Rustic Pear Galette
This country-style tart allows ripe Bosc pears to shine, kissed with brown sugar and a gorgeous honey glaze.
Ingredients:
Farm & Larder galette dough, chilled
3 Bosc pears
1 tablespoon Meyer lemon juice
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons brown sugar
Pinch ground cinnamon
1 teaspoon honey
¼ teaspoon boiling water
Method:
1. Preheat oven to 425° and prepare the filling: Peel pears, coring and cutting them into ¼ -inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
2. On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. (If the dough breaks at all patch it up with your fingers and a dab of ice water.)
3. Arrange the pears in a mound in the center of the dough, leaving a 2-inch border. Fold the border over the filling. Bake the tart for 15 minutes, and then reduce the oven temperature to 350° and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
4. In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into wedges and serve warm or at room temperature.
Rainy Day Comfort Recipes
Stave off the rainy day blues this week with a lineup of warm-and-wonderful fall pairings—rich, flavorful cauliflower soup with toasted pumpernickel bread, creamy blue cheese and ripe red pears, and baked apples fragrant with cinnamon-hazelnut filling. Complemented by a roasted garlic compound butter, sweet port wine and seasonal produce including butternut squash, cabbage and the last of the sweet peppers, this cozy meal begs to be eaten fireside, tucked in your favorite chair, with the drip-drop-drip of rain falling outside.
Here are a few recipe ideas for the week:
Blue Cheese-Stuffed Pears & Salad Greens
Topped with spectacular slices of blue cheese stuffed-pear, this salad always wows guests.
Baked Cinnamon Apples
These homey, cinnamon-scented apples are a farmhouse classic.
Braised Cabbage with Caramelized Onions & Apples
This simple recipe courtesy of Martha Stewart is wonderful side for chicken, beef or pork.
Butternut Squash Bisque
Creamy and supremely satisfying, this butternut squash-based soup is spiced with cinnamon, cayenne and thyme.
Homemade Sauerkraut
This super-simple recipe requires just a few select ingredients (and a little patience).
Fall Color Recipes
Much like autumn leaves bursting in brilliant shades of orange, scarlet and yellow, our gardens continue to grace us with colorful new produce, from rainbow-hued Swiss chard and orange cauliflower to vibrant persimmons. In addition to the color-rich selection of fruits and vegetables this week, you’ll also enjoy fresh raisin bread with Chai nut butter, dry-hopped apple cider and a black Italian rice fit for Halloween night.
Here are a few recipe ideas for the week:
Fennel Blossom Soup
This vibrant soup courtesy of The Splendid Table highlights the sweet, grassy flavors of fresh fennel.
Pumpkin & Pear Soup
The classic fall soup gets a delightful new twist with sweet roasted pears.
Riso Nerone-Stuffed Peppers
Mixed with parsley and golden raisins, this earthy Italian rice is the perfect compliment to garden-fresh peppers.
Persimmon Cake
This homey, warm spice cake is fragrant with nutmeg, ginger and ripe persimmon.
Roasted Pumpkin & Pear Soup
The classic fall soup gets a delightful new twist with sweet roasted pears.
Ingredients:
1 pumpkin, cut into thick slices
2 ripe pears, peeled and cored
3 Cipollini onions, peeled and diced
3 tablespoons butter
3 cloves garlic, peeled and chopped
4 cups chicken broth
½ teaspoon cinnamon
Sea salt and fresh ground pepper
Method:
1. Cut pumpkin into thick slices, removing seeds and stringy loose flesh inside. (Reserve seeds for roasting, if desired). Cut the pears in half, peel and core.
2. Line a baking sheet with aluminum foil and place the pumpkin and pears on top. Bake in a preheated 375° oven until both the pears and pumpkin are fork tender and beginning to brown, about 25 minutes for the pears and 45 minutes for the pumpkin. Allow to cool and scoop out the pumpkin flesh, keeping 4 cups for the soup and reserving rest for another use. Chop pears coarsely.
3. In a heavy soup pot heat the butter and add the onions. Cook over medium low heat until the onions are translucent and beginning to brown.
4. Add the garlic and cook an additional couple of minutes. Add the pumpkin and pears and about 4 cups of broth. Season with salt, pepper and cinnamon and cook over low heat for about 30 minutes.
5. Blend, then taste and adjust seasonings as needed, adding additional broth if soup is too thick.
