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Sunrise Chef: Subarashii Kudamono

Sunrise Chef: Subarashii Kudamono

Subarashii Kudamono and students from Cedar Crest College’s nutrition department visited the WFMZ kitchen to cook up  a few dishes featuring Asian pears from the Berks County farm

Asian Pear Oatmeal

1 cup old fashioned oats
1 1/4 cup cooking liquid (water, milk, flaxseed milk, almond milk)
1/2 tsp. vanilla
1 tbsp. brown  sugar
1 tsp. butter
1/4 tsp. allspice
1/2 tsp. cinnamon
1 Subarashii Kudamono JunoSan pear (washed and diced)

On the stovetop in a small saucepan, bring cooking  liquid and vanilla to a boil. Add oatmeal, stir, reduce to a simmer and cook until all the liquid is absorbed. Stir in the brown sugar.

In a small frying pan over low heat, melt butter and add spices until fragrant. Add pears to the frying pan and coat in the butter-spice mixture. Add the pears to cooked oatmeal.


Asian Pear-Spinach and Oven-Roasted Chicken Salad

4 cups  baby spinach, washed
2 chicken breasts, boneless and skinless
1 Subarashii Kudamono New Pear (washed, peeled, cored and cubed)
1/2 small red onion, washed, peeled and diced
1/4 cup dried Asian pears
1/4 cup crumbled feta cheese
1 cup toasted almonds
Poppy seed dressing, about 3 tbsp.

Seasoning mixture
Whisk 1/4 cup olive oil with 1 Tbsp. of honey
Mix together: 1/2 tsp. salt, 1/2 tsp. pepper, 1 tsp. each of garlic powder, onion powder, dried parsley (finely  chopped) and  2 tsp. minced fresh thyme

Preheat oven to 350 degrees. Lightly massage chicken with oil-honey-seasoning  mixture. Bake for 45 minutes or until internal temperature reaches 165 degrees. Cool and slice into strips.

Rinse spinach, dry well and place into a large serving bowl. Toss the spinach with pears, onions and dried Asian pears. Top salad with sliced cooked chicken, feta and almonds. Dressing can either be tossed with salad or serve dressing on the side.


Asian Pear Galette

Crust
1 1/4 cup whole wheat flour
1/2 tsp. salt
1/2 tsp. sugar of choice
1/4 tsp. nutmeg (optional)
1/3 lb. of butter (cold) or 1 stick plus 2 tbsp.
4 tbsp. ice water
1/8 cup course sugar (enough to sprinkle on the crust before baking)

Egg wash
Beat 1 egg and 2 tbsp. of water together

Add all dry ingredients in a large mixing bowl (flour, sugar, salt and nutmeg). Incorporate the cold butter. If the butter is kept frozen, it will allow for more time to work with it. The butter can be      chopped into cubes or grated. If butter is grated, it’s important to freeze the butter ahead of time. Grating the butter will make   it easier to mix by hand, but be cautious not to over mix dough.

You want lumps of butter in the flour; this will help create a flaky crust. The consistency should  be pebbly. This should be done quickly to make sure the butter does not get too warm.

Next, slowly add the ice water. You want the consistency of the dough to just pull together. You may not need to use all the water. Wrap the dough in plastic wrap and refrigerate for at least one hour.

Asian pear filling
750 ml or about 3 cups Concord sweet red wine
4 large Subarashii Kudamono Elisan pears, washed,  peeled, quartered and seeded
1/4 cup chopped walnuts
4 tbsp. cornstarch
3/4 cup granulated sugar of choice

Add wine to a  pot large enough to hold pears, but allow wine to mostly cover the pears. Bring wine to a boil; reduce heat to simmer. While wine simmers, prepare the pears by peeling, quartering and seeding. This allows  for the flavor to be fully incorporated into the pears.

Add pears to simmering wine and poach for 10 minutes. It is best to poach pears in batches to   ensure full flavor absorption.

With a slotted spoon, remove the pears and let them cool. To speed cooling, place them in a bowl, cover and refrigerate them.

Slice the pears to desired size, making them similar in thickness. Place them in a bowl.

In two  separate bowls, mix together all dry ingredients for the filling in one and in the second add the sliced and poached pears. It is important to wait to mix your pears with the dry ingredients until the dough is rolled out and ready to be assembled.

Galette
Once the dough is chilled, roll out dough to a 1/4 inch thick and 12 inches around. Add filling to the center, leaving about 2 inches of dough surrounding the filling.

Gently  fold the dough to cover just the edge of the filling, allowing for the filling in the center to be showing. Brush on the egg wash in between the folds to secure the dough together.

Do a quick egg wash (brushing) on the top of the dough and sprinkle course sugar on top.

Bake on a sheet pan at 350 degrees for 40-60 minutes. The dough should be slightly browned and the pears should be softer, but with a bite.​


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