Featured Cookbook

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1. Lila’s Baked Beans

2. Gratin of Fresh Berries with Maple Sugar Glaze

3. Maple Milkshake

4. Leek and Goat Cheese Tart

5. Roast Chicken with Farm Vegetables

6. Squash and Apple Casserole

7. Poached Pears with Fromage Blanc

Book Description

In New Hampshire: From Farm to Kitchen, Helen Brody pulls together a comprehensive look at New Hampshire’s rich store of gastronomic treasures by profiling some of the Granite State’s most important working farms. The direct connection between the farmer who grows the food and the cook who prepares it is often overlooked. Taking full advantage of the bounty produced by these farms, Brody offers 118 quick and easy recipes using each farm’s raw ingredients.

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New Hampshire: From Farm to Kitchen

Authors: Helen Brody

Date:

ISBN: 0781810213

Publisher: Hippocrene Books

Paperback

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The tartness of the fromage blanc contrasts with the sweetness of the pear poached in a combination of ciders with a dash of honey. After the pears are cooked, check to make sure the liquid has a good fruity taste, because it will be used to spoon around the dessert before serving. It is best not to spoon it over the fromage blanc, because the cheese clouds the sauce. An herbal garnish that one associates with a savory rather than dessert, such as rosemary, sage, or thyme, serves as a contrast to the sweetness of the pear.

Makes 4 servings

• 4 cups apple cider

• 1 bottle fermented cider

• 4 firm pears, peeled

• 1/4 cup honey

• 1/2 cup goat's milk fromage blanc

• Fresh rosemary sprigs, or sage or thyme

1. Bring the ciders and honey to a boil in a deep, nonaluminum pot.

2. Add the pears and enough water to cover if the pears are not totally immersed in the cider.

3. Bring back to a boil and simmer for approximately 1 hour, or until the pears are very tender.

4. Remove the pears to a plate and refrigerate, with liquid in a separate container, for one hour or until thoroughly chilled.

5. To serve, cut in half each pear and core. Put two halves on each plate with a dollop of fromage blanc in the cavity of each pear half. Spoon a tablespoon or so of the poaching liquid around the fruit.

6. Top with a sprig of rosemary, sage, or thyme and serve.

More From This Book:

1. Lila’s Baked Beans

2. Gratin of Fresh Berries with Maple Sugar Glaze

3. Maple Milkshake

4. Leek and Goat Cheese Tart

5. Roast Chicken with Farm Vegetables

6. Squash and Apple Casserole

7. Poached Pears with Fromage Blanc

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