Easy Entertaining for Beginners

Serve these tender, poached Bosc pears topped with the decadent Coconut Cream for a special occasion dessert. Truly delicious!

Serves 8

3 cups water

½ cup orange juice

1 ¼ cups sugar

2 teaspoons cinnamon

8 pears, ripe such as Bosc, washed, peeled, cored & cut in half

Coconut Cream

3 cups whole milk

1 cup coconut, flaked or shredded

1 ½ teaspoons cinnamon

6 egg yolks, large

¾ cup sugar

3 tablespoons flour

3 tablespoons cornstarch

4 tablespoons butter, room temp

In a large saucepan, bring to boil the water, orange juice sugar and 2 teaspoons cinnamon. Lower heat and simmer for 25-30 minutes until thickened and syrupy. Add the pear halves and simmer for 12-15 minutes or until pears are tender when poked with a fork. Do not overcook. Remove and cool completely.

In a medium sauce pan, stir together the milk, coconut and 1 ½ teaspoons cinnamon and slowly bring to scalding, but not boiling, stirring occasionally. Meanwhile in a medium bowl, beat the egg yolks until thick. With a whisk, add the sugar, flour and cornstarch. Add the egg mixture to the hot milk slowly while whisking vigorously and continue to simmer over low heat. Stir constantly with a whisk until mixture thickens, about 10 minutes. Remove from heat & cool. When almost cool, stir in butter. Allow to cool completely.

To serve, place two pear halves on each plate. Fill with coconut cream and serve.

Note: If your pears are hard when you purchase them, place them in a brown bag and leave on the counter or in the cupboard for a couple of days until they ripen.

Serves 6-8

1 ½ pounds potatoes, Yukon Gold, peeled, chopped

1 ½ pounds turnips, peeled, chopped

1 tablespoon salt

4 cloves garlic, peeled

4 tablespoons butter

½ cup milk

1 tablespoon fresh flat-leaf parsley, chopped

Salt and pepper to taste

Cover the potatoes and turnips pieces in a large pot and cover with water. Add 1 tablespoon salt and garlic cloves. Bring to a boil, reduce heat to low and simmer for about 17-18 minutes. Do not overcook. Drain well and pour potato mixture back into pot.

Heat the butter and milk in a heat-proof measuring cup in the microwave for 1 minute. Mash potato/turnip/garlic mixture with the butter and milk. If you need a bit more milk, add 1 tablespoon at a time. Add parsley and salt and pepper to taste. Serve.

NOTE: This recipe may be made in advance and re-heated in the oven. Follow directions (except do not add the parsley) and add to a 9 x 13 casserole dish sprayed lightly with cooking spray (oil). Cover tightly. Take out of fridge and let sit to come to room temperature for 20-30 minutes before baking.  Cover and heat at 350 degrees for 35-40 minutes. Add fresh parsley and stir to serve.

Serves 6

6 pork loin chops, 6 oz. each, about 1 inch thick

Olive oil

1 teaspoon dried rosemary

1 teaspoon dried marjoram

Salt and pepper

Apple Cream Sauce

2 cups cooking apples (McIntosh, Granny Smith), peeled, cored & chopped (2-3 medium apples)

1 medium onion, chopped

1 large garlic clove, chopped

2/3 cup apple cider

1 large thyme sprig (produce aisle)

2/3 cup chicken broth, purchased

1 ¼ cups half and half

To make Apple Cream Sauce, place the apples, onion, garlic, cider, thyme sprig and chicken broth in medium saucepan. Bring to a boil. Turn down heat to low and simmer for 13-15 minutes. Discard the thyme and add the half and half. Carefully blend sauce mixture in blender or food processor (contents will be hot). If extra smooth sauce is desired, strain through a strainer over a bowl and serve the Apple Cream Sauce with the Spice Rubbed Pork Chops. This sauce may be made 1 day in advance, stored in an airtight container in the fridge. Re-heat on low heat in a heavy saucepan for 4-6 minutes to serve.

Rub each pork chop generously with olive oil. Mix together the dried rosemary and marjoram and rub on both sides of chops. Salt and pepper both sides as well. Marinate at room temperature for 20-30 minutes. Heat 2-3 tablespoons olive oil in a large frying pan on medium heat for 3-4 minutes on each side until no longer pink inside. Do not overcook. Remove from pan and cover with foil to rest for 10 minutes. Serve with the Apple Cream Sauce.