RECIPE: REC: Cranberry, Quince & Pearl Onion Compote...

RECIPE:
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charlie

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Cranberry, Quince, and Pearl Onion Compote

Recipe By :Shelley Wiseman

Serving Size : 8

1/2 pound pearl onions -- (preferably red, 2 cups)

2 cups apple juice

1 cup sugar

2 tablespoons cider vinegar

6 cloves

1 teaspoon coriander seeds

2 quinces -- peeled, cored, and cut into 1/2-inch cubes

1 12-ounce bag fresh cranberries -- or frozen (not thawed if frozen)

Trim root end of each onion and cut an X in it. Blanch in boiling water 1 minute, then drain in a colander. Cool slightly, then peel.

Bring juice, sugar, vinegar, and spices to a boil in a 3-quart heavy saucepan, stirring until sugar has dissolved. Add onions and quinces and simmer, uncovered, stirring occasionally, until tender but not falling apart, about 30 minutes.

Add cranberries and simmer until tender but not falling apart, 5 to 8 minutes. Discard cloves. Transfer fruit and onions to a bowl using a slotted spoon, then boil syrup, if necessary, until reduced to 1/2 cup. Pour syrup over compote and cool to room temperature.

Source:

"Gourmet | November 2008"

NOTES : Compote can be made 3 days ahead and chilled. Bring to room temperature before serving.

 
REC: Foie Gras with Poached Quince, Tangerine & Pomegranate Juice...

Foie Gras with Poached Quince, Tangerine, and Pomegranate Juice

Recipe By :Alfred Portale
Serving Size : 4

For the quince:
3 medium quince -- yellow, ripe, about 1 1/2 pounds
2 tangerines -- juiced (about 1/3 cup)
Peel of 1 tangerine
1 cinnamon stick -- 1/2-inch long
2 whole cloves -- (2 to 3)
2 tablespoons chopped fresh ginger
1/2 cup sugar
For the pomegranate juice:
1 large pomegranate -- red
1/4 cup red wine vinegar
2 tablespoons sugar
For the foie gras:
1 1/2 pounds foie gras -- fresh, well chilled
Coarse salt and freshly ground white pepper
4 sprigs fresh thyme
4 sprigs fresh chervil
1 tablespoon reserved pomegranate seeds



1. To make the quince: Slice ends from quince, and peel (a vegetable peeler works well). Cut in half, lengthwise. Remove the tough core, using a Parisian scoop (or a small paring knife). Then cut quince lengthwise into 1-inch-thick wedges. Place in a medium-size nonreactive saucepan, and add the remaining ingredients, plus 2 cups of water. Bring to a boil over medium-high heat. Reduce to a simmer, and cool until quince is tender, about 8 to 10 minutes. Remove from heat.

2. Remove quince slices and tangerine peel with a slotted spoon. Strain poaching liquid and discard aromatics. Julienne tangerine peel, and return it, along with quince, to poaching liquid. Keep warm. If preparing in advance, let cool in poaching liquid. Cover, and refrigerate.

3. To make the pomegranate juice: Cut pomegranate in half, and juice just as you would a citrus fruit. In a small nonreactive saucepan, combine pomegranate juice, vinegar, and sugar. Bring to a boil over high heat. Reduce heat and simmer for 6 to 7 minutes, until slightly thickened. Set aside.

4. To make the foie gras: Separate the two lobes of the foie gras, and cut away any excess fat found at the point of separation. Using a sharp, thin bladed knife (dipped in hot water), cut foie gras crosswise into 1/2-inch thick slices. Score one side of each slice of foie gras in a crosshatch pattern. Cover with plastic wrap, and refrigerate until ready to cook.

5. Remove foie gras slices from refrigerator 15 minutes before sautéing. Warm quince over medium heat if necessary. Heat a 12-inch saucepan over medium-high heat. Season foie gras with coarse salt and freshly ground pepper. Working quickly, sear foie gras slices, crosshatched side down, in batches, if necessary, for about 1 minute. Turn, and cook for another minute. The foie gras should be nicely seared on the outside, yet rare in the middle.

6. To assemble: Arrange quince in the center of warmed appetizer plates. Top with foie gras slices. Drizzle reduced pomegranate-juice mixture around the quince and foie gras, and garnish with herbs and pomegranate seeds.


Source:
"Alfred Portale's Gotham Bar and Grill Cookbook"

 
REC: Maple-Roasted Quince & Sweet Potatoes...

MAPLE-ROASTED QUINCE AND SWEET POTATOES

Serving Size : 6

Nonstick vegetable oil spray
1 pound quince -- (about 2 large) peeled, cored, cut into 1/2-inch cubes
1 12-ounce sweet potato -- (12–ounce) red skinned, peeled, cut into 1/2-inch cubes
1 12-ounce sweet potato -- (12–ounce) tan-skinned, peeled, cut into 1/2-inch cubes
2 teaspoons kosher salt
1/2 cup maple syrup -- divided
1 tablespoon chopped fresh sage

Position rack in center of oven; preheat to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine next 4 ingredients and 1/4 cup maple syrup in large bowl; toss to coat. Spread mixture in single layer on prepared baking sheet. Roast quince and potatoes until tender and beginning to brown around edges, stirring occasionally and turning sheet around in oven halfway through roasting, about 40 minutes. Transfer quince and potatoes to bowl. Mix in sage and remaining 1/4 cup maple syrup. Season with pepper. Serve warm or at room temperature.

Source:
"Bon Appétit, December 2006"

NOTES : With different hues of orange and gold, this dish makes a great holiday side.

 
REC: Oven-Dried Vegatables....ie onion-carrot-quine-celery root

Oven-dried Vegetables

Recipe By :Jeremiah Tower
Serving Size : 8

1/2 cup coarse salt
2 red onions -- peeled, trimmed, and halved lengthwise
4 carrots -- peeled
3 quince -- unpeeled, halved lengthwise
2 1 1/4-pound celery roots -- peeled and halved
1/4 cup extra-virgin olive oil
3 sprigs fresh thyme
3 sprigs fresh rosemary



1. Preheat the oven to 350°. Sprinkle a baking sheet with salt. Top with onions, carrots, quince, and celery roots in a single layer. Cover with aluminum foil, and bake until just tender, about 1 hour.

2. Remove from oven, and uncover. When cool enough to handle, peel and core the quince. Cut vegetables into serving-size pieces. Transfer the quince and vegetables to a medium bowl. Drizzle with oil, and toss to evenly coat. Place in a baking dish just large enough to hold them in a single layer. Top with herb sprigs.

3. Shortly before serving, preheat the oven to 400°. Place baking dish in oven, and cook until heated through, 10 to 15 minutes.

Source:
"Jeremiah Tower Cooks: 250 Recipes from an American Master"

 
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