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Dessert wine paired with Harry & David’s Organic Pears + Giveaway

French Style Pear Tart using harry and david's organic pears

French Style Pear Tart

While any day is a good day for dessert, a holiday is the best excuse to enjoy it with a dessert wine. When Harry & David asked if I’d like to host a giveaway (end of this post) of one box of their organic Royal Riviera pears during the holidays, I knew it would be a great excuse to make an easy but delicious dessert, and pair it with some sweet wines. I asked friends for a pear tart recipe, something to remind me of the one I had when in Paris. My friend Linda gave me this easy, 5 ingredient recipe that came out perfectly. I then paired three different dessert wines, and euphoria ensued.

Harry and David's Organic Royal Riviera Pears are non-gmo fruit

Harry and David’s Organic Royal Riviera Pears

The most important ingredient for the tart, of course, is the pears. They need to be perfectly ripe, sweet, juicy, and healthy. Harry & David’s organic Royal Riviera pears were just the ticket. These pears are included in just about every Harry and David gift basket, and like most tree fruit, they’re not genetically modified (non-GMO). Harry & David’s 80th anniversary is next year, and they still use all natural grafting methods, instead of genetically modifying the seeds. Though Harry & David did provide the pears for this post and the below giveaway, I have been a loyal customer personally as well on a corporate level for years.

To make the pear tart, you just need five ingredients:

2 Harry & David’s Organic Royal Riviera Pears (substitute different quality pears if you MUST…)
1 sheet Frozen Puff Pastry Dough (a rectangle that is about 12 x 8 is ideal)
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon (I improvised and did 3/4 tsp cinnamon 1/4 tsp all spice)

Pepperidge Farm frozen puff pasty was perfect

Pepperidge Farm frozen puff pasty was perfect

For the tart “crust”, I went with a frozen puff pastry dough from Pepperidge Farm. It was not the size and shape I wanted, but it worked just fine.

Before you start cutting and layering, mix up the sugar and spice ingredients in a medium sized bowl and set aside.

Slice the stem and very top off of the pears and then slice the pears in half lengthwise. Then, use a paring knife and cut out the core. Next, place the pear flesh side down, and slice lengthwise about 1/8 to 1/4 inch thick.

Slice then core the Harry & David Organic pears

Slice then core the Harry & David Organic pears

 

Slice the harry & david organic pears in 1/8 to 1/4 inch wide pieces

Slice the pears in 1/8 to 1/4 inch wide pieces

Once the pears are cut, unfold the dough, placing it on a parchment paper lined cookie sheet.

The Pepperidge Farm dough was about 9″ square, and I traced a border of about 1″ around it with a butter knife. Be sure not to go all the way through the dough. This 1″ border will cause the ends to puff up around the filling when cooking, and create edges around the pears. I would have preferred the dough’s width be about 8″, and then the 1″ border would have made for a much more narrow tart.

I was a little skeptical at first that tracing a thin border would create the puffed edges, but it really worked. WHO KNEW?!

cooking with harry and david non-gmo organic pears Trace a 1 inch border around the dough

Trace a 1 inch border around the dough

Next, begin layering your pear inside the center of the dough. Be sure the larger end of the pear is closer to the traced line, and have the pears overlap. Try to use the smaller outside pieces of pear first, as a bit of a base. That way, the longer pieces will line up nice and upright. Be sure you don’t leave too much space between the pieces.

Layer your Harry and David pears inside the center of the dough

Layer your pears inside the center of the dough

Once your pears are layered nicely, being sure not to leave too much open space in the middle, while not going over the border, sprinkle the sugar mixture on the top. Place the tart in the refrigerator while you preheat the oven to 400. It should stay refrigerated about 20 minutes.

Sprinkle your Harry and David pears with the sugar mixture

Sprinkle your Harry and David pears with the sugar mixture

After the 20 minute refrigeration, place your pear tart in the oven. Set the timer for 15 minutes. When the timer goes off, reduce the oven temperature to 350, and set another timer for 10 minutes.

When the timer goes off, if the crust isn’t golden brown and crisp, give it a few more minutes. Once finished, remove from oven and let cool. Now, on to the dessert wine!

Dessert Wine Perfect for a Pear Tart!

Dessert Wine Perfect for a Pear Tart!

Pairing wine with sweets has one general rule: your wine must be as sweet or sweeter than your food. If not, the wine may taste muted or bland after tasting the dessert. That said, I’ve selected a trio of dessert wines to pair with the tart. They each come from a different region, and are made with different grapes. I will say that the Sauternes from the amazing Chateau Coutet pictured above was not opened for this tasting. It was a full sized bottle, as opposed to the typical 375ml half bottle you’ll find for white dessert wines. I therefore chose to open another, quite delicious bottle of Sauternes to avoid any waste of the Chateau Coutet, since I was the only taster.

