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Apple and Pear Crisp
Apple and Pear Crisp
For the topping:
Preheat the oven to 350 degrees F. Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely. Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
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Classic Mint Julep
Class Mint Julep
For the sweetener, make a rich sugar syrup by heating 2 parts by volume sugar with 1 part by volume water until the sugar is dissolved and the mixture is just simmering. Throw in as many mint leaves as will fit in the pan and turn off the heat, stir to mix in the leaves, then allow to cool to room temp, a couple of hours. Strain the syrup off the leaves into a clean jar — it will keep in the fridge for a few weeks. Combine the ingredients in a julep cup if you have it or a double old-fashioned glass. Fill with crushed ice and stir until ice forms on the outside — with all that crushed ice it won’t take long. Ice out of an ice crusher is fine, but even better is ice crushed in a canvas bag with a wooden mallet. Once the ice has formed on the outside of the vessel, top with additional ice into a cone and add an irresponsible amount of fresh mint tops.
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Pearl Couscous with Mint and Pecans
Pearl Couscous with Mint and Pecans
In a large pan on medium heat, sauté the onion in 2 tablespoons of olive oil for approximately 20 minutes. The onion should be soft and slightly caramelized, but not completely reduced (as you would do for a French onion soup, for example). Sprinkle the onions with a dash of salt.
In the meantime, chop the pecans and toast in a smaller skillet on a low flame for about 5 minutes. Nuts should be aromatic, just lightly toasted. Stir frequently to prevent burning (they can go from toasty to burnt in just a second, so keep an eye on them the entire time). Chop the mint, reserving a few leaves for garnish.
Place couscous in a medium-large bowl. Boil water, measure it to 1/2 cup mark and add one more little splash. Pour water into bowl with couscous. Cover with foil for about 12 minutes. Remove foil, then add cooked onion, toasted pecans, fresh mint and a tablespoon of olive oil and vinegar. Stir until evenly mixed, and sprinkle with a little fresh mint on top.
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