PEAR UPSIDE-DOWN SPICE CAKE WITH MOLASSES CREAM

3 ripe but firm Bartlett or other pears

3 tablespoons unsalted butter

1/4 cup light brown sugar, packed

THE CAKE

5 tablespoons unsalted butter, at room temperature

1/4 cup dark brown sugar, packed

1/2 cup molasses

3 tablespoons espresso or strong coffee

1 teaspoon vanilla extract

1 heaping tablespoon finely grated ginger

1 large egg at room temperature

1/2 cup buttermilk

1 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon dry mustard

THE MOLASSES CREAM

1/2 cup cold whipping cream

1/2 cup creme fraiche

1 to 2 tablespoons molasses

2 tablespoons chilled espresso

Peal the pears, quarter them, and remove the cores.  Cut each quarter lengthwise, in half.  Melt the butter in a 10-inch cast iron skillet, then add the sugar.  Stir until it is dissolved, the turn off the heat and let it set evenly over the pan.  Reserve four of the shortest pear pieces and arrange the rest around the edge.  Use the short pieces to fill in the center.

Preheat the oven to 375 degrees.  Cream the 3 tablespoons of butter with the sugar, then add the molasses.If the coffee is hot, use it to rinse out the molasses measure, adding it to the bowl along with the vanilla and grated ginger.  Add the egg and beat until smooth, then add the buttermilk.

Mix the dry ingredients and add them to the butter mixture, beating on low until just combined.  Remove the bowl and give the batter several turns with a rubber scraper to make sure that it is well mixed, then spread the batter evenly over the pears.  Bake in the center of the oven until the cake has risen, browned, and begun to pull away from the sides of the pan, about 35 minutes.  Remove, let cool for a few minutes, then place a serving plate over the pan, grasp the pan and plate firmly, and reverse.  Remove the pan.  Serve with the molasses cream.

Whip the cream and creme fraiche until they are soft an billowy and then stir in the molasses and coffee.  Use a rubber scraper to mix up the molasses from the bottom of the bowl, then scrape into a serving dish.  Or...

PEAR SAUCE FOR GINGERBREAD, ICE CREAM AND OTHER DESSERTS

4 large ripe pears, any variety

1 tablespoon honey

2 tablespoons fresh lemon juice

1 inch piece cinnamon stick

2 teaspoons Poire William eau-de-vie

1 tablespoon butter or cream, optional

Peel, core and dice the pears.  Put them in a heavy saucepan with 1/4 cup water, the honey, lemon juice and spices. 

Bring to a boil, then lower the heat and cook, covered, until soft, about 20 minutes.  Puree in a food processor, then stir in the brandy and the butter if desired.

Submitted by BaconSlut

GRILLED FIGS WITH PROSCIUTTO AND GORGONZOLA

From Williams-Sonoma's "New Flavors For Appetizers" cookbook.

16 fresh mission figs, firm but ripe

2 oz gorgonzola cheese, piccante or dolce

canola oil for grilling

16 paper-thin slices prosciutto di parma,

aged balsamic vinegar for drizzling

extra-virgin olive oil for drizzling

Prepare a charcoal or gas grill for direct-heat grilling over medium heat, or preheat a stove-top grill pan over medium heat.

Cut two 1-inch slits in the shape of an X across the top of each fig.  Stuff each fig with about 1/2 teaspoon of the cheese and press the sides of the fig together to close. 

Brush the grill rack with canola oil.  Place the figs on their sides on the grill rack and cook until they begin to char, about 2-3 minutes.  Using tongs, carefully turn the figs over and continue cooking until the cheese begins to melt, about 2 minutes longer. 

Transfer the figs to a platter.  Fold each prosciutto slice and stuff inside, drape over, or wrap around a fig.  Drizzle a little vinegar and oil over the tops of the figs and serve right away.

Submitted by BaconSlut

Blueberry Crumb Bars

I should warn you, there will probably be many blueberry recipes posted soon.  My sisters college roommate has a family farm and her mom can't take care of it all by herself.  Last weekend sis and I went and plucked blueberries.  I have 28 cups of them frozen in my freezer.  This is one of my fav recipes.

3 cups all purpose flour
2 cups sugar (divided)
2 cups old fashioned oat (I use organic from EarthFare)
1/2 cup firmly packed brown sugar
1 teasp baking powder
1/4 teasp salt
the zest from one lemon
the juice from said lemon
1 cup cold unsalted butter, cut into small pieces
1 large egg
4 teasp corn starch
4 cups fresh organic blueberries

Preheat oven to 375 and butter a 9x13 pan.

Combine flour, 1 cup sugar, oatmeal, brown sugar, baking powder, salt, and lemon zest.  Using a pastry blender or a fork, cut in butter and egg.  It will be very crumbly and look like the butter is lumpy, but that's ok.  Pat half of this into the 9x13 pan.

In another bowl stir together remaining 1 cup sugar, lemon juice and cornstartch.  It will be gritty and syrupy.  Fold in berries.  When berries are coated, layer them in the pan.  Plop the remaining crumble on top and try to pat it out without smashing the berries.

Bake until top browns, about 35-45 mins.  Let cool and enjoy!  It's great with homemade vanilla ice cream.

Cajun Mac and Cheese

It's almost tailgating season at the Ray household, so I've been trying out some new recipes.  This one comes from Louisiana Cookin magazine.  My mom is too ill to cook (or even read for that matter) so every month dad just hands them off to me.  This is a definite keeper for the LSU game.






