Desserts, Sauces and Glazes

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Roasted Salsa Verde
A chunky version of salas verde great for dipping tortilla chips or on the side of meats. Blended a little smoother it makes a great enchilada topping. For those of us who are not anosmiacs use caution with too many jalapeños.
Cuisine Mexican
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Cuisine Mexican
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Instructions
  1. verde-anosmia
  2. tomatillos
Stove Top
  1. Place all the vegetables except the cilantro in a cast iron skillet. Drizzle well with your oil.
  2. Get the pan very hot and stir the vegetables until the onions wilt and the tomatillos start to change color.
  3. Dump into a large bowl and a hand chop into a chunky salsa or blend for a smoother sauce.
  4. Mix in chopped cilantro and the juice of one lime.
  5. This sounds funny but salt to taste (or no taste as the case may be)
  6. Optional for anosmiacs: If you need more “flavor” boost drizzle a little vinegar over the salsa
Grill
  1. You can char everything over an open flame on your grill. If you do leave the skin on the garlic and squeeze the insides out when you chop it up.
Print Recipe
Pears in Cranberry and Red Wine
Course Desserts
Cuisine American
Prep Time 10 Minutes
Cook Time 20-30 Minutes
Servings
People
Ingredients
Course Desserts
Cuisine American
Prep Time 10 Minutes
Cook Time 20-30 Minutes
Servings
People
Ingredients
Instructions
  1. Peel your pears, cut in half and core. Set aside
  2. Combine your wine, honey, sugar and dried cranberries in a pan deep enough so the pears will be covered.
  3. Stir well and bring to a boil for two minutes. Carefully add your pear halves, reduce heat and allow to simmer. Turn your pears if they aren’t completely covered.
  4. Test the firmness after five minutes with the tip of a small knife as they cook. Softer varieties of pears will not take as long as a cooking pear.
  5. When your pears reach your desired tenderness remove them along with the cranberries with a slotted spoon and set them aside. It’s not necessary to catch all of the cranberries.
  6. Return your poaching liquid to a boil and reduce it until it thickens into a syrupy consistency. As it starts to get thick remove the cinnamon stick.
  7. Plate two halves per person, drizzle with your wine reduction and sprinkle the cranberries around. Top with slivered almonds
Suggestions
  1. The toppings are important so don’t skimp on extra cranberries or almonds. Think crunch. Anosmiacs will not notice things like the cinnamon.
  2. You can also add chunks of dark bitter chocolate and toasted pumpkin seeds
  3. If you are cooking for yourself then you can skip the cinnamon
Notes:
  1. This will work for poaching a whole pear if you’d like a more visual presentation. Peel your pear leaving the stem attached. Slice the bottom end flat so your pear will stand upright when you plate it.
  2. Really soft pear varieties will release a lot of juice into your wine reduction as it’s poaching. This will dilute the dark dramatic color some pears show in photos you see. If you want a dark vibrant looking pear use a barely ready cooking variety of pear.

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