Pear Bisque- Looking Toward Fall and the Harvest

Down East blog4
Apples and Pears are ripe and delicious. It's time to go picking. I've had a hankerin' for this pear soup. Its thicker than most bisques with the pulp of the fruit left in the soup. You could use apples instead if you've got them on hand. We talked about apples, squash and poultry at the last Aspiring Locavore class at the Morris Farm. A gal from Alna brought some honey crisps and mccouns from her trees. They were sweet and sour in turn. Apple crisp is definitely on the menu at home this week. Next month- the fourth Tuesday- the Aspiring Locavore will be talking about potatoes, turkey and oysters. Hope you can join us at the Morris Farm.

Pear Bisque
Serves 6
For an elegant first course, serve this bisque with a medallion of Appleton Creamery chèvre (goat cheese) and a sprinkle of pecans. Preferred wine is the Demi-Pear Wine from Winterport Winery.

3 T unsalted butter
1⁄2 c minced onion
1 T freshly grated ginger
1 small turnip, peeled and finely diced
2 T finely minced crystallized ginger
4 c chicken or vegetable stock
21⁄2 lb firm but ripe pears, peeled and cut into 1⁄2-inch cubes
1⁄4 lb dried pears, coarsely chopped
11⁄2 c heavy cream
1⁄3 c pear wine
2 T fresh lemon juice
1 T lemon zest
3 T Maine maple syrup
1⁄2 t nutmeg
1⁄8 t allspice
1⁄8 t freshly ground white pepper, or to taste
extra cream for thinning
Garnish (optional):
1⁄4 c finely chopped pecans
6- 1⁄2-inch slices from a log of chèvre
Melt the butter in a heavy saucepan over medium heat. Sauté the onion and turnip about 8 minutes or until tender, stirring frequently.
Stir in the fresh and crystallized ginger and sauté another 2 minutes. Pour in the stock and bring the ingredients to a boil. Add the fresh and dried pears. Reduce heat to medium low and simmer 35 to 40 minutes, stirring occasionally.
Remove the pan from the heat. Use an immersion blender to purée the soup in the pan or, working in batches, purée the soup in a blender until smooth. Return the mixture to the saucepan. With heat on low, stir in the remaining ingredients and season to taste. Simmer about 30 minutes, stirring often. Thin with additional cream if desired.
Serve in pretty bowls, with a slice of chèvre and a sprinkle of chopped pecans.

Seven Layer Dip for a Party and Port City Life

Port City Life artistic director Susan Hackett and freelance photographer Fred Field came on over today to shoot for their September issue. What wonderful people. Fred's son Robert came along, too and was an extraordinary young man. I love 13 year old boys who have good manners, are kind to their parents, have a good sense of humor and are extremely patient while their dad works. He was a delight! Susan was a hoot and right on target with set up and vision for the shots she needed. Fred on the other hand... well, I guess I'd have to say that anytime he wanted to shoot anything I'm cooking up- he can take the pix and eat it up afterward. He got some shots that were absolutely beautiful! Rich apple butter sliding off a spoon into mid-air; the first glistening, golden droplet of pure maple syrup as it hovered, gravity calling it to it's appley future home... apples in shadow, apples in light. He has a gift for capturing the essence of his subjects. Thanks so much Fred for sharing your talents!
Ok, now for some food, We're going to a party this weekend and I'm bringing a dip that I haven't made for a long time. It's an old stand by that everyone loves- an 80's classic you might say.
7 Layer Dip
Take an oven safe platter or casserole dish and grease it lightly with oil.
Spread evenly in layers:
1. 16 ounces of cream cheese or Neufchatel lower fat cream cheese sprinkled with 1 teaspoon chili powder
2. 1 can or about 2 cups of lowfat refried beans sprinkled with 1 t ground cumin
3. 2 cups shredded jack cheese
You can stop here and chill it overnight if you'd like. An hour or so before serving, place the dish in a cold oven and turn it on to 350 degrees. Set the timer to 30 minutes when you put it in. Check it at 30 minutes and if it is bubbly take it out and proceed.
Gently layer the remaining ingredients on next.
4. 2 cups of your favorite salsa
5. 1/3 cup roughly chopped fresh cilantro
6. 1 cup sour cream mixed with the juice of a lime and 2 or more dashes of Chalula or other hot pepper sauce
7. Sprinkle with 4 or 5 scallions that you've sliced up finely and a handful of pickled jalapenos that have been finely chopped.
Serve with lots of tortilla chips for dipping and napkins of course.
Savor. Linger. Enjoy! -Cynthia