Here’s a fun twist on the classic grilled ham and cheese sandwich using a combination of smoky, salty, tangy and sweet ingredients. It’s really good! You’ll definitely want to use a good quality bread…something sturdy (I’ve found that normal sandwich bread can be too soft for paninis). I used Portland French Bakery’s Sliced Rustic Wheat Bread because it’s one of my favorite breads for paninis. I also used sharp cheddar instead of medium cheddar. Serve with lightly dressed salad greens if you like. Enjoy!

Smoked Ham, Cheddar Cheese and Pear Panini
-recipe from Williams-Sonoma.com

Here, the flavors of salty ham and sweet pears are nicely balanced by pungent mustard and a full-flavored cheddar cheese. If you can’t find a Bartlett pear, a Comice or Anjou is a good substitute. Accompany the sandwiches with a simple tossed green salad. If you have a panini press or a panini grill, use it as directed in the manufacturer’s instructions.

Ingredients:
8 thick slices multigrain bread 
1/2 cup whole-grain mustard 
1/2 lb. thinly sliced smoked ham 
1 Bartlett pear, peeled, cored and cut into slices about 1/4 inch thick 
1/2 lb. medium-sharp cheddar cheese, thinly sliced 
1/2 cup olive oil 

Directions: Brush the bread slices on one side with the mustard. Divide the ham evenly among 4 of the slices. Top with the pear slices and then with cheese. Top with the remaining bread slices, mustard side down.

Heat a grill pan or heavy fry pan over medium-high heat. Brush the outsides of the sandwiches with the olive oil.

When the pan is hot, place 2 sandwiches in the center. Set another heavy pan on top of the sandwiches and place 2 or 3 heavy cans in the pan to weight it down evenly. Cook the sandwiches until lightly browned, about 3 minutes. Turn the sandwiches over, weight them again, and cook until browned on the other side and the cheese is melting, about 3 minutes more. Transfer the sandwiches to a plate. Repeat to cook the remaining 2 sandwiches. Cut the sandwiches in half, place on individual plates and serve immediately. Serves 4.

Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
 

Tags: autumn, cheddar cheese, grilled ham and cheese sandwich, ham, lunch, panini, panini grill, panini press, pear, Portland French Bakery, sandwich, Williams-Sonoma

I love bundt cakes and I love pears. Combine the two and you’ve got Pear Spice Cake. Now it’s not a show-stopper cake but it is simple, moist and oh so tasty.  With this recipe, I usually use Bartlett pears, I omit the raisins, and substitute pecans for the walnuts. I like how the contrast of textures and flavors work together in this cake: the crunch of the nuts against the softness of the pears; the warmth of the spices with the sweetness of the maple glaze. And if I’m feeling sassy I serve it with a dollop of brandied whipped cream. YUMM!

Pear Walnut Spice Cake
Recipe courtesy Gale Gand – foodnetwork.com
Yield: 12 servings

Cake:
1 cup raisins (dark or golden)
2 cups all-purpose flour
3 eggs
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1 cup vegetable oil
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon each ground cloves and ground allspice
2 cups peeled pear chunks (from about 3 pears)
1 cup chopped walnuts

Glaze:
1/2 cup maple syrup
1 1/2 cups confectioners’ sugar

Directions:
Heat the oven to 350 degrees F.

Place the raisins in a bowl and toss them with 2 tablespoons of the flour until lightly coated (this will prevent them from sinking in the cake batter during baking).

To make the cake: Beat the eggs and sugar in a mixer fitted with a whisk attachment (or using a hand mixer) until fluffy. With the mixer running, slowly pour in the vanilla and the oil. In a separate bowl, mix together the flour, salt, baking soda, cinnamon, cloves, and allspice. Mix into the egg mixture. Mix in the pears and nuts, then stir in the raisins by hand, distributing them evenly in the batter. Spoon into a 10-inch tube pan and bake about 45 to 60 minutes, until springy and dry in the center. Let cool in the pan on a wire rack, then turn it out. Freeze until ready to use or just wrap and store for up to 2 days.

To make the glaze: Stir the maple syrup and sugar together in a bowl. Glaze the cooled cake by spooning the glaze around the tops of the cakes and letting it drip down the sides.

Tags: Baking, bundt, cake, Christmas, holidays, pear, Thanksgiving

Husband isn’t much into sweets (a personality flaw, if you ask me) but he does love a scone or some kind of breakfast bread with his morning cup of English Breakfast tea. Knowing this, I like to bake things from time to time that I know he’ll enjoy. This Pear-Nut Bread was right up his alley. In fact, Husband practically inhaled the whole loaf. I found the recipe in my Portland’s Palate cookbook. The aroma of pears and spice drifted throughout the house as it baked. Oh yes, it smelled wonderful! The bread, however, took longer to bake than the recipe states so don’t be alarmed if that happens to you, too. Do the toothpick check on the bread at 30 minutes then set the timer for longer if it’s not quite done. The bread is mildly spiced, not too sweet and a great way to use up a few pears.  I thought it was even better on the second day.  

Pear-Nut Bread
-Adapted from From Portland’s Palate, A Collection of Recipes from the City of Roses

Yield: 1 loaf

1/2 cup vegetable oil
1 cup granulated sugar
2 eggs, beaten
2 ripe pears, peeled and mashed, or 1 (15-ounce) can unsweetened pears, drained and mashed
2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
3 tablespoons milk
1/2 teaspoon vanilla
1/2 cup walnuts (or pecans), chopped

Preheat oven to 350 degrees. Grease and flour a 8.5″x4.5″ loaf pan. In a large bowl or mixer, combine oil, sugar, eggs and mashed pears, mixing well after each addition. In a separate bowl, sift flour, baking powder, salt, and spices. Add to sugar mixture and blend well. Add milk, vanilla, nuts and mix thoroughly. Pour into prepared pan and bake for 30 minutes or until toothpick inserted into center of loaf comes out clean. Cool completely before slicing.

Tags: Baking, breakfast bread, Christmas, holidays, pear, sweet bread, Thanksgiving