PICKLED PEARS
Provided by Bon Appétit Test Kitchen
Categories Fruit Ginger Low Fat Vegetarian Low Cal Vinegar Pear Healthy Low Cholesterol Vegan Asian Pear Bon Appétit
Yield Makes 1 1/2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients except pear in a small saucepan. Add 1/2 cup water and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes to meld flavors. Remove from heat and let sit until warm.
- Place pear cubes in a 12-ounce jar with a tight-sealing lid. Add warm pickling liquid. Let cool at room temperature for 30 minutes. Cover and chill. DO AHEAD: Can be made 1 week ahead. Keep chilled.
PICKLED ASIAN PEARS (WOR MEI LEI)
This is from Eileen Yin-Fei Lo's "The Chinese Kitchen", one of the finest classic Chinese cookbooks in English. In this reciped, she uses "sah leh" (sand pears) and recommends substituting Bosc pears, but I have done this with Asian pears, specifically Hosui or Niitaka. The desirable characteristic is a hard, crisp fruit. This is a wonderful appetizer or amuse bouche ... You can either pickle the pears whole, or for an appetizer, you can julienne them.
Provided by Gandalf The White
Categories Pears
Time P3DT15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Peel, wash, and dry the pears (julienne if you choose to -- ).
- Place all the remaining ingredients in an oversize glass jar.
- Mix well (non-metallic utensil, wood preferred) to ensure all the ingredients are dissolved.
- Add the pears to the jar, mix again, and cover tightly.
- Keep in refrigerator, undisturbed, for at least 3 days before use.
- These pears will keep refrigerated for at least 6 months.
Nutrition Facts : Calories 228.7, Fat 0.3, Sodium 1166.6, Carbohydrate 60.1, Fiber 7, Sugar 47.3, Protein 0.9
PICKLED PEARS
Make and share this Pickled Pears recipe from Food.com.
Provided by Diana Adcock
Categories Pears
Time P1DT15m
Yield 3 pints
Number Of Ingredients 9
Steps:
- Soak pears in water& fruit fresh/lemon juice to keep from browning.
- Tie pickling spice, ginger and cloves in a spice bag.
- Prepare liquid-combine spice bag, sugar, water, vinegar and lemon slices in a large stainless or enamel pot.
- Bring to a boil, cover and boil for 5 min.
- Add enough pears to create a single layer in liquid and poach for 7 min-drain with slotted spoon and place in a large bowl.
- Repeat until all pears are poached.
- Pour the liquid over poached pears, cover and let stand 18-24 hours in a cool spot.
- Remove pears and discard spice bag and lemons.
- Bring liquid to a boil.
- Pack pears into clean, hot jars.
- Pour boiling liquid to cover leaving 1/2 inch head space.
- Remove bubbles and seal.
- Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.
Nutrition Facts : Calories 1203, Fat 1.2, SaturatedFat 0.1, Sodium 23.2, Carbohydrate 310.6, Fiber 29.2, Sugar 256.2, Protein 3.7
FLAVORED VINEGAR
Adapted from the book "The French Farmhouse Kitchen" by Eileen Reece. Flavored wine vinegar has been an important ingredient in French cooking since medieval times when vinegar was essential in order to keep meat edible in warm weather. Use whatever herbs and seeds you like or have in the garden. Thread perl onions or garlic with a darning needle on a fine string, tie around the cork and suspend into the vinegar.
Provided by gemini08
Categories European
Time P1m14DT15m
Yield 1 quart, 25-30 serving(s)
Number Of Ingredients 9
Steps:
- Collect the number of bottles necessary, with sound corks to fit.
- Wash the bottles in soapy water, rinse first in very hot then in cold water, drain, dry and heat in a slow oven.
- Scald the corks in boiling water.
- Pour vinegar into an enamel lined or stainless steel pan and over low temperature slowly heat, do not let boil.
- Add shallots, garlic, seeds and/or sprigs of herbs to the warm bottle.
- If using tarragon, use a long sprig, twice the hight of the bottle, bend it double and push it down the neck of the bottle.
- Fill up with warm vinegar, cork down tightly, place on a sunny window sill to mature for 4 - 6 weeks before using.
Nutrition Facts : Calories 15.4, Fat 0.3, Sodium 2.5, Carbohydrate 1.5, Fiber 0.2, Sugar 0.2, Protein 0.3
WOR WONTON SOUP DELUXE
Make and share this Wor Wonton Soup Deluxe recipe from Food.com.
Provided by the-cat-did-it
Categories Stocks
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 25
Steps:
- For Wontons:.
- Heat a large non-stick skillet over medium-high heat until hot.
- Add ginger root, soy sauce, 1 tablespoon sesame oil, sherry, beaten egg, minced flat-leaf parsley, garlic powder, 4 thinly sliced scallions, salt and pepper to taste.
- Continue cooking 3 to 5 minutes.
- Add the cooked chopped shrimp.
- Remove from heat, mix thoroughly& allow to cool slightly.
- Place a small amount of water into a small bowl to use for sealing the wontons.
- Place a tablespoon or more of the filling into the center of each wrapper.
- Moisten edges with water, fold up corner of wrapper over the filling and press firmly to seal. It will look like a triangle.
- Hold filled wonton by the tip with the longest side down.
- Gently wrap corners around filled part, moisten with water and gently pinch to seal.
- The finished wonton resembles a nurse's hat.
- Set wontons aside on an oiled plate & continue with remaining wontons.
- The reason for oiling the plate is to prevent wontons from sticking.
- FOR THE SOUP:.
- Soak black mushrooms in warm water for about 20 minutes. Discard stems.
- Place the chicken broth & 2 tablespoons of sesame oil into a large pot and bring to a light boil.
- Add sliced water chestnuts, baby corn, bok choy and black mushrooms. Let resume boil.
- 5 minutes before serving add the brocoli, mushrooms, shrimp.
- 1-2 minutes before serving add the snow peas, 1/2 of the chicken, 1/3 of the barbecue pork and add the wontons one at a time so they do not stick together. Allow the heat and serve immediately.
- Ladle soup into individual large soup bowls with as many wontons per person as desired.
- Top with remaining strips of pork, strips of chicken, as many whole cooked shrimp as desired, and several slices of hard-boiled egg.
- Garnish with sliced and cut up pieces of scallions & Italian flat-leaf parsley on top and serve.
Nutrition Facts : Calories 442.4, Fat 15.4, SaturatedFat 4.2, Cholesterol 157.3, Sodium 895.7, Carbohydrate 39.4, Fiber 4.1, Sugar 5.1, Protein 36.1
STIR FRIED GREEN BEANS AND PEPPERS
From "The Wisdom of the Chinese Kitchen" and adapted to my family's liking. Easy and quick.
Provided by Mamas Kitchen Hope
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash beans and dry thoroughly. Use fresh green beans- the longer the better for presentation. Traditionally long beans are used.
- Trim beans at each end and slice pepper into strips equal to the size of the beans.
- In a hot wok or skillet add oil and beans and stir fry for 1 minute.
- Add 1/4 cup hot water. Cover and cook on high for 3 minutes.
- Add bell pepper strips and re-cover cooking for 1 minute.
- Add salt and sugar and stir to combine.
- Serve immediately.
Nutrition Facts : Calories 34.5, Fat 1.2, SaturatedFat 0.2, Sodium 149.7, Carbohydrate 5.7, Fiber 2.4, Sugar 1.8, Protein 1.3
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