January’s Cooks Club
Ingredients- Pear, Mushroom, Sweet Potato, and Thyme
Drink– Pear Thyme Sparkle– Light, Crisp, and Delicious!
1 large sprig of thyme, 1 ½ oz pear vodka, ¾ oz simple syrup, ½ oz fresh lemon juice, combine together and shake with ice. Strain into a large cocktail glass and finish with a splash of champagne. Garnish with sliced pear and a thyme sprig. Enjoy!
Appetizer– Puff Pastry Tart with Pear, Gorgonzola, and Mushroom. One Word…YUM!
12 oz pre-rolled puff pastry ( ¼ inch thick), 3 pears(sliced), 4 shallots(chopped/sautéed), 4 tbsp butter, 1 tsp maple syrup, 6 large mushrooms (roasted w/thyme), 4 tbsp EVOO, 12 oz sweet gorgonzola, 4 tbsp. fresh thyme, 2 tbsp lightly roasted pine nuts. (We left the pomegranate out). Sauté shallots, butter, pear, and syrup together and top on pastry. Top pastry with pear mixture and cheese and bake at 400 degrees until brown and cheese is melted. Roast mushrooms, thyme, and mushrooms together. Once pastry is brown top with mushrooms and pine nuts and return to oven for a few minutes, then cut and serve! Simply Divine!
Side Dish– Wild Mushroom and Sweet Potato Gratin– Who doesn’t love a Cooking Light Recipe! 2 tsp EVOO, 4 cups sliced cremini mushrooms, 3 ½ cups sliced chanterelle mushrooms (I used portabella because I love them and couldn’t find chanterelle mushrooms), 1/3 cups shallots, salt, pepper, 1 ½ tbsp finely chopped parsley and chopped chives, 4 cups peeled ¼ think sliced sweet potatoes, 1 cup fontina cheese, and ½ cup fat free chicken broth. Heat oil and sauté mushrooms, shallots, salt, and pepper. Remove from heat, stir in parsley and chives. In an 11×17 baking dish layer potatoes, mushroom mixture, and sprinkle with half of the cheese. Repeat layer ending with cheese and cover with broth. Bake at 425 degrees for 30 minutes covered and 20 minutes uncovered.
Main Dish– Becky’s Mushroom Pasta- Her own little creation!
2 large portabella mushroom cut into ½ inch strips and halved, 1 package of sliced white mushrooms, 1 jar sun dried tomatoes drained, ½ cup red wine, 3 cloves of garlic minced, 2 tsp finely chopped thyme, 3 tbsp EVOO, 1 cup half and half, ½ cup parmesan cheese, 2 package wide egg noodles (from Trader Joe’s). Cook egg pasta in salted water to al dente. In large skillet, heat oil on medium heat, then add minced garlic. Cook garlic 2-3 minutes until very lightly browned. Add red wine, mushrooms, and 1/4 teaspoon of salt. Cook for 5-10 minutes until mushrooms are tender. Add sun dried tomatoes, thyme, half and half, and parmesan cheese. Cook until parmesan is thoroughly melted. Add cooked noodles to skillet and toss pasta with mushroom mixture until thoroughly incorporated. Heat on low heat for 3-4 minutes. Add pepper to taste.
Dessert- Sweet Potato Pear Cake (ehm ehm…Tiff…we’re waiting on your recipe) =)