Pear Gingerbread Cake with Caramel Sauce

2018-10-11T02:39:05+00:00

A whole poached pear baked into the center of this low-fat gingerbread cake makes a very festive presentation in a mason jar, and is a ready to eat treat. Recipe Development and Photography By: Williams-Raines INGREDIENTS Poached Pears 4 Bosc pears, ripe but firm, peeled with stem intact 1 bottle of white wine (or substitute 2 cups of apple cider + 1 cup of water) 1 cup of sugar 1 cup of water 2 cinnamon sticks 8 cardamom pods Gingerbread Cake 2 3/4 cups whole wheat pastry flour (or substitute regular whole wheat or white all purpose) flour 2 teaspoons baking [...]

Pear Gingerbread Cake with Caramel Sauce2018-10-11T02:39:05+00:00

Chocolate Dipped Fruit

2018-10-11T02:39:10+00:00

Giving fruit and nuts for the holidays has been a tradition for centuries. For an updated version, we are dipping pears and apples in chocolate and coating them in assorted toppings, giving them a festive flair. Recipe Development and Photography By: Williams-Raines INGREDIENTS Assorted varieties of apples and pears, preferable cold (so the chocolate will setup quickly) Bags of chocolate chips for melting; chose either dark, milk chocolate or white chocolate, or one of each for variety. Assorted topping suggestions: Chopped nuts Mini chocolate chips Mini marshmallows Flaked coconut Prepared caramel sauce Crushed peppermint candy or candy canes Other Supplies: Ribbon [...]

Chocolate Dipped Fruit2018-10-11T02:39:10+00:00

Sparkling Pear Cocktail with Ginger and Fresh Rosemary

2018-11-28T17:13:33+00:00

YIELD: 4-6 cocktails Recipe Development and Photography By: Williams-Raines INGREDIENTS 1/2 cup of honey 1 1/2 cups water 1 pear, cored, peeled and diced 1 inch slice of ginger, peeled 1 sprig of fresh Rosemary 1 bottle of Prosecco or sparkling wine, chilled Additional rosemary sprigs and pear slices for garnish if desired METHOD Combine the honey and water in a sauce pan over medium heat, cook until the mixture comes to a gentle simmer, turn heat to low. Add the diced pears, ginger and rosemary, continue simmering on low until the liquid has reduced slightly, about 20 minutes. Strain the [...]

Sparkling Pear Cocktail with Ginger and Fresh Rosemary2018-11-28T17:13:33+00:00

Pear and Gorgonzola Flatbread

2018-10-11T02:39:47+00:00

YIELD: Two 8” or one 12” flatbread, serves 6-8 people as an appetizer Recipe Development and Photography By: Williams-Raines INGREDIENTS 1 (16oz) prepared whole wheat pizza dough 2 tablespoons olive oil, plus more for brushing on crust 2 large sweet onions, thinly sliced (about 5-6 cups) 2 tablespoons balsamic vinegar 1 large Bosc pear, firm but ripe, thinly sliced 1/2 cup crumbled gorgonzola cheese 2 teaspoons fresh thyme leaves, plus more for garnish 1/4 cup walnut halves, roughly chopped Salt and pepper METHOD If you have a pizza stone, place it in the middle of the oven, preheat to 400 degrees [...]

Pear and Gorgonzola Flatbread2018-10-11T02:39:47+00:00

Raw Vanilla “Cheesecake” with sautéed Pears and Salted Caramel Sauce

2018-10-11T02:39:53+00:00

This dessert does not require baking and can be made ahead, making it an easy addition to your holiday table. YIELD: One 9 inch spring form pan, 8-10 servings Recipe Development and Photography By: Williams-Raines INGREDIENTS Crust: 1 cup walnuts (almonds can also be used) 1/2 cup pecans 1 cup Medjool dates, pitted Pinch of salt Filling: 3 cups raw cashews, soaked for 6-8 hours, drained and rinsed 1 cup full fat coconut milk 1/2 cup fresh lemon juice 2/3 cup coconut oil, melted 1/2 cup agave syrup 1/2 cup maple syrup, or honey (or use 1 cup of agave instead) [...]

