Pear Parsnip Soup
Ingredients
Place half the mixture in a blender that has the center piece removed from the lid. Cover the top with a towel to prevent splattering and blend until smooth. Pour through a strainer into a bowl or pitcher. Repeat with remaining mixture. Can be made ahead and re-heated before serving. To serve as shots, reheat, pour into shot glasses and garnish with a slice of pear.
yield: Makes 8 servings or about 48 shots
Gluten-Free Pecan Blue Cheese CrackersIngredients
In a food processor, grind the pecans as finely as you can without turning them into paste. Add the remaining ingredients and process until well blended.
Roll about 1 tablespoon of dough into a ball for each cracker. Place on the prepared baking sheet and repeat with remaining dough, spacing the balls 3 inches apart.
Lay a piece of parchment or wax paper over the balls and press down on each one, flattening them into circles about 1/16th of an inch thick, using the flat bottom of a glass or measuring cup. Remove the paper and bake for 12–17 minutes or until they are browned and firmish to the touch.
Let cool on the baking sheets for 30 minutes. Can be stored in airtight container at room temperature for 2 days.
yield: Makes 50–60 crackers
Pear PasteIngredients
Store covered in the refrigerator. Remove from fridge about 10 minutes before serving. Makes a great addition to a fruit and cheese platter.
Ingredients
- 2 tablespoons olive oil
- 1 small white or yellow onion, chopped
- 1 garlic glove, minced
- 1 teaspoon ground cardamom
- 3 large Bosc pears, peeled, cored and chopped
- 1 ½ pounds parsnips, peeled and chopped
- 4 cups gluten-free vegetable stock
- 1 cup apple juice or apple cider
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon pepper
- ¼ teaspoon crushed red pepper flakes
- Finely sliced pears that have been soaked in water with the juice of 1 lemon, to garnish
Place half the mixture in a blender that has the center piece removed from the lid. Cover the top with a towel to prevent splattering and blend until smooth. Pour through a strainer into a bowl or pitcher. Repeat with remaining mixture. Can be made ahead and re-heated before serving. To serve as shots, reheat, pour into shot glasses and garnish with a slice of pear.
yield: Makes 8 servings or about 48 shots
Gluten-Free Pecan Blue Cheese CrackersIngredients
- 2 ¾ cups pecans
- 1 teaspoon baking powder
- ½ teaspoon kosher or fine sea salt
- 4 ounces gluten-free blue cheese
- 2 tablespoons olive oil
- 1 large egg
In a food processor, grind the pecans as finely as you can without turning them into paste. Add the remaining ingredients and process until well blended.
Roll about 1 tablespoon of dough into a ball for each cracker. Place on the prepared baking sheet and repeat with remaining dough, spacing the balls 3 inches apart.
Lay a piece of parchment or wax paper over the balls and press down on each one, flattening them into circles about 1/16th of an inch thick, using the flat bottom of a glass or measuring cup. Remove the paper and bake for 12–17 minutes or until they are browned and firmish to the touch.
Let cool on the baking sheets for 30 minutes. Can be stored in airtight container at room temperature for 2 days.
yield: Makes 50–60 crackers
Pear PasteIngredients
- 3 large ripe pears, cored, seeded and chopped
- 2 cups sugar
- Juice of 1 lemon
Store covered in the refrigerator. Remove from fridge about 10 minutes before serving. Makes a great addition to a fruit and cheese platter.