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Poached Pears

October 17, 2020 By Liz

Print Recipe
Poached Pears
My second favorite fall fruit ... pears! I love using fruits (and veggies) that are in season. And you know that I like easy-peasy! This dessert is simple, elegant and satisfying. The alcohol in the wine evaporates off in the cooking process. I think of this as a marriage of sangria...or perhaps mulled wine and pears. YUM!
Course Dessert
Servings
Ingredients
  • 1 1/2 cups Red Wine
  • 1 each Lemon, juiced
  • 1 each Naval Orange, slice off a few slices - about a 1/4 of the orange Juice the rest.
  • 1/2 tsp Vanilla Extract
  • 1 each Cinnamon Stick
  • 4 each Small Ripe Pears (any variety), peeled I also cut off a bit of the bottom so they stand up straight.
  • Whipped Cream, for garnish
Course Dessert
Servings
Ingredients
  • 1 1/2 cups Red Wine
  • 1 each Lemon, juiced
  • 1 each Naval Orange, slice off a few slices - about a 1/4 of the orange Juice the rest.
  • 1/2 tsp Vanilla Extract
  • 1 each Cinnamon Stick
  • 4 each Small Ripe Pears (any variety), peeled I also cut off a bit of the bottom so they stand up straight.
  • Whipped Cream, for garnish
Instructions
  1. In a saucepan just large enough to hold the pears, off the heat, combine the wine, the juice from the lemon and orange, the orange slices, vanilla, cinnamon stick, and cloves.
  2. Add the pears and bring to a boil.
  3. Reduce heat and simmer, uncovered, turning the pears occasionally until they're easily pierced with the tip of a knife, about 25 minutes.
  4. Using a slotted spoon, remove the pears and let them cool.
  5. Remove and discard the spices. Reserve the orange slices for garnish.
  6. Return the liquid to a simmer and cook until reduced and syrupy, about 20 minutes, depending on the size of the pan. Note: The sauce will be tart. You may want to add a touch of Stevia or honey to it.
  7. Transfer the pears to individual plates. Shown is a side plate from Livliga.
  8. Spoon the sauce over the pears. Garnish with a dollop of Whipped Cream.

Filed Under: Uncategorized

Braised Red Cabbage

May 16, 2020 By Liz

Print Recipe
Braised Red Cabbage
Red cabbage adds color and lots of great nutrients to any meal. Many recipes call for sugar and vinegar for this dish. I find that the apple makes it sweet enough. Vinegar upsets my stomach, so I use lemon juice for this recipe as well as for salad dressings. I omit the pepper as well.
Servings
Ingredients
  • 2 tbsp Butter
  • 1 Yellow Onion sliced thinly
  • 1/2 head Large Red Cabbage (or 1 small) quartered, thinly sliced and core removed
  • 1 Apple thinly sliced
  • 1/4 cup Red Wine (optional)
  • 1 Lemon juiced
  • 1/4 cup Water (1/2 cup, if you omit the red wine)
  • Salt and freshly ground pepper
Servings
Ingredients
  • 2 tbsp Butter
  • 1 Yellow Onion sliced thinly
  • 1/2 head Large Red Cabbage (or 1 small) quartered, thinly sliced and core removed
  • 1 Apple thinly sliced
  • 1/4 cup Red Wine (optional)
  • 1 Lemon juiced
  • 1/4 cup Water (1/2 cup, if you omit the red wine)
  • Salt and freshly ground pepper
Instructions
  1. Slice the onion, the cabbage and the apple….thinly.
  2. Juice the lemon and set aside.
  3. In a medium pot or Dutch oven, cook the onions in the butter over medium heat until softened, about 5 minutes.
  4. Add the cabbage and cook, stirring, for a few minutes.
  5. Add the apple, wine, lemon juice, and water, and bring up to a simmer, stirring.
  6. Cover and braise for 30 minutes, stirring once and checking on the texture. Cook a little less for a firmer cabbage; a little more for softer cabbage.
  7. Add salt and pepper to taste.

Filed Under: Recipes

Pork Tenderloin with Wild Mushrooms

June 24, 2018 By Liz

Print Recipe
Roast Pork Tenderloin with Wild Mushrooms
roast pork tenderloin with wild mushrooms
Course Main Dish
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 lb Pork Tenderloin
  • 2 Tbsp olive oil
  • 1 1/2 Tsp Fresh Time chopped
  • 1 Tsp Fresh Rosemary chopped
  • 1 Tsp Sea Salt
  • 8 oz Mixed Wild Mushrooms coarsely chopped
  • 2 Tbsp Unsalted Butter (or Ghee)
  • 1 Garlic Clove minced
  • 1/4 c Red Wine white wine may be used
  • 1 c Chicken Broth
  • 1 Tbsp Flour gluten free preferred
Course Main Dish
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 lb Pork Tenderloin
  • 2 Tbsp olive oil
  • 1 1/2 Tsp Fresh Time chopped
  • 1 Tsp Fresh Rosemary chopped
  • 1 Tsp Sea Salt
  • 8 oz Mixed Wild Mushrooms coarsely chopped
  • 2 Tbsp Unsalted Butter (or Ghee)
  • 1 Garlic Clove minced
  • 1/4 c Red Wine white wine may be used
  • 1 c Chicken Broth
  • 1 Tbsp Flour gluten free preferred
roast pork tenderloin with wild mushrooms
Instructions
Pork
  1. Preheat the oven to 425 Degrees F.
  1. Combine the herbs and 1/2 t. of salt in a small bowl.
  2. Rub 2 t. oil over the pork. Then coat it with the herb mixture. Reserve a bit of the herbs for the mushrooms.
  3. Heat 1 t. oil in a skillet. Sear the pork until browned on all sides.
  4. Transfer the pork to a shallow roasting pan. Roast about 12 minutes. (Meat thermometer 140 Degrees in the thickest part.)
  5. Remove from oven and let it rest for 5 minutes (or more) before slicing.
Mushrooms
  1. In the same skillet, add 1 T. Butter or Ghee and the Mushrooms.
  2. Cook about 5 minutes. Let them brown a bit before turning them over and cooking another 2-3 minutes.
  3. Add the Garlic, 1/2 t. Salt and the reserved herbs.
  4. Stir in the wine. Cook until it evaporates.
  5. Add a bit more butter. Stir in the flour to make a paste (roux).
  6. Gradually add in the Chicken Broth and whisk till smooth.
  7. Cook while stirring until the sauce has thickened...about 5 minutes.
Finishing Touch
  1. Slice the pork and garnish with mushrooms
Recipe Notes

This recipe pairs well with Livliga (http://www NULL.livligahome NULL.com/?Click=804) dinnerware.

Filed Under: Recipes Tagged With: mushrooms, roast pork tenderloin

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