Pear & Wisconsin Buttermilk Blue Crostini
12 Slices French Bread Thinly sliced at an angle
2 tabl. butter melted
1 cup Wisconsin Buttermilk Blue Cheese
2 tabl. Missouri pecans chopped
1 cup chopped Local Pears cored, sliced and chopped
In a small mixing bowl, combine cheese, pears and pecans. Place bread slices on sheet pan and preheat oven to broil. Brush with butter.
Toast on each side. Remove from oven and top with a teaspoon of pear & cheese mixture. Arrange on platter and serve as appetizer.
Wild Greens and Local Pears
2 Cups Salad Greens
2 pears, cored and sliced thin
1/2 lemon
4 tabl. Sour cream
2 tabl. Balsamic Demi Glace
Salt to taste
1/2 tsp Tarragon
Cracked pepper to taste
4 oz. Wisconsin Provolone cubed
In a mixing bowl, add sour cream, balsamic and tarragon. Season with salt and pepper. Mix and chill. Place sliced pears in a bowl and add lemon juice. Chill. To assemble salad, place greens in bowl, add pears and provolone cubes, toss with sour cream/balsamic dressing and cracked black pepper.
Poached Pears en Vin Cotto
4 Pears
1 lemon
6 cups Red Wine
1 cinnamon Stick
4-6 cloves
1 1/2 cups sugar
1 orange rind only
Whipped Cream & Fresh Mint Srigs
Peal pears, remove seeds, cut in halk and place in water with juice of one lemom. In a 2 qt pot, bring wine to a boli. Add pear halves, sugar, orange rindcinnamon stick and cloves and poach 15-20 minutes until pears are tender.Remove pears and add corn starch slurry and cook until sauce thickens.
To serve, pour cooked wine over pears on a platter, garnish with whipped cream and mint sprigs.
