Sweetwater Reporter (Sweetwater, Tex.), Vol. 111, No. 110, Ed. 1 Wednesday, March 25, 2009 Page: 10 of 10
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Sweetwater Reporter
Page 10 ■ Wednesday, March 25, 2009
Warm Peanut Crusted Goat Cheese With
Roasted Pears ()\er Mixed Baby Greens
Serves 4
1 cup very finely ehopped peanuts
Salt anti pepper
1 4-ounce log of goat cheese
2 tablespoons unsalted butter, melted
2 firm-ripe l)SA Pears such as Hose, Concorde or Anjou,
halved lengthwise and cored
2 tablespoons finely chopped shallot
2 teaspoons Dijon mustard
1 tablespoon red-wine vinegar
2 tablespoons extra virgin olive oil
I tablespoon aromatic peanut oil
1(1 ounces mesclun (mixed baby salad greens)
Heat oven to 400 1 Place peanuts in shallow dish Season
with salt and pepper. Roll goat cheese log in peanuts to even-
ly coat Refrigerate until firm if necessary, then cut evenly
into 4 rounds.
Arrange pears, cut sides down, in baking pan. Pour butter
over pears and toss to coat. Return pears to cut side down
position. Roast until tender, about 25 minutes Arrange pears
cut side up in baking dish Place rounds of peanut-crusted
goat cheese on top in the scooped center. Continue to roast 5
minutes more, until cheese is melted and soft.
Meanwhile, whisk together shallot, mustard and vinegar for
dressing. Add oils in a slow stream, whisking until emulsified,
and season with salt and pepper Just before serving, toss
salad greens with just enough dressing to coat. Remove pears
from oven and serve each salad topped with a roast pear
topped vv itlt goat cheese
WITH SWEET AND
SAVORY RECIPES
FAMILY FEMURES
Spring is the perfect time for fresh and exciting flavor combinations. And
with weddings, graduations and other special days, there are plenty of
reasons to celebrate with special recipes.
“The sign of a perfect dish is the balance of textures and flavors,”
explains chef and cookbook author Virginia Willis, author of "Bon
Appetit. Vail."
Willis thinks two family favorites pair especially well together: USA
Pears and USA-grown peanuts.
“You have the crisp texture of pears and the crunchy texture of peanuts,
as well as the slightly savory taste of the peanuts and the sweetness of the
pears," says Willis. “Altogether, it makes for a perfect combination that
can be enjoyed by the whole family.”
USA-grown peanuts and peanut butter are staples of cuisines across the
globe because they deliver a flavor people love. They have more than 30
essential nutrients and phytonutrients and heart healthy monounsaturated
fats - with zero trans fats or cholesterol. They can be part of a balanced
diet that promotes good health and a healthy weight.
USA Pears come in a range of colors, flavors and textures to please any
palate They are an excellent source of fiber, and a good source of vita-
min C, too. At 100 calories per serv ing with no fat. no sodium, and no
cholesterol, they're a healthy option for active families.
For more information, tips and recipes, visit www.nationalpeanut-
board.org or www.usapears.org.
Poached Pears W ith Vanilla Caramel Sauce and Toasted Peanuts
Sauteed Pears With Vanilla Yogurt
and Honey Peanuts
Serves 4 to 6
I tablespoon unsalted butter
4 large l SA Pears, such as Bose, Concorde or
Anjou, peeled, cored and sliced
I tablespoon sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
I tablespoon fresh lemon juice
Pinch of tine salt
1/4 cup smooth peanut butter
I tablespoon honey
I cup low fat vanilla or plain yogurt
1/4 cup honey roasted peanuts, coarsely
chopped
Melt butter in large heavy-bottomed saute pan over
medium high heat Add pears and cook, stirring
occasionally, for 5 minutes, or until softened.
Sprinkle with sugar, cinnamon, ginger and lemon
juice. Season with a pinch of fine salt. Cook over
medium heat, stirring occasionally, until tender,
about 5 to 7 minutes. Keep warm.
In small bowl combine peanut butter, honey and
yogurt: stir until smooth. Set aside.
To serve, place pears in a shallow bowl. Top with
yogurt mixture. Sprinkle peanuts on top Serve
immediately.
Vunilla Caramel Sauce
Makes about 1 1 2 cups
1 cup sugar
1/2 cup water
2 teaspoons freshly squeezed lemon juice
1/2 cup (1 stick) unsalted butter
3/4 cup heavy cream
I teaspoon vanilla
In medium heavy-bottomed saucepan, heat
sugar, water and lemon juice over low heat
until sugar dissolves. Bring syrup to a boil,
and continue to boil without stirring until it
begins to turn golden around the edges. (It is
important not to stir, as the syrup may crys-
tallize.)
Meanwhile, combine butter and heavy cream
in small saucepan. Heat until butter melts.
When syrup begins to color, lower heat, and
continue boiling to a deep-golden color It
will darken rapidly. Remove pan from heat,
and let cool for 30 seconds. Add butter and
cream, being careful as syrup will bubble up
in the pan.
Place pan back over heat, stirring until
caramel is completely dissolved. Add vanilla
and stir to combine. Serve warm or at room
temperature.
Serves 6
3/4 cup sugar
1 750 ml bottle dry white wine
1 cinnamon stick
2 tablespoons black peppercorns
1 1-inch wide piece lemon zest
6 USA Pears, such as Bose, Concorde or
Anjou, with stems
Vanilla Caramel Sauce, see recipe
I cup Runner, Virginia, Spanish or
Valencia peanuts, toasted and chopped
Place sugar, wine, cinnamon stick, pepper-
corns and lemon zest in a small deep pan and
bring slowly to a boil.
Meanwhile, peel pears, leaving stems and
scooping out flower ends with a melon bailer.
Immediately immerse pears in syrup, stand-
ing upright if possible.
Set small heatproof plate on top to keep them
completely immersed in syrup.
Bring just to a boil then reduce to simmer.
Cook until pears are tender when pierced
with a knife, 30 to 40 minutes Remove from
syrup. Divide pears among 6 plates. Drizzle
with Vanilla Caramel Sauce and sprinkle
w ith toasted peanuts. Serve immediately.
$179
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Rodriguez, Tatiana. Sweetwater Reporter (Sweetwater, Tex.), Vol. 111, No. 110, Ed. 1 Wednesday, March 25, 2009, newspaper, March 25, 2009; Sweetwater, Texas. (https://texashistory.unt.edu/ark:/67531/metapth577937/m1/10/: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Sweetwater/Nolan County City-County Library.