Some Like It Hot...and Cold

Poached Pear, Brown Butter Semifreddo, Satsuma Granita

It’s far too easy to think of excuses why I haven’t been posting frequently. Stick around after the recipe to hear all about it!

But first, you’ll need to get acquainted with what I think is a mighty fine dessert based on my need to impress and tendency for overdoing it. I made this dessert for my first supper club in December. Immediately caught wind of how many buzzwords were in this one dish. Poached…granita…brown butter...truly just eating with my ears.

But it made sense in my brain so I dove head first. Upon serving, I listened to an endless clanking of silver spoons on teeth as the bowls seemed to clear faster than I filled them. That’s when I knew we had a winner. The pears are served hot. The ice cream classically cold, and the granita icy. I think this is a good reminder that if something sounds good, try it.

Also, each of these elements are fantastic on their own. And would serve as tasty treats. But might as well get the gang together.

I hope you find success in the dish below. Recipe follows.

Poached Pear, Brown Butter Semifreddo, Satsuma Granita

the pear necessities

• 2-qt sauce pot

• Hand mixer, with whisk attachment

• Big bowls

• Pie plate or similar shallow bowl

Poached Pears

• 2 cups Riesling wine (choose a sweeter variety), or substitute water

• 2 cups water

• 1/2 cup honey

• 1/2 cup brown sugar

• 4-5 allspice berries

• 3 cinnamon sticks

• 3-4 whole cloves

• 4 Bosc pears, peeled, halved and cored

Semifreddo

• 225g unsalted butter (2 sticks)

• 8 egg yolks

• 170 grams sugar

• 1 teaspoon kosher salt

• 1 tsp vanilla extract

• 1 cup heavy cream

• 4 egg whites

Granita

• 2 cups juiced satsumas

• Rind of 1 satsuma

• couple of mint sprigs

• 2 tbsp honey

• 1/4 cup water

For the poached pears:

Add riesling, water, honey, sugar, allspice, cinnamon, and cloves to the pot. Bring to a boil until honey and sugar are dissolved. Bring down to simmer. Add pears and submerge. Add more water as necessary to full cover the pears. Let simmer on low for 30-45 minutes or until the pears are soft and can be pierced with a butter knife with little to no resistance. Let sit in the poaching liquid until ready to serve. Rewarm as necessary.

For the brown butter semifreddo: (do the day before)

Add butter to a sauce pan over medium heat, melt then swirl and whisk continuously until a brown butter forms. 10-15 minutes. Remove from heat into a heatproof container and let cool.

Whisk egg yolks, sugar, salt, and vanilla together until light and fluffy. Once cooled, discard the top half of the browned butter liquid, making sure NOT to discard the browned solids. (SAVE THIS, USE FOR DRESSINGS, PASTA, FROSTINGS, etc.) Add the remaining browned butter and solids to the egg yolk and sugar mixture and whisk.

Whisk heavy cream to medium stiff peaks. Fold into egg yolk and sugar mixture. Whisk egg whites to stiff peaks and gently fold into egg/sugar/cream mixture. Keep it to 10 folds or less. Pour into a container like a loaf pan. Cover and let sit in the freezer at least overnight.

For the satsuma granita:

Bring all ingredients to a simmer in a small pot until honey is dissolved. Let cool to room temp. Pour into a shallow high-rimmed plate or pie plate. Place in freezer for 20 minutes. Remove and flake with a fork, making sure to scrape down the sides and bottom. Place back in freezer. Repeat agitation with a fork every 20 minutes until a shaved-ice texture is formed. Place in a separate container and keep in freezer.

Assembly:

In a small bowl. Place poached pear, several scoops of ice cream, and a generous mountain of granita atop. Unleash yourself.

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A Brief Brief

I needed a break from general social media and self imposed mandates on myself late last year. I was getting into the pesky weeds of it all. Views, likes, scroll, repeat. I wanted to, and still want to, make appealing content but found myself being a bit of a cog. Now that I’ve taken some time to regain a focus on my work life and personal life, I’m choosing to put myself into this space again with a healthier grasp.

I started a supper club

Green glassware, farmhouse plates, strangers. This was in the works for a while. Gathering the equipment was no easy feat. I host in my home in Atlanta and outfitted my dining room to seat 14 beautiful people. All the food is prepared with an anti-stodgy mindset and the hope that you take plenty of pictures. I do it every other Monday. Follow me on Instagram for updates. It’s called Fork Goes Clink.

I needed this project in my life. Seeing people eat and make friends at my table gives me excessive joy. My cup overfloweth with gratitude to those of you who have made your way through so far.

Nasty Nasty Copenhagen

No no, not really.

It was a lovely city but I just got food poisoning almost the entire time. I positioned myself to have a week of nonstop eating with very minimal breaks. The post-Christmas winter seemed to me the opportune time to get reservations and skip the lines. All would have been true if not for a historical bellyaching.

I am planning my next international travel now. And since the last 3 have brought me with illness and bodily devastation, I can’t imagine a God so cruel as lay it on me a 4th time. I mention this because it’s a really good reminder to slow tf down. My body was in a state of momentum and if I had it my way, I would not have had the proper rest my body needed with all my gluttony and galavanting. So instead, flat on my back it was.

My almost year working in a bakery

Nearly at the 1-year mark in my new career. The amount of knowledge I’ve received and sleep I’ve not had makes me smile, though. I can’t really remember the year as if I’ve been the one living it. It passed a little too quickly to make sense of it. There were moments of rest but only moments. The happiness was happier than it’s ever been and the lows were spicier but I knew the proper remedies. It’s a year I’m grateful for and wouldn’t have pictured a better start to this new season.

I want to make a larger post about my year as a bakerboy. Soon enough.

Expect a few more posts this month. I wish I could guarantee a specific day. But let’s be real. I’m just happy you’re here.

Thank you thank you thank you.