2019-10-01_Southern_Lady

OCTOBER 2019 86

Pear French 75
MAKES 1 SERVING

1½ ounces dry gin
1 ounce Pear Syrup (recipe follows)
½ ounce fresh lemon juice
2 ounces brut sparkling wine
Garnish: fresh thyme sprig

1. In a cocktail shaker, combine gin, Pear Syrup,
   and lemon juice. Add ice. Cover and shake until
   chilled, about 15 seconds. Strain into a coupe
   glass or Champagne flute; top with sparkling
   wine. Garnish with thyme, if desired.

KITCHEN TIP: To make this drink for a party, stir
together gin, Pear Syrup, and lemon juice in a
pitcher; refrigerate until ready to serve. Pour
gin mixture into glasses; top with sparkling
wine. Garnish with thyme, if desired.

PEAR SYRUP
MAKES ABOUT 1½ CUPS

1 cup sugar
1 cup water
1 medium pear, thinly sliced
5 sprigs fresh thyme

1. In a small saucepan, bring all ingredients to
   a boil over medium-high heat. Reduce heat to
   low; simmer for 20 minutes, stirring occasionally.
   Remove from heat; cover and let stand for
   1 hour. Strain; discard pear and thyme. Let cool
   completely before serving. Cover and
   refrigerate for up to 1 month.

Gruyère, Fig, and

Caramelized Onion Bites
MAKES 15

2 tablespoons unsalted butter
1 small yellow onion, quartered and thinly sliced
1½ teaspoons chopped fresh thyme
1½ teaspoons sugar
1½ teaspoons sherry vinegar
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
½ cup shredded Gruyère cheese
1 (1.9-ounce) package frozen mini phyllo cups,
thawed
7½ teaspoons fig preserves
Garnish: fresh thyme

1. Preheat oven to 350°. Line a small rimmed
   baking sheet with parchment paper.
   2. In a small saucepan, melt butter over
   medium heat. Add onion; cook until tender,
   about 8 minutes. Reduce heat to medium-low.
   Add thyme and sugar; cook, stirring
   occasionally, until onions are deep golden
   brown, about 25 minutes. Remove from heat;
   add vinegar, salt, pepper, and