Chef Javan Small of Third and Ferry Fish Market in Easton is cooking up some unique recipes with locally grown Asian Pears from Coopersburg-based orchard Subarashii Kudamono.  Subarashii Kudamono is the only local grower of Asian Pears.  It also sells Asian Pear wine at local Wine and Spirit shops.

Bacon Wrapped Scallop with Asian Pear

12 large scallops
6 pieces of good bacon
1/2 cup maple syrup
1/2 cup red balsamic vinegar
1 Junosan pear
Salt and pepper to taste
12 toothpicks

1. Preheat deep fryer to 350 degrees. Cut the bacon strips in half, and then wrap them and secure the bacon by using the toothpick, and set to the side.
2. In a small sauce pot combine the balsamic and maple syrup and reduce to a thin syrup.
3. Meanwhile peel and dice the pear using a brunoise size dice.
4. Once the mixture has reduced, stir in your diced pear and set to the side.
5. Once the fryer is preheated, fry the scallops in bacon until the bacon is nice and crispy and the scallops have become golden brown.
6. Remove scallops from the fryer, remove the toothpicks and then dress the scallops with the Asian pear maple balsamic compote.
7. Sliced chives are a great garnish

Salmon wrapped in puff pastry with Asian Pear & brussel sprout coleslaw appetizer

Ingredients for slaw portion:
¼ pound fresh brussels sprouts – cut bottoms off, slice each thinly
1 fresh shallot - minced
¼ cup fresh carrot , julienned
¼ cup red wine vinegar
1 fresh Subarashii Kudamono Asian Pear – Niitaka variety – peeled, cored, julienned
1 Tablespoon sugar
2 teaspoons ground coriander
Salt & pepper to taste

Steps:

1.Toss all slaw ingredients together in a bowl
2. Let sit for an hour (shallot will turn a pink color).

Ingredients for salmon/puffed pastry portion:
8 oz fresh salmon
2 egg yolks mixed
Dijon mustard
Salt & Pepper
Puff pastry (avail at any supermarket)

Steps:
1. Cut fresh salmon into 1” x 1” pieces (yields 15 bite-sized pieces)
2. Cut the square of puff pastry into strips: dimensions should be 3” x .25”
3. Brush egg yolk on both sides of pastry (keep pastry cold until you are ready to use)
4. Brush tops of salmon pieces with Dijon mustard. Salt/pepper the salmon pieces to taste. 5. Wrap each piece of salmon with a strip of puff pastry.
6. Place pieces on a baking pan; bake 8 to 10 minutes at 450 degrees; puff pastry should puff up to .25”or .50”


Place each baked pastry/fish piece on top of its own small nest of slaw.
Arrange all pieces on plate & serve!


Crab & Asian Pear with Raw Tuna Appetizer
“holiday ornament” appetizer

For the onion, thyme, poppyseed sauce portion:

Ingredients:
1 egg yolk
¼ cup white balsamic vinegar
¼ cup Vidalia or sweet onion – roughly chopped
½ cup vegetable oil
2 teaspoons Dijon mustard
1 Tablespoon poppyseeds
2 teaspoons fresh thyme leaves
Salt and pepper to taste
1 Tablespoon sugar

Steps:
1. Put all ingredients (except for oil, salt, pepper) into blender on 'puree.'
2. Drizzle oil into puree mixture, stir.
3. Add salt and pepper to taste.
4. Put in a salad carafe or dish to use when “ornament” pieces are completed.

For the ‘holiday ornament’ pieces:

Ingredients:
8 oz of raw tuna - sliced into ¼ in thick 2”x2” pieces (yields 16 pcs)
2 squares of plastic wrap (12” x 12” each) – make a pair of sheets for each tuna piece
4 oz cooked jumbo lump crab meat – available at supermarket, canned okay
4 oz cooked claw meat – available supermarket – fresh fish section
½ of fresh Subarashii Kudamono Asian Pear, EliSan variety – peel, core and ¼” diced

Steps:1. Place a raw tuna piece in between the 2 sheets of plastic wrap; pound flat with frying pan bottom or wooden kitchen mallet. The piece of raw fish will flatten and get large (4”x4” wide); it should be thin, approx. 1/16” Repeat for each piece of tuna.
2. Blend crab meat (both) along with the diced Asian Pear together in a bowl.
3. Place 2 tablespoons of the crab/pear mixture onto each square of the tuna
4. Take another piece of plastic wrap – lay flat – place square of tuna, with mixture ontop of it, onto the wrap. Ball up the tuna/crab/pear mixture and squeeze into holiday ornament shape – red of tuna should be mostly visible.
5. Peel off the plastic wrap and set “ball” on plate. Repeat.
6. Garnish all your ‘ornaments” with a drizzle of the sauce; sprinkle any remaining diced pears for garnish.