Betty Kaiser
Pleasantly plentiful pears
Did you know that the humble pear is the state of Oregon’s official fruit? Well, I didn’t. But I should have. If you look around, there are pear orchards everywhere. My husband and I discovered pears and apples growing wild in the 1980s on one of our first motorcycle trips through the Willamette Valley. This was heaven.
Washington and Oregon produce about 84% of the country’s total crop and the United States is the second largest pear producing country in the world. This year, Oregon has a bumper crop of most varieties of pears. So now through Dec. is the time to be feasting on fresh Bartlett, Bosc, Comice, and yes, Asian Pears.
Asian Pears are also known as Apple Pears. Because of their round shape and crunchy texture, they are not visually your traditional pear. The fruit was crossbred with apples and the result is sweet and crisp but the flesh doesn’t discolor on exposure to air. To protect delicate skins grocery store pears are often wrapped in a kind of netting.
The mild flavor of pears makes them suitable to eat as appetizers, at breakfast, lunch and dinner or snacking out of hand between meals.
As an appetizer they can be sliced and paired with cheese and crackers and wine. They make an elegant side salad at lunch or dinner; and of course, delicious tarts, pies and cakes.
The tender texture of pears makes them less suitable for cooking at high heat although gently poached and flavored pears are a delight.
If you have a bumper crop of pears this year may I suggest the US Pears website. They have a plethora of cooking with pears ideas and I have successfully used many of their recipes.
This week’s column features a dinner salad that can be changed up many ways. For instance, if you don’t care for Roquefort cheese, throw in some feta instead. The Butternut Squash and Pear Bisque features all locally available produce so if you haven’t tried soup before, now is a really good time to try out a different recipe. Please note that it uses water and not chicken stock.
We polish off our recipes with a spiced pear pie that is just yummy. Serve it warm with vanilla bean ice cream. I promise that you won’t be disappointed. Enjoy!
ASIAN PISTACHIO SALAD
Serves 4
Red leaf lettuce, fresh spinach, or mixed baby greens
1 small carrot, shredded, rinsed and blotted dry
1/4 cup dried cranberries or raisins
1/4 cup blue cheese, crumbled
1/4 cup pistachios or toasted pecans
1 Asian Pear, sliced into 1/4-inch slices
Vinaigrette
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons extra-virgin olive oil
Zest of one lemon
Salt and pepper to taste.
Combine the vinegar and honey in small bowl. Whisk in olive oil and lemon zest. Let sit. Before using, taste and adjust as desired.
In large bowl, combine the greens, carrot, cranberries, pistachios and cheese. Drizzle with dressing. Toss the salad gently. Divide among serving plates. Fan pear slices across top of each serving.
Note: Vinaigrette recipe can be doubled.
CURRIED BUTTERNUT SQUASH AND PEAR BISQUE
Chef Vitaly Paley, uspears.org
¼ cup extra-virgin olive oil
1 large onion, halved and thinly sliced
1 ½ pounds butternut squash, peeled, seeds and strings scooped out, and cut into 1-inch cubes
1 large USA Pear, preferably Bosc, peeled, halved, cored, and coarsely chopped
Kosher salt and freshly ground black pepper
4 ½ teaspoons mild curry powder
1 cup apple cider
3 cups water
1 cup heavy cream
Crème fraîche, for garnish (or sour cream)
Dill sprigs, for garnish
In a 6-quart soup pot, heat the olive oil over medium heat. Sauté the onion, stirring frequently, until soft, about 5 minutes. Add the squash and pear and season with salt and pepper. Decrease the heat to low and cook, stirring occasionally, until the squash softens and slightly caramelizes, about 15 minutes.
Add the curry powder and continue stirring for 1 minute to let the curry flavors bloom. Pour in the apple cider. Increase the heat to medium, add the 3 cups water, and simmer until the squash is completely cooked through, about 30 minutes.
Stir in the cream and return the soup to a simmer. Season with salt and pepper. In batches, carefully liquefy the hot soup in a blender.
To serve, pour the soup into bowls and garnish with a dollop of crème fraîche and dill sprigs.
This soup can be made a day in advance, cooled in an ice-water bath, and refrigerated overnight.
Yield: Makes about 6 cups; serves 4 to 6
SPICED PEAR PIE
“Southern Food”
Pastry for 2-crust pie
5 peeled, sliced fresh pears
1 cup sugar
1/4 cup flour
1/2 teaspoon grated lemon peel
1/2 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons fresh lemon juice
2 tablespoons butter, cut in small pieces
Line a 9-inch pie plate with pastry. Add the sliced pears. Combine sugar, flour, lemon peel, and seasonings; sprinkle over the pears. Drizzle with the lemon juice then dot with the butter. Make a lattice top; flute edges. Cover edge of pie with a strip of foil. Bake at 425° for 25 minutes. Remove foil and bake about 10 minutes longer.
Note: To make a lattice top crust, cut rolled out dough into 1/2-inch-wide strips. Arrange 5 to 6 dough strips across top of filling. Form the lattice by arranging more dough strips at right angle to first set of dough strips, weaving the strips if you wish. Trim dough strips even with the overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal then crimp the edges.
Keep it simple and keep it seasonal!
Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes
that are delicious, family oriented and easy to prepare.
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