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Pear Sorbet
Ingredients:
- Juice of 2 lemons
- 4 pears, peeled and cored
- 1 cup of water
- ¼ cup of sugar
- 1 Tbs. pear liqueur
Process:
Pour lemon juice over pears to prevent browning. In small saucepan, combine sugar and water and bring
to a boil. Cook over gentle heat until thick and syrupy; about 20-30 minutes.
Bring a medium saucepan of water to a gentle boil and add the pears. (Water should cover pears
completely.) Poach for 10 minutes or until they are very tender. Drain the pears and place in food
processor - puree until thick. Mix in pear liqueur and ½ cup syrup and mix for 30 seconds.
Pour the mixture into a stainless steel container and freeze. Cover after the sorbet has solidified.
Serve:
Scoop sorbet into small bowls and to with fresh berries and mint leaves.
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Butternut Squash with Spinach and Bacon
Ingredients:
- 1 ½ lbs. butternut squash, cut into 1" cubes
- 9 strips cooked turkey bacon, crumbled
- 1 ½ cups minced yellow onion
- 9 oz. fresh baby spinach, washed
- 1 bag frozen corn
- 5 Tbs. chopped fresh basil
Process:
Boil the squash until it is tender (approx. 15 min).
Drain and set aside. Sauté onion in olive oil until it becomes translucent.
Add spinach until wilted (3-5 min.).
Add cooked squash, basil, and corn.
Season to taste with salt and pepper. Toss in bacon when ready to serve and ENJOY!
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402 Forest
Royal Oak, MI 48067
Phone: 248-399-4204
Email: michael@mypersonalchef.org |
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