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.
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.
The woman with the golden pear jam
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