Makes 4 to 6 servings

Braise
4 lamb shanks, preferably raised in Oregon, 16 to 20-ounces each
2 tablespoons extra virgin olive oil
1 medium onion, roughly chopped
1 tablespoon finely chopped garlic
2 tablespoons finely chopped or grated fresh ginger
1-1/2 teaspoons saffron
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1-1/2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
4 bay leaves
1 cinnamon stick
1/2 cup whole almonds
2 quarts chicken stock
1/2 cup dried cranberries

Caramelized Pears and Shallots
1 ounces (2 tablespoons) unsalted butter
1 tablespoon extra virgin olive oil
8 small, whole shallots
2 Bosc pears, peeled, cored and sliced into 1/2″-thick wedges
1/4 cup granulated sugar

Couscous, as accompaniment
Parsley, to garnish
Plain yogurt, served on side

Preheat oven to 350 degrees.

Prepare the lamb by seasoning liberally with salt and freshly ground black pepper. Heat oil in a heavy, wide sauté pan until it is very hot, but not smoking. Brown lamb shanks, turn them so that each side is dark golden brown and crusty, which takes about 12 minutes total. Remove shanks from pan.

Reduce heat of sauté pan to medium high and add the onions, garlic and ginger. Cook and stir frequently until the onions begin to caramelize slightly and pick up the color and scrapings leftover from browning the meat, about 5 minutes. Put the shanks in a deep, wide casserole, or a roasting pan. The shanks should fit closely, in a single layer, leaving enough room in the pan to be covered with stock.

Add the sautéed onion, garlic and ginger to the lamb shanks along with the saffron, ground cinnamon, ground ginger, black and cayenne peppers, bay leaves, cinnamon stick and almonds. Cover the shanks with the chicken stock, adding a bit of water if necessary to cover completely. Cover tightly and braise for about 3-1/2 hours, adding the dried cranberries at the last 30 minutes. The lamb should be tender and falling off the bone.

To finish the sauce, melt butter in a sauté pan with oil over medium heat. If the shallots are larger than a small walnut, peel and separate into as many cloves as possible, or trim the root end, without removing it completely. Halve or quarter the larger shallots; the root will hold the layers together. Add shallots to the pan and sauté gently until they begin to soften slightly, about 5 minutes. Add pear slices and sugar and continue to sauté until everything is golden brown, about 15 minutes. Add some chicken stock or water if the sugar begins to get dark.

Remove the lamb shanks from the braising liquid. Transfer the braising liquid to a separate saucepan (there should be about 6 cups), put the shanks back in the braising pan and keep warm. Add pears and shallots to the braising liquid and reduce. It will already be thick. Taste for seasoning and add salt and pepper as needed.

To serve, while the sauce is reducing, put the couscous on a larger platter and arrange the lamb shanks on top. Garnish with pear slices and shallots and spoon the reduced sauce over the meat. Sprinkle with parsley and serve with plain yogurt on the side.

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Makes eight sliders

Pear Ketchup

2 Anjou pears
2 teaspoons clarified butter
1/4 cup diced sweet onion
1 cup clear apple juice or cider
2-4 tablespoons apple cider vinegar
1/8 teaspoon white pepper
Kosher salt to taste

Sliders
12 slices thick-cut bacon, well-chilled or frozen
3  tablespoons crumbled blue cheese
8 small soft rolls, preferably brioche

To make the pear ketchup, peel and core the pears and cut them into large cubes. Warm the clarified butter or oil in a sauté pan over medium heat. Add the onions and cook until they become translucent. Add the pears and stir to coat with the butter or oil. Add the apple cider and cook over low heat until the liquid is almost completely absorbed. Set aside to cool.

Puree the mixture until completely smooth, and then add 2 tablespoons of vinegar and taste. The ketchup should be tangy, to help balance the fattiness of the bacon and cheese. Add the white pepper and salt to taste. 
 
Preheat the oven to 350 degrees.

To make the sliders, use a food processor to chop the bacon. Keep the slices together and cut the bacon slab into several large chunks. Refrigerate or freeze the chunks until very firm. This will help keep the grind uniform, like ground beef. Crumble the blue cheese into the ground bacon and form the mixture into eight 2-inch patties.

Place the patties on a baking sheet or cast iron skillet and cook for 10 minutes. Turn the burgers over and cook another 10-15 minutes or until the internal temperature is 170 degrees.

