January 22, 2016
Herbed Cheese with Pears, Pine Nuts, and Honey
Cheese drizzled with honey is a traditional Mediterranean appetizer; when mixed with fruit and nuts, it makes a tantalizing dessert.
SERVINGS: 6 – 8
15 ounces part-skim ricotta cheese
3 tablespoons pine nuts
8 ounces fresh goat cheese, room temperature
1 teaspoon fresh thyme leaves, finely chopped
2 teaspoons fresh flat-leaf parsley, finely chopped
grated zest of one lemon
2 ripe but firm Bartlett pears
2 tablespoons plus 2 teaspoons honey
1. Preheat oven to 350 degrees. Place ricotta in a fine sieve set over a bowl; let excess liquid drain, about 30 minutes. Meanwhile, spread nuts in a single layer on a rimmed baking sheet. Toast in oven until lightly browned, tossing occasionally, about 7 minutes. Transfer to a plate; let cool.
2. In a food processor or medium bowl, mix together goat cheese and drained ricotta until creamy and thoroughly combined. Stir in thyme, parsley, and lemon zest; set aside.
3. Slice each pear into six wedges. Divide herbed cheese among serving plates, spooning it into mounds. Arrange three pear wedges next to cheese on each plate. Sprinkle with nuts; drizzle about 2 teaspoons honey over each portion of cheese and pears. Serve immediately.
Iceberg Salad with Creamy Honey Dressing
Creme fraiche is in the dairy section of many grocery stores. It adds a tangy note to the dressing, but more sour cream can be substituted.
1 head iceberg lettuce, cut into 1 1/2-inch-thick wedges
8 small radishes, trimmed and halved lengthwise
3 whole scallions, cut on the diagonal into 1/4-inch-thick slices
1/2 English cucumber, peeled if desired and cut into 1/4-inch-thick rounds
1/2 cup sour cream
1/4 cup creme fraiche
2 tablespoons white-wine vinegar
3 teaspoons honey
1. Arrange lettuce on a serving platter. Top with radishes, scallions, and cucumber. Refrigerate 10 minutes.
2. Whisk sour cream, creme fraiche, vinegar, and honey in a small bowl. Drizzle dressing over salad. Serve immediately