Spiced Red Wine Poached Pears | 紅酒燉洋梨

附中文食譜

It's that time of the year again! As the holiday season nears and as temperatures drop, I find myself instinctively craving the scent of warm spices, the comfort of a mug of boozy hot gluhwëin, and some good old Mariah multi-octave jingle. (I like to believe that I am not the only one who has this peculiarly seasonal, recurring hankering. Listening now as I write.)

Add flair and romance to any dinner, be it a special holiday or a regular weeknight!

When it comes to an all-time favorite dessert especially fitting for this time of the year, it's none other than red wine poached pears - a classic French preparation that is not only as elegant as it is delicious, but also reigns as one of the easiest desserts to make. If you are one that has opened bottles of red wine lying around the house, perfect. If you are not, just pop one open (a cheap one will do) and into the saucepan you add some spices and pears - et voilà, in as little as 30 minutes you have a show-stopper of a dessert.

Poached pears can be served warm or chilled and made in advance; and with virtually no room for failure it makes for a terrific dessert choice for your special holiday dinner or any regular weeknight in need of some holiday cheer or a classy, romantic touch. This recipe calls for pears and the mainstays of cold-weather spices: cinnamon, cloves, and star anise, but feel free to experiment with apples, cardamon and even peppercorns. Substitute some of the wine with fresh-squeezed orange juice and try adding some peel for a more citrus-y note. No matter your concoction, the simmering dessert will infuse your kitchen with a heart-warming scent of mulled wine that transports you to the most enchanting, fairy-tale like Christmas markets across Europe.

Dessert can't get any easier than this! Besides, you are sure to have a (almost) guilt-free crowd pleaser. After all, it's just fruit and alcohol, isn't it?
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What you'll need...
4 firm ripe Bosc or Conference pears
3 cups red wine
1/2 cup sugar
1 cinnamon stick
2 cloves
2 star anise
1 teaspoon vanilla extract (optional)

Directions...

1. Cut a thin slice off the bottom of the pears so they can stand upright. Peel the pears, leaving the stem intact.

2. Combine wine, sugar, spices and vanilla extract in a medium saucepan. Stir over medium heat until the sugar dissolves and the mixture begins to simmer. Add the pears, reduce heat and simmer, covered, for 25-30 minutes or until the pears are cooked but still firm, turning the pears every 5-10 minutes to ensure even color.

3. If preparing in advance, refrigerate in poaching liquid for up to two days. When ready to serve, remove the pears and spices and boil the poaching liquid until at least reduced by half or, if desired, reduced into a syrup for drizzling. Serve with mascarpone, whipped cream, or vanilla ice-cream. Bon appétit!

【 紅酒燉洋梨 】

材料：
啤梨                         4 個
紅酒                         700 毫升
砂糖                         100 克
肉桂枝                    1 枝
丁香                        2 粒
八角                        2 粒
純雲呢拿香油      1 茶匙（可免）

做法：
1. 啤梨去皮，切勿切走啤梨蒂啊！用刀於啤梨底部輕輕切平，以確保上碟時能夠直立。
2. 紅酒注入不鏽鋼鍋中，加入肉桂枝、八角、丁香和砂糖，用中火煮至糖溶解。
3. 加入啤梨，轉慢火煮約 25-30 分鐘至軟身，期間每 5-10 分鐘翻動啤梨一次讓其均勻上色。將啤梨取出晾涼。
4. 隔掉香料，用大火將燉紅酒煮至輕微濃稠成紅酒汁。享用啤梨時可拌些紅酒汁，亦可加入忌廉、香草雪糕。

備註：煮好的啤梨可即食，或連同燉紅酒一起存放雪櫃兩天。

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Cider Braised Pork Shoulder with Apples and Cranberries

Almost as if making up for the pot roast I never made last year, this pork roast warms every corner of my house with such a jolly holiday scent that you'd think Christmas is here once again.

Pork and apples are a classic pair that are always meant for each other. Featuring in this recipe - second of my winter series highlighting fresh British ingredients - are English Bramley apples, a unique variety ideal for cooking as it retains a stronger, tangier flavor and gives a pleasantly buttery texture.

This recipe uses apple cider as the braising liquid (reminds me of New York's farmers markets in the winter!), imbueing the pork with acidity that tenderizes, and sweetness that balances the savoriness of the meat. Add in tart cranberries and mulling spices along with several idle hours in the oven, and there you have a wonderfully succulent pork roast that not only smells but also tastes like the holidays.

As no prior brining is necessary, this dish is incredibly simple - as well as economical and foolproof. Most affordable cuts like pork shoulder would do as slow braising breaks down the tough fibers in the meat. So if you are looking to do something slightly different from roasting a whole turkey on your next holiday, consider trading the Big Bird in for some juicy, tender Porky Pig... and be sure to serve up some crusty artisan bread to sop up all the essence!

To prepare...

1 kg, or 2 lb. fresh pork shoulder

Olive oil

3 medium onions, cut into 1/2 inch slices
1 cup unfiltered apple cider (I used spiced cider!)

