pear shrub, mulled wine & cooking classes

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What a wonderful weekend hosting friends, who brought their friends and family, sipping on sparkling cocktails, nibbling on cheese, chatting, laughing and cooking our way through various recipes that everyone can use for entertaining. I’m still smiling thinking of how these ladies, some of whom I’ve known for 30 (gulp) years and others whom its only been months, supported my idea and came to learn about food and build community. (And drink on weekend mornings.) Saying thank you is certainly not enough as my heart is truly overflowing from all the kindness I’ve received. My hope is for there to be many more classes to come with people as lovely as those who were with me this first time.

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Our menu for the day was:
Strata with Oven-Dried Tomatoes
Oven French Toast
Sweet and Spicy Bacon
Citrus Fruit Salad

These recipes, save the fruit salad which is more of a technique, have been posted on the site and are linked here. Since I’ve been asked about the pear shrub we drank with prosecco and the mulled wine I’ve posted those recipes below.

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pear shrub

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Pear Shrub
This recipe is adapted from Molly Wizenberg and Brandon Pettit via Food 52

2 large pears, peeled, cored, and chopped roughly
2 cups of sugar, divided
2 cups of unfiltered apple cider vinegar

Put the chopped pear and 1/2 cup of sugar in a quart size glass jar. Mix together and let it sit until the pear begins to give off some liquid. Pour the vinegar over the mixture and place a lid on the jar and put in the refrigerator. Leave in the refrigerator for at least 2 weeks, shaking the jar every so often.
Pour the mixture through a fine mesh strainer into a clean quart jar. Discard the remaining pear. Add the remaining 1 1/2 cups of sugar. Place the cover on jar and shake to combine the mixture. Do this every few minutes until the sugar has dissolved. Store in the refrigerator.

Mulled Wine

1 750 ml bottle of red wine (I use Pinot Noir)
4 cups of apple cider
1/4 cup of maple syrup
2 cinnamon sticks
2 star anise
The zest of one orange in strips

Place all the ingredients in a sauce pan over medium-low heat. Stir to combine and bring to a simmer. Serve in mugs or pack in a Thermos to go.

Here are some of the resources I mentioned during class:

Pain D’Avignon, selling to various supermarkets like Village Market and Shaw’s and at farmers markets like Hingham and Dewey Square
My Little Bakery, Duxbury

Baking tools and ingredients
King Arthur

World Spice

Aprons used in class
not Perfect Linen

Knives used in class
Victorinox 6-inch Chef’s Knife

Let me know if there are other items people had questions on and I’m happy to add them here as well.

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