Nancy Fuller

Pear & Blue Cheese Tart

Pear and Stilton are such a classic combination. As much as I like trying new food fusions, I always love the blends that are paired for a reason. So when I came across the gorgeous picture of the “Perfect Pear Tart in Nancy Fuller’s cookbook, Farmhouse Rules, I didn’t hesitate to put it on my to-do list. (Actually, there’s hardly a recipe in her book that I don’t want to try.) If you’re not a Stilton lover, it is possible that this recipe is not for you… However, if you are daring enough to try, it just might turn you into one!

Slightly adapted from Farmhouse Rule’s Perfect Pear Tart:

As organic as possible:

2 large ripe Bosc Pears, peeled, cored and sliced 1/4 inch thick

Juice of 1 Lemon

3 Tbsp Brown Sugar

1 Tbsp Butter, cut into pieces

2 tsp (non-GMO) Cornstarch

1 tsp chopped fresh Thyme

1 tsp chopped fresh Sage

Salt

Pepper

1 refrigerated Pie Dough crust

2 ounces Stilton (or other Blue Cheese), crumbled

1 Large beaten Egg

 

Preheat the oven to 425°.

In a large bowl, toss sliced pears, lemon juice, brown sugar, butter, cornstarch, thyme, and sage. Season wit salt and pepper.

On a piece of parchment paper, roll the pie dough into about a 14 inch circle. Slide the parchment paper (with dough) onto a baking sheet. Spoon half of the pear mixture onto the center of the dough (leaving about a 2 inch rim) and top with half of the Stilton. Repeat.

Fold the crust up over the filling, over lapping and leaving an open circle in the center. Bake for 12 minutes, then brush dough with beaten egg and return to the oven for 15-18 minutes more. Remove from oven and cool for 20 minutes. Serve warm or at room temperature.

Pear & Blue Cheese Tart

Ingredients

  • 2 large ripe Bosc Pears, peeled, cored and sliced 1/4 inch thick
  • Juice of 1 Lemon
  • 3 Tbsp Brown Sugar
  • 1 Tbsp Butter, cut into pieces
  • 2 tsp (non-GMO) Cornstarch
  • 1 tsp chopped fresh Thyme
  • 1 tsp chopped fresh Sage
  • Salt
  • Pepper
  • 1 refrigerated Pie Dough crust
  • 2 ounces Stilton (or other Blue Cheese), crumbled
  • 1 Large beaten Egg

Instructions

  1. Preheat the oven to 425°.
  2. In a large bowl, toss sliced pears, lemon juice, brown sugar, butter, cornstarch, thyme, and sage.
  3. Season wit salt and pepper.
  4. On a piece of parchment paper, roll the pie dough into about a 14 inch circle.
  5. Slide the parchment paper (with dough) onto a baking sheet.
  6. Spoon half of the pear mixture onto the center of the dough (leaving about a 2 inch rim) and top with half of the Stilton.
  7. Repeat.
  8. Fold the crust up over the filling, over lapping and leaving an open circle in the center.
  9. Bake for 12 minutes, then brush dough with beaten egg and return to the oven for 15-18 minutes more.
  10. Remove from oven and cool for 20 minutes.
  11. Serve warm or at room temperature.
http://sadiesnest.com/pear-blue-cheese-tart/

 

 

Loving Lately

So Spring is not exactly “in the air.” In fact, currently the temperature is below freezing. But it’s that time in the upper midwest when we are ready longing for Spring. And because Michigan has drastically fluctuating weather, I am aware that beyond this nearly 60° forecasted weekend, there is probably still a snowfall on the horizon. Actually being the true Michigander that I am, I’m okay with it all. But I am still loving the idea of Spring… the gradual bursts of opened windows… the flower buds… the recipes…

I am really excited about making the spring line-up from Farmhouse Rules by Nancy Fuller: Spring Fling Fiddlehead Soup, Tavern Ham, Roasted Asparagus, Buttery Braised Radishes… Fiddleheads and radishes! How spring am I! I am looking forward to the fresh garden offerings, and more time outdoors. It’s menus like this, little peeks of sunshine, and days with longer stretches of light that fuel my fire this time of year.

It’s a time of transition. And it’s not very beautiful. The trees are still bare, the snow has left behind brown patches of mud… But it’s hopeful. It has the promise that good things are on their way. (Photo courtesy of Betterphoto.com) I’m eager for the good things that lie ahead. I think we all get that way after a long cold winter. It’s the homestretch, our rite of passage. I can almost taste it… and I want to taste it!

Here’s a random goal: I want to eat nettles. (Photo of baby nettles courtesy of forageporage.) Apparently, they only grow in the Spring. Eiven and Eve Kilcher, from Alaska: The Last Frontier, make them sound like the most necessary and nutritious things I’ve never tried. In their cookbook, Homestead Kitchen, they include them in several recipes from tea, to Nettle Bread, and even Nettle Burgers! …Now, how do I get nettles?

The first day of Spring this year is March 2o. Yes, (small cry) still over a month away. We are smack dab in the middle of “The Thaw” phase (photo courtesy of Flickr). But thinking about Spring helps me get through the cold and gray. And enduring these last cold murky days makes the appreciation of what’s in store all the better.

Thank you refreshrestyle.com for my featured image and inspirational spring quote!

(And even more so, thank you to my readers who put up with my ramblings! Xoxo)

Farmhouse Rules’ Chocolate Toffee No-Bake Cookies

From the moment I watched Nancy Fuller make these cookies in her idyllic farmhouse kitchen I knew that I was going to replicate them in my pretend farmhouse kitchen. No-bake cookies are a family favorite, and the toffee addition just seemed like a stroke of genius! Of course I also tend to gravitate towards treats that I can make with my kids. So even if my garden is in reality a pool, and my cows and chickens are actually neighbors in my subdivision; by golly, I can eat like a fuller farmer! (I didn’t make that up, it’s the name of her blog 😉 )

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The original recipe can be found on FoodNetwork.com

As organic as possible:

3 cups quick-cooking oats
1 cup peanut butter
1/2 cup bittersweet chocolate chips
1/2 cup semisweet chocolate chips
1/2 cup toffee bits, plus more for sprinkling
2 tablespoons softened unsalted butter
1/2 teaspoon kosher salt

Line a baking sheet with wax paper. Combine the oats, peanut butter, bitter and semisweet chocolate chips, toffee bits, butter and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the chocolate chips melt, 3 to 5 minutes.
Scoop heaping tablespoons of batter onto the baking sheet and sprinkle each cookie with extra toffee bits. Freeze for 15 minutes before serving. The cookies can be stored in the refrigerator in an air-tight container for 1 week.
Recipe courtesy of Nancy Fuller

Read more at: http://www.foodnetwork.com/recipes/nancy-fuller/chocolate-toffee-no-bake-cookies.html?oc=linkback