To serve, split the roll, toast if desired and spread one side with the ketchup.

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Granita
1 1/2 pounds (about 3) ripe Comice pears
8 cardamom pods, toasted and crushed
1 cup water
1 cup granulated sugar
1 vanilla bean, split and scraped
1/2 teaspoon salt
1 lemon, juiced

Biscotti
1 large pears, peeled, cored and cut in large dice (about 8 cups)
2 lemon, juiced
1 1/2 teaspoons fresh thyme leaves
1 tablespoons granulated sugar
1/4 tablespoons cornstarch
1 1/2 large pears, peeled, cored and cut in large dice (about 8 cups)
2 lemon, juiced
1 teaspoons fresh thyme leaves
1 tablespoons granulated sugar
1/4 tablespoons cornstarch

Garnish
Pomegranate seeds
Fresh herbs, like mint, basil or lemon verbena

Peel, core and dice the pears into 1-inch cubes.

Lightly toast the cardamom pods in a small sauté pan over medium low heat until they smell slightly toasty, about 2 minutes. Cool and lightly crush the outer shells.

Put the water and sugar in a saucepan with the cardamom pods, vanilla bean seeds and pod and salt. Bring the mixture to a boil and remove from heat. Allow the syrup to sit and infuse at least 30 minute or longer, if possible.

Strain the syrup into a small saucepan, add the pears and lemon juice and simmer for 10 to 12 minutes, until soft and translucent. Remove pan from the heat and let the pears cool in the syrup.

When cool, puree the pears and syrup in a blender. Pour the puree into a large bowl, add 3 cups of water, stir well and allow the mixture to sit overnight in the refrigerator.

Strain the mixture through a fine mesh strainer into a shallow pan, about 9- by 13-inches. Freeze 30 to 45 minutes then use a fork to scrape the ice crystals that have formed around the edges of the pan into the middle. Repeat this step every 30 minutes or so until the mixture resembles shaved ice. It should take a few hours, scraping about four times.

Cover with foil until ready to serve.

Make the biscotti between scrapings. Preheat the oven to 325 degrees.

Place the sugar in the bowl of an electric mixer or a medium size mixing bowl. Zest the 2 lemons into the sugar. Use your fingers to rub the zest with the sugar; this brings out the citrus oil and coats the sugar.

Add the flour, baking powder, salt and pistachios to the bowl. Mix to incorporate using the paddle attachment on the mixer, or your hands. Whisk together the eggs, yolk, vanilla and almond extract. Add to the dry ingredients and mix on low speed or continue mixing with your hands. The mixture will seem dry at first but eventually comes together. When that happens, remove dough from the bowl and form it into a 12-inch by 2 1/2-inch wide log on a piece of parchment paper.

Place the biscotti log on a baking sheet and bake for 30 minutes total, rotating the pan after 15 minutes. It will spread considerably. Remove the pan from the oven and reduce the temperature to 250 degrees.

Once the log has cooled, use a serrated knife to slice it on a slight angle or, for longer biscotti, on a greater angle. Place the slices back on the baking sheet and return to the oven for 20 minutes. Rotate the pan after 10 minutes. The second time in the oven dries the cookies for crunch. Cool to room temperature before storing in an airtight container.

To serve, scrape several spoonfuls of granita into a chilled martini or wine glass and sprinkle with pomegranate seeds. Top with several more spoonfuls of granita and top additional pomegranate seeds and fresh herb leaves. Serve biscotti on the side.

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Streusel topping
1 cup old fashioned rolled oats
1/3 cup brown sugar
1/2 cup all purpose flour
1/2 teaspoon kosher salt
1/4 cup (4 tablespoons) unsalted butter, cold, cut in small pieces

Pear Filling
8 large pears, peeled, cored and cut in large dice (about 8 cups)
1 lemon, juiced
2 teaspoons fresh thyme leaves
2 tablespoons granulated sugar
2 tablespoons cornstarch

Goat Cheese Mousse
1 cup mild goat cheese or chevre
1/4 cup granulated sugar
1/4 teaspoon freshly squeezed lemon juice
1/2 cup heavy cream
1/4 teaspoon vanilla

Lavender Honey
2 tablespoons dried lavender
1/2 cup mild-flavored honey

Preheat the oven to 350 degrees. Butter an 8 x 8-inch baking pan, or lightly coat it with pan spray.

