Before I launch into beer and Halloween this month, here’s one last pear recipe before the season ends. Ease into the weekend with this seasonal hors d’oeuvre. And to make a platter like the one in the picture, consider making Cheddar-Sage Crisps . I love bubbles and given the Italian flavors of this recipe, it’s an excellent excuse to pop open a bottle of one of my favorites, Prosecco. Cheers!
- 2 Bartlett pears
- 4 oz. Gorgonzola, softened at room temperature
- 2 oz. cream cheese, softened at room temperature
- 8 slices prosciutto di Parma
- 4 oz. walnuts, toasted and finely chopped
- juice of 1 lemon
- coarsely ground black pepper
- Slice each pear in half, removing the core and seeds, but leaving the skin on. Slice each half into 6 slices and toss with lemon juice. Set aside.
- Beat the Gorgonzola and cream cheese until smooth. Season liberally with black pepper.
- Cut the prosciutto slices into 3 pieces each, lengthwise.
- Spread about 1 tablespoon of the cheese mixture on each of the pear slices, covering about ¾ of the pear slice. Wrap a piece of the prosciutto around the bottom half of each pear slice. Finish by pressing the pear slice into the chopped walnuts. The nuts will adhere to the cheese. (The finished pears may be refrigerated for up to an hour before discoloration appears.)
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And for Houstonians or those who might be visiting soon, here are some recommended eats and drinks.
Get to Anvil in Montrose for a pre-dinner, artisanally crafted cocktail. Like chefs, the competent guys and gals at the bar combine fresh ingredients and interesting liquors to create yummy, complex flavors. It’s an eclectic crowd before dinner, very representative of Houston and not overrun with hipsters. Try the Black & Tan, a blend of rye, house ginger beer, blackberries, lime and mint and take note of the great ice cubes. (Natives: if you are having flashbacks, this is where the Daiquiri Factory was back in the 80’s. Love it.)
Out west, Flora & Muse is an adorable patisserie/flower shop/bar/bistro that is open from breakfast to tea to dessert, and then some. Former Shade and Canopy chef David Luna is in the kitchen. Flora & Muse is a lovely, exciting addition to CityCentre.
Zelko Bistro is a charming, low-key gem located in a bungalow in the Heights. If you are craving comfort food, then don’t miss the Captain’s Crunch Fried Chicken or the ZB Meatloaf. And desserts like Lemon Ice Box Pie come from another Heights notable, Lisa Biggerstaff of Decapo’s.
One of my earliest food memories as a kid, I must have been 5 or so, was having beignets at Cafe du Monde while spending Easter in New Orleans. And the powdery treats left a big-time impression. Now that I have my own kids, one of our family rituals is Shipley’s after church. The kids love to watch the donut-making through the glass partition. Shipley Donuts is a local operation that’s been around since the 1930’s. So I was curious when a few weeks ago, I saw that Shipley’s is now making beignets. Well, let me tell ya, they are some kind of delicious. Now if I could only get a cup of chicory coffee. Oh, and don’t wear black when you go.
Lastly, I enjoyed this article on paella and thought you might too. Enjoy! -alyce eyster
