Indulge, without feeling guilty

ROASTED BOSC PEARS

 

Ingredients:
4 whole Bosc pears
1½ teaspoon extra virgin olive oil
¼ teaspoon Kosher salt
⅛ teaspoon fresh ground pepper

Procedure:
• Preheat oven to 425°F.
• Wash pears and cut them in half, lengthwise.  Pat dry.  Toss pears with olive oil and salt and pepper in bowl.  Lay pears on baking dish skin-side down, cut-side up. Roast pears in 425° oven for 15 minutes.  Rotate tray.  Continue cooking 15 minutes until soft and caramelized.
• Remove from oven and serve as an accompaniment.
• Top with chutney or cranberry relish for added holiday touch.  Add toasted nuts such as pecans to your chutney or relish for a little crunch.

Serves: 4

 

 

Procedure:

·        Marinate chicken tenderloins in Dijon, mustard and soy sauce.  Assemble marinated chicken on bamboo skewers.  Grill chicken over hot, clean coals.  Caramelize evenly on both sides.  Baste generously with cider glaze while grilling.  When skewers are ready, arrange them creatively with Fuji apple slaw and grilled apples.  Garnish with sprinkle of cranberries and toasted pumpkin seeds.  Drizzle cider glaze over the top

·        To reconstitute cranberries, place ½ cup of berries in a cup of water, cover and microwave 1 minute.
For pumpkin seeds, spice them up by rubbing with green tabasco and Old Bay Spice before toasting.

 

FUJI APPLE SLAW

 

·       In small sauce pan boil rice vinegar, agave and mustard sauce.  Place cabbage and celery root in a shallow glass dish and pour hot dressing on top and mix well.  Cover and allow to sit for 10 minutes at room temperature.  Add the rest of the ingredients, except mint, and toss to mix well.  Add mint when mixture is cool and you are ready to serve.