Ready to try something new in 2013? Here, Chef Jen Wanous provides two delicious recipes made with fresh ingredients for tasty and adventurous flavors. Based in New York City, Chef Jen is a graduate of the Natural Gourmet Institute. She has worked in kitchens ranging from the Kimchi Taco food truck to Jean-Georges’ ABC Kitchen.
Walnut and Pear Tart with Pomegranate Glaze
Bring this tart to your New Year’s brunch and know that it’s a crowd pleaser because it’s gluten free.
The recipe calls for a pomegranate. For anyone who has worked with them before, you know it can be some messy business, but fear not with this easy trick. In a bowl full of water, place a pomegranate that has been sliced in half and gently tease out the kernels. No mess. You also can omit the glaze on top and instead sprinkle sugar over the pears before baking.
For the Crust:
2 cups walnuts, raw
5 – 7 dates, pitted
1/3 cup maple syrup
1/4 teaspoon salt
For the Fruit Topping:
juice of one lemon
3 pears, thinly sliced
For the Glaze:
1 pomegranate, seeded
1/4 cup sugar (brown sugar is fine)
1/4 cup water
1. Oil and parchment line a tart pan or pie plate. Pre-heat the oven 350.
2. Toast whole raw walnuts on a cookie sheet for about 15 minutes or until fragrant and a deep golden brown. In a food processor, coarsely grind the walnuts, dates, maple syrup and salt. Press into the pie plate/tart pan.
3. Toss pears with the lemon juice. Arrange in a rocket-style circular pattern on top of the crust. Sprinkle about 1 tablespoon of sugar on top. Bake for 25 minutes or until pears are soft.
4. In a small sauce pan, combine pomegranate seeds, sugar and water. Bring to a boil and simmer for 10 minutes. Using an immersion blender or blender, process the seed/water/sugar mixture for a minute. Strain through a fine mesh colander. On the cooked tart, brush on the pomegranate liquid. Bake for 10 more minutes.
Spicy Mixed Greens
Some believe that the more greens one eats, the larger one’s fortune will be for next year! Invigorate your year with this spicy dish of greens.
3 pounds of mixed winter greens like collards, beet greens, mustard greens and kale
1 cup red onion, small dice
2 cloves garlic, minced
2 tablespoons brown rice vinegar
1 tablespoon spicy brown mustard
1 teaspoon sugar
½ teaspoon sea salt
red pepper flakes to taste
1. Thoroughly soak and rinse the greens. Remove the stem of the leaves and coarsely chop.
2. In a large 6 – 8 quart heavy pot, over medium heat, add two tablespoons olive oil and sauté the red onion. After 5 – 7 minutes, add the garlic and cook for 3 – 5 minutes, stirring often.
3. Turn the heat up to medium-high and add mixed greens, brown rice vinegar, spicy brown mustard, sugar, salt and red pepper flakes. Sauté for 5 – 7 minutes, stirring often until the greens are fully wilted and the ingredients are fully incorporated.
Enjoy these tasty dishes and a New Year filled with adventure and flavor!