By John T. Gelineau, a member of ACF Culinary Youth Team USA, St. Louis Serves 4 Pears: 2 Pears – peeled 2 C Port Wine 1/4 C Sugar 1 T Orange Zest – grated 1 Cinnamon Stick 5 Star Anise Pods 3 Whole Cloves 5 Black Peppercorns Panna Cotta: 1 C Heavy Cream 4 oz Gorgonzola cheese 5 sheets Gelatin 1/2 t Salt Toast: 1 slice White Bread 1 T Olive Oil Salt & Freshly Ground Pepper, to taste 1 t Fresh Thyme – chopped Salad: 1 stalk Celery 8 Grapes – halved 2 T Dried Cranberries 1 T Bacon – cooked & diced 3 T Red-wine Vinegar 1 T Shallot – minced 1 t Honey 1 t Sugar 1 t Dijon Mustard 1 t Parsley – chopped 1 t Fresh Tarragon – chopped 1 t Fresh Chives – chopped 1/4 C Olive Oil 8 oz Baby Greens Salt & Freshly Ground Pepper, to taste To make pears: Using melon baller, remove core and seeds of pears from bottom. Slice pears into disks. In small saucepan, combine wine, sugar and zest. Tie cinnamon, star anise, cloves and peppercorns in a piece of cheesecloth; add them to pot. Add pear slices; simmer mixture for 15 minutes. Remove pears with slotted spoon; cool them. To make panna cotta: In saucepan, combine cream and cheese; heat slowly, stirring occasionally, until cheese is fully melted. Stir in gelatin until melted. Stir in salt; pour mixture into 2-ounce molds. Refrigerate until chilled; remove from molds; reserve. To make toast: Preheat oven to 350°F. Roll bread slice through a pasta machine set to the number 4 setting. Cut flattened bread into four triangles. Brush with oil; sprinkle with salt, pepper and thyme. Lay each piece over a rolling pin so it curves; bake on a sheet pan for 8 minutes. Cool; reserve. To make salad: With mandoline, julienne celery lengthwise into strips as long as stalk. Place strips in bowl of ice water so they will curl up. In small bowl, combine grapes, cranberries and bacon. In another bowl, whisk together vinegar, shallot, honey, sugar, mustard, parsley, tarragon and chives. Slowly whisk in oil. To finish and Serve: Place 3 pear slices on each plate. On one side of each plate, place toast topped with panna cotta. Toss greens with some of vinaigrette; season with salt and pepper. Place mound of greens on top of pears. Drain curled celery; toss with grape-cranberry mixture. Toss again with some of vinaigrette; divide between plates.
Port Wine Poached Pear Salad Gorgonzola Panna Cotta
Port Wine Poached Pear Salad Gorgonzola Panna Cotta taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Directions:
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By John T. Gelineau, a member of ACF Culinary Youth Team USA, St. Louis Serves 4 Pears: 2 Pears – peeled 2 C Port Wine 1/4 C Sugar 1 T Orange Zest – grated 1 Cinnamon Stick 5 Star Anise Pods 3 Whole Cloves 5 Black Peppercorns Panna Cotta: 1 C Heavy Cream 4 oz Gorgonzola cheese 5 sheets Gelatin 1/2 t Salt Toast: 1 slice White Bread 1 T Olive Oil Salt & Freshly Ground Pepper, to taste 1 t Fresh Thyme – chopped Salad: 1 stalk Celery 8 Grapes – halved 2 T Dried Cranberries 1 T Bacon – cooked & diced 3 T Red-wine Vinegar 1 T Shallot – minced 1 t Honey 1 t Sugar 1 t Dijon Mustard 1 t Parsley – chopped 1 t Fresh Tarragon – chopped 1 t Fresh Chives – chopped 1/4 C Olive Oil 8 oz Baby Greens Salt & Freshly Ground Pepper, to taste To make pears: Using melon baller, remove core and seeds of pears from bottom. Slice pears into disks. In small saucepan, combine wine, sugar and zest. Tie cinnamon, star anise, cloves and peppercorns in a piece of cheesecloth; add them to pot. Add pear slices; simmer mixture for 15 minutes. Remove pears with slotted spoon; cool them. To make panna cotta: In saucepan, combine cream and cheese; heat slowly, stirring occasionally, until cheese is fully melted. Stir in gelatin until melted. Stir in salt; pour mixture into 2-ounce molds. Refrigerate until chilled; remove from molds; reserve. To make toast: Preheat oven to 350°F. Roll bread slice through a pasta machine set to the number 4 setting. Cut flattened bread into four triangles. Brush with oil; sprinkle with salt, pepper and thyme. Lay each piece over a rolling pin so it curves; bake on a sheet pan for 8 minutes. Cool; reserve. To make salad: With mandoline, julienne celery lengthwise into strips as long as stalk. Place strips in bowl of ice water so they will curl up. In small bowl, combine grapes, cranberries and bacon. In another bowl, whisk together vinegar, shallot, honey, sugar, mustard, parsley, tarragon and chives. Slowly whisk in oil. To finish and Serve: Place 3 pear slices on each plate. On one side of each plate, place toast topped with panna cotta. Toss greens with some of vinaigrette; season with salt and pepper. Place mound of greens on top of pears. Drain curled celery; toss with grape-cranberry mixture. Toss again with some of vinaigrette; divide between plates.
