Apples, Corn, and Pears… oh my!

Apple Walnut Salad with Orange Yogurt and Honey dressing

2 apples
2oz. blue cheese
1 lemon
6oz. walnuts
1/2oz. butter
1oz. sugar
2 heads Bibb or Boston lettuce
6oz. plain yogurt
2oz. honey
2oz. orange juice concentrate
Sauté walnuts in butter and add sugar to caramelize on walnuts to give a candy glaze. Slice apples into wedges and toss into juice of lemon. Arrange on lettuce and top with walnuts and blue cheese. Mix the yogurt, honey, orange juice well and drizzle over salad to serve.

Corn Crusted Snapper with Fresh Vera Cruz Salsa

2-6oz. fresh red snapper fillets
Seasoned flour as needed
2 eggs beaten with 1oz. water
1 cup corn meal
1 bag tri-color tortilla’s ground fine
3oz olive oil
1 cup white wine
10 each peeled garlic cloves
2 diced fresh tomato
1 cup diced Spanish olives
1/4 cup capers
1 Anjou chili diced
1 red onion
1 lemon and lime
1 bunch cilantro
Season and flour snapper then dredge into egg and then into cornmeal mix (cornmeal and ground tortilla mixed well). Sauté in olive oil until light golden color. Add wine and finish in oven for about 8 minutes at 325 degrees. Meanwhile, take 1oz. of the olive oil and quickly sauté the onions, garlic, chilies, tomatoes, capers, and olives.
Add the juice of the lemon and lime. Remove the fish from the oven and
place on white rice. Pour over the salsa and garnish with whole and chopped cilantro.

Young Green Beans

1lb. Haricots Verts
Butter, salt, and pepper
Bring salted water to boil then drop beans in for about two minutes. Remove and sauté
Note: If you want to get ahead, blanch green beans and shock in ice water. Drain and hold for later.

Pear Torte with Almond Crust

1lb. flour
2oz. sugar
6oz. almond slices
4oz. butter
2 egg yolks
Water as needed
Blend flour, sugar, and almonds in food processor. Break up butter in flour mix to the size of peas. Mix yolk with a small amount of water and incorporate by just binding the flour butter mixture together. Refrigerate until cool or ready to use.

4 pears peeled, halved and seeded
1 pint water
1 cup sugar
Vanilla bean
8oz. Mascarpone cheese
1/2 store bought cake mix
6oz. apricot jelly
Prepare pie crust and pre-cook
Peel, cut in halve, and de-seed pears. Bring the water, vanilla bean, and sugar to a boil and poach the pears for about 10 minutes. Remove and cool the pears and the liquid. Use the liquid to replace the water in the cake mix and follow directions accordingly. Spread on the bottom of the cooled pie crust with the Mascarpone topped with the cake mix and then slice the pears and fan out on top.
Sprinkle with sugar and bake at 325 degrees for about 35 minutes. Remove from oven and brush with heated apricot jelly. Cool and serve warm or cold.

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