To make the streusel topping, measure the rolled oats, brown sugar, flour and salt into a bowl. Add the butter pieces and use a fork, pastry cutter or your fingers to incorporate the butter until they are no larger than the size of peas. Set aside.

In a large bowl, mix the pears, lemon juice, thyme leaves, granulated sugar and cornstarch. Let the mixture sit for 10 to 15 minutes, until the pears begin to give up some of their moisture and the sugar dissolves.

Pour the pear mixture into the buttered baking dish and sprinkle the streusel evenly over the top. Bake in the middle of the preheated oven for 50 minutes to one hour, until the topping is golden brown and the fruit below is bubbly. Allow the crisp to cool for 20 to 30 minutes before serving.

While the crisp is cooling, put the goat cheese in the bowl of an electric stand mixer fitted with the whisk attachment. If it is crumbly, add the sugar and mix slowly on low speed until it is smooth. Add the lemon juice and mix to incorporate. With the mixer on medium-low speed, begin to add the heavy cream in a steady stream followed by the vanilla. Once the mixture begins to come together, increase the speed to medium high and continue to whip until it becomes fluffy. Store the mousse in the refrigerator until you are ready to serve the crisp.

Make the lavender honey by pouring the honey in a small saucepan and bringing it to a simmer. Add the lavender and allow the mixture to sit 20 minutes or until the honey is infused with a nice lavender flavor. Strain the dried lavender out of the honey.

To serve the crisp, put a large spoonful on a plate or in a bowl with a dollop of goat cheese mousse on the side. Drizzle both with warm lavender honey.

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Nine-Spice Powder
1/2 cup dark brown sugar
2 tablespoons ground allspice
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon curry powder
1 tablespoon cocoa powder
1 tablespoon ground mustard powder
1 1/2 teaspoons ground cardamom
1 teaspoon salt

Pears
2 Seckel pears
1 tablespoon unsalted butter, melted
2 teaspoons granulated sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Squab
1 whole fresh squab, breasts removed with skin in tact
2 tablespoons rendered duck fat
2 tablespoon pear or champagne vinegar
1/4 cup extra virgin olive oil
1 head of curly endive (frisee), washed and dried
1 tablespoon coarsely chopped flat leaf parsley

To make the nine-spice powder, mix all of the ingredients in a dry mixing bowl. Store the mixture in an airtight container in a cool, dark place for up to 3 weeks.
 
To make the pears, preheat the oven to 400 degrees. Wash and dry the pears and cut each one in half, leaving the stems intact if possible. Use a melon baller or small measuring spoon to scoop out the core of the pear from each of the four halves. Put the melted butter in a mixing bowl with the pears and toss to coat. Add the granulated sugar, salt and freshly ground black pepper and toss to distribute over pear halves.

Place the pear halves cut side down in a small baking dish and drizzle with any remaining butter in the bowl. Bake the pears for 20 to 25 minutes, turning them over halfway through the baking time. When they are ready, the tip of a small paring knife should easily pierce the flesh. Remove from the oven and allow to cool to room temperature in the baking dish.

For the squab, lightly season each breast with salt and freshly ground black pepper and dredge with about 2 teaspoons of nine-spice powder. Shake off the excess. Heat a cast iron skillet over medium high heat with 1 tablespoon of the duck fat. Let the fat get hot, but not to the point of smoking or the spice powder will burn. Place the breasts in the pan skin side down and sear for 3 minutes before turning the breasts over. Add the other tablespoon of duck fat and use it to gently baste the skin side of the breasts 4 or 5 times while the other side cooks, about 4 minutes. Remove from the skillet and allow to cool slightly.

Make the salad while the squab is cooling. Whisk together the vinegar with the olive oil in a small mixing bowl. Lightly season with salt and freshly ground black pepper. Place the frisee and parsley in a separate bowl and dress with the vinaigrette. Toss to coat well. 

To serve, thinly slice each squab breast into 5 to 6 pieces. Divide the salad between the centers of 2 plates. Place a pear half on either side of the salad and put 5 to 6 slices of squab breast on top of each pile of greens. Drizzle with any remaining vinaigrette.

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Pear Halves
1 medium Bartlett pear, cut in half
1 cup water
1 cup white wine
Juice of 1/2 lemon
1 vanilla bean, split and scraped

Mascarpone Filling
3/4 cup mascarpone cheese
2 slices bacon, cooked and crumbled (to make 1/4 cup)
1 teaspoon finely chopped chives
1/2 teaspoon salt or to taste
1/4 teaspoon freshly ground black pepper

Combine the sugar, water, white wine, lemon juice and vanilla seeds and bean in a small saucepan. Bring the mixture to a simmer for 5 minutes, or until the sugar has dissolved.

