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Visiting Lake County
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 Recipes
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Brie Cheese with Toasted Walnuts and Apple Slices
1 Brie cheese round
2 cups boiled and toasted walnuts, chopped
3 crisp, tart apples
Fruit fresh (keeps apples from turning brown)
Boil walnuts for 3 minutes, drain and rinse. Roast in single layer for about 20 minutes at 325 degrees F, stirring very often. Watch carefully, as they burn easily. When dry and crunchy, chop into 1/4" chunks.
Carefully trim off top of Brie, just exposing soft part, and press walnuts firmly into top.
Serve at room temperature, surrounded by very thin slices of apple that have been treated with lots of Fruit Fresh.
Serves 12 to 15
Recipe from Madelene Lyon, Konocti Catering
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Dried Pears with Blue Cheese Piping
12 dried pear halves
4 oz. Cream cheese, very soft
4 oz. Very good blue cheese, very soft
Beat the cheeses together thoroughly, and put into pastry bag with rosette tip. Cut pears into desired sized pieces and pipe a rosette of cheese on each one.
Recipe from Madelene Lyon, Konocti Catering
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Fresh Pear Cake
3/4 cup sugar
1/4 cup light margarine, softened
1 teaspoon vanilla
3 egg whites (or 3/4 cup egg substitute)
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup non fat plain yogurt
2 cups chopped Lake County Bartlett Pears, skin removed
Streuse
1/3 cup light brown sugar
2 tablespoons flour
2 tablespoons light margarine
1/4 teaspoon cinnamon
Glaze
1/2 cup powdered sugar
2 tablespoons skim milk
1/4 teaspoon almond extract
In large mixing bowl, beat sugar, margarine, vanilla and egg whites for 2 minutes. In another bowl, combine all dry ingredients. Gradually add dry ingredients to sugar mixture alternately with yogurt, beating on low speed. Fold in pears. Spread batter in a 13 X 9 X 2 inch baking pan coated with no stick cooking spray and dusted with flour. Sprinkle with Streusel. Bake at 350 degrees for 30 minutes or until toothpick in center comes out clean.
Drizzle with Glaze.
Streuse
In small bowl, combine sugar, flour and cinnamon. Cut Margarine until mixture is crumbly.
Glaze
Mix all ingredients until smooth.
Recipe courtesy of Shirley Campbell
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Meatballs and Roasted Peppers in Sweet & Sour Sauce
2 lbs. Lean ground beef
1 lb. (ground) pork sausage
1-1/2 cups bread crumbs or cracker crumbs
2 eggs
1/4 c. dried onion bits
2 tsp. Garlic granules (coarse garlic powder)
1 Tbsp. Horseradish
10 drops Tobasco sauce
2 tsp. Salt
1 tsp. Pepper
Combine all of the ingredients thoroughly, mixing with your hands to get it all combined. Form into walnut sized balls and put on sprayed baking sheets. Bake at 350 degrees for about 10 minutes, until barely done.
For Sauce
2 medium onions, chopped
2 Tbsp. Olive oil
1 12 oz. Bottle barbecue sauce (your brand)
2 Tbsp. Cider vinegar, or to taste
1/4 cup sherry, or to taste
2 containers roasted peppers
Saute onions in olive oil, then add barbecue sauce. Rinse out the bottle with about 1/4 cup water and add to pan with the vinegar and sherry. Cook together for 10 minutes, thin if necessary with more water.
Add peppers; combine with meatballs in baking and serving dish. Heat in oven until ready to serve.
Serves 10 to 12
Recipe from Madelene Lyon, Konocti Catering
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Never Fail Pie Crust
Double Crusts
3 cups flour
1 1/4 cups shortening
1 tsp salt
1 egg, well beaten
5 Tbsp water
1 Tbsp vinegar
Cut shortening into flour and salt. Combine egg, water and vinegar. Pour liquid into flour mixture all at once. Blend with spoon until flour is all moistened.
This is an easy crust to handle and can be re-rolled without toughening. It keeps refrigerated up to 2 weeks.
Contributed by Kathy Barnwell, Lakeport
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Pear Cranberry Relish
4 cups (about 1 pound) fresh cranberries, picked over
2 cups sugar
1 cup fresh orange juice
1 tablespoon finely grated orange zest
2 slightly underripe Lake County Bartlett pears, cored, peeled and cut into 1/3 inch chunks
Combine all of the ingredients in a heavy saucepan and stir well. Place the pan over medium heat and boil until the berries pop open, about 10 minutes
Skim the foam off the surface with a metal spoon and let the relish cool to room temperature. Refrigerate, covered, for up to 2 months.
Recipe courtesy of Shirley Campbell
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Pear Pie
2 cups chopped pears
1/2 cup sugar
1 egg, beaten
1 cup sour cream
1 tbsp flour
1 tsp vanilla
1/8 tsp salt
1 unbaked pastry shell (or see recipe for Never Fail Pie Crust above)
Crumb mixture:
2/3 cup flour
1/3 cup sugar
1/4 cup butter
Combine pears, sugar, egg, sour cream, flour, vanilla and salt in a bowl. Pour into unbaked pastry shell and bake at 350 degrees for 15 minutes.
Crumb mixture:
Combine flour, sugar, butter. After pie has baked 15 minutes, put crumb mixture on top of pie.
Continue baking until pie has browned on top (about 30 minutes).
Contributed by Janet King, Ukiah
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Pear Raisin Walnut Oatmeal Cookies
1/2 cup butter
1cup packed brown sugar
1 egg
2 cups rolled oats
1 1/2 cups flour
2-3 fresh Lake County Bartlett Pears coarsely chopped
1 cup raisins
2 Tsp cinnamon
1 Tsp nutmeg
1/4 Tsp cloves
1/2 Tsp baking soda
1/2 Tsp salt
1 cup walnuts (optional)
Cream butter and brown sugar until smooth. Beat in remaining ingredients. Drop by rounded teaspoons onto lightly greased baking sheet. Bake in 350 degree F oven for 15 minutes or until lightly browned. Makes 4 1/2 dozen cookies.
Spices may be adjusted to your personal preference and taste.
Do not store these cookies in an airtight container. They are very moist and will get even more so if stored in a closed container.
Recipe courtesy of Shirley Campbell
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