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ImStuffed · Posted: Wed Mar 17, 2010 8:26 pm Post subject:

Then I say lets do it!! Just in case I'm not able to post much tomorrow...maybe someone can mention it in HH and / or the dinner thread?
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Danielle
"Sometimes your knight in shining armor is just a re-tard in tin foil"

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ImStuffed · Posted: Sat Apr 10, 2010 7:23 am Post subject:

Hey Guys...just thought I'd bump this out there to remind you all. Very Happy

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Danielle
"Sometimes your knight in shining armor is just a re-tard in tin foil"

My Recipes: http://bakespace.com/?imstuffed
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ImStuffed · Posted: Tue Apr 13, 2010 10:41 pm Post subject:

Ok guys....I made my Sauvignon Blanc Recipe...I'm only posting the picture for right now. I'll add the recipe and wine review later. I'm tired and need to get my butt in bed LOL

Poached Pears

6 Bosc pears
1 orange, juiced and pared zest
1 2/3 cups of Sauvignon Blanc
3 cups water
1/4 cup honey
1 cup sugar
juice from 2 lemons (my lemons were tiny..like...lime size so I used 4 lemons)
1 vanilla pod, split
1 cinnamon stick, broken into short lengths
4 cloves

With a little knife, score a zigzag pattern in the skin around the top of each pear. Peal the skin off the body of the pear, leaving the zigzag pattern along the top, kinda like a collar, leaving the stem in tack
You want to be careful when peeling....so you can preserve the pears shape as much as possible
Remove the core from the bottom of each pear.
Cut the orange zest into strips. Now....this was new to me. Every time I've zested an orange...it was with a grater. This process required me to sorta gently cut the zest away without the white stuff. So I used a knife and thinly "peeled" the orange. I ended up with some pith still attached but not too much.
Combine everything in a large pot
Over a medium heat, bring liquid to a boil, then reduce to a simmer. Allow to simmer until pears are done. Which I think would mean, tender yet firm. The time frame can vary, depending on ripeness...5 - 15 minutes.
Since bosc pears are general a very firm pear (which is why I chose them for this recipe) I let them cook a bit longer.
With a large slotted spoon, remove the pears and place in a bowl. Remove all the seasonings and discard. At this point, I allowed the liquid to simmer a bit longer to get more of a syrup consistency which didn't happen.....I was afraid the flavors would end up...I dunno...overcooked. Have you ever smelled cinnamon and citrus that's overcooked? Maybe in a potpourri? Well, i didn't want my syrup to taste like that.
Pour "syrup" over the pears and set aside until ready to serve

Here's the bottle of wine I used....

Name: Hacienda Altavina Chile
Price: $5.99
Year: 2009 (oooh...didn't realize it was such a young thang when I bought it)
PHOTO of bottle:

Short intro from the wine maker about the wine: Chili is a winemaking paradise, surrounded by some of the most beautiful natural barriers the world has to show including the magnificent Andes mountain range. The Pacific Ocean causes cool breezes at night which when combined with endless sunshine in the day creates perfect conditions for ripening the grape. Tropical fruit aromas are complemented by ripe, fresh citrus flavors.
Review: the bouquet is very fruity...citrusy. It's best chilled as this brings out the tropical flavors. It rather sweet and would be great during the summer.
Would you buy again?: If I wanted a nice dessert wine, I think I would
Wine Pairing Ideas/Recipes: It worked wonderfully in my Poached Pears recipe. As a stand alone wine...its a bit too sweet to have more than a glass. But it was fun to drink while eating the pears Smile

....the spices in the pear recipe really added to the wine itself
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Danielle
"Sometimes your knight in shining armor is just a re-tard in tin foil"

My Recipes: http://bakespace.com/?imstuffed
My Food Blog: http://peacefulcooking.blogspot.com/
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CulinaryAlchemist · Posted: Tue Apr 13, 2010 10:54 pm Post subject:

Well it sure looks scrumptious!!!
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ImStuffed · Posted: Wed Apr 14, 2010 7:06 am Post subject:

Ok...its edited and has the recipe Smile

_________________
Danielle
"Sometimes your knight in shining armor is just a re-tard in tin foil"

My Recipes: http://bakespace.com/?imstuffed
My Food Blog: http://peacefulcooking.blogspot.com/
My Fun Blog: http://letsridethebus.blogspot.com/
My Twitter: http://twitter.com/imstuffed

jmgallo · Posted: Thu Apr 15, 2010 5:05 am Post subject:

I was just looking at poached pears in a Mark Bittman book yesterday and here they are! I'm going to need to whip up some now. They look delicious and I've never made them.

p.s. So glad the party is back on for the wine tasting!
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ImStuffed · Posted: Thu Apr 15, 2010 6:08 am Post subject:

I'm doin the happy dance this morning....TasteSpotting published the pear picture Very Happy

_________________
Danielle
"Sometimes your knight in shining armor is just a re-tard in tin foil"

My Recipes: http://bakespace.com/?imstuffed
My Food Blog: http://peacefulcooking.blogspot.com/
My Fun Blog: http://letsridethebus.blogspot.com/
My Twitter: http://twitter.com/imstuffed

CulinaryAlchemist · Posted: Thu Apr 15, 2010 10:27 am Post subject:

Awesome Danielle!!
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~ Shane

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