Remove the core from the pear halves with a melon baller and use a small paring knife to remove the stem. Add the pears to the liquid and simmer over low heat until they turn slightly translucent and become tender, about 10 to 12 minutes. Allow the pear halves to cool slightly in the liquid before removing and allowing to drain.

Make the filling by mixing the mascarpone, crumbled bacon, chopped chives, salt and black pepper in a small bowl until the ingredients are well distributed. Set aside.

To grill the pears, lightly coat the grill with vegetable oil and preheat to high, about 400 degrees. When it is hot, place the pears cut side down on the grill for 4 to 6 minutes, or until the flesh is lightly caramelized. Turn the pears over and fill them with about two tablespoons of the mascarpone mixture. Remove the pears from the grill when the mascarpone begins to melt. Serve immediately.

To serve, arrange each pear half on a plate with some of the remaining mascarpone mixture on the side. Garnish with chopped chives.

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Pear Relish
3 Bosc or Bartlett pears, peeled, cored and halved
2 teaspoons extra virgin olive oil
2 teaspoons sugar-in-the-raw
2 teaspoons pear vinegar or white balsamic vinegar
1/4 cup fresh shelled peas, blanched (or frozen peas, thawed)
1/4 cup mint leaves, cut into thin strips
Mint leaves for garnish

Carrot and Fennel Soup
1 pound carrots (about 5), peeled and chopped
1 fennel bulb, chopped
1 yellow onion, chopped (1 cup)
1 medium russet potato, peeled and chopped
2 cups reduced sodium chicken broth
1 cup fresh carrot juice
1 cup pear juice
1/2 cup white wine
Salt and fresh ground black pepper

Preheat oven to 375ºF.

Place pears cut side down in a large oven-proof skillet. Drizzle pears with olive oil and sprinkle with sugar. Bake 15 minutes or until just barely tender. Remove pears and cool to room temperature then dice into 1/4-inch pieces. Add vinegar to pan, stirring to deglaze any browning on pan. Gently combine pears, peas and mint with the liquid in pan. Set aside at room temperature until ready to serve.

While pears are roasting, prepare soup: Place all soup ingredients in a deep saucepan. Bring to a boil, reduce heat, cover and cook until vegetables are soft. Transfer about half the mixture to a food processor or blender; process until smooth. Repeat with remaining soup. Season to taste with salt and a little pepper.

Serve soup in bowls topped with a generous portion of pear relish. Garnish with mint leaves.

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Pears
4 Bosc pears, peeled and halved
Coarse sea salt
12 thin slices Speck Alto Adige or proscuitto
4 ounces soft Pecorino Toscano or soft mild sheep’s milk cheese
2-3 stems fresh tarragon
4 6-inch squares puff pastry, rolled thin
2 egg yolks, lightly beaten
4 whole cloves

Sauce and garnish
1 cup heavy cream
2 ounces freshly grated Parmesan cheese
2 teaspoons coarsely ground black pepper
1/2 cup toasted hazelnuts, skinned
2 ounces sliced black truffle in oil
Fresh basil leaves

Preheat oven to 400ºF.

Remove pear cores, making a cavity about 1 inch in diameter and 1/2 inch deep. Place cut side down on a foil lined baking sheet. Sprinkle lightly with salt. Bake 15-20 minutes until tender but still firm. A toothpick or tip of a sharp knife should have a little resistance when inserted. Cool.

Cut 4 pieces of cheese the size of the pear cavities. Press cheese into a ball and place in the cavity of four pears; enclose with a matching pear half. Place about 6 tarragon leaves on the outside of each pear. Wrap pears with slices of speck, covering as much of the pear as possible. Set pears in center of a pastry square; pull sides of pastry up, twisting pastry at the stem end of pears. Insert a clove to resemble pear stems.

Set pears on a foil or parchment lined baking sheet. Brush pastry with egg yolk. Bake pears at 400ºF for 20-25 minutes until pastry is golden brown. Let stand 5 minutes before serving.

Meanwhile, simmer cream, Parmesan and pepper over medium heat until cream is reduced and slightly thickened. Keep warm.

