How to Make Pear-Cranberry Chutney
Christie Morrison makes Pear-Cranberry Chutney from the Recipe Box.
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How to Make Baked Brie
Transform a wheel of brie into an amazing crowd-pleasing appetizer by making this Baked Brie recipe. Baking the brie turns it into a warm, melty cheese perfect for dipping. Coming together in less than 20 minutes, this super quick and easy to prepare recipe is excellent for a holiday get-together.
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Old Farmer's Wife Trick to Stock Your Shelves | Super Simple Canned Pear Recipe
Learn how to can pears the easy way. With my simple trick, you'll be able to peel your pears with ease and have delicious home-canned food to line your pantry shelves all year long.
For the full tutorial and written instructions, visit the blog post here:
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Links Mentioned:
- Azure Standard: This video is sponsored by Azure Standard, a great place to build up your bulk supplies and long-term food storage. I like to buy my sugar and cinnamon sticks in bulk from Azure. They have a special promotion for first-time customers through October 30, 2022. When you purchase $50 or more, you can get 10% off your order with my coupon code “MKN10”:
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Howdy! I'm so glad you're here. I'm Melissa from Pioneering Today and a 5th generation homesteader where I'm doing my best to hold onto the old traditions in a modern world and share them with others.
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Alex Guarnaschelli's Rutabaga, Pear and Turnip Gratin | The Kitchen | Food Network
This recipe SCREAMS fall! Alex uses rutabaga, pear and turnips in her gratin because they don't get the same amount of love as other fall produce like potatoes, squash, parsnips and apples!
#TheKitchen, Saturdays at 11a|10c.
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Rutabaga, Pear and Turnip Gratin
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 3 hr 45 min (includes cooling time)
Active: 45 min
Yield: 8 to 10 servings
Ingredients
2 cups heavy cream
2 cups whole milk
2 tablespoons grainy Dijon mustard
1/2 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
Kosher salt
3 medium turnips, peeled and thinly sliced
1 medium rutabaga, peeled, halved and cut into thin slices
4 tablespoons unsalted butter, at room temperature
1/2 cup panko breadcrumbs
1/2 cup sliced almonds (not toasted)
1 cup finely grated Parmesan
2 large Anjou or Bartlett pears, peeled, cored and thinly sliced
2 large cloves garlic, minced
1 cup finely grated Gruyere
Directions
Preheat the oven to 375 degrees F.
Combine the cream, milk, mustard, cayenne, nutmeg, a generous amount of salt and the turnips and rutabaga in a large bowl. Mix well. Transfer the vegetable mixture to a large pot over medium heat and simmer gently, stirring occasionally to assure the mixture is not sticking to the bottom, until the vegetables give up water and become tender, for 15 minutes. Turn off the heat and taste for seasoning.
Make the topping: Mash 2 tablespoons butter in a small bowl. Add the panko, almonds and 1/2 cup Parmesan and stir to combine. Set aside.
Add the pears to the turnip mixture. Grease the bottom and sides of a 3-quart gratin dish with the remaining 2 tablespoons butter. Spread the minced garlic on the bottom of the dish with the back of a spoon. Arrange half of the turnip mixture and cream evenly in the bottom of the gratin dish, pressing down to flatten the mixture. Top with the Gruyere and remaining 1/2 cup Parmesan.
Arrange the remaining turnip mixture evenly on top. Pour any leftover cream over the gratin. Cover the dish with a sheet of foil, crimping the edges, and place on a baking sheet so that no excess liquid will leak onto the floor of your oven and burn.
Place in the center of the oven and bake for 1 hour. Carefully remove from the oven, take off the foil and return to the oven to cook until completely tender when pierced with the tip of a small knife, 45 minutes to 1 hour more.
Top the gratin with the panko-cheese mixture and bake until golden brown, about another 15 minutes. Remove and cool at least 30 minutes but no longer than 1 hour before serving.
Cook’s Note
These are two vegetables and one fruit that just don't get the same amount of love as more splashy items like potatoes, squashes, parsnips and apples. I love these three flavors together because they are all earthy, pleasantly sour and juicy. There is also something especially delicious about the lightness of the produce here meeting up with the richness of the cream and cheese. The almonds and breadcrumbs also give a great toasted-nut note and crunchy top.
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Alex Guarnaschelli's Rutabaga, Pear and Turnip Gratin | The Kitchen | Food Network
How to Can Pears
If you're looking for a straightforward, easy canning recipe, then this recipe for how to can pears is the one for you! A simple syrup is poured over sliced pears, and into the water bath they go. A few minutes later, the pears are ready to go for months to come!
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Skip ahead:
00:00 Intro
00:16 Talking about pears
01:10 Preparing the syrup
02:06 Preparing the pears
05:58 Preparing the jars
09:09 Water bathing the jars
10:11 Removing the jars
INGREDIENTS
- 10 lb ripe pears
- 6 cups water
- 2/3 cup sugar
INSTRUCTIONS
- Have a water bath canner ready with hot water. Also, have sterilized jars with lids and rings at hand.
- Cut the pears into quarters, remove the core, and peel. Slice quarters in thirds if working with large pears or into half in working with small pears. Place prepared pears in water with 1 tbsp of lemon juice to keep them from turning brown.
- Prepare the syrup by combining the water and sugar in a saucepan. Whisk and bring to a simmer on the stove. Simmer until all the sugar is dissolved. Once the sugar is dissolved, reduce the heat and keep the syrup warm until the jars are ready.
- Once all the pears and the syrup are ready, pack the pears into the four quart jars. Pack the pears, leaving ½-inch headspace at the top of the jar. Cover the pears with the hot sugar syrup. Fill the jars and cover the pears with the syrup retaining the ½-inch of headspace at the top of the jars. Wipe the rims clean and fit with lids and rings. Place in a boiling water bath canner, ensuring the jars are covered with water. Bring to a boil and process for 30 minutes.
- Once the water bath time is completed, remove the jars from the water and allow them to cool at room temperature for 24 hours. Once cooled, ensure they are sealed and store them in the pantry for 12 to 18 months.
Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.
#pears #canning #preserving #summer #recipe
Overripe Pears ???? No Worries Make it into a Yum-Muffins | Lizzy81 Dawkins
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INGREDIENTS:
Pear and cinnamon muffins
2 cup (300g) plain flour
1 teaspoon bicarbonate of soda
1 1/2 teaspoon ground cinnamon, plus extra to dust
1/2 cup (110g) sugar
2 eggs, lightly beaten
1 cup (250ml) milk
2/3 cup melted Butter
2 pears, peeled, cored, diced
METHOD:
Pear and cinnamon muffins
1
Preheat oven to 200°C or 180°C fan. Lightly grease three 6-hole 1/3-cup muffin pans.
2
Combine flour, bicarbonate of soda and cinnamon in a bowl. Stir in sugar. Fold through combined egg, milk and oil until just combined. Gently fold through two-thirds of pear.
3
Spoon into prepared pans and top each muffin with remaining pear. Dust with extra cinnamon and bake for 20 minutes, until golden.
4
Cool for 5 minutes in pan before turning out onto a wire rack to cool completely.