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The Mediterranean Kitchen
By Joyce Goldstein
HarperCollins Publishers, Inc.Copyright © 2006 Joyce Goldstein
All right reserved.
Pears Poached in
Black Muscat Dessert Wine
One of my favorite desserts is a pear poached in wine. Red wine adds a romantic hue, but I find that Andrew Quady's Elysium, a sweet red wine made from the black muscat grape, adds the subtle perfume of roses to the dish. You may, of course, substitute the wine of your choice, but, if you have the opportunity to use this black muscat wine, I think you will enjoy the nuances of flavor the wine imparts to the fruit. Please allow at least five hours for the pears to macerate in the syrup, but for the richest flavor let them sit overnight.
4 Bosc or Winter Nell pears
Juice of 1 lemon
½ cup sugar
½ cup water
Zest of 1 lemon, removed in strips with a vegetable peeler
Zest of 1 orange, removed in strips with a vegetable peeler
1 cinnamon stick
1 star anise (optional)
1 bottle Quady Elysium (black muscat wine, about 1 1/2 cups) or red or white wine
Peel and stem the pears, then cut lengthwise in half and remove the seeds with a melon baller. Place the pear halves in a bowl of cold water acidulated with the lemon juice.
Heat the sugar, water,lemon and orange zest, cinnamon stick, star anise if using, and wine in a large saucepan to boiling. Add the pear halves and reduce the heat. Simmer covered until a toothpick easily penetrates the pears, about 30 minutes. Transfer the pears to a bowl with a slotted spoon. Let the poaching liquid cool to room temperature, then pour over the pears. Cover and refrigerate overnight.
Serve the pears with the poaching liquid and with Chocolate, Orange, and Cinnamon Ice Cream (page 351) if you like.
Salmone al Giuliese
Baked Salmon With Capers and Toasted Bread Crumbs
For each serving
A nice simple way to dress up salmon, rockfish, snapper, or sea bass.
1 tablespoon olive oil
1 teaspoon fresh lemon juice
5 ounces salmon fillet
Salt and freshly ground pepper
½ cup Toasted Bread Crumbs (page 73)
1½tablespoons capers, rinsed
1 tablespoon unsalted butter, melted
Preheat the oven to 450° to 500°. Mix the olive oil and lemon juice and brush it on a baking pan and both sides of the salmon. Place the salmon in the pan and sprinkle with salt and pepper. Cover the salmon with the bread crumbs, then sprinkle with the capers and drizzle with the butter. Bake until the fish is just cooked through, 5 to 7 minutes. Serve with sauteed spinach or Swiss chard or broccoli.
Excerpted from The Mediterranean Kitchen by Joyce Goldstein Copyright © 2006 by Joyce Goldstein. Excerpted by permission.
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