It’s a Win-Win-Win

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Lately, I have had a fun run of good luck in recipe contests. This recipe for SKILLET ROASTED SICILIAN CAULIFLOWER RED LENTIL PENNE took an honorable mention in the Explore Cuisine contest and this recipe, SALTED CHOCOLATE PEAR POUND CAKE, won the dessert category in USA Pears. Finally, my entry into the Coast Packing Company #lardlovers contest took a second place. Here is the recipe.

From Coast Packing: This Strawberry Rhubarb Skillet Cake recipe, submitted by Lisa Keys of Kennett Square, Penn. took second place in our 3rd Annual #LardLovers Recipe Contest. The contest drew homegrown recipes — savory and sweet alike — from around the country. Her winning cake has a nice overall balance of sweet and tart. It is easy to make with readily accessible ingredients. And it can be made with or without a cast iron pan and still achieve great results!

Strawberry Rhubarb Skillet Cake

  • ½ cup lard
  • 1 cup packed light brown sugar
  • 1 ½ tsp cinnamon
  • 5 fresh or frozen large strawberries, stemmed, sliced in half
  • 3 cups diced fresh rhubarb
  • ¾ cup all-purpose flour
  • ½ cup quick-cooking rolled oats
  • ¼ cup sugar
  • ¾ tsp baking soda
  • ¼ tsp fine sea salt
  • ½ cup buttermilk
  • 1 egg, lightly beaten
  • 1 tsp vanilla
  • Sweetened whipped cream

Directions:

Heat oven to 350F. In a 10-inch oven-safe skillet (I use cast iron), over low heat, melt ¼ cup of lard. Add ½ cup of brown sugar and ½ teaspoon of cinnamon; mix and spread evenly over the bottom of the skillet. Remove from heat. Place 5 strawberry halves, cut side up, around the center of the skillet. Place remaining strawberry halves around them toward the edge of the skillet. Sprinkle rhubarb evenly over the skillet. In large bowl, combine all-purpose flour, oats, sugar, baking soda, salt and remaining ½ cup brown sugar and 1 teaspoon of cinnamon; blend well. Melt remaining ¼ cup of lard and add it along with the buttermilk, egg and ½ teaspoon of vanilla to dry ingredients. Combine the wet and dry ingredients with an electric mixture until well mixed. Pour and spread batter evenly over fruit in skillet. Bake for 45 to 50 minutes or until wooden pick inserted in center comes out clean. If cake is getting too brown then cover loosely with foil during last 5 minutes of baking time. Cool cake for 5 minutes before running a knife around the edge and then inverting onto a serving plate. Serve warm with sweetened whipped cream. Garnish as desired.

I am so very grateful to the sponsors who run a good recipe contest with real food experts testing and mulling over the results. I just love being in the mix. I always feel quite lucky and proud to make the top 3.

Festive Pear Crostini

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I am taking part in the “USA Pears Blogger Recipe Challenge”. This is my first entry into the appetizer category.

It’s holiday time and that means partying with USA Pears. At their peak of freshness right now, pears are a beautiful versatile fruit that need little embellishment. Sliced on a cheeseboard or tossed into a salad pears are an easy addition to every festive table. Come on now. They come in both red and green Christmas colors! If that doesn’t just get you excited about cooking with USA Pears during the holidays then the flavor will.

Here is a crowd pleasing appetizer recipe for holiday entertaining. With a few flavorful ingredients you will WOW your guests with this delicious pear bite. The sweetness of the pears complements the nutty cheese and balances out that little pop of pomegranate.

