HONEY-POACHED SECKLE PEAR & ARUGULA SALAD PICKLED ONIONS WHAT YOU’LL NEED 6 julienne white onions 1 jalapeño, cut in half 1 ½ cups white sugar 3 cups red wine vinegar pinch chopped parsley salt and pepper to taste Mix all the ingredients and let pickle for 2 days minimum.
HUMBOLDT FOG SPREAD WHAT YOU’LL NEED 3oz goats cheese 3oz Humboldt Fog 2 lemons, juice and zest ½ bunch fresh thyme picked salt and pepper to taste Mix all the ingredients in robot coupe. Set aside.
CARAMELIZED WALNUTS WHAT YOU’LL NEED 2 lb ¼ cup ¼ cup 2T 1 pinch 1 pinch 1T 1 Tsp
walnuts brown sugar powdered sugar Tavern spice cinnamon nutmeg brandy honey salt and pepper to taste
Combine all the ingredients except for the walnuts. Toss with walnuts. Roast at 400 degrees for 5 to 10 minutes or until done.
POACHED PEARS WHAT YOU’LL NEED 15 3 1 gal. 1 gal. ½ lb 4
pears, peeled cinnamon sticks red wine cranberry juice brown sugar star anise salt and pepper to taste
Bring liquid and spices to a boil. Add pears and boil again. Cook for 10 minutes, then remove from heat. Let cool with the pears in the liquid. Set aside. Plate poached pear over Humboldt Fog spread, half ounce arugula, caramelized walnuts, and pickled onions. Dress with half ounce honey-cider vinaigrette. 19 | CLUB EXPERIENCE MAGAZINE
Winter/Spring 2019