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Recipes & Entertaining Ideas

Filtering by Tag: Bosc Pears

Warm Pear & Mustard Salad

Marc J. Sievers

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Whether as a side dish or as the center of attention as an entrée, salads have long been a staple that is both easy and satisfying.  But have you ever considered making a warm salad with fruit?  My Warm Pear & Mustard Salad is an elegantly layered combination of sweet and tangy flavors and is hearty enough for the comfort food that we crave all year long! 

If you are looking for something a little out of the ordinary to serve at your next dinner party, this salad makes for an earthy presentation alongside my French Savory Tart.  Your guests will love the sharp kick of the Dijon mustard as well as being able to see the beautiful whole seeds from the whole grain mustard. I guarantee they will never look at salads the same way again!

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Warm Pear & Mustard Salad

Ingredients (serves 6) 

  • Baby Arugula – 3 cups

  • Stilton – 5 ounces, crumbled, at room temperature

  • *Baguette Croutons – recipe below

  • Olive Oil – 6 tablespoons

  • Butter – 2 tablespoons, unsalted

  • Shallot – 1 medium, thinly sliced

  • Bosc Pears – 2 large, cored, 1-inch diced

  • Sea Salt – ½ teaspoon

  • Black Pepper – ¾ teaspoon, freshly cracked

  • Tarragon – 2 tablespoons, whole leaves

  • Dijon Mustard – 2 teaspoons

  • Whole Grain Mustard – 2 teaspoons

  • Fleur de Sel – for garnish

Directions 

  1. Arrange the arugula, stilton and croutons onto a large platter.  Set aside. 

  2. In a large sauté set over medium heat, add the olive oil and butter.  Once hot, add the shallots.  Cook for 3 minutes, stirring occasionally.   

  3. Next, add the pears, sea salt and pepper and continue cooking for 5-7 minutes, until the pears are tender. 

  4. Add the tarragon leaves and both mustards.  Cook for 1 minute, stirring carefully to incorporate the mustards into the oil but to not break up the pears.   

  5. Lastly, spoon the entire mixture over the arugula, stilton and croutons, including all of the olive oil.   

  6. Give the salad a gentle toss, sprinkle with Fleur de Sel and serve warm.

 *Baguette Croutons

Ingredients for Baguette Croutons 

  • Baguette – cut into 1-inch cubes, 3 cups

  • Butter – 2 tablespoons, unsalted

  • Sea Salt – 1/4 teaspoon

  • Black Pepper – ¼ teaspoon, freshly cracked 

Directions for Baguette Croutons  

  1. In a medium sauté pan set over medium heat, add the butter.  Once melted, add the bread cubes, salt, and pepper. 

  2. Toast for 3-4 minutes, tossing occasionally, until lightly brown. 

  3. Transfer to a bowl and set aside.

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Fall Fruit Crostata

Marc J. Sievers

Autumn is my favorite season, and it is just around the corner!  I love the chill in the air and the crunch of autumn leaves when you walk.  The food that the season brings is by far my favorite to cook (and eat!).  Lately, I have been turning to crostatas—which are open-faced pies—and filling them with different combinations of fruits and adding a little twist to the crust, white pepper!  The pepper is such a wonderful contrast to the sweet fruits and really adds the perfect amount of spiciness, which creates a delicious combination of layered flavors.

Crostatas are often my “go-to” for entertaining.  I can make the dough ahead of time and leave it in the refrigerator.  Not long before my guests arrive I gather my combination of fruits and other ingredients, throw it all together, and fill the house with a fabulous smell to welcome my guests.  Not only is the house filled with a beautiful fragrance, but your guests will think you have been baking all day.  My Fall Fruit Crostata is perfect for a first course, brunch, lunch offering with a salad, or for dessert with vanilla-bean ice cream.  It is a fabulous dish for any soirée!


Fall Fruit Crostata

Ingredients (serves 8)

  • Flour – 1 ½ cups plus 2 tablespoons, all-purpose, divided

  • Butter – 1 stick, unsalted, very cold

  • Comté Cheese – ½ cup, freshly grated

  • White Pepper – ¾ teaspoon

  • Sea Salt – ¾ teaspoon

  • Sugar – ½ cup plus 1 tablespoon, granulated, divided

  • Water – 8 tablespoons, very cold

  • Bread Crumbs – 4 tablespoons, plain variety

  • Lemon Juice – 2 tablespoons, freshly squeezed

  • Nutmeg – ¼ teaspoon

  • Cinnamon – ¼ teaspoon

  • Honey – 2 tablespoons

  • Granny Smith Apples – 2 large, peeled, cored, and sliced ½-inch thick

  • Bosc Pears – 2 large, peeled, seeded, and sliced ½-inch thick

  • Black Plums – 2 large, peeled, pitted, and sliced ½-inch thick

  • Egg Wash – 1 extra-large egg lightly beaten mixed with a splash of water

Directions

  1. In the bowl of a food processor fitted with a steel blade, add 1 ½ cups of flour, butter, 1 tablespoon of sugar, white pepper, and sea salt. Pulse the food processor 10 times or until the butter is the size of small peas. Add the Comté cheese and pulse 2 more times.

  2. Next, with the food processor running, slowly add the cold water down the feed tube. As soon as the dough forms a ball, turn off the food processor.

  3. Turn the mixture out onto a lightly floured surface and quickly shape it into a disc. Cover the dough in plastic wrap and refrigerate for 30 minutes.

  4. Preheat the oven to 375 degrees.

  5. Meanwhile, in a large bowl combine the apples, pears, plums, lemon juice, ½ cup of sugar, 2 tablespoons of flour, honey, cinnamon, and nutmeg. Toss to evenly coat the fruit and set aside.

  6. Remove the dough from the refrigerator and place onto a lightly floured surface.

  7. Roll out the dough to form a circle that measures 15-inches by ½ -inch thick.

  8. Transfer the dough to a parchment-covered sheet pan. Sprinkle evenly with breadcrumbs.

  9. Spoon the fruit and the juices onto the pastry, leaving a 2-inch boarder from the edge.

  10. Turn the edge of the pastry in over the fruit. Brush the dough with egg wash. Sprinkle the dough with course sanding sugar.

  11. Bake for 60-80 minutes, or until golden brown. Remove from the oven and brush the entire top with apricot glaze.

Serve either warm or room temperature.


To make the glaze:

  1. In a small saucepan set over medium heat add 1/3 cup of apricot jelly and 2 teaspoons of spiced rum.

  2. Cook for 10 minutes, stirring occasionally.

  3. Remove from the heat and set aside.

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