2019-10-01_Good_Housekeeping_UserUpload.Net

THE WORKBOOK

KEY: Q QUICK & EASY G GLUTEN FREE M MAKE AHEAD V VEGETARIAN O ONE POT

PEAR, BACON &

BLUE CHEESE TART M

Active 30 min. | Total 1 hr. 5 min.

4 slices bacon, cut into 1⁄2-in. pieces

2 medium yellow onions, chopped

Pepper

1 sheet frozen puff pastry

(from 17.25-oz pkg.), thawed

1 pear, thinly sliced

2 oz blue cheese

1. Heat oven to 400°F. Line baking sheet
   with parchment paper.


2. Cook bacon in large skillet on medium-
   high, stirring often, until crisp, 6 to 8 min.;
   transfer to paper towel–lined plate.
   Spoon off and discard all but 2 Tbsp
   bacon drippings from skillet.


3. Add onions to skillet and cook,
   covered, stirring occasionally, 12 min.
   Uncover and cook, stirring often, until
   very tender and golden brown, 12 to
   15 min. more (add a splash of water to
   skillet if necessary to help release
   drippings). Stir in 1⁄4 tsp pepper.


4. Unfold pastry onto prepared sheet
   and spread onion mixture on top, leaving
   1⁄2-in. border all around.


5. Top with pear slices and bacon, then
   crumble blue cheese on top. Bake until
   golden and crisp along edges, 20 to
   25 min.
   SERVES 6 About 290 cal, 19.5 g fat (9 g sat),
   8 g pro, 345 mg sodium, 28 g carb, 3 g fiber

110 GH OCTOBER 2019

RED PEARS

Brighten up your fall table:

Starkrimson (a.k.a. red) pears are

available August through Novem-

ber, and are worth looking for. They

change from a deep red to vibrant

crimson as they ripen. Sweet and

floral, the variety works well in pas-

tries like our tart at left, but is also a

stunning addition to a cheese plate.

SEASONAL STARS

ORCHARD OLD-FASHIONED G V O

Active 5 min. | Total 5 min.

1 tsp Cider Syrup (recipe, below)

3 dashes bitters

2 oz bourbon

1 1-in.-thick strip orange peel

In rocks glass, combine Cider Syrup and

bitters. Add large ice cube. Pour in bourbon

and stir just until drink is cold, about 20

times. Squeeze orange peel over flame over

glass to extract oils, then drop in. Makes 1.

CIDER SYRUP

Active 5 min. | Total 5 min.

Simmer 2 cups apple cider until slightly

syrupy and reduced to about 1⁄4 cup,

20 to 30 min.

SLOW COOKER BBQ JACKFRUIT

WITH PINEAPPLE SLAW M V

Active 25 min. | Total 3 hr. 55 min.

1 8-oz can tomato sauce

2 Tbsp packed brown sugar

2Tbsp molasses

1 Tbsp chili powder

Kosher salt and pepper

2 large cloves garlic

2 small red onions

2 14-oz cans young, green jackfruit in

brine or water (not syrup), rinsed

2 Tbsp fresh lime juice

1 tsp honey

1⁄4small ripe pineapple,

peeled, cored and cut into matchsticks

1 cup fresh cilantro leaves

12 small slider buns, split

Sliced avocado

1. In slow cooker, combine tomato sauce,
   sugar, molasses, chili powder, 3⁄4 cup
   water and 1⁄2 tsp salt. Finely chop garlic
   and 13⁄4 onions and stir into sauce along
   with jackfruit. Cover and cook on High
   until very tender, 3 to 4 hr.


2. Ten minutes before serving, whisk
   together lime juice, honey and 1⁄4 tsp each
   salt and pepper. Thinly slice remaining
   onion quarter and toss with lime juice.


3. Using two forks, gently break up jack-
   fruit. Toss onion with pineapple and fold
   in cilantro. Divide jackfruit among rolls
   and top with avocado and pineapple slaw.
   SERVES 8 About 270 cal, 8 g fat (0.5 g sat),
   8 g pro, 665 mg sodium, 50 g carb, 5 g fiber

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