Flatbread & Chicken Breast

CHILDREN’S RECIPE: Pear, Bacon & Ricotta Flatbread
Ingredients:
2 Ready Flatbreads
1 1/2 cup Whole Milk Ricotta
4 sliced Cooked Bacon, chopped
1 large Bartlett or Anjou Pear, peeled and sliced
1 cup Shredded Mozzarella
1 tbsp Olive Oil
1 Plum Tomato, diced

Method of Preparation:
Spread Ricotta on Flatbreads. Arrange other ingredients. Bake in a 375-degree oven until cooked to preference. Cut into slices and serve.

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FAMILY RECIPE: Roast Chicken Breast with Prosciutto, Pear and Gorgonzola
Ingredients:
2 8 Oz Skin Boneless Chicken Breast Halves
Salt & Pepper
Light Oil, for sauteing
1 small Onion, minced
4 cloves Garlic, minced
2 Bosc Pears, peeled and medium diced
4 thin slices Prosciutto, julienne
1/2 cup Crumble Gorgonzola
Splash White Wine
2 tbsp Butter
1 tbsp Fresh Thyme, chopped
Aged Balsamic Drizzle
2 tbsp Butter

Method of Preparation:
Season Chicken Breast with salt and pepper. Pan sear in saute pan on the skin side, on medium heat until skin is browned and crispy. Remove from pan and finish cooking in a 350-degree oven until cooked to 165 degrees. Using the same pan as the chicken, add a bit more oil and saute onion for 2 to 3 minutes until starting to brown. Add garlic, pears, thyme and 1 tbsp butter, saute for a few minutes. Add white wine, prosciutto and remaining butter.

Adjust seasoning, and finish with Gorgonzola allowing to melt slightly. Plate chicken with pear sauce on top of chicken. It can be served with mashed sweet or regular potatoes. Drizzle plate with aged balsamic.

Poached Pears & Salad

CHILDREN’S RECIPE: Cinnamon and Vanilla Poached Pears
Ingredients:
4 Cinnamon Sticks
2 tbsp Honey or Sugar
½ tsp Vanilla Extract
1 qt Water
2 Bosc Pears, semi ripe; halved

 
Method of Preparation:
In a small saucepan bring water, honey, cinnamon and vanilla to a boil. Place pears in pan, cover and reduce to a simmer. After about 5 minutes or until pears become slightly soft remove from heat and allow pears to cool in liquid.

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FAMILY RECIPE: Pear, Endive Salad with Goat Cheese, Walnuts and Balsamic Vinegar
Ingredients:
1 tbsp Dijon Mustard
1 tbsp Shallots, minced
3 tbsp Balsamic Vinegar
4 tbsp Olive Oil
3 heads Belgium Endive, sliced
2 Anjou Pears, sliced
1 tbsp Parsley, chopped
4 tbsp Walnuts, toasted
2 tbsp Goat Cheese, crumbled

Method of Preparation:
For dressing, whisk mustard, shallots and vinegar together. Slowly whisk in olive oil. In a separate bowl mix endive, pears and parsley. Add dressing and toss. Place dressed pears and endive on a plate. Garnish with goat cheese and walnuts.

Grilled Cheese Bites & Ricotta Toast

CHILDREN'S RECIPE: Pear Butter Grilled Cheese Bites
Pear Butter:
Ingredients:
10 Pears, cored, cubed and skin on
2 Lemons, juice of
½ tsp Allspice
1 Cinnamon Stick
½ cup Sugar

Method of Preparation:
Place cut pears into a pot and cover with water. Add lemon juice and bring to a boil. Boil for 20 minutes or until pears are soft. Strain liquid and discard. Place pears in a food mill and rice into another shallow pot. Season with allspice, cinnamon stick and sugar. Place pot with the pear mixture back onto the stove and cook on low for about 2 hours stirring every 5-10 minutes. The mix starts out with an applesauce consistency. Cooking on low should reduce all the liquid in the pears and start to caramelize while reducing. Chill and serve when finished.

Grilled Cheese Bites:
Ingredients:
2 slices Brioche, ¼” each
1½ tbsp Pear Butter
1 slice Fontina Cheese, 2-3oz
1oz Butter

Method of Preparation:
Spread Pear Butter onto one side of brioche, and then top with sliced fontina. Toast in a pan with melted butter until golden brown; flip and bake at 350F for 1-2 minutes to melt cheese. Cut crust off, slice into four equal squares and serve.

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FAMILY RECIPE: Pear & Ricotta Toast
2 slices Sourdough Bread, ½” each
2 tbsp Olive Oil
2 tbsp Pear Butter, from children’s recipe
1 cup Whole Milk Ricotta, whipped
1 Pear, cored and julienned
2 tbsp Extra Virgin Olive Oil
½ Lemon, juice of
Salt, Pepper to taste
8 Pecans, candied and chopped
1 tbsp Honey
Micro Herbs to garnish

Method of Preparation:
Drizzle olive oil on sourdough and season with salt and pepper. Toast the bread on a grill or panini press until golden brown. Spread Pear Butter to one side of toast and top with ricotta. Toss pears in extra virgin olive oil, lemon juice, salt and pepper. Add seasoned pear to top of toast garnish with pecans, honey drizzle and micro herbs.