Roasted Pear Crostini with Manchego & Pomegranate

  • Servings: 8 to 10
  • Difficulty: easy
  • Print

1 bunch fresh thyme

2 USA Pears, (1 red like Anjou and 1 green like Bartlett), cored, halved, and cut into 1/4-inch slices

1 large baguette, cut on an angle into ½-inch slices (I like a whole grain loaf)

 4 tablespoons butter, divided

2 tablespoons sugar

1 teaspoon fresh lemon juice

½ cup shredded mild Spanish Manchego cheese

Freshly ground black pepper, optional

¼ cup fresh pomegranate seeds


Heat oven 375F. Line two baking sheets with aluminum foil. Lightly coat with cooking spray. Spread several thyme sprigs over bottom of one baking sheet. Fan pear slices over top of thyme. Using two tablespoons of butter, spread butter lightly over 1 side of each bread slice and place butter-side-up on other baking sheet. Melt remaining butter in a small skillet over medium-high heat until foaming subsides. Add sugar and swirl until melted and starting to brown. Remove from heat and stir in lemon juice.  Spoon mixture evenly over sliced pears. Bake pears and bread for 10 minutes. Arrange baked pears on top of crostini. Sprinkle each with some cheese. Return crostini to oven and bake for 5 to 6 minutes or until cheese is melted. Sprinkle with pepper, if desired and top with pomegranate seeds and fresh thyme leaves. Serves 8 to 10.

For more information and delicious recipes check out the website www.usapears.org and their social media platforms (Facebook, Twitter, Pinterest and Instagram) @usapears

Salted Chocolate Pear Pound Cake

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I am taking part in the “USA Pears Blogger Recipe Challenge”. It’s holiday time and I am delighted to share my delicious recipe entries with you! 

USA Pears are at the peak of freshness right now, so I’m simply happy to accept this challenge using this beautiful versatile fruit. The fact that northwest pears come in 10 varieties and work well in both savory and sweet dishes got my creative juices flowing. I personally love Bosc and Anjou pears for baking. 

First up in the Baking category is what I like to call my “bake two share one” recipe. This recipe allows you to indulge yourself as well as a friend. Friendsgiving is a thing. Wrapped and tied with a bow it makes the perfect hostess gift or teacher present. No better way to show your gratitude than with this stunning homemade cake.

I can’t tell you how much I love this gorgeous moist and flavorful Salted Chocolate Pear Pound Cake. Scented with the warmth of cardamom, coffee and a burst of chocolate flavor this cake is filled with chunks of juicy pears and simply dusted with flaked salt and powdered sugar.

Salted Chocolate Pear Pound Cake

4 firm ripe USA Pears, 2 Bosc pear plus 2 Anjou

2 cups plus 2 tablespoons all-purpose flour

1 cup unsweetened cocoa powder

1 ½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cardamom

1 teaspoon fine sea salt

2 cups hot water

2 teaspoons instant espresso powder

12 tablespoons (1 ½ sticks) unsalted butter, room temperature

2 cups sugar

2 eggs

Flaked finishing salt

Powdered sugar

Heat oven 350F. Spray two 8-9 inch x 5-inch loaf pans with baking spray. Line pans with strips of parchment paper and lightly spray paper. Slice the Bosc pears in half lengthwise just off center from the stem. Do not peel. Place the pear, cut-side down, on a mandoline and thinly slice. You will need 6 slices of pear for each pan. (I like to cut 3 slices from each half.) Remove seeds from slices, if needed. Gently press 3 slices of pear along each side of the long side of loaf pan. Peel, core and small dice the Anjou pears. Toss diced pears with 2 tablespoons of flour until coated; set aside. In a small bowl, whisk flour, cocoa powder, baking powder, baking soda, cardamom and salt; set aside. Stir water and espresso powder together until espresso is dissolved; set aside. In a large bowl, with an electric mixer, beat butter and sugar for 3 to 4 minutes or until well combined. Add eggs; blend well. With mixer at low speed, gradually add half of the dry ingredients. Slowly add coffee until combined. Add remaining dry mixture; blend well scraping down sides of bowl and beater as needed. Fold in diced pears and excess flour. Pour batter into prepared pans. Bake 65 to 70 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan before turning out on a wire rack to cool. Remove parchment and turn cakes upright. Sprinkle top of cake with flaked salt while cake is still warm. Coll completely. Dust with powdered sugar just before slicing and serving.

And here is a tip on how to tell if a pear is ripe. Just press your finger into the neck end of the pear. If the stem moves it’s perfectly ripe, juicy and delicious. For more pear tips and delicious recipes check out the USA pear website at: https://www.usapears.org and social media pages (Facebook, Twitter, Pinterest and Instagram) @usapears.