Pear and Ginger Hand Pies
Kate Neumann, mk restaurant, Chicago Yield: Approximately 16 servings. PASTRY DOUGH: 3 23 cups all-purpose flour 2 Tbsp. sugar 1 tsp. salt 10 12 oz. unsalted...
Almond-Apple Confitado Sandwich Spread
From: Chef Michael Tsonton, Copperblue Restaurant, Chicago. Serve Almond-Apple Confitado warm on freshly baked bread, or use it as a spread for ham or...
Grilled Oregon Pear and Spinach Salad
Yield: 4 servings. 1/4 lb. whole pecans 2 Bosc or Bartlett pears 2 Tbsp. vegetable oil 2 bags leaf spinach, 9 oz. each, washed 1 lb. red seedless grapes,...
Fruits in Minted Ginger Syrup
Yield: 24 servings. 3 cups water 1 1/2 cups granulated sugar 1/4 cup fresh ginger 3 Tbsp. fresh mint 1 Tbsp. plus 1 1/2 tsp. lemon juice 9 cups Dole Fresh...
Bartlett Pear & Caramelized Walnut Tossed Salad
Yield: 6 servings. DRESSING: 1/4 cup canola oil 1/4 cup red wine vinegar WALNUTS: 2 cups water 1 cup 1/4 diced walnut pieces 3 Tbsp. white sugar TOSSED...
Pumpkin Ravioli with Grape Butter Sauce
From: Chef Wolfgang Gussmack, Rock-enwagner, Santa Monica, CA. Yield: 8 servings. RAVIOLI FILLING: 2 cups cooked pumpkin (if using fresh pumpkin begin...
Mama Mia Trattoria's Cheese-Stuffed Portabella Mushrooms
From: Chef Lisa Schroeder, Mama Mia Trattoria, Portland, OR. Yield: 6 servings. 6 portabella mushrooms, stems and gills removed 2 Tbsp. extra virgin olive...
Idaho Potato Crab Tator Tots
From: Chef Michael Symon, Lolita, Cleveland, OH. Yield: 100 tator tots. 12 Idaho Potatoes, boiled and mashed 2 lb. lump crabmeat 2 qt. panko bread crumbs,...
Guacamole Picado
Adapted from: Chef Priscila Satkoff, Salpicon!, Chicago. Yield: about 3 cups. 2 fully ripened Mexican avocados 1 cup diced plum tomatoes 1 medium onion,...
Apple Yogurt Smoothie
From: Chef Rick Tramonto, Tru restaurant, Chicago, created this recipe on behalf of 3-A-Day of Dairy. Yield: 2 servings. 2 cups lowfat vanilla yogurt...
Georgia Pecan Power Bars
Yield: 12 3 bars. 1 large egg 3/4 cup honey 1/4 cup canola oil 1 tsp. vanilla extract 1 cup grated carrots 1 cup chopped pitted prunes 1/2 cup chopped...
Pear and Swiss Breakfast Frittata
Yield: 25 servings (25 2 x 3 3/4 bars) 2 cups sugar 1 cup all-purpose flour 2 tsp. thyme leaves, dried 1 tsp. baking powder 1 tsp. salt 1 2/3 cups eggs,...
Berry Sorbet
Yield: 12 servings. 1 1/2 cups granulated sugar 1 1/3 cups warm water 1/4 cup blackberry or raspberry preserves 2 qt. Dole Fresh Frozen Blackberries or...
Fried Banana Dumplings
From: Jeffrey Wilson, Gramercy 24, New York City. Yield: varies. as needed, wonton wrappers as needed, bananas sliced thin pinch of cardamom as needed,...
Soy Lemon Pudding Cake with Blackberry Sauce
From: Chef Christopher Koetke, Associate Dean of The School of Culinary Arts, Kendall College, Evanston, IL. Yield: 6 servings. CAKE: 2 Tbsp. grated lemon...
