Witchy Kitchen

Tag: pears

  • Imperius Pears

    Imperius Pears

    These Imperius Pears, poached in red wine and bathed in chocolate, are one of the unforgivable dishes. They cast a pleasant thrall over those who eat them; there’s a darkness tinged with spices, especially the unusual black pepper, but the chocolately sweetness is so dreamy that the eater doesn’t mind losing their will.

    Only the wizard with exceptional strength is able to resist – but why would they want to?

    Harry Potter Imperius Pears

    • 4 Bosc pears, almost ripe
    • 2 1/2 cups red wine (such as cabernet)
    • 3/4 cups sugar
    • 1 vanilla bean, split
    • 12 black pepper pods
    • 1/2 inch ginger, sliced into coins
    • 1 1/2 tablespoons cocoa
    • pinch salt

    Peel the pears and scoop out the core at the bottom with a spoon.

    In a small saucepan, heat wine, sugar, vanilla bean, black pepper pods, and ginger to a boil. Reduce to a simmer and submerge the pears two face up, two face down.

    Simmer for approximately 20 minutes, then flip pears and simmer another 20 minutes. Check to see that they are easily pierced by a fork but not falling apart. Remove to a plate.

    Strain the remaining wine mixture and return to the saucepan, add cocoa and salt, and bring to a boil. Lower heat slightly and simmer until mixture thickens, coating a spoon. Remove from heat and cool.

    Arrange pears on a plate and drizzle with the wine and chocolate reduction. Service with more on the side.

    potter-week-gold

    Submitted for PotterPowers day of Common Room’s PotterWeek – check out #PotterWeek around social media for tons of fun Harry Potter-related goodness!

    Mischief managed.

  • Persephone Salad

    I am often put in charge of salad. I guess salad is a girly thing to make so I get it by default, but maybe it’s also because I can be artful in diving into the depths of the produce drawer and pantry and emerging with interesting salad ingredients and the means for a homemade vinaigrette.

    As green salads are just as much about texture as they are about flavor, here is the formula: something fresh (possibly fruity!), something creamy, something crunchy. And this salad fits perfectly.

    This particular salad concept is based on this Arugula, Pear and Goat Cheese Salad with Pomegranate Vinaigrette. I made it a couple years ago for Thanksgiving, and I’ve made variations on it ever since – including for Thanksgiving this year, and now for my daughter Zoeya’s holiday potluck.

    The ingredients are very autumnal, but the pomegranate seeds like little ruby jewels look gorgeously Christmassy as well. This is not so much a recipe as a concept with lots of options (and I’m not going to be fussy with amounts). The only absolutely essential ingredient are the pomegranate seeds, which is what makes this so lovely and appropriate for the dark months.

    Persephone Salad

    For the salad:
    greens, such as arugula, mesclun, spinach
    a green apple or pear
    seeds from half a pomegranate
    blue cheese or goat cheese
    walnuts, almonds, pecans, or pumpkin seeds (I used pumpkin seeds in this latest rendition, it’s a great options if you’re serving to people with nut allergies)

    For the vinaigrette:
    pomegranate molasses (instructions below) – this is your best option, but if you don’t have it you can use honey or jam or jelly. Maybe like that yummy lingonberry stuff they have at IKEA.
    sherry or balsamic vinegar
    olive oil or walnut oil
    salt & pepper
    a thinly sliced shallot, pickled in the vinegar, is nice

    To make pomegranate molasses, take a small bottle of pomegranate juice and heat it slowly in a saucepan, stirring, until it is thick enough to coat a spoon. Be careful not to burn.

    To assemble everything, just toss the greens and the apple or pear with some of the vinaigrette (enough to lightly coat, not to drench). Sprinkle all the rest of the ingredients on top, along with another drizzle of vinaigrette.