2 bay leaf

1 cinnamon stick

Pinch of cloves

Pinch of whole peppercorns

For the sauce:
2 firm Bramley apples, peeled, cored, and cut into 1/2 inch slices
1 tablespoon butter
1 cup fresh cranberries (thawed if frozen)
3 tablespoons brown sugar (or to taste, optional)
A splash more of apple cider
2-3 strips of orange peel
Fresh thyme leaves, plus extra for garnishing

1. Preheat oven to 170C/325F. Season pork well with salt and pepper. Heat oil in a large, oven-proof* heavy pot over moderately high heat, brown meat on all sides, turning as needed, about 8 minutes. Set pork aside.


2. Add onions to the same pot and sauté until softened and started to turn golden, about 5 minutes. Add a pinch of salt and cook, stirring occasionally, until golden and caramelized, about 8 minutes more. Stir in cider.

*Now, if you are lucky enough to have a large oven, return pork to pot, cover pot with a tight-fitting lid, and place into the pre-heated oven.


3. Otherwise, place pork into a large casserole, pour in the cider and onions, and cover tightly with foil, pressing down firmly along the rim. Place in the oven to braise until very tender, about 2 1/2 - 3 hours. Turn pork over once halfway through the time of cooking, adding in the cinnamon stick, cloves, bay leaf, and peppercorns. 

To make the sauce...
4. When meat is nearly done in the oven, heat butter over medium heat, cook apple slices until soft and lightly golden. Remove from heat until pork is ready.

5. Remove bay leaf and transfer pork to a plate. Skim fat off the juices, then pour into the apples. Add remaining cider, 3/4 cup of the cranberries, thyme, and the orange peel. Bring to a boil until the cranberries pop and the mixture is reduced and thickened. Taste sauce, adding brown sugar if too tart. Season with more spices as you please.

6. Return pork and add the remaining cranberries to the sauce, stirring to cover meat in sauce to briefly reheat. Transfer to a serving dish or casserole and garnish with fresh thyme. Serve with a side of mash and crusty artisan bread! Bon appétit!

Recommended side: Swede and Parsnip Bake with Buttery Crumbs

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Swede and Parsnip Bake with Buttery Crumbs

January this year marks a critical game changer in my career. This week, I finally had to face the day I've anticipated for years, but one that I have also feared vehemently. And now, with my month-long preparation and nerve-wrecking assessments finally behind me, I have but only to wait patiently for my verdict and wholeheartedly get my blog back on full swing.

Earlier this month saw me briefly laying over in Manchester, England, where I indulged in classic pub fare, British real ales and hours upon hours of scouring through grocery stores dotting the downtown. Bleak as it was in Manchester during this time of the year, I was thrilled to get my hands on a variety of in-season, locally farmed produce otherwise inaccessible or entirely unaffordable back home. Winter frosts have brought about sweet, earthy, cream-colored parsnips that I adore, along with other winter roots like the bulbous, purple-green-skinned swede (known as rubatagas in America), both of which are making their debut at my penthouse kitchen.

In celebrating winter and the new year this month, I am excited to bring you a special Winter Series featuring ingredients I handpicked in England. Up first is a hearty, inexpensive baked winter root mash topped with savory, buttery crumbs - a dreamy, flavorsome side for a Sunday Roast or the ultimate Turkey Dinner. Reserve the naturally sweet cooking liquid and use as a stock for Parsnip, Parsley and Leek Soup.

Sweet, earthy, and versatile: winter produce at its peak

I find hot English mustard (apparently committed to the English theme here) a marvellous remedy to round out the earthy, sweet, but otherwise monotonous flavors of the roots. All the better if you have got horseradish. The good news? This dish can be made a day ahead or frozen up to a month and finished in the oven just before serving - way to lighten up your load in the kitchen!

To prepare...

Swede roughly diced into 1-inch cubes

1 swede, peeled and diced
2 large or 5 small parsnips, peeled and diced
1 tablespoon butter
1/4 cup milk
1 tablespoon English mustard, or horseradish
1/2 cup coarsely grated cheddar (optional)

For the buttery crumb topping:
A knob of butter
1 small onion, finely minced
1 cup breadcrumbs
A handful of thyme leaves, plus extra for scattering
1/3 cup coarsely grated parmesan

1. Cook the swede and parsnip chunks in boiling salted water, covered, until tender. Drain well, reserving the cooking liquid as stock for future use.

2. Preheat oven to 180C/350F. Mash swede and parsnip with butter, milk, and mustard, leaving chunks for texture if desired. Stir in cheddar if using. Spoon into a greased ovenproof baking dish.

 

3. Make the topping. Melt butter in a skillet and cook the onion until golden, 3-5 minutes. Tip in breadcrumbs and stir to crisp a little, removing from heat as soon as breadcrumbs begin to brown. Season with salt and pepper and add the thyme. Spoon the mixture casually over the mash and sprinkle in the parmesan.  

Note: Can be made ahead to this point and kept covered in the fridge for up to a day or frozen for up to a month.

4. Bake for 15-20 minutes until golden and crispy on top. Serve scattered with thyme.

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Also check out my Facebook Fan Page and Like!]

A perfect winter side for any holiday meal and roasts