Sunday, December 27, 2009


4 ripe but firm Bartlett pears (about 2 1/2 pounds), halved, cored
3 tablespoons honey
2 tablespoons unsalted butter, melted
1/4 cup brandy  
4 whole cloves
Whipped cream or ice cream, for serving

Heat oven to 400*F. Place pears cut side down in a 3-quart baking dish. Combine honey, butter, and brandy.  Drizzle over pears and sprinkle with cinnamon and cloves. Roast pears, basting occasionally, until they are knife tender, about 35 to 40 minutes. Serve with whipped cream or ice cream.

LAZY PORK HOT POT (Aida Mollenkamp)

1 1/2 quart (6 cups) low-sodium chicken broth
1/4 cup sherry
6 tablespoons soy sauce
5tsp garlic  
4t ginger
4 oz shiitake (or other) mushrooms, sliced
Carrots, shredded 
Snap (or snow) peas
Cellophane noodles (or ramen, spaghetti, etc)
3/4 pound pork tenderloin, cubed
3 green onions, thinly sliced on bias, for serving

Combine broth, sherry, soy, garlic, ginger, mushrooms, carrots, and peas in a medium pot. Bring to a boil over high heat then reduce heat to low.  Add noodles and simmer until broth is infused with flavors, about 30 minutes. Turn heat up to medium and add pork and cook until just cooked through, about 5 minutes. Garnish with green onions and serve.