To serve, place warm pears on serving plates. Cut vertically with a sharp knife (an electric knife works well), and arrange pear halves leaning against each other with the cheese pooling around them. Spoon pepper cream around pears and garnish with hazelnuts and sliced truffles.

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Makes 1 serving

Pear Chips
1    firm-ripe red or yellow Bartlett pear
2-inch  piece of vanilla bean
1/4    cup granulated sugar
Fleur de sel

Cocktail
1    well-ripened pear, chilled
Juice of 1 lemon
1-1/4    ounces (generous 2 tablespoons) vanilla flavored vodka, chilled
1    ounce (2 tablespoons) rock candy syrup*
1/2    ounce (1 tablespoon) cointreau
1    dash orange bitters or bitters
Red pear chips

To make pear chips, preheat oven to 300ºF convection or 325ºF conventional. Place a silpat or piece of parchment paper on the back side of a baking sheet.

Slice unpeeled pear vertically into paper-thin slices (1/16-inch or less). Discard core. Lay slices in a single layer on prepared baking sheet. Scrape seeds from vanilla bean and combine with sugar. Lightly sprinkle top side of pear slices with vanilla sugar and a pinch of fleur de sel. Reserve leftover vanilla sugar for another use.

Bake 20-25 minutes until lightly browned and dehydrated. While hot, peel slices off tray and return to tray to cool completely. Best used within 4-6 hours.

To make drink, set a cocktail glass in the freezer to chill. Peel, core and chop pear. Place pear in a cocktail shaker; muddle well with a cocktail muddler or flexible spatula. Add 2-3 ice cubes and remaining ingredients. Shake well and strain through a large holed Hawthorne strainer or mesh sieve. Pour into chilled glass and garnish with a pear chip.

*Rock Candy Syrup is double strength simple syrup. To make, combine 1 cup sugar and 1/2 cup water in a small saucepan. Bring to a strong boil, reduce heat and simmer 5 minutes or until slightly syrupy. Cool.

Note:  For more servings, double or triple recipe and whirl all ingredients in a blender.

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Makes 4 servings

Wine Poached Pears
4 Bosc pears
2 cups white port wine
2 cups Riesling wine
1/2 cup granulated sugar
2 bay leaves
3/4 teaspoon black peppercorns
1/2 vanilla bean pod

Crème Brulée
1 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon ground ginger
1/4 teaspoon vanilla extract
1/4 teaspoon salt
3 egg yolks

Ginger Syrup
1 cup granulated sugar
1 cup water
1/2 cup fresh ginger, peeled and finely chopped
1/2 vanilla bean

Garnish
Granulated sugar
Mint sprigs
Crystallized ginger

Peel pears, leaving stem and a little skin around tops. In a saucepan just big enough to fit 4 pears, add wines, sugar, bay leaves, peppercorns and vanilla pod; bring to a boil. Add pears and a little water if needed to completely immerse them. Reduce heat, cover and simmer until pears are just tender. Cool pears and liquid separately. Return pears to liquid and refrigerate until chilled.

Combine cream, sugar, ginger, vanilla and salt in a medium saucepan. Bring to a simmer. Whisk egg yolks in a small bowl. Whisk about 1/2 cup of the hot cream mixture into yolks. Return yolks to pan. Whisk over very low heat until mixture starts to thicken (165-170ºF). It should coat the back of a spoon and leave a line when finger is run across the spoon. Strain through a fine mesh strainer. Refrigerate until cold.

Combine sugar, water, ginger and vanilla bean in a small saucepan. Bring to a boil, and simmer about 10 minutes until slightly reduced and syrupy. Strain. Chill. (Use leftover syrup to sweeten beverages.)

To serve:
Remove pears from liquid and pat dry with paper towel. Cut bottom of pears if needed so they sit straight on plates. Using a melon baller or paring knife, core pears from the bottom, make a small hole for the crème brulée. Fill pear with a spoonful of crème brulée and place on serving plates. Sprinkle a little granulated sugar over pears. Using a torch, caramelize the sugared pears. Drizzle with ginger syrup, garnish with mint sprig and candied ginger. Serve immediately passing remaining crème brulée.
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Makes 6 servings

Honey Roasted Pears
3          Bartlett, Bosc, or Concorde pears
1/2       cup orange blossom honey
1          whole clove
1/3       cup Late Harvest Riesling
1          teaspoon lime juice

Orange Cranberry Compote
1          pound fresh or frozen cranberries
1          cup chopped walnuts
1/2       cup packed brown sugar
1/2       cup water
1          tablespoon unsalted butter
1          teaspoon grated orange zest
1          teaspoon Grand Marnier

Armagnac Sabayon
6          egg yolks
1/2       cup Armagnac, divided
1/3       cup granulated sugar

Preheat oven to 400ºF.

