Joan Loves to Bake: Catching Up Time! National Food Holidays

It's time to catch up! I have been neglectful of keeping up with this blog -- even with pairing it back to one recipe per week! So here goes...let's catch up.

March 12th: National Bake Scallops Day
March 13th: Coconut Torte Day
March 14th: National Potato Chip Day
**March 15th: National Pears Helene Day
March 16th: National Artichoke Hearts Day
March 17th: National Corned Beef & Cabbage Day
March 18th: Oatmeal Cookie Day

March 19th: National Chocolate Caramel Day
March 20th: National Ravioli Day
March 21st: National French Bread Day
March 22nd: Coq Au Vin Day
March 23rd: National Chip & Dip Day
**March 24th: National Chocolate Covered Raisins Day
March 25th: National Lobster Newburg Day

Here's a recipe for Pears Helene. It was named after Offenbach's opera, La Belle Helene.

Pears Hélène

Read more at: http://www.thenibble.com/reviews/main/desserts/poire-belle-helene.aspv

Pears Hélène

Read more at: http://www.thenibble.com/reviews/main/desserts/poire-belle-helene.asp

Pears Hélène

Read more at: http://www.thenibble.com/reviews/main/desserts/poire-belle-helen. This dessert was named after the opera

Ingredients

1 lemon, juiced
4 firm Bartlett or Bosc pears, peeled, halved and cored (leave stem intact)
and sprinkled with lemon juice to prevent discoloration
1/2 cup sugar or vanilla sugar
2-1/2 cups water
1 vanilla bean or 1 teaspoon pure vanilla extract, if not using vanilla sugar
1 cinnamon stick, optional
1-2 pints vanilla ice cream
1 cup chocolate sauce
Candied violets or 1/4 cup toasted slivered almonds
Optional mint leaves for garnish.

Lay the pear halves cut side down in one layer in a wide shallow pan. (If you double the recipe, make two batches—don’t pile the pears on top of each other.)
In a medium saucepan, make the syrup: Combine sugar, vanilla bean and optional cinnamon stick with 1/2 cup water. (If using vanilla extract instead, add it in the next step.) Bring to a boil, stirring occasionally to dissolve sugar.
Lower heat and simmer for 2-5 minutes, until it thickens and turns golden brown. Turn the heat to its lowest setting and gently whisk in the remaining water.
Pour the poaching liquid over the pears; then cover the pan and simmer for 10 minutes; turn the pears, cover the pan again, and simmer for another 10 minutes. Continue poaching until the pears are translucent, but not completely soft. Test by inserting a sharp knife point in the thickest part of the pear.
Remove from heat and cool, covered.
Plate two pear halves with a scoop of ice cream, drizzled with chocolate sauce. Garnish with candied violets/toasted almonds and a mint leaf.

Recipe for Chocolate Covered Raisins:

1/4 cup semisweet chocolate chips or chopped chocolate bar

1/2 tbsp virgin* coconut oil (substitute vegetable shortening)

Optional: 1/8-1/4 teaspoon cinnamon or cloves (if you like heat, add chipotle)

1 cup jumbo raisins

1. MELT the chocolate and coconut oil in a double boiler or microwave for 30-seconds, then at 10-second intervals as needed, taking care not to scorch it. Stir well with a whisk, adding the optional spice(s).
2. ADD half the raisins and mix well to coat them all; then add the rest of the raisins and do the same. Spread the mixture onto a baking sheet lined with parchment or wax paper. Harden in the refrigerator and break up the hardened pieces. For faster hardening, use the freezer (they’ll be ready in 5-10 minutes).
3.BREAK up the hardened pieces into individual pieces or raisin clusters. Refrigerate any leftovers.

1/4 cup semisweet chocolate chips or chopped chocolate bar 1/2 tbsp virgin* coconut oil (substitute vegetable shortening) Optional: 1/8-1/4 teaspoon cinnamon or cloves (if you like heat, add chipotle) 1 cup jumbo raisins

Read more at: http://blog.thenibble.com/2016/03/24/recipe-chocolate-covered-raisins/

Joan Loves to Bake

Saturday, March 25, 2017

Catching Up Time! National Food Holidays

Ingredients

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