food | gatherings
S a l a d
S t e p s
U p
S e r v e i t w i t h f l a i r , a n d a f i r s t c o u r s e
c a n
b e t h e m a i n a t t r a c t i o n a t a n y p a r t y .
BY RICHARD SWEARINGER |
PHOTO ANDY LYONS
FOOD STYLING JILL LUST
Celebrate the distinctive
flavors of winter with a
salad created by Jonathan
King and Jim Stott, the
founders of Stonewall
Kitchen, a maker of jams,
dressings, relishes, and
more, now celebrating its
2 0
th year. “Pears and blue
cheese taste so ‘right’ this
time of year,” King says.
STAY SIMPLE
Tumblers are a fun way
to serve the pear and blue
cheese salad,
l e f t .
“Food
looks really appealing in
clear glass,” King says.
CREATE A LOOK
“We like to use lots of
small votive candles on the
table,” King says. “Then we
intersperse a few very small
flower arrangements.”
MAKE IT A MAIN
To turn the salad into an
entree, Jonathan adds grilled
chicken or salmon and
serves it either on a buffet or
on individual plates.
Roasted Pear-
Spinach Salad
ROASTED PEAR-
SPINACH SALAD
“ T h e s e
l i t t l e
s a l a d s
b r i n g
a
s m
i l e
w
h e r e v e r
t h e y
g o .
T h e y ’ r e
a
g r e a t
w
a y
t o
g e t
a
p a r t y
o f f
o n
t h e
r i g h t
f o o t . ”
J o n a th a n K in g
S to n e w a ll K itc h e n
START TO FINISH
1 hr.
1
tsp. butter
2
firm-ripe pears
V / z
tsp. sugar
V z
cup sliced almonds
1
cup dried cranberries
8
slices ciabatta bread
3
oz. blue cheese
V z
cup cider vinegar
2
Tbsp. pomegranate
molasses or honey
1
Tbsp. Dijon m ustard
V z
cup extra-virgin olive oil
6
oz. baby spinach
1. Preheat oven to 450°F.
Grease baking sheet with
butter. Core pears and cut
each into
8
wedges; toss
with sugar and place on
baking sheet, cut sides
down. Bake 15 minutes
until soft and browned
on undersides. Transfer to
waxed paper to cool.
2. Place almonds on an
ungreased baking sheet and
toast 3 to 5 minutes. Transfer
to a bowl. Stir in half of the
cranberries and set aside.
3. Reduce oven to 400°F. Cut
each slice of bread in half.
Brush both sides with a little
o l i v e o i l
and toast on baking
sheet 3 minutes per side.
Remove from oven; crumble
cheese and divide among
toasts. Return to oven and
bake 4 to 5 minutes more.
4. Meanwhile, in blender
combine remaining
cranberries, the vinegar,
molasses, and mustard.
Blend until smooth. Season
with
s a l t
and
p e p p e r .
With
blender running, add
V z
cup
oil in a slow, steady stream.
5. In bowl toss together the
spinach, half the almond
mixture, and vinaigrette
to taste. Divide greens
among tumblers; top with
pears, toasts, and additional
almond mixture. Serve
immediately. Makes
8
to
10
appetizer servings.
For more, read
S t o n e w a l l
K i t c h e n W i n t e r C e l e b r a t i o n s
by
Jonathan King, Jim Stott, and
Kathy Gunst (Chronicle, $
19
.
95
).
1 0 4
BETTER HOMES AND GARDENS |
JANUARY
2011
|
BHG.COM
