Pear Butter

Prep Time:  1 hour

Cook Time:  12 hours

Ingredients:  

Pears (40 medium or 50 small)

1 1/2 cups sugar

2 tsp cinnamon

1/4 tsp ground cloves

Preparation:

1.  Peel, core, and chop pears.  Then puree in a blender.

2.  Put pear puree, sugar, and spices into a crockpot, and set on high.

3.  Cook, uncovered, stirring occasionally, until reduced by half.

To Can:

Leave 1/2 inch head space.

Remove air bubbles.

Process 20 minutes for pints, 25 minutes for quarts.

To Freeze:

Leave 1/2 inch head space in pint jars, 1 inch in quart jars.

Seal and allow to cool completely before freezing.

Yield:

4 pints or 2 quarts

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Pesto

Pesto is a very forgiving recipe; measurements given below need not be followed exactly.  Pesto is wonderful in soups and also can be used to flavor sandwiches (try mixing with a spoonful of mayonnaise), deviled eggs, and salads.  Or brush on meat or fish before grilling or baking.

Yields about 1 cup

1 cup packed fresh basil leaves and tender stems (may use part fresh spinach)

1-3 cloves garlic

1/3 cup pine nuts, walnuts, or hazelnuts (toasted)

3-6 T Parmesan cheese (grated)

2 sprigs flat parsley (optional)

Finely chop together in food processor.

1/3-1/2 cup olive oil (for a lower fat version, use broth for part of the oil)

Add gradually while food processor runs to make a thick paste.  Serve at room temperature with any kind of hot pasta.  The flavor is intense; a little goes a long way.

To freeze:  Freeze in ice cube trays.  When frozen, remove cubes and place in a resealable plastic bag, removing from the freezer  as needed.  When making pesto to freeze, omit the garlic and cheese if desired.  When using the pesto, stir in freshly grated Parmesan and minced garlic.

Cilantro version:  Grind in food processor 1/2 cup sesame seeds (optional).  Add and process together 4 cups fresh cilantro, 4 cloves garlic, 1 tsp ground cumin (optional), 1/4 cup fresh lime juice or red wine vinegar, 5-6 T olive oil, and salt & pepper to taste.

Simply in Season

Pizza Crust

1 heaping T active dry yeast
1 1/4 cups warm water
Stir together in a large bowl until yeast is dissolved.

2 cups flour
1 cup whole wheat flour
1 tsp salt
Add enough flour to make a soft dough.  Knead 8-10 minutes until smooth and elastic.  Place in greased bowl, turn to grease both sides, cover with a damp cloth, and let rise until doubled in bulk, about 45-55 minutes.  Generously grease pizza stone or baking sheet with olive oil.  Roll or press dough onto pan.  Bake in preheated oven at 450* for 5-8 minutes.

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Strawberry Bread

1 cup flour
1/2 cup whole wheat flour
1 1/4 cups strawberries (mashed)
3/4 cup sugar
2/3 cup oil
2 eggs
2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking soda
Mix together in a large bowl, stirring until just combined.  Pour into greased 8-inch loaf pan and bake in preheated oven at 350* until toothpick inserted in center comes our clean, 1 hour.

Summer variation:  Replace strawberries with peeled, finely chopped peaches, blueberries, or a combination.

Simply in Season