar and garlic until well combined. Season to taste with salt and ground pepper.
2. In a large serving bowl, combine Mizuna greens and apple and pear slices. Toss with about half of the vinaigrette, adding more to taste as desired. Crumble blue cheese over top, season generously with black pepper and serve.
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Blue Cheese & Pear Salad with Arugula Greens
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.
Ingredients:
4-6 cups arugula greens
1 D’Anjou pear, cored and thinly sliced
½ cup blue cheese, crumbled
¾ cup olive oil
¼ cup balsamic vinegar
1 clove garlic, crushed
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together olive oil, balsamic vinegar and garlic until well combined. Season to taste with salt and ground pepper.
2. In a large serving bowl, combine arugula greens and pearl slices. Toss with about half of the vinaigrette, adding more to taste as desired. Crumble blue cheese over top and serve.
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Crostini with Blue Cheese, Honey & Hazelnuts
Fit for pairing with this week’s soup, these decadent crostini are lovely topped with fresh slices of ripe pear or apple.
Ingredients:
12, ¼-inch thick slices of bread, either from a rustic baguette or this week’s whole grain bread
4 ounces blue cheese at room temperature
½ cup toasted hazelnuts, roughly chopped
Honey
Thinly-sliced, or diced, pear or apple
Method:
1. Preheat oven to 400°. Place bread slices in single layer on baking sheet. Toast in oven until barely golden, about 8 minutes. (Can be made 4 hours ahead.)
2. Spread blue cheese on the bread slices and sprinkle hazelnuts over each. Top with fruit slices and return to oven until cheese begins to melt and bread is golden brown, about 5-7 minutes.
3. Drizzle each slice lightly with honey and serve.
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Honey-Roasted Pear Salad with Thyme-Apple Verjus Vinaigrette
This salad is a stunner!
Ingredients:
1 bunch fresh thyme sprigs
4 ripe but firm Bosc pears (about 2 ½ pounds), halved, cored
¼ cup honey
6 cups mixed spring greens, such as this week’s Wrinkled Crinkled Cress, Claytonia and salad mix
6 ounces blue cheese, sliced or coarsely crumbled
½ cup hazelnuts, toasted, coarsely chopped
Dressing:
â…“ cup apple verjus
â…“ cup olive oil
1 large shallot, finely chopped
2 teaspoons fresh thyme leaves
Method:
1. To prepare the dressing, whisk all ingredients together in a small bowl to blend. Season dressing to taste with salt and pepper.
2. Preheat the oven to 400°. Scatter thyme sprigs on a rimmed baking sheet. Place the pear halves cut side down on a work surface. Starting ½ -inch from stem and leaving the pear half intact, cut each lengthwise into scant ⅓- to 1/2 -inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on a baking sheet at least 30 minutes and up to 3 hours.
3. Combine the greens in a large bowl. Add a drizzle dressing and toss to coat, adding more to taste. Divide the salad among plates and place a pear half on top of the greens. Garnish salads with cheese; sprinkle with nuts.
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Seasonal Green Salad with Apples, Blue Cheese & Pecans
This fresh salad combines peppery greens and crisp apples slices and is finished with a light Champagne apple cider vinaigrette.
Ingredients:
½ pound mixed greens
1 apple, cored and thinly-sliced
½ cup crumbled Westward blue cheese
½ cup toasted pecans, roughly chopped
½ cup olive oil
2 tablespoons Champagne vinegar
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon minced shallot
Sea salt and fresh ground pepper
Method:
1. In a large mixing bowl, toss mixed greens with the apple slices.
2. In a smaller bowl, combine vinegars, honey and shallot, then whisk in olive oil to combine. Season with salt and pepper to your liking.
3. Drizzle dressing over salad greens, tossing to combine. Top salad with crumbled blue cheese, toasted pecans and a twist or two of fresh ground pepper if desired.
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Apple Galette with Candied Cranberries
This country-style tart is also topped with a drizzle of our housemade cranberry syrup.
Ingredients:
Farm & Larder galette dough, chilled
4 apples
½ cup candied cranberries
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon unsalted butter, cut into small pieces
F&L cranberry syrup
Method:
1. Preheat the oven to 400°. Peel, halve and core the apples and slice into ¼-inch thick pieces. In a small bowl, combine the sugar and cinnamon.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Decoratively arrange the apple slices over the pastry to within an inch of the edge. Drizzle the honey over apples, then sprinkle with cinnamon sugar and dot with the pieces of butter. Scatter the candied cranberries all over the apple mixture. Fold the pastry edge up and over the apples to create a 1-inch border.
3. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and the apples are tender. Transfer the pan to a rack and let the galette cool. Lightly drizzle with F&L cranberry syrup and serve warm.
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Roasted Pears with White Balsamic Vinegar
Topped with honey drizzle and creamy goat cheese, these pears are stunning for dessert or atop arugula greens in a tasty winter salad.
Ingredients:
4 red pears, halved and seeded
4 tablespoons unsalted butter
5 tablespoons white balsamic vinegar
8 tablespoons fresh goat cheese
½ cup honey
Fresh ground pepper
Method:
1. Preheat oven to 400°. Place pat of butter in a 9-inch by 13-inch baking dish and melt in oven for 2 minutes.
2. Remove from oven and arrange pears cut side down, single layered. Pop back into the oven and roast for 30 minutes, until pears are just tender. Then, remove and pour vinegar over pears and roast for 7 minutes more.
3. Transfer pears to serving dish, cut side up. Spoon juices over pears from baking dish. Sprinkle cheese on and around pears, then drizzle with honey. Grind fresh black pepper over the top of pears and cheese.
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