Golden Pear Jam with Goat Cheese-Hazelnut Biscuits

Goat1

All is well today in our little townhouse in Springfield. I settled on a cake and ice cream to make for my dad, made them last night, and I think both are going to be really good. Recipes to come!

All is well today because the house smells like more of my crock pottery. That's the term I use for my crock pot cookery. I've been doing more experimenting lately with my slow cooker and it's been fun.

The next thing I want to make in it is short ribs, so if you have any good recipes let me know. I've never, ever made short ribs before. I hadn't even tasted a short rib until I went to Daniel.

Now I can't stop dreaming about short ribs. That short rib I had was amaaazing... I'm guessing they didn't use a crock pot to cook it. Anyway, I'm craving short ribs. I want them now.

Goat2

Sometimes I get really strong cravings for goat cheese. I wouldn't even say that I love goat cheese or anything... it's okay... it's not my favorite though. But every once in a while I have to have it.

Do you know what I'm talking about? Is it just me? Maybe it is.

I sprinkle it on soups, on breads, on pasta, on eggs, on salads. It's so goaty and funky and creamy and delicious.

Goat cheese reminds me of France and the trip I took with my dad (Happy Birthday, Dad!). We had dinner outside at a little cafe and I had a goat cheese salad, roasted chicken, and a big glass of beaujolais nouveau... and I wasn't even twenty-one yet! That was fun.

That's not much of a story for you, I'm sorry. Goat cheese=France. That's all.

So I guess you could say this recipe is French inspired - I think of pear, thyme, lemon, hazelnut and goat cheese as being French flavors. I used these flavors together to create a sweet and savory recipe.

I made a jam with pear, olive oil, onion, golden raisins, honey, thyme, lemon juice and zest, and used it to spread on some biscuits I made. The biscuits are buttery and rich with goat cheese and toasted hazelnuts.

Make! Enjoy! Pretend you're sitting at a cafe by the Seine while you eat these biscuits and jam.

Signed,

The woman with the golden pear jam

Goat3
Golden Pear Jam with Goat Cheese-Hazelnut Biscuits

1 tablespoon olive oil
3 cups finely chopped peeled pear
2/3 cup finely chopped yellow onion
1/4 cup golden raisins
1/4 cup honey
3/4 teaspoon crushed dried thyme leaves
1/4 teaspoon salt
2 tablespoons fresh lemon juice + 1/2 teaspoon finely grated zest
4 teaspoons cornstarch

1 1/4 cups all purpose flour
3/4 cup whole wheat flour (substitute all purpose, if desired)
2 tablespoons granulated sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup finely chopped hazelnuts, toasted
8 tablespoons cold unsalted butter, cut into small pieces
3/4 cup crumbled goat cheese
1 large egg
1/3 cup buttermilk

Heat oven to 375 degrees F. Coat a large sheet pan with cooking spray.

Heat olive oil in a large nonstick skillet over medium heat; stir in pear and onion, and cook 15 minutes, stirring frequently, until softened and tender. Stir in raisins, honey, thyme and 1/4 teaspoon salt until combined. In a small bowl, whisk together lemon juice, lemon zest and cornstarch until well combined; stir mixture into skillet until combined. Cook pear mixture for an additional 5 minutes or until thickened and bubbly. Transfer pear jam to a serving dish and set aside.

In a large mixing bowl, sift together flours, sugar, baking powder, baking soda and salt; whisk in hazelnuts until combined. Knead in butter using two forks or a pastry blender, until butter is well incorporated and mixture starts to clump together; stir in goat cheese until combined. In a large mixing bowl, whisk together egg and buttermilk until well combined. Stir dry ingredients into egg mixture until just combined and a soft dough forms – do not overmix!

Take about 1/4 cup of dough and shape into a ball; place on cookie sheet and flatten slightly to a 1/2-inch thickness. Repeat process with remaining dough. Bake 15-17 minutes or until well risen and golden brown. Serve warm biscuits with jam.

Makes 10 biscuits


23 comments:

  1. The question is could I stop at just one of these savoury/sweet nibbles:D

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  2. Goat cheese and hazelnut sounds like an amazing combo! And with the pear jam!? Love love love.

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  3. Stellar flavor combinations!!

    Can't wait for the other recipes as well! :)

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  4. Those biscuits! A weekend treat, I think they shall be. Per the short ribs, we made a recipe from Food52 this past weekend (our first short rib experience), and it was amazing over a bowl of polenta: http://www.food52.com/recipes/8578_short_rib_ragu. Enjoy!

    Cheers,

    *Heather*

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  5. oh my!! this sounds so good!

    must make asap! Happy birthday to your dad!

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  6. oh my. this looks absolutely delish.

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  7. Hey Emily, I made short ribs with this martha stewart recipe for boeuf bourguignon soup for a dinner party of just four and it turned out awesome. You must serve it with the side of horseradish toasts. So delicious!

    http://www.marthastewart.com/recipe/boeuf-bourguignon-soup

    Good luck!

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  8. I lurvvvve goat cheese, my favorite recipe I saw today is this one...great pics!

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  9. What a great combo, I bet they are yummy!

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  10. I've personally never had a craving for goat's cheese...but I understand how cravings work! It's great you got your fix :)

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  11. Em, this looks devine - the very name "pear jam" sounds wonderful. Tre elegant.

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  12. Mmmm I love goat cheese! Sounds delicious with the jam!

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  13. I love goat cheese, so these are right up my alley - yum!!

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  14. They look like cookies, all ready to be gobbled up, not eaten all dainty like. Cuz I'm not dainty like. At all. Yum.

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  15. Tom Cochlicchio of Craft Steak has the most amazing short ribs. They are in his book, but you may be able to find the recipe online too. (If not, let me know... I will email it to you). They are the only kind I make now. You have to start one day ahead though. So succulent and flavorful!

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  16. Hey girl, I am passing on the Stylish Blogger Award to you! Your blog is amazing! Pick up your badge at my blog.

    http://steaknpotatoeskindagurl.blogspot.com/2011/01/my-first-award.html

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  17. This is the only way I make short ribs now. Braised in wine. They are heavenly. From Terry at Blue Kitchen. Should cook nicely in a crock pot.

    http://www.blue-kitchen.com/2008/12/10/humble-ingredients-made-restaurant-ready-braised-beef-short-ribs-pureed-cauliflower/

    I've bookmarked these biscuits. Perfect for a brunch!

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  18. Just might make these and go sit next to the Seine for a nice picnic :)

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  19. This would be a perfect recipe for a tea party or ladies luncheon ... both of which I want to host this year! Thanks!

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  20. What an amazing combination of flavors you have going on here girl! This looks amazing.

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  21. I would love if you posted some crock pottery recipes. I have a crock pot that don't use often enough because too many recipes just seem "meh". SmittenKitchen has a recipe for slow cooker brisket I've been eying, but haven't tried yet.

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  22. i pretty much always crave goat cheese, and this? i want one right now!!

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  23. I love goat cheese on just about anything, sweet or savory - I could take one of those biscuits for dessert right now!

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Sup?