Happy Christmas 2019
Dear Reader, I’ve put together two delicious, seasonal recipes as a way of showing my gratitude for your readership. Warmest Greetings of the Season — Mrs. Hudson.
Recipe
Chocolate Lace Cookies
These cookies are lighter than traditional chocolate chip cookies. Excellent for when guests drop by during the holidays or make a lovely gift.
INGREDIENTS
2/3 cup of flour
½ tsp. salt
½ cup rolled oats (old fashioned oatmeal)
1 ½ sticks sweet unsalted butter, softened
2/3 cup light brown sugar
2/3 cup granulated white sugar
1 large egg, lightly beaten
2 cups chopped pecans or walnuts
2/3 cup chocolate chips
Mode
Preheat oven to 350F. Line a baking sheet with parchment paper.
Combine in a bowl the flour, salt and oats.
In a mixing bowl cream the butter with the sugars, then add the egg.
Stir the flour mixture into the creamed mixture and add the nuts and chocolate chips.
Drop the dough by teaspoon onto the parchment paper sheet allowing lots of room because the cookies spread.
Bake the cookies for 8-10 minutes. Cool slightly on the baking sheet then remove to racks to cool completely.
Recipe
Poached Pears in Red Wine
Lovely with the cheese course or when served with a dollop of artisanal vanilla ice cream or homemade whipped cream. The presentation lends a translucent look to the fruit, infused with red undertones.
INGREDIENTS
4 to 6 Bosc or Anjou pears, (just ripe) peeled and cored
Juice of 1 lemon
1 ½ cups red wine (Zinfandel, Shiraz or Merlot work best)
¾ cup granulated sugar
2 tbs. lemon juice
Zest of 1 lemon
2 tsp. vanilla extract
2 teaspoons ground cinnamon
Garnish (Optional): Vanilla ice cream, whipped cream, fresh mint leaves or dark chocolate shavings.
Mode
Fill a bowl with water and add the lemon juice, reserving 2 tbs. Peel and core the pears and place them in the bowl of water to rest.
Combine the red wine, sugar, 2 tbs. lemon juice, zest, vanilla extract and cinnamon in a saucepan big enough to house the pears and bring to a boil.
Turn the heat down to a low simmer. Drain the pears and add them to the pot.
Simmer the pears for 10-12 minutes on one side. Rotate the pears and continue to poach them for an additional 8-10 minutes, or until they are tender and are easily poked with a fork.
Remove the pears from the pan and cool them on a slatted rack or old, clean towel.
Bring the wine sauce back up to a rolling simmer and cook until the liquid has been reduced by half.
Assembling the dessert – Place one pear in a shallow bowl and pour a stream of sauce over the pear. Place your choice of garnish (optional) next to the pear.