Broiled Figs with Prosciutto and Goat Cheese

We have an old fig tree in our back yard and this is one of my favorite ways to prepare them.

Broiled Figs with Prosciutto and Goat Cheese

• With a paring knife, slice an "X" at the bottom of each fig.
• Insert a dollop of soft cheese into the "X". Suggested cheeses: goat cheese, blue cheese (especially "Maytag Blue"), burrata, brie
• Wrap a slice of Prosciutto di Parma around each fig.
• Place under broiler until the edges of the prosciutto are crispy, around 5 minutes.
• Serve warm as an appetizer. 
• Lick your fingers.

Homemade Peppermint Bark

My daughter has been perfecting her homemade peppermint bark recipe for the past three years and she kindly agreed to let me share it with you. These are the ingredients she used this year (I only show one bag of each chocolate but this recipe requires two of each). Most bulk chocolates work well also.

2 bags (12-oz each) of semi-sweet chocolate chips (Whole Foods 365 Organic)
2 bags (12-oz each)of white chocolate chunks (Whole Foods 365)
2 teaspoons peppermint extract
1 cup crushed candy canes (use individually-wrapped candy canes)
Spray oil (Pam)

1. Cover a cookie sheet with aluminum foil and spray with oil. The cookie sheet must have a lip all around.

2. Slowly melt the semi-sweet chocolate chips in a double boiler, stirring frequently. Remove from heat right before the last little bit of chocolate is melted. It will finish melting on its own, do not overcook.

3. Add 1 teaspoon of peppermint extract to the melted chocolate.

4. Pour the melted dark chocolate, while it is still hot, onto the prepared cookie sheet and spread evenly with a spatula.

5. Place in refrigerator until it is completely cooled, about 20 minutes.

6. Now is a good time to crush the candy canes between two sheets of wax paper.

Update: To avoid a spectacular spray of red and white, leave candy canes in their wrappers during crushing.

This is an excellent task for a teenage brother.

It takes self-control and finesse to get just the right granularity:

7. Slowly melt the white chocolate chunks in a double boiler, stirring frequently. Remove from heat right before the last little bit of chocolate is melted.

8. Add 1 teaspoon of peppermint extract to the melted chocolate.

9. Pour the melted white chocolate, while it is still hot, over the completely cooled dark chocolate and spread evenly with a spatula.

10. While the white chocolate is still soft, sprinkle the crushed peppermint on top of the white chocolate and gently push them into the chocolate.

11. Place in refrigerator until it is completely cooled, about 20 minutes.

12. Break into large hunks using a butter knife.

13. Best if served cold.

Here is the text of the recipe:

Peppermint Bark

2 bags (12-oz each) of semi-sweet chocolate chips (Whole Foods 365 Organic)
2 bags (12-oz each)of white chocolate chunks (Whole Foods 365)
2 teaspoons peppermint extract
1 cup crushed candy canes (use individually-wrapped candy canes)
Spray oil (Pam)

1. Cover a cookie sheet with aluminum foil and spray with oil. The cookie sheet must have a lip all around.
2. Slowly melt the semi-sweet chocolate chips in a double boiler, stirring frequently. Remove from heat right before the last little bit of chocolate is melted. It will finish melting on its own, do not overcook.
3. Add 1 teaspoon of peppermint extract to the melted chocolate.
4. Pour the melted dark chocolate, while it is still hot, onto the prepared cookie sheet and spread evenly with a spatula.
5. Place in refrigerator until it is completely cooled, about 20 minutes.
6. Crush the candy canes in their individual wrappers and between two sheets of wax paper.
7. Slowly melt the white chocolate chunks in a double boiler, stirring frequently. Remove from heat right before the last little bit of chocolate is melted.
8. Add 1 teaspoon of peppermint extract to the melted chocolate.
9. Pour the melted white chocolate, while it is still hot, over the cooled dark chocolate and spread evenly with a spatula.
10. While the white chocolate is still soft, sprinkle the crushed peppermint on top of the white chocolate and gently push them into the chocolate.
11. Place in refrigerator until it is completely cooled, about 20 minutes.
12. Break into large hunks using a butter knife.
13. Best if served cold.

Bon Appetit! Smakelijk eten!

Pears Poached in Cabernet Sauvignon Sauce with Mascarpone Whipped Cream

Photo by Marcus Nillson of Real Simple.

The super-talented "Roving Gourmet" chef, Michelle Bailey, shared her fantastic recipe for poached pears with me. The measurements are not real precise; the key is to have enough wine to cover the pears.

Poached Pears with Cabernet Sauvignon Sauce

   1.  Peel pears, leaving the stems intact. Bosc pears are best.

2. Place pears in a sauce pan and cover with cabernet sauvignon wine.  For one bottle of wine, you can usually cover about three medium pears at a time. The wine does not need to be extravagantly expensive.

3. Simmer the pears until they are fork tender, about 20-30 minutes depending upon the firmness of the pears.

4. Remove the pears from the wine by using the stem as a handle so that you don’t bruise the flesh.

5. Using the same wine, repeat steps 2-4 until you’ve poached all the pears .

6. Add sugar to taste, around ¼ cup if you don't like it too sweet.

7. Add vanilla (1/2 split bean or 1/2 teaspoon extract) and a cinnamon stick.

8. Put pears back into the seasoned wine for 5 minutes to infuse the flavors. You may be tempted to add the sugar at the beginning to save a step, but it will not taste good.

9. Carefully remove pears by the stem again.

10. Cook wine until it is reduced and slightly thickened into a syrupy consistency - to around a cup or two.

11. If you don’t have a lot of time or don’t need as much sauce, only use half the wine and reduce to about one cup.

12. Should be syrupy when cold. If too syrupy, reheat until it is the desired consistency. Serve with sauce and Mascarpone Whipped Cream

Mascarpone Whipped Cream

1. For a chunky consistency:
1. Whip heavy cream with honey and vanilla.
2. Add equal part mascarpone cheese.
3. Whip together.
4. Created a chunky texture. I personally loved the bursts of mascarpone.

2. For a smooth texture
1. Whip heavy cream with honey and vanilla.
2. Whip equal part mascarpone cheese.
3. Whip together. Should create a homogenous, smooth texture.

Thank you, Michelle, it was super duper delicious! A perfect ending for our autumn dinner.