Roasted Red Pear And Grape Bread With Thyme Food

HONEY-ROASTED PEAR SALAD WITH THYME VERJUS DRESSING

Steps:

• For dressing:
• Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
• For pears and salad:
• Preheat oven to 400°F. Scatter thyme sprigs on rimmed baking sheet. Place pear halves, cut side down, on work surface. Starting 1/2 inch from stem and leaving pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on baking sheet at least 30 minutes and up to 3 hours.
• Combine lettuce and arugula in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with nuts.

ROASTED GRAPE CROSTINI WITH FRESH HERBS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and set aside.
• Toss grapes, 1 tablespoon olive oil, thyme, and oregano together in a medium bowl. Spread grapes out evenly on the prepared baking sheet and sprinkle with salt and pepper.
• Bake in the preheated oven until grapes are tender and their skins start to wrinkle, 12 to 15 minutes.
• Meanwhile, brush baguette slices lightly with remaining olive oil and place on another baking sheet.
• Toast in the preheated oven until lightly browned, 3 to 4 minutes. Remove grape mixture and crostini from the oven and let cool slightly.
• Mix ricotta cheese and lemon zest together in a bowl. Spread onto each crostini and top with grape mixture. Drizzle with balsamic glaze and serve.

ROASTED PEARS AND GRAPES

Steps:

• Preheat oven to 375°F Place grapes in an 11 X 7 inch baking dish.
• Stir the sugar, Moscato, lemon juice, apricot jam, and vanilla bean in a bowl until blended. Pour over the grapes.
• Cut pears lengthwise through the core, and remove the stems, cores, and seeds. Place the pears, cut side up, between the grapes.
• Bake, uncovered, until the pears are tender and the liquid is thick and syrupy (50 min - 1 hour).
• Remove the pears, and let them rest until the syrup thickens - about 10 minutes.
• Serve warm with some grapes and syrup drizzled over the pears.

ROASTED RED PEAR AND GRAPE BREAD WITH THYME

Steps:

• Preheat oven to 350 degrees. Heat 3 tablespoons honey in an ovenproof skillet over medium-high heat until bubbling and thickened, about 2 minutes. Add pears to skillet; transfer to the oven. Bake 10 minutes. Turn pears over using tongs, and sprinkle with 6 of the thyme sprigs. Add grapes to skillet. Bake until pears are golden and caramelized, about 15 minutes more. Discard thyme sprigs.
• Heat remaining 1/4 cup honey and 6 thyme sprigs in a small saucepan until honey has reduced and thickened; discard thyme sprigs. Spoon pear mixture over the focaccia; drizzle with honey from saucepan, and garnish with the chopped thyme and more sprigs. Cut into squares for serving.

ROASTED GRAPE AND RICOTTA TOASTS

Steps:

• Preheat the oven to 400 degrees F.
• Toss the grapes with the red wine, thyme, 1 tablespoon of the olive oil and some salt and pepper. Place on a small baking sheet or baking dish. Roast until the grapes are tender, wilted and juicy, about 25 minutes.
• Heat a grill pan over medium-high heat. Brush the bread slices with the remaining tablespoon of olive oil. Grill on both sides until crisp and lightly charred in some places, 3 to 4 minutes per side. Spread the ricotta evenly on the bread. Top with the roasted grapes and their juices. Sprinkle with lemon zest and flaky salt, then serve.

ROASTED RED ONION WITH THYME AND BUTTER

Steps:

• Try to get 6 equal-sized medium to large red onions. Remove the first layer of skin. With a knife, just take the bottom of the core end of the onion off, to give it a flat base, and make 2 cuts in a cross-shape in the top, cutting half way down (do not cut right through into quarters). Push some chopped or pounded fresh thyme into these gaps with a good pinch of salt (it's important to get the salt right into the gaps) and a little knob of butter. I prefer to cook the onions in an earthenware dish on a thin layer of sea salt or I put them in with my roast chicken or lamb and they cook quite happily in the same tray. Place in the oven fat 200C/400 F/Gas 6 for 30-35 minutes.
• These onions are great with a roast, so tasty and sweet.

ROASTED QUAIL WITH RED GRAPES AND PEARL ONIONS

Steps:

• Clarify butter:
• In a heavy saucepan melt butter over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and strain butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving milky solids in bottom of pan. Pour clarified butter into a jar or crock and chill, covered. Butter keeps, covered and chilled, indefinitely. When clarified, butter loses about one fourth its original volume.
• Roast quail:
• Preheat oven to 475°F.
• In a small saucepan boil vinegar, honey, and thyme sprigs over moderate heat, stirring occasionally, until reduced to about 1/2 cup, about 5 minutes. Pour glaze through a fine sieve into a small bowl, discarding thyme, and reserve. In another small bowl stir together 2 tablespoons reserved glaze and 2 tablespoons clarified butter.
• In a saucepan of boiling salted water blanch onions 3 minutes. Drain onions and peel.
• Heat a flameproof roasting pan, 15 by 10 by 2 inches, in oven 10 minutes. In heated pan toss onions with remaining tablespoon clarified butter, chopped thyme, and salt and pepper to taste and roast in upper third of oven, stirring occasionally, about 15 minutes.
• While onions are roasting, prepare quail. Rinse quail and pat dry. Season inside and out with salt and pepper. Brush quail inside and out with about one third glaze-butter mixture and tie legs together with kitchen string.
• Add grapes to pan and toss with onions. Arrange quail, breast sides down, over onions and grapes and roast 15 minutes. Turn quail over and baste with about half of remaining glaze-butter mixture. Roast quail, basting with remaining glaze-butter mixture, 10 minutes more, or until juices run clear when fleshy part of a thigh is pierced.
• Discard string from quail and transfer to a platter. Arrange grapes and onions around quail using a slotted spoon and keep warm.
• To pan add reserved glaze and on stovetop boil over high heat 5 minutes, or until thickened and reduced to about 1/2 cup. Season sauce with salt and pepper and drizzle over quail.
• Garnish quail with thyme and serve with baked wild rice amandine.

GARLIC-THYME BREAD

Steps:

• In a medium mixing bowl, combine yeast and water, and allow to stand in a warm place for 10 minutes or until foamy.
• Stir in oil, salt, garlic, thyme, and whole wheat flour.
• Add white flour 1/4 cup at a time, as needed, until a stiff manageable dough is formed.
• Turn out onto a floured surface and knead for 5 to 10 minutes, or until dough is smooth and elastic.
• Place in a lightly oiled bowl, cover, and set aside in a warm place for 1 hour, or until doubled.
• (For even more garlicky flavour, after the dough has risen once, punch it down and place in refrigerator for 1 to 3 days. Let it come to room temperature, and then proceed with the following directions.) Preheat oven to 450° and dust a baking sheet with cornmeal.
• If desired, work a bit of parmesan-reggiano into the dough at this point with some olive oil for extra flavour.
• Form the dough into a round, place on prepared cooking sheet, cover with plastic, and let rise for 30 minutes.
• Brush lightly with cold water, bake for 5 minutes, then reduce oven temperature to 400° and continue baking for 20-30 minutes, or until loaf is golden brown and sounds hollow when tapped.