WHAT TO MIX WITH PEAR BRANDY RECIPES

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PEAR CLAFOUTI RECIPE | INA GARTEN | FOOD NETWORK



Pear Clafouti Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     dessert

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons pear brandy (recommended: Poire William)
2 to 3 firm but ripe Bartlett pears
Confectioners' sugar
Creme fraiche

Steps:

  • Preheat the oven to 375 degrees F. 
  • Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar. 
  • Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes. 
  • Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

TURKEY ROULADE RECIPE | REE DRUMMOND - FOOD NETWORK



Turkey Roulade Recipe | Ree Drummond - Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 2 hours 30 minutes

Cook Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 17

1 stick (8 tablespoons) salted butter, softened
2 stalks celery, diced 
1 small head fennel, diced 
1 medium onion, diced 
8 ounces sweet pork sausage 
3 tablespoons chopped fresh parsley 
2 teaspoons chopped fresh rosemary 
Kosher salt and freshly ground black pepper 
Brandy, for deglazing
2 1/2 cups seasoned dry stuffing mix 
1 cup low-sodium chicken stock 
1 large egg 
1 boneless skin-on whole turkey breast (approximately 5 pounds), butterflied and flattened 
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken stock
1/2 cup brandy 
Kosher salt and freshly ground black pepper

Steps:

  • For the roulade: Preheat the oven to 425 degrees F. Position a rack in a roasting pan.
  • Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the celery, fennel and onions and cook, stirring often, until softened, about 5 minutes. Add the sausage and cook until browned through, 7 to 10 minutes. Stir in the parsley and rosemary and cook for about 1 minute. Season with salt and pepper. Deglaze the skillet with a splash of brandy, scraping up any brown bits from the bottom.
  • Combine the sausage/veggie mix, stuffing mix, chicken stock and egg in a large bowl and stir together. Lay the turkey breast flat and season with salt and pepper. Spread the stuffing mixture in an even layer, then tightly roll the turkey breast. Tie the roll with kitchen twine--approximately 4 to 6 ties evenly spaced
  • Rub the remaining 4 tablespoons softened butter all over the surface, sprinkle with salt and pepper and put on the rack in the roasting pan. Roast for 30 minutes, then decrease the oven temperature to 350 degrees F and continue roasting until the skin is golden brown and crispy and a meat thermometer inserted into the center of the roulade reaches 155 degrees F, another 1 hour to 1 hour 15 minutes. Remove to a cutting board, cover with foil and let rest while you make the gravy.
  • For the gravy: Set the roasting pan over a burner over medium heat. Whisk the flour into the drippings to form a paste and cook, stirring constantly, until the roux is golden brown, about 3 minutes. Add the chicken stock, turn off the heat and add the brandy to the pan. Turn the heat back on and cook, whisking constantly, until the gravy thickens, 5 to 7 minutes. Season with salt and pepper.
  • Slice and serve with the gravy!

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