CHRISTMAS BY HEART RECIPES
PEAR AND GOAT CHEESE
BREADTART
M ichel serves this dish between the main
course and dessert in place o f a traditional
cheese course.
P R E P : 3 0 M IN . B A K E : 10 M IN . C O O K : 35 M IN .
C O O L : 1 H R . O V E N : 4 0 0 F
i
re c ip e C a n d ie d A p p le s o r Q u in c e ,
right
1
i o - t o i 2 - in c h - d ia m e te r s o u r d o u g h
r o u n d lo a f ( b o u le ) o r f o c a c c ia
2
T b s p . e x tr a v ir g in o liv e o il
S e a s a lt ( p r e fe r a b ly f
le u r d e s e l)
1
c u p c ru m b le d g o a t c h e e s e ( a b o u t 6 o z .)
2
T b s p . fr e s h th y m e le a v e s
2
T b s p . fin e ly s h r e d d e d le m o n p e e l
2
s e m i- r ip e p e a rs , c o r e d a n d s lic e d
F in e ly s h re d d e d le m o n p e e l ( o p tio n a l)
1. P r e p a r e C a n d ie d A p p le s o r Q u in c e
r e c ip e , r e s e r v in g s y r u p f o r s e r v in g : P r e h e a t
o v e n t o 4 0 0 ° F .
2.
R e m o v e b o t t o m c r u s t f r o m r o u n d lo a f b y
s lic in g a t h i n h o r iz o n t a l s lic e f r o m b o t t o m
w i t h a lo n g s e r r a te d k n ife . A f t e r r e m o v in g
c r u s t, c r e a te a 1- in c h - t h ic k h o r iz o n t a l s la b o f
b r e a d b y c u t t in g o f f th e t o p o f lo a f ( s e t a s id e
r e m a in in g b r e a d f o r a n o th e r u s e ). G e n e r -
o u s ly b r u s h b o t h s id e s o f b r e a d s la b w it h
o liv e o il u n t i l i t is a b s o rb e d in t o th e b re a d .
3.
P r e h e a t a n e x t r a - la r g e , h e a v y - b o t t o m
s k i ll e t o v e r m e d iu m h e a t f o r 4 t o 5
m in u t e s . P la c e o ile d b r e a d s lic e in h e a te d
s k ille t . C o o k 2 m in u t e s o r u n t i l l i g h t l y
b r o w n e d . T u r n ; c o o k t h e o t h e r s id e
2 m in u te s m o r e o r u n t il lig h t ly b r o w n e d .
T r a n s f e r to a s te d b r e a d s lic e t o b a k in g -
s h e e t. L i g h t l y s p r in k le w i t h s e a s a lt. I n
s m a ll b o w l g e n t ly to s s t o g e t h e r th e
c r u m b le d c h e e s e , t h y m e le a v e s , a n d th e
2 ta b le s p o o n s o f le m o n p e e l; s e t a s id e .
4.
A r r a n g e C a n d ie d A p p le s a n d p e a r s o v e r
b r e a d s lic e , s p r i n k li n g c h e e s e a n d th y m e
m i x t u r e b e t w e e n la y e r s .
5.
T r a n s f e r t o p r e h e a t e d o v e n . B a k e 1 0 to
12 m in u te s , o r u n t il c h e e s e b e g in s to lig h t ly
b r o w n a n d t h e t a r t is h e a te d t h r o u g h . T o p
w i t h a d d it io n a l s h r e d d e d le m o n p e e l a n d
s e r v e w i t h r e s e r v e d C a n d ie d A p p le s y r u p .
M A K E S 10 S E R V IN G S .
C A N D IE D A P P L E S O R Q U IN C E P e e l 2 la r g e
a p p le s o r 1 la r g e q u in c e ( a b o u t
3/4
p o u n d )
a n d q u a r t e r le n g t h w is e . S lic e t h e c o r e
a w a y f r o m e a c h q u a r t e r . C u t e a c h w e d g e in
t h i n s lic e s . I n m e d iu m s a u c e p a n c o m b in e
t h e s lic e d a p p le s o r q u in c e , 1 c u p w a te r ,
V
2
c u p d r y R ie s lin g w in e o r a p p le ju ic e ,
V
2
c u p g r a n u la t e d s u g a r,
V
2
c u p p a c k e d
l ig h t b r o w n s u g a r, a n d 1 c in n a m o n s tic k .
B r in g t o b o i li n g o v e r m e d iu m - h ig h h e a t.
R e d u c e h e a t. S im m e r , u n c o v e r e d , f o r
3 0 m in u t e s f o r t h e a p p le s o r 1 t o 1
V
4
h o u r s
f o r t h e q u in c e , o r u n t i l t e n d e r , s t i r r in g
o c c a s io n a lly . S t r a in a p p le s o r q u in c e ,
r e s e r v in g c o o k in g s y r u p . T h e s y r u p s h o u ld
b e t h e c o n s is t e n c y o f w a r m h o n e y . I f n o t,
r e t u r n t h e s y r u p t o p a n t o r e d u c e m o r e .
R e m o v e c in n a m o n s t ic k ; d is c a r d . S t ir in
2 te a s p o o n s le m o n ju ic e . C o o l t o r o o m
t e m p e r a t u r e b e f o r e u s in g .
E A C H S E R V IN G
478 cal, 10 gfat (4 gsat. fat),
13 mgchol, 722 mg sodium, 84 g carbo, 4 g fiber,
15gpro. Daily Values: 6% vit. A, 10% vit. C,
11% calcium, 21% iron.
ANGEL’S FOOD CAKE
It wouldn’t be M ichel’s fam ous cake if it
didn't have the flavor and texture from the
addition of nutty almond flour and Vanilla
Bean-Verbena Sugar. Find almond fo u r in
the baking aisle o f large supermarkets and
health food stores or online at
k i n g a r t h u r -
f lo u r . c o m .
Use this cake for Pan-Fried
Angel’s Food Cake,
p a g e 189.
P R E P : 1 H R . B A K E :40 M IN . C O O L : C O M P L E T E L Y
O V E N : 2 0 0 °F /3 2 5 °F
1V 2
c u p s e g g w h ite s
1 3 4
c u p s V a n illa B e a n -V e rb e n a S u g a r,
page
789, o r p u rc h a s e d v a n illa s u g a r
1
c u p c a k e f lo u r
14
c u p a lm o n d f lo u r
Va
ts p . s a lt
1
ts p . c r e a m o f t a r t a r
1.
I n a la r g e w id e b o w l* le t e g g w h it e s
s ta n d a t r o o m t e m p e r a t u r e 3 0 m in u t e s .
M e a n w h ile , s i f t t h e V a n illa B e a n - V e r b e n a
S u g a r o n c e a n d s e t a s id e . S if t t h e f l o u r a n d
a lm o n d f l o u r t o g e t h e r f o u r tim e s , t h e n a d d
t h e s a lt a n d c r e a m o f t a r t a r . S if t o n c e m o r e .
2.
P r e h e a t o v e n t o 2 0 0 ° F . B e a t e g g w h it e s
w it h a n e le c t r ic m ix e r o n m e d iu m - h ig h
s p e e d u n t i l s t i f f p e a k s f o r m ( t ip s s ta n d
s t r a ig h t ) . S lo w ly a n d g e n t ly a d d V a n illa
B e a n - V e r b e n a S u g a r, f o llo w e d im m e d ia t e ly
b y th e s if t e d f l o u r m ix t u r e .
Continued on page 189
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to d e v e lo p in g o u r f u t u r e le a d e rs
t h r o u g h a g r ic u ltu r a l e d u c a t io n .
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