Pairing Harry and David Pear Tart with Anakena Late Harvest 2008 dessert wine

Anakena Late Harvest 2008 dessert wine

Hailing from Chile, the Anakena Late Harvest 2008 ($20) was the least sweet of the three wines. However, it was still a perfect pair with the pear tart. Made with 85% Viognier and 15% Muscat of Alexandria, the Anakena Late Harvest 2008 was not heavy on the palate, and still a bit crisp. The nose and palate were delicate white floral and dried apricot, with decent acidity. It’s not as  heavy or viscus as a Sauternes, and there are no honey notes that are found in the other two options. However, this is definitely the best dessert wine pairing if you are not typically a sweet wine drinker.

pairing harry and david pear dessert with Les Petits Grains 2011 Muscat de Saint Jean de Minervois

Les Petits Grains 2011 Muscat de Saint Jean de Minervois

From the South of France, I paired Les Petits Grains 2011 Muscat de Saint Jean de Minervois ($15) with the pear tart. Made with muscat grapes, the Muscat de Saint Jean de Minervois uses the noble Muscat a Petits Grains variety of grape, different than the Muscat of Alexandria in the Anakena Late Harvest wine, though from the same family. The commune of Muscat de Saint Jean de Minervois was named after it’s famous muscat wines in 1936, and was originally Saint-Jean-de-Pardailhan.  The bouquet of the Les Petit Grains 2011 was unimpressive, and perhaps a little plastic. However, the palate is much different. A very viscous wine, there are delicious floral and honey flavors mixed with spiced orange rind, and laced with dried apricots that dance on the palate. This was an excellent option to pair with the Harry & David Royal Riviera Pear inspired dessert.

Chateau de Cosse 2008 Sauternes with pear tart dessert

Chateau de Cosse 2008 Sauternes

The coup de grâce of this delicious project was pairing of Sauternes with the tart. I selected the Chateau de Cosse 2008 Sauternes ($20), which is part of the Domaines Barons de Rothschild family. The bouquet is amazing floral, sweet honey and ripe apricot. This wine is much more viscous than the previous two, providing a very rich experience. The palate is a sweet savory experience, and each sip makes your mouth water. There are amazing flavors of honey and dried apricot, mixed with hints of flowers. This was the best pairing in my opinion.

Now the exciting part. I’m happy to be giving away some of Harry & David’s Organic The Favorite® Royal Riviera® Pears. One lucky person will win 1 box of beautiful organic pears ($34.95 value)!  H&D invented the fruit of the month club. At least one shipment of these pears is sent to every member. You can savor these delectables yourself, simply enter the giveaway below. There are multiple ways to enter, so be sure to catch them all!
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This contest is open to US residents only. The winner will be chosen Sunday 12/15/2013. I will need to forward a mailing address for the winner by Monday 12/16/2013 to Harry & David!

a Rafflecopter giveaway

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Exciting Delivery From Harry & David organic non-gmo pears

Exciting Delivery From Harry & David

Remember that Sharing is Caring. You should not only share this post with your friends, but share some wine and pears with them!

 

The Chateau de Cosse 2008 Sauternes and the Les Petits Grains Muscat de Saint Jean de Minervois 2011 were both media samples from Pasternak Wine Imports. The pears used to make this dessert, as well as for the giveaway, were provided by Harry & David. However, per my sample policy, I offer no assurances that I will use products that are samples, and that my opinion will always be honest about the products I use. I have nothing but my word and reputation, and no free wine or food will make me compromise that. 

Visiting Harry and David calls for a Facelift

Visiting the Vineyards and Orchards of Oregon

Visiting the Vineyards and Orchards of Oregon

It has been over 18 months since I last made the pilgrimage from Florida to Oregon. It’s a trip that is comprised of several airports and many hours to leave the land of sweltering sun to arrive at the land of lush hills and fantastic fruit. That fantastic fruit goes into many things, from gift baskets to wine, and I’m always excited to enjoy them all. When the team at Harry & David asked I join 12 food writers to tour their Oregon facilities, I was flattered and overjoyed. After a six month writing hiatus due to family illness, I knew that if I were to accept this trip, not only would I have to get to writing again, my site would need a facelift.

There is no doubt that food writers are skilled at taking photos and showcasing their craft. This blog was launched with the help of several people, one of them being Jaden Hair, the amazing recipe developer and food columnist at Steamy Kitchen. I was so impressed by her site and work, we connected on Twitter. She was gracious enough to chat with me about my site, and gave me a gentle nudge in the right direction to do my best to showcase food and wine. Unfortunately, over time, I got a little sloppy and a little lazy, a function of being pressed for time, and the quality slipped.

