Gently blend yogurt and orange juice, add spices and refrigerate for one hour.
Toss salad ingredients; serve in salad bowls drizzled with dressing.
ssemble the salad by tossing together the mixed greens, spinach, pear slices
rain spinach leaves.
Cut pear in half and remove core
For the Dressing:
Mix together the mustard, dill, vinegar, sugar and olive oil. Set aside.
For the Salad:
Core and slice apples and pears into thin slices, leaving skin on for color and flavor.
Slice cucumber into rounds (if using cucumber with seeds, cut in half lengthwise, scrape out seeds, and cut into half moon slices).
If cucumber is waxed, peel it; otherwise leave skin on.
Slice onion any way you like.
Add all to bowl with dressing and toss to coat.
ccess Maggie Beer's Spiced Pear Paste add the slices of
br>Best to make it fresh but may be stored for
Combine romaine lettuce, figs, pear, pecans, Gruyere cheese, and onion in a large bowl. Drizzle evenly with olive oil and vinegar. Season with salt and pepper. Toss lightly and serve.
and vanilla. Stir in date-pear mixture. Stir in flour mixture
Core and quarter pears. Core and cut apple into wedges.
Peel and slice oranges.
Arrange fruit on platter lined with salad greens.
Mix together softened cream cheese, mayonnaise and nuts.
Add cream a little at a time to make a smooth texture.
Add sugar.
Put a heaping tablespoon on each pear half; serve on lettuce leaf.
Drain pears, reserving juice.
Bring juice to a boil, stirring constantly.
Remove from heat.
Add gelatin, stirring until dissolved.
Let cool slightly.
Coarsely chop pear halves. Combine cream cheese and yogurt; beat at medium speed of electric mixer until smooth.
Add gelatin and beat well.
Stir in pears.
Pour into an oiled 4-cup mold or Pyrex dish.
Chill.
he vinaigrette and tossing the salad.
Pecans -- In a small
Peel and core the fresh pear, and chop into similar pieces
Heat the oil in a large heavy-based pan.
Season the meat with pepper and cook for 2-3 minutes on each side (for medium rare) or until cooked to desired doneness. Remove meat from the pan to a plate and cover with foil.
Deglaze the pan with the red wine and pear juice. Add the pears and jelly and continue to cook for 2-3 minutes or until sauce is a glaze consistency. Return kangaroo and add the macadamias to the pan. Coat in the glaze.
Serve the meat sliced with the remaining glaze spooned over and and around the plate.
Bend the large thyme sprig and drp into a cocktail shaker. Fill the shaker with ice. Measure in the vodkas, lemon juice, and simple syrup. Cap and shake vigorously. Strain into a mmartini glass. Top with a splash of Champagne. Float a pear slice and a thyme sprig in the drink for garnish.
Mix together pears, sugar and pecans.
Set aside 1 hour, stirring often.
Sift all dry ingredients. Add to pear mixture. Mix eggs and oil and stir
in
well with wooden spoon.
Pour in 10-inch tube pan.
Bake 1 hour and 15 minutes at 350\u00b0.
In a salad bowl, lightly toss the greens with the pears.
In a small non-reactive bowl, combine the honey and lemon juice. Whisk with the salt and pepper, to taste.
Pour the dressing over the the greens and pears and toss <
Arrange the salad on six individual salad plates.
Garnish with the walnuts and bleu cheese.
Easy!
Melt butter in a small pan over medium-high heat
add walnuts and toast until lightly browned, about 2 minutes.
Remove from heat and set aside.
Preheat oven to 300\u00b0F.
On the bread slices, place equal amounts of the walnuts, and, pear, and top with brie.
place on a baking sheet and bake until cheese is melted about 10 minutes.
Wash, dry and slice romaine lettuce into long, thin strips. Mix balsamic vinegar and oil pour on lettuce.
Toss well.
Put on salad plates.
Top with bleu cheese crumbles.
Core pear and cut into slices.
Saut in butter until brown.
Put on top of lettuce and top with pecan halves.
Serves 2.
Shake all ingredients with ice. Strain into a rocks glass and top of with non-alcoholic ginger beer. Garnish with a wedge of pear.