Peel, halve and core pears, making a cavity for the compote about 1-1/2 inches in diameter and 1/2 inch deep. Heat honey and clove in a large oven-proof skillet over medium heat. (If pan handle is plastic, wrap in a double layer of aluminum foil.) Add pears and sauté until lightly browned, 3-4 minutes, being careful not to burn. Remove from heat. Add Riesling and lime juice; bring to a boil. Place pan in oven and bake until pears are just tender, about 10 minutes. Remove pears from syrup and cool, reserving syrup in pan.

For compote, combine all ingredients except Grand Marnier in a medium saucepan. Bring to a boil, reduce heat and stir constantly until about one third of the cranberries pop, and liquid is slightly thickened. Add Grand Marnier. Pour into a bowl to cool. Compote should thicken as it cools.

To make Sabayon, combine yolks, 6 tablespoons Armagnac and sugar in a heat-proof bowl that fits over a medium saucepan. Fill saucepan with 1-2 inches of water and bring to a low simmer. Whisk mixture constantly over simmering water until light and fluffy and volume is doubled. If edges start to scramble, immediately remove bowl from saucepan and whisk rapidly, returning bowl to pan to finish cooking if needed. Whisk in 1-2 tablespoons remaining Armagnac to lighten the sabayon.

To serve:
Reheat pears briefly in honey syrup over low heat. Mound about 2 tablespoons compote in pear cavities. Place a spoonful of sabayon in center of dessert plates and set a pear on top. Drizzle a little of the honey mixture over pears and serve.
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Makes 4-6 servings, about 4 cups

Pear and Sunchoke Soup
2    tablespoons butter
1    small onion, thinly sliced
1-1/2    pounds sunchokes, peeled and diced (yields about 1 pound)
3-4     cups sparkling water
2    medium-size ripe Bosc or Bartlett Pears, peeled, cored, diced
Salt and fresh ground black pepper

Porcini Mushroom Garnish
4    ounces bacon, diced
1    teaspoon unsalted butter
4    ounces porcini or shiitake mushrooms
1/3    cup thinly sliced shallot

Melt butter in a medium saucepan. Add onions. Stir over medium-low heat about 8 minutes until soft, do not brown. Add sunchokes and 3 cups sparkling water. Bring to a simmer and cook with vented lid until sunchokes are tender, about 15 minutes. Add pears and cook about 4 minutes until softened. Puree soup in a blender or food processor. Add additional sparkling water as needed for desired consistency. Season to taste with salt and pepper.

While soup is cooking, prepare garnish: Cook bacon with butter in a skillet over medium heat until some of the fat is rendered but bacon is still soft. Bacon should not crisp. Add mushrooms and cook until their liquid is released, 4-5 minutes. Add shallots; cook over low heat until shallots are softened and flavors are melded, about 15 minutes. Makes about 3/4 cup.

Place 2 heaping tablespoons mushroom garnish in a shallow bowl. Pour hot soup over and serve immediately.

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Makes about 4 cups

4-5 Bartlett or Comice pears, peeled, cored and diced (about 6 cups)
2 tablespoons canola or olive oil
8 whole cloves
4 cardamom pods
2 cinnamon sticks
2 dried arbol chiles
2 tablespoons fennel seeds
1 medium onion, finely chopped
2 tablespoons julienne sliced ginger
2 tablespoons garlic, thinly sliced
3/4 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup cider vinegar
1 tablespoon finely chopped ginger
1 tablespoon Kosher salt
1/2 teaspoon cayenne
1/2 teaspoon turmeric

In a medium saucepan, heat oil over medium-high heat. Add whole cloves, cardamom pods, cinnamon sticks, chiles, fennel and nigella seeds. Cook 1 minute or until fragrant. Add onions; sauté until browned. Add julienne ginger and garlic; sauté 3 minutes, stirring frequently. Add remaining ingredients except pears and simmer until slightly syrupy, 10-15 minutes.

