Preheat oven to 400F.
Toss pears in sugar.
Set aside.
Roll pastry out into a 14 inch square on a lightly floured board.
Cut into 36 equal squares.
Place each in a mini muffin pan.
Place equal amounts of pear and blue cheese in pastry lined pans.
Top each with 2 or 3 dried cherries or cranberries.
Bake for 12 to 15 minutes, until puffed and golden.
Serve warm.
Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.
In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
Deglaze the pan with vermouth.
Add salt, pepper flakes, herbs, nutmeg and arugula.
Stir to slightly wilt.
Place into a salad bowl top with diced pears and blue cheese.
Serve immediately.
May squeeze some fresh lemon over it!
gar, salt, and vanilla on medium
Preheat the oven to 350\u00b0F. Place pie crust on a baking pan. Bake for 10 mins.
Meanwhile, heat a medium skillet on high heat. Cook chorizo for 3-4 mins, turning, until golden. Drain on paper towel.
Arrange whole mushrooms in pie crust, stem side up. Top with chorizo. Whisk eggs and cream in a medium bowl. Season to taste. Pour over mushrooms. Sprinkle with blue cheese.
Bake for 35-40 mins, until firm. Serve in wedges, garnished with parsley.
combine the water, yeast, and honey and let stand for 5 minutes
Place chicken breasts in the crock pot.
Pour chicken stock and wine on top of filets.
Top with sliced pears and dot with 2 tablespoons of butter.
Cook on low heat for 4-5 hour or until the chicken slides off a knife.
When done, stir in the whipping cream and blue cheese simmer until cheese melts.
Add salt and pepper to taste.
Heat water and sugar in a pan until
t them in half lengthwise and discard the toughest outer
Pulse the dry ingredients and butter in a food processor
CRUST: Pulse dry ingredients and butter in food processor until
br>Simmer wine, sugar and lemon juice and mix for about 10
nto 9 or 10-inch tart pan with removable bottom or
Brush chops lightly with oil; season with salt and pepper.
In a large skillet, cook chops 4-5 minutes per side or until juices run clear.
Remove chops from the skillet and keep warm.
In the skillet used to cook the pork, cook the pear slices in the butter for 1 minute, stirring gently to coat.
Stir in peppercorns; cook and stir about 2 minutes.
Spoon pears over the chops; sprinkle with blue cheese and serve.
he pears in the skillet and cook, stirring for 1 minute
On a serving platter, combine mesclun, berries, prosciutto, bread and blue cheese.
For the dressing, whisk oil, vinegar and mustard in a small bowl. Season to taste. Drizzle over salad just before serving.
aper.
Melt the butter and olive oil in a large
eavy skillet.
Sprinkle figs and blue cheese over pork, leaving a 1
For the cranberry relish, place the cranberry sauce, balsamic vinegar, brown sugar, juniper berries and star anise in a small saucepan on medium-low heat. Simmer for 8-10 mins.
Heat a grill pan on high heat or preheat the grill to medium-high. Brush the venison steaks with oil and season well with pepper. Sear the venison steaks for 2-3 mins each side. Let stand, loosely covered with foil, for at least 5 mins before slicing.
Layer the buns with arugula leaves, sliced venison and blue cheese. Top the warm cranberry relish.
In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.
In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.