14 oz Andouille sausage, cut into chunks
1 cup chopped red pepper
1 cup chopped green pepper
1/2 cup all-purpose flour
1 1/2 teasp Cajun seasoning
1 quart whole milk
16 oz American Cheese (I get the Kraft brand and peel the plastic off each slice)
3 cups shredded mild cheddar cheese
16 oz elbow pasta, cooked.

In a large skillet, brown the sausage over medium heat.  Add red and green peppers and cook until tender.  Sprikle the flour and cajun seasoning and stir constantly.  (this makes a Roux for you non-cajun cooks).

Gradually add milk while still stirring.  Add the cheeses letting them melt before adding more.  Dump in the pasta and stir till all mixed and creamy.  Serve immediately.

Watercress and Blue Cheese Butter

This is from BaconSlut, who discovered it in the cookbook "Minnesota's Bounty: The Farmers Market Cookbook", by Beth Dooley.  Spread on burgers and steaks, or on bruschetta topped with roasted red pepper or sliced tomato. 

3 oz. blue cheese  (I luuuuuurve Moody Blue smoked blue for this.)

2 tablespoons unsalted butter, softened

1/2 cup loosely packed watercress sprigs, stemmed

In a food processor fitted with a steel blade, pulse together the blue cheese and the butter.  Then pulse in the watercress.  Scrape the butter into a dish or shape into a log.  Store in the refrigerator, covered. 

Spring Asparagus Salad

1 small Vidalia onion or small bunch of green onions
1 bunch thin asparagus
1⁄2 box (6-8 oz) Barilla penne pasta
4-6 Roma tomatoes
Fresh parsley or mint, 1⁄2 bunch, rough chopped
1 large fresh mozzarella ball, or a 6 oz container small size fresh mozzarella
 Newman’s Own Family Recipe Italian salad dressing

1. Bring pasta water to a boil. Cut asparagus into length similar to the pasta. Cook pasta, add asparagus during the last minute of cooking. Drain well and chill in a cold water bath, drain.

2. Place pasta and asparagus in a large bowl. Cut roma tomatoes, onions, and mozzarella into chunks the same length as the pasta, add to bowl. Add herbs and dressing to taste. Enjoy.

Courtesy of Mrs. Bale

Mrs. Bales Watermelon Salad

SUMMER WATERMELON SALAD
1 small red onion
4 limes
1 small seedless watermelon or half a smallish watermelon
 6-8 oz feta cheese
1/2 bunch  Italian parsley
1 /2 bunch mint
1⁄4 cup extra virgin olive oil
1 can black olives
 black pepper

1. Slice the red onion into long slivers & marinate in lime juice one

hour or overnight.

2. Cut watermelon into bite size chunks, add to a large bowl.

Repeat with feta. Rough chop the parsley and mint. Add onions with

lime juice, add olives & olive oil.

3. Toss gently, pepper to taste.

BACONSLUT'S CREAMY CUCUMBER AND RADISH FARMER'S MARKET SALAD

I've been grooving on this regularly lately.  Tiz the season!  Sooooo cool and refreshing.  You horz know that measuring makes me stabby, so this comes to you free-balled, as usual.  ;) 

The cukes:  The STAH

     If you get 'em from the farmer's market, screw peeling 'em as they aren't waxed.  Also, screw seeding them.  Slice them thinly, layer them, sprinkled with kosher or sea salt between layers, inside of a colander set over an accommodating bowl.  Let them release their water for about 30 minutes.  Rinse with water and squeeze gently before lobbing into a fresh bowl. 

The radishes:  The co-stah

     Slice very thin, and toss them into the cuke bowl.

The sweet onion:  Best supporting actah

     Slice thinly and quarter.  Lob into the cuke and radish bowl.

The dressing:  The directah

     To taste, swirlinate some Greek yogurt with a tiny bit of half and half or milk to thin very slightly.  To that, add a bit of lemon juice, honey, fresh or dried dill, and freshly ground pepper. 

Serve well chilled.  This salad doesn't keep well, so plan to use it that day. 

Quick 'n Dirty Chicken Stir Fry

Sauté onion and garlic in oil. Add cubed chicken. Cook for a few minutes, until brown. Add, carrots, red and green peppers, celery. Cook for 5 minutes. Add green peas and broccoli florets. Cook for 2 minutes. Add shredded ginger. Add stir fry seasoning to two cups of water. Stir until there are no lumps. Add mixture to other ingredients. Put a lid on the pan and bring to a boil. Let it sit for a minute. Serve with white rice. Salt to taste. Enjoy.

Cooking Oil

1 onion, 2-3 pieces of garlic, finely sliced

2 chicken breasts, chopped in small cubes

Cut vegetables, celery, carrots, green and red peppers.

Green peas, broccoli florets.

Ginger, shredded to give it some kick.

2 cups of water

Stir fry seasoning, envelope

White rice

Salt

Serves: 4

Vanilla Wafer & Bananna Pudding COCK tail

Mix one part "99 Proof Bananas"
with one part "Orchata (cinnamon vanilla rum)
Pour over ice with a splash of milk.

Tastes EXACTLY like vanilla wafer and banana pudding.

Make the SHOT:

Mix one part "99 Proof Bananas"
with one part "Orchata (cinnamon vanilla rum) and strain into shot glass.
Top with whipped cream.