Last time we spoke I was making a mad mix of ginger beer pickled pears for my Christmas Day Pear and Blue Cheese Salad.  If you follow my Instagram, you would already know how this turned out.  If not, take a look!

Pickled Pear & Blue Cheese SaladI am amazingly proud of this.  It looks so pretty and festive and it tasted just as good as it looks! 

The ginger beer pickled pears were great. They were so tasteless raw, it was like chewing cardboard.  The ginger beer pickle not only  added some flavour but also made them taste more pear-y.

 Pear & Blue Cheese Salad2

For the salad, I used a supermarket bought mixed leaves, toasted walnuts, some crumbled blue cheese and some red currants to add some festivity!

I kept the skin on the pear during the pickling but took it off for serving. 

For the dressing I mixed some of the pickling liquid with some olive oil.  And then promptly forgot to take it to mum’s.   She had some bought dressing which we used on the day but I actually think the one I made was better.

Pickled Pear & Blue Cheese Salad3My Pickled Pear and Blue Cheese Salad was inspired by a recipe in the A-Z of Cooking for a Pear and Blue Cheese Salad.  I didn’t copy it totally first because of the issue with the pear.  But also I felt that the combination of blue cheese and mayo would make my salad too heavy.  We have been in a heat wave and so for me the lighter dressing kept the salad more lean and the increased acidity worked well in the heat. 

Here is that recipe, you’ll find my recipe for the Pickled Pear and Blue Cheese Salad at the bottom of the page.

Pear and Blue Cheese Salad collageI may be am totally biased but I’m calling my 2015 version of a Pear and Blue Cheese Salad the winner in this bout of retro v modern.  I absolutely loved it.  But you know what?  Try them both and let me know what you think!

Meantime, I have half a jar of saffrony-gingery-chilli-ish pickling liquid left over.  Fruit and sugar and vinegar  =  a shrub does it not?  I’m researching as we speak.  This could be the gift that keeps on giving.  It’s a dirty job but someone is going to have to taste test cocktails made with the pear and ginger shrub to find out which booze it goes best with.  I think it can go three ways – keep it lean with some vodka, make it sparkle with some prosecco or play to the spicy notes with some spiced rum.That’s where I’m heading anyway. 

Pickled Pear Juice and Dressing.Any thoughts, ideas, suggestions will be gratefully received. 

I’ll try to get it right before NYE.  Speaking of which, what are your plans? The fussiest eater in the world is working so it’s me on my lonesome.  Which is perfectly fine by me.  I am working during the day so will use the evening to prepare a Bridget Jones curry buffet for the following day when my friend Ali is coming over for what has become a New Year’s Day tradition. 

Hopefully,the ratio of cooking vs shrub testing stays on the right side and I don’t end up  doing the full Bridget Jones couch routine!

Have a fabulous week! 

Signature 1 Vintage Valentine Quick as Wink2

Here is my recipe:

Pickled Pear and Blue Cheese Salad

Pickled Pear and Blue Cheese Salad

Ingredients

  • 1 pear, cored and thinly sliced, peel on
  • 1 birdseye chilli
  • 1/2 cup of apple cider vinegar
  • 1/2 cup ginger beer
  • a pinch of saffron threads
  • 2 cups mixed leaves
  • 50g blue cheese crumbled
  • 50g walnuts, chopped
  • 1 tbsp olive oil for salad dressing
  • red currants to garnish (optional)

Instructions

  • Toast the walnuts until golden. Set aside.
  • Combine the gingerbeer and the vinegar in the a small saucepan.
  • Add the chilli and bring to the boil.
  • Add the pears and the saffron.
  • Lower the heat and poach the pears in the liquid for around 5 minutes. The pears need to be cooked through but not at all mushy. If they are not cooked in the 5 minutes, turn the heat off but keep the pears in the hot cooking liquid until they achieve the right level of doneness.
  • Once done, drain the pears but keep the ginger-vinegar liquid. Place the pears in the fridge to cool down while you make the rest of the salad.
  • Spread the mixed salad greens over a plate.
  • Sprinkle over the walnuts and the crumbled blue cheese.
  • Remove the peel from the pears and spread the slices over the greens.
  • Top with the red currants, if using.
  • Make a dressing by mixing 1/2 tbsp of the ginger-vinegar liquid with 1 tbsp of olive oil. Season to taste and pour over the salad.
  • Enjoy!
http://www.retrofoodformoderntimes.com/2015/12/29/pear-and-blue-che/

 

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