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November 23. 2005
Page A5
F ood
The Quintessential Northwest Fruit
W ith their beautiful, burnished accom panied with cider vinaigrette.
For som ething m ore innovative
fall colors and sw eet flavors, pears
pair perfectly with holiday feasts, she says “a ripe B artlett pear puree
w hether sharing the spotlight on with w asabi is great with raw tuna
the presentation plat­
ter, o r sliced and d is­
creetly tucked into a
leftover turkey or ham
sandw ich for a savory
and healthy treat.
R egardless o f vari­
ety, pears pack in the
nutrients. O ne medium
pear provides 20 per­
cent o f the daily require­
m ent for dietary fiber
(5.1 gram s) — more
than any other fruit —
and 10 percent o f the
daily requirem ent for
vitamin C.
Kathy Casey, ow ner
o f K athy C asey Food
S tu d io s a n d D ish
D ’Lish, Seattle, says
To ensure pears are ripened properly check
one o f the m ost fam ous
the neck each day by applying gentle pres­
and classic food pair­
sure near the stem. When the neck yields
in g s is red b lu sh e d
slightly to pressure, pears are ready to be
pears in a salad with
enjoyed. Store ripe pears in the refrigerator
toasted hazelnuts and
to slow further ripening.
O regon B lue cheese
Ac
¿r
C
o r sesam e seared tuna.”
A crunchy Bose pear slaw, or
p ea rsau c e as an a lte rn a tiv e to
applesauce are recipes that are es­
pecially kid-friendly, C asey adds
So are pear pancakes, which Cory
S c h re ib e r, e x e c u tiv e c h e f and
founder o f
Pears pair perfectly with holiday feasts
says.
Schreiber notes how pears can
be used by those w ho are more
daring in the kitchen.
"T he sw eetness o f pears, the
saltiness o f bacon and the acidity
o f balsam ic vinegar make a most
flavorful com bination," he says.
W ildw ood R estaurant & Bar in
Portland, says are a hit with all ages.
Start w ith a butterm ilk pancake
batter. Peel, then grate a softer va­
riety o f pear, such as C om ice or
Anjou, into the batter.
“ Add som e cinnam on and va­
nilla for a w onderful arom a," he
M arinate Bose pears in balsam ic
and olive oil chopped w ith fresh
thyme leaves, then grill lightly. Bose
pairs can take som e heat, Schreiber
says. Next, w rap the pears with
thinly sliced sm oked bacon and
ro ast until the b acon b eco m es
crispy.
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Pears top a salad.
Chicken and Pear Salad
Red Bartlett pears steal the attention in this delicious chicken salad.
T heir brilliant red color com bines visual appeal with flavor... double
delicious!
2 firm red or yellow Bartlett pears, cored and sliced
2 cups chopped napa cabbage*
1 cup diced cooked chicken
1/2 cup sliced radishes
2 tablespoons chopped green onion
1 tablespoon sesam e seeds, toasted
V inaigrette D ressing
* Savoy o r green cabbage can be substituted.
Directions
C ut slices from 1-1/2 pears into chunks: toss all ingredients except
rem aining pear slices in m ixing bowl. A rrange m ixture on serving plate;
garnish with pear slices.
V inaigrette D ressing
C om bine 3 tablespoons each vinegar and vegetable oil, 1 tablespoon
m inced fresh parsley, 1 teaspoon grated lem on peel and 1/2 teaspoon
crushed thym e; mix well. M akes about 1/3 cup.
Caribbean Chicken Drums
4 servings
7 A< - f >/<Y Í J t n t t r ’t
Uru t nu.
• 2 tablespoons oil
• 8 chicken drum sticks
• 1 can (14-1/2 ounces) w hole
peeled tom atoes, cut into chunks
• 1 can (4 ounces) diced green
chilies
• 1 tablespoon brown sugar
• 1/4 teaspoon ground allspice
• 1/4 cup m ango chutney, finely
cho p p ed
• 1 tablespoon fresh lem on juice
• 1/4 cup dark seedless raisins
• I large banana, sliced
• I ripe m ango, sliced, for garnish
In a large skillet, heat the oil to a
medium temperature. Add the drum ­
sticks and cook, turning often, for
about lO m inutes, o r until brow ned
on all sides. Add the tom atoes,
chilies, brow n sugar, and allspice.
B ri ng to a boi 1, co ver, reduce heat to
low, and cook for 20 m inutes. Add
the chutney, lemon juice, and rai­
sins. C over and cook on low for
about 15 m inutes m ore, or until a
fork can be inserted intothechicken
with ease. R em ove the chicken to a
serving platter.
\ d \ c r u s e w ith d h e r s i t y in
( .ill
SWJ-TRURS 5 -&
pm
•
r a ( SAT s
pm
Come see over a half-million magical lights, ride the Zoolights Train,shop at the
spectacular gift shop and enjoy live performances every night! Make the evening
complete with a holiday buffet at the zoo's Cascade Grill restaurant.
Skim the fat o ff the sauce. Add
the banana and heat thoroughly.
Spoon the fruit and a little sauce
over the chicken. G arnish with
m ango slices. Place the rem aining
sauce in a separate dish and serve
w arm w ith the chicken.
Rosemarie Berge o f Jamestown,
N. C. won the grand prize in the
National Chicken Cooking Con­
test fo r her Caribbean Chicken
Drums recipe reprinted courtesy
o f The Old Farmer’s Almanac o f
Blue Ribbon Recipes.
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