Barrel Room at Cameron Winery in Oregon

Barrel Room at Cameron Winery in Oregon

A visit to a vineyard or winery is always spectacular. It’s something that everyone should experience, at least twice. And while I can do my best to explain the smell of the the barrel room, the texture of the grape leaves, the heat of the sun on my face as it ripens the grapes, it’s much more tactile and real if you can see the images that created those words. It is similar for wine reviews. I can describe the smell of the ripe red fruit and what foods the wine would pair with, but visual cues help bring those ideas home.  The same is true for recipes. When I looked at the sites of my fellow writers, all listed below, I was blown away at the careful detail that went into their photos. It showcased their craft in all of it’s delicious glory. I realized that i needed to do the same with my reviews. So, it’s time for a facelift.

Harry and David showcasing Delicious Oregon Pears

Harry and David showcasing Delicious Oregon Pears

Our facelift won’t be finished before my visit to the above pear orchards of Harry and David. It did start already, thanks to fellow H&D guest Heather Scholten of Farmgirl Gourmet. While chatting about the visit, I told Heather how much I enjoyed her site, and asked if she had any constructive criticism for my work. She was quite gracious and said it was fine, and agreed that focusing on better photos would help. I mentioned how I needed to really work on the design to spruce it up, and minutes later my email had our first improvement in it. Heather went and whipped up a quick banner, faster than she can whip up a batch of Soft Molasses Cookies. Our conversation has inspired me to modify many things that I’ve been letting go, and they’re already underway. Your input is always appreciated, so feel free to leave a comment below if you think there’s something I can add, change or delete to make this site a better resource for all of your wine and food pairing needs!

Having a Good time with Wine in Oregon

Having a Good time with Wine in Oregon

It’s much easier to relate having a good time with wine when you see people doing it, than when you read about people doing it. I had a great time visiting Appassionata vineyards, a joint venture with Dr Loosen  in Northern Oregon with Jay Somers of J Christopher Wines, while with friends April Simpson and Terry Simpson of Eat Pack Go. I now look forward to having a good time with wine with these amazing food writers at Harry and David in southern Oregon! Be sure to visit their sites for all of your belly filling needs!.

*Aggie’s Kitchen – @aggieskitchen on Twitter
Foodie, but not a food snob. The healthier the better. Come hungry! Central Florida · http://www.aggieskitchen.com

*Brenda Score – @FarmgirlsDabble on Twitter
Midwestern girl, raised on a farm, now living in the ‘burbs. Sharing my recipe box & a little everyday life! Minnesota · http://www.afarmgirlsdabbles.com

*Heather Scholten @FarmGirlGourmet on Twitter
Food Blogger * Recipe Developer * Gardener * Old Home Renovator * Crazy Mom * Loving Wife * Pit Bull Advocate* Cheney, WA · http://www.farmgirlgourmet.com

*Maggy Keet – @ThreeManyCooks on Twitter
Food blog by cookbook author, Pam Anderson and her daughters, Maggy & Sharon. · http://www.threemanycooks.com

*Brian Samuels – @MyFoodThoughts on Twitter
Boston-based lifestyle, event + food photographer and blogger – Boston · http://www.athoughtforfood.net

*MarthaStewartLiving – @MS_Living on Twitter
Endless inspiration from the editors of Martha Stewart Living. -New York, NY · http://www.marthastewart.com

*Sommer Collier – @SpicyPerspectiv on Twitter
Professional Recipe Developer and Freelance Food Writer cooking up Easy-Gourmet Recipes and SPICY Conversation · http://aspicyperspective.com

*Dara Michalski @cookincanuck on Twitter
Food blogger, recipe developer and freelance writer. I am a Canadian living in the U.S. Cultures happily colliding. Utah · http://www.cookincanuck.com

*Gaby Dalkin – @What’sGabyCookin on Twitter
Private Chef. Author. Professional Recipe Developer. Freelance Food and Travel Writer. Avocado Lover. Los Angeles · http://www.WhatsGabyCooking.com

*Carrie Cook Minns – @CarrieMinns on Twitter
I write. I cook. I photograph. I eat. I laugh. Portland, Oregon · http://www.lapommedeportland.com

*Julie  – @PBFingers on Twitter
Blogger. Freelance writer. FitFluential ambassador. Dog lover. Believes eating peanut butter out of the jar with your finger is perfectly acceptable.
Ocala, FL · http://www.pbfingers.com

*Sandy Coughlin – @SandyCoughlinRE on Twitter
Author of The Reluctant Entertainer; love cooking & hosting dinner parties. – Medford, Oregon · http://reluctantentertainer.com

When I started to browse the sites of the 12 other writers going to Harry and David next week, I was reminded that people not only like recipes, they LOVE them chock full of  photos. The image helps them connect with the content and form a desire for the product. If you can’t see how it looks, it’s hard to imagine enjoying it by words alone sometime.

See you in Oregon! And let me know where I can use a nip and tuck by commenting below!