Add pears and simmer until tender but still hold their shape, 15-30 minutes depending on ripeness of pears. When pears are cooked, use a slotted spoon to transfer chutney to a tray to cool. If desired, remove large pieces of whole spices. Return any remaining liquid to stove and simmer until thick and syrupy. Combine hot syrup and pears in a bowl. Cool completely to allow flavors to mingle. Serve with naan.

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by Chef Scott Szekretar, H2O Seafood Grill, Smithtown, NY

Serves 4.

Poached Pears

4 ripe Bosc pears
Juice of half lemon
2 cups Riesling wine
1/2 cup granulated sugar
1 vanilla bean

Scallops

20 large sea scallops (about 2 lb)
1 ounce dried porcini mushrooms
1 teaspoon Kosher salt
1/2 teaspoon white pepper
Oil for sautéing
2 tablespoons cold butter, cut in pieces
2 tablespoons snipped fresh chives

Do ahead…

Slice pears across the widest part into 3/4-inch slices. Each pear should make 3 slices. (Eat scraps.) Cut each slice into a diamond shape as large as slice allows. Carefully cut out the core to form a diamond within a diamond. To prevent browning, place in a bowl with the lemon juice and enough water to cover.

In a saucepan combine wine and sugar. Scrape seeds from vanilla bean and add with pod to the pan. Bring to a boil. Add drained pears and simmer 10 minutes until pears are just tender. Cool pears in wine mixture.

Pat scallops dry. Grind mushrooms to a powder using a spice grinder or food processor. Mix in salt and pepper. Dip flat sides of scallops in mushroom powder.

Heat a skillet over medium-high heat. Lightly coat pan with oil; cook scallops in a single layer without crowding in pan, about 3 minutes per side or to desired doneness. Repeat to cook all the scallops. Keep warm.

Meanwhile, remove pear diamonds from syrup and place 3 on each serving plate. There should be about 2/3 cup wine syrup remaining, or add additional Riesling if needed. Bring to a simmer. Whisk in pieces of cold butter until sauce is slightly thickened.

To serve…

Arrange 5 scallops next to pears. Drizzle with wine sauce and garnish with chives.

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by Mark Poccaro, Top Of The Hub Restaurant

Makes one 9-inch pie, serves 6-8.

You Will Need…

1 tablespoon coriander seeds, or 1 teaspoon ground coriander
1 teaspoon cumin seeds, or 1/4 teaspoon ground cumin
2 tablespoons cinnamon
1 tablespoon grated fresh ginger
1 teaspoon ground allspice
1 teaspoon canola oil
1 pound boneless, skinless chicken thighs
1/4 teaspoon each salt and black pepper
3 cups diced Bartlett pears (1 pound)
2 large onions, chopped (1 pound)
3 cups reduced sodium chicken broth
1/2 cup heavy cream
3 large eggs
1 large egg yolk
1/4 cup mild olive oil
10 13 x 17-inch phyllo leaves
1/2 cup chopped toasted almonds
1 tablespoon powdered sugar
1/4 teaspoon cinnamon

Prepare Chicken Filling

If using whole seeds, grind coriander and cumin in a spice grinder, or crush in a mortar and pestle. Add cinnamon, ginger and allspice. Set aside.

Heat canola oil in a deep skillet. Season chicken with salt and pepper, and brown on both sides. Remove from pan and set aside.

Add pears and onion to pan and sauté until lightly caramelized, about 10 minutes. Stir in spice mixture and cook 1-2 minutes until spices are fragrant.

Return chicken to pan. Add broth and cream. Cover and simmer over low heat about 30 minutes until chicken is cooked through. Transfer chicken to a plate to cool.

Continue to simmer sauce until thickened and reduced by half. Beat eggs and yolk; stir into sauce and cook on low heat about 10 minutes until sauce thickens again.

Shred chicken into bite-size pieces and return to pear mixture. Adjust seasoning with salt and pepper.

Assemble Pastilla

Preheat oven to 350ºF. Lightly oil a 9-inch round springform pan. Fold one phyllo leaf in half and place on bottom of pan. Brush with oil. Evenly arrange 8 overlapping phyllo leaves in pan draping ends over sides, lightly brushing each leaf with olive oil.

Spoon chicken-pear mixture into pan. Top evenly with almonds. Fold ends of phyllo over filling. Brush top with oil. Bake 45 minutes until golden brown.

Let stand 10 minutes. Combine powdered sugar and cinnamon and sift over top of Pastilla. Remove sides of pan and cut into wedges.

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