Pears are often thought of as the red headed step child of the uber-adored apple.
But not in our kitchen! We celebrate that funky shaped fruit and make it the main event in this sexy, sophisticated compote. Yup, we just called a compote “sexy”.
Rosemary Pear Compote
Time: 20 minutes
3 pears, peeled, cored and finely chopped
1 sprig of rosemary
1 tablespoon finely grated ginger
1 orange, zested
2 tablespoons dried cranberries
1-2 tablespoons honey
½ teaspoon vanilla extract
Ground black pepper, to taste
Prep your pears by peeling, coring and chopping them into very small chunks (the smaller you chop them the more quickly they will break down/ cook, and the easier it will be for the flavors to marry)
Put the pears in sauce pan on medium-high heat and mix with a wooden spoon. As juices begin to release use a potato masher to mash the pears down. Once they start to break down (5-7 minutes), add in the rest of your ingredients. If the mixture seems like it is really dry or burning you can add some of the juice from the orange.
Mix again to combine everything. Turn the heat down to medium-low and allow the flavors to mingle for another 10 minutes or so.
Fish out the rosemary sprig and put the compote in jars. Allow them to cool to room temp before putting them in the fridge. This is excellent with crackers and cheese. Also great with turkey or lamb.
When it comes to this T-giving staple you should never, we repeat never, use that canned jellied excuse for a condiment. Cranberries are one of the few berries in season this time of year so use the fresh ones and whip up an awesome sauce. (hey, we just used “awesome sauce” in a sentence and it wasn’t ironic)
Cranberry Citrus (Awesome) Sauce
Time: 20 minutes
2 (12-ounce) packages cranberries, fresh
1 orange (or 2 tangerines), juice zest and segments
1 cup coconut palm sugar
2 teaspoons vanilla extract
Pinch of cinnamon
Zest an orange (or 2 tangerines) and cut out the segments, set them aside. Reserve all the juice and squeeze extra juice out of the rinds, this will go in the pot to cook the cranberries.
Put the cranberries, sugar, orange juice, vanilla extract and cinnamon into a saucepan over medium heat and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, about 10-15 minutes.
When it’s just about done, stir in the zest and the orange segments, then remove from heat.
Serve the cranberry sauce at room temperature or cool and refrigerate.
Easy? Check? Fun? Check. Delicious. Double check. This recipe knocks it out of the park every time! It’s one of our favorites for events, like the one we did last night for one of our favorite activewear brands, Lole, because it really knocks people’s socks off. We also love it at home when we’re in a rush and need something tasty, energizing and most of all delicious!
Try this recipe, especially the Special Sauce and let us know what you think. We love it as a dressing with grains but how else will you use it? Salad dressing? Marinade? Let us know what you think in the comments below.
Quinoa Salad w/ HCC Special Sauce
Time: 20 minutes
Super Power Quinoa Salad
1 cup quinoa
1 cup water
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
1/4 teaspoon black pepper
2 cups arugula or baby spinach
2 tablespoons dried fruit (cranberries, raisins, apricots, dates…)
2 cloves garlic, finely minced (we recommend a garlic press or microplane)
To prepare the quinoa put the quinoa, water, olive oil, salt and black pepper in a pot and bring to a boil. Cover, then reduce to a simmer and cook for 15 minutes. Remove pot from heat and allow to sit for 5 additional minutes.
While quinoa is cooking prepare the Special Sauce. Combine all ingredients in a jar and shake well.
After the quinoa is done, fluff with a fork and put it in a large bowl with the arugula or spinach. Throw in nuts and seeds and dress quinoa salad with the Special Sauce. Adjust sauce, to taste. This dish is great both hot or cold.