Wednesday, October 2, 2013




From The MW Kitchen
By Cindy O’Boyle
Ginger Poached Pears with Honeyed Vanilla Custard

I am a huge fan of pears.  I plan on planting a pear tree – I’ll take a pear over an apple any day.  They are sweeter, softer and have a great texture.  Pears are at the markets now and seem to always find their way into my grocery cart. 

I recently discovered a new pear recipe that has secured a spot on my favorite dessert list.  Yes, it is that good!

Ingredients: 
4 semi-ripe Bosc pears
4 12-ounce bottles of potent Ginger Beer (I use Reeds Extra Ginger Brew)
The zest of one lemon, cut into strips that can easily be fished out of the poaching liquid
2 cups half and half
2 tablespoons honey
½ vanilla bean
3 egg yolks
¼ cup white sugar
¼ cup pecans, toasted
4 ginger snaps
2 tablespoons minced crystallized ginger, finally chapped

Directions:
1.  Peel the pears, cut them from top to bottom (keep the stem on one half, if you can, for presentation’s sake) and core them.  I like to dig a bigger core hole than necessary as it makes a ready-made receptacle for the crumble topping when you serve them.

2.  Pour the ginger beer in a pan big enough to hold the pears in a single layer and add the raw ginger and lemon zest.  Arrange pears cut side down in the poaching liquid.  To keep the pears from floating, I invert a pan cover that is slightly smaller than the pan I am using to poach the pears and place it on top of the poaching pears.  Bring the liquid to a slow simmer and poach the pears until they can be easily pierced with the tip of a knife.  For large pears, that takes about 25-30 minutes. 

3.  When the pears are done, carefully remove them with a slotted spoon and set aside to cool completely.

4.  Use a slotted spoon to fish out the lemon zest and ginger and put the poaching liquid back on medium low heat to reduce to about ¾ of a cup of spicy ginger syrup. Strain the reduced syrup into a pitcher.

5.  To make the crème anglaise custard, pour the half and half and honey in the top pan of a double boiler. Slit the vanilla bean lengthwise and scrape its contents out of the pod. Place both the vanilla pod and its seeds into the cream mixture. With water in the bottom of the double boiler, put the pan on the heat and bring it up in temperature to just below a simmer. In a separate metal bowl, whisk the egg yolks with the sugar. When the cream is hot enough, slowly whisk 3-4 tablespoons of the hot cream into the egg mixture. Add another 3-4 tablespoons of cream to the egg mixture continuously whisking. Whisk the thinned egg mixture into the hot cream mixture and put the combination over the double-boiler heat until it reaches about 180 degrees on an instant read thermometer. When it hit that mark, strain the mixture through a sieve into a pitcher and set aside to cool.

6.  Pulse the pecans a few times in a food processor. Add the ginger snaps and pulse a few more times until they are broken down. Stir in the crystallized ginger and cranberries.
To assemble, pour a bit of syrup on the plate. Arrange one or two pear halves on top of it and pour a bit more syrup over the halves to give them a nice sheen. Generously fill the core holes with the crumble mixture. Either serve each plate with a small pitcher of custard, or pour a good amount over the pears before serving.

Jewels’ Gems
You Wear It Well…or Do You?
By Jewels Devine



 There are two sayings that come to mind when it comes to fashion:  “Don’t judge a book by its cover,” and “You never get a second chance to make a first impression.”  I must admit, darlings, it’s difficult at times not to judge a book that’s dressed in pajamas in the middle of the day, or who seems to be missing the lower half of their shirt.  I do know lovely people, however, who couldn’t give a rip about the brand or cut of their jeans, and to judge them based on their wardrobe choices would be a sad mistake.
Personally, I love fashion, but I don’t believe that every trend is meant for everyone!  I developed my own sense of style long, long ago…way back in the 1980s!  Those were fun times; neon colored over-the-shoulder sweatshirts, leg warmers, ankle boots and parachute pants.   I was wise enough to know that leg warmers were not for me, but took to big hair like a fish in water!
I’ve never been afraid to make my own unique fashion statement.  My mother once questioned a pair of shoes I wanted because they were too old-fashioned!  But I saw them, loved them, took them home and “rocked” those babies ‘til they fell apart months later.  They made me happy, and I believe that when something makes you happy, your natural beauty shines even brighter.  Of course, if the “something” that makes you happy is a pair of ultra low-cut jeans and you’re not careful, your natural booty is what everyone will be gawking at. 
Good fashion, in my opinion, is a mix of good sense, carefully selected pieces that flatter you and a little extra something that makes your style unique.  The more comfortable you are with your fashion choices, the more confident and striking you’ll be.  So my advice, darlings, is to be true to yourself, avoid unflattering fads and make your fashion statement with confidence and pride.  When it comes to good taste, everyone wears it well.

Ta-Ta,
 Jewels