Posted at: 04/20/2014 10:10 AM
Updated at: 05/10/2014 5:36 PM
By: Jaired Crofut
Ginger Man Cheese Canapés with Honey Roasted Pear Soup
For the baguette
-6 oz rendered bacon fat
Warm the bacon fat over medium heat in a sauté pan. While the bacon fat
is heating, slice the baguette into 1/8' thick slices.
To test the bacon fat to see if it hot enough to fry the bread, drop a very
small drop of water into the fat. If the water sizzles and pops rapidly and
loudly, the fat is ready.
Drop the piece of baguette into the hot fat, approximately 4-5 at a time and
rotate until they are browned. Remove the crostini from the fat and drain
on a paper towel lined plate.
For the slaw
- 1 apple (preferably Macintosh)
- 1 bulb fresh fennel
- 1 piece of fresh ginger (approximately 2-3 ounces)
- 5 radishes
- 1/2 cup shredded green cabbage
- 2 tablespoons fennel frond
- 2 ounces apple cider vinegar
- 2 ounces grape seed oil
- 1 teaspoon chopped sage
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Slice the apple (leaving the peel on) into small sticks.
Core the fennel and slice into thin strips.
Slice the radishes into sticks roughly the size go the apple sticks.
Peel and cut the ginger into pieces the same size as the apple and radish.
Combine all of these cut ingredients with the shredded cabbage in a mixing
Add the fennel frond, sage, and thyme and mix until evenly combined.
In a separate bowl, mix the vinegar, oil, salt and pepper together.
Pour this dressing mixture over the vegetable mixture and toss until evenly
Chill before serving
For the Ginger Man Cheese
- 4 ounces shredded Provolone cheese
- 4 ounces shredded Cheddar cheese
- 4 ounces shredded Monterey Jack cheese
- 4 ounces softened cream cheese
- 4 ounces horseradish
- 2.7 ounces heavy cream
Combine all ingredients in a mixing bowl and stir with a rubber spatula,
scraping the sides of the bowl until all ingredients are well blended
For the pear and honey soup
- PREHEAT OVEN TO 350°
- 6 pears, core removed
- 6 ounces honey
- 1 onion diced
- 2 stalks celery diced
- 1 quart vegetable stock
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 ounces sweet white wine (preferably Riesling)
- Salt and pepper to taste
Place the pears in a roasting pan and coat with the honey. Season to taste
with salt and pepper.
Cover with aluminum foil and place in the oven that has been preheated to
350° for approximately 1 1/2 hours or until the pears yield to a light touch.
When the pears are roasted, sauté the onion and celery in a large stock pot
or sauce pan. When the vegetables soften and the onion begins to brown,
add the roasted pears and all the liquid from the roasting pan.
Sauté over high heat until the ingredients begin to leave a brown
caramelized coating on the pan.
Add the wine to deglaze the pan and reduce by half
Add the vegetable stock
Wrap the thyme and bay leaves in a coffee filter and tie off to prevent them
escaping. This will make the thyme stalks and bay leaves easier to remove
prior to the blending process.
Bring the soup to a simmer and reduce heat.
Simmer on low heat for about 45 minutes to an hour, or until desired flavor
Retrieve the bay leaf and thyme sachet and blend the soup
Pass the soup through a fine mesh strainer to remove any particles and
achieve a smoother consistency