ROASTED BOSC PEARS

 Ingredients:

4 whole Bosc pears

1½ teaspoon extra virgin olive oil

¼ teaspoon Kosher salt

¿ teaspoon fresh ground pepper

Procedure:

  • Preheat oven to 425°F.
  • Wash pears and cut them in half, lengthwise.  Pat dry.  Toss pears with olive oil and salt and pepper in bowl.  Lay pears on baking dish skin-side down, cut-side up. Roast pears in 425° oven for 15 minutes.  Rotate tray.  Continue cooking 15 minutes until soft and caramelized.
  • Remove from oven and serve as an accompaniment.
  • Top with chutney or cranberry relish for added holiday touch.  Add toasted nuts such as pecans to your chutney or relish for a little crunch.

Serves:  4

CIDER-GLAZED CHICKEN SKEWERS WITH GRILLED APPLES & FUJI SLAW

Ingredients:

12 ea chicken tenderloins

2 oz soy sauce

2 oz Dijon mustard

¾ cup apple slaw

1 cup grilled apple rings

4-8 pieces dried cranberries (rehydrated)*

½ cup toasted pumpkin seeds*

Salt & pepper to taste

Procedure:

Marinate chicken tenderloins in Dijon, mustard and soy sauce. Assemble marinated chicken on bamboo skewers. Grill chicken over hot, clean coals. Caramelize evenly on both sides. Baste generously with cider glaze while grilling. When skewers are ready, arrange them creatively with Fuji apple slaw and grilled apples. Garnish with sprinkle of cranberries and toasted pumpkin seeds. Drizzle cider glaze over the top To reconstitute cranberries, place ½ cup of berries in a cup of water, cover and microwave 1 minute. For pumpkin seeds, spice them up by rubbing with green tabasco and Old Bay Spice before toasting.

FUJI APPLE SLAW

¾ cup rice vinegar

¾ cup agave nectar

4 tablespoons whole grain mustard

2 cups julienned Savoy cabbage

½ cup julienned celery root

½ cup julienned jicama

½ cup julienned Fuji apples

¼ cup dried cranberries (rehydrated)

½ cup rough chopped mint

In small sauce pan boil rice vinegar, agave and mustard sauce. Place cabbage and celery root in a shallow glass dish and pour hot dressing on top and mix well. Cover and allow to sit for 10 minutes at room temperature. Add the rest of the ingredients, except mint, and toss to mix well. Add mint when mixture is cool and you are ready to serve.

GRILLED APPLES

3 apples (any variety in season that you prefer)

Extra virgin olive oil in spritz bottle

Hot grill

Wash and core apples and slice 3/8” to ½” thick. Discard end cuts. Lay slices flat on tray and spritz each slice with one spritz of olive oil on each side. Wipe grill very clean. Grill over hot coals, not direct flame; rotate the slices ¼ turn halfway through cook time. Allow natural sugars to caramelize. Flip slices over and cook; rotate a few times ¼ turn halfway to caramelize. Remove from grill and use warm or hold until ready to serve.

Serves: 4