Raw Vanilla “Cheesecake” with sautéed Pears and Salted Caramel Sauce2018-10-11T02:39:53+00:00

Pear and Fontina Quesadilla with Caramelized Onions

2018-10-11T02:40:13+00:00

YIELD: 4 servings (half a quesadilla per person) Recipe Development and Photography By: Williams-Raines INGREDIENTS 2 large whole wheat tortillas or wraps 4 slices of fontina cheese (about 4 ounces) 1 large pear, ripe but firm 2 cups thinly sliced sweet onions (1 large or 2 medium onions) 2 tablespoons of high heat oil, such as grapeseed or avocado oil Pinch of salt and pepper METHOD Heat a large skillet over medium high heat, add the oil, onions and a pinch of salt and stir occasionally until the onions begin to brown slightly. Turn the heat down to medium low and [...]

Pear and Fontina Quesadilla with Caramelized Onions2018-10-11T02:40:13+00:00

Breakfast Grain Bowl with Caramelized Pears

2018-10-11T02:40:25+00:00

YIELD: 4-6 servings for grains, 2-3 servings for pears Recipe Development and Photography By: Williams-Raines INGREDIENTS      Grains: 1/2 cup uncooked steel cut oats 1/4 cup uncooked millet 3 tablespoons uncooked quinoa 2 cups of water Pinch of salt Pears: 1 Pear, ripe but firm 1 1/2 tablespoons coconut sugar or brown sugar 1 tablespoon of butter, ghee or coconut oil 1/3 cup canned coconut milk, full fat 1/4 teaspoon of ground cinnamon 1/4 teaspoon of pure vanilla extract Chopped nuts for garnish (optional) METHOD To Make the Grains: The night before; combine the oats, millet, and quinoa in a fine [...]

Breakfast Grain Bowl with Caramelized Pears2018-10-11T02:40:25+00:00

Apple Pear Fennel Salad

2018-10-11T02:40:48+00:00

This crisp fruit salad is bursting with tart, sweet, and nutty fall flavors! Try it along side an intensely flavored stew or soup for a refreshing palate cleanser. YIELD: 4 servings as a side salad Recipe Development and Photography By: Williams-Raines INGREDIENTS 1 1/2 tablespoons fresh squeezed lemon juice 1 teaspoon lemon zest 1 teaspoon white wine vinegar 2 teaspoons honey 1 tablespoon of shallots, minced 3 tablespoons of olive oil 1 small fennel bulb 1/4 cup fennel fronts, roughly chopped 1 large or 2 small Granny Smith apples 1 Anjou or Bosc pear, ripe but firm 1/2 cup dried figs, [...]

Apple Pear Fennel Salad2018-10-11T02:40:48+00:00

Roasted Pears stuffed with Quinoa

2018-10-11T02:41:12+00:00

YIELD: 6 servings Recipe Development and Photography By: Williams-Raines INGREDIENTS 1/2 cup uncooked quinoa 3/4 cup low sodium vegetable stock or water 2 tablespoons of shallots, minced 1 tablespoon of high heat oil such as coconut oil, safflower oil, or ghee 1 clove of garlic, minced 1 teaspoon of fresh rosemary, chopped 1/4 cup dried cranberries 2 tablespoons of hazelnuts, roasted and chopped, plus more for garnish Zest of 1 lemon 1/2 cup feta cheese - optional 3 ripe but firm pears Salt and pepper METHOD Pre-heat oven to 350 degrees Fahrenheit. Make the quinoa; rinse and drain the quinoa thoroughly [...]

Roasted Pears stuffed with Quinoa2018-10-11T02:41:12+00:00

Honey and Thyme Roasted Pear Crostinis

2018-10-11T02:41:23+00:00

YIELD: 20-25 crostini, serves roughly 6-10 people as an appetizer Recipe Development and Photography By: Williams-Raines INGREDIENTS 1 baguette, about 9 ounces 8 ounces of goat cheese 2 pears, ripe but firm 2-3 tablespoons of mild flavored honey 2 tablespoons fresh thyme leaves, plus a few sprigs for garnish Flaked sea salt or kosher salt Olive oil (preferable in a spray bottle) METHOD Preheat the oven to 350 degrees fahrenheit To make crostini rounds; slice the baguette crosswise into 1/2 inch rounds, on a diagonal for a nice presentation if desired, place in a single layer on a cookie sheet, spray [...]

Honey and Thyme Roasted Pear Crostinis2018-10-11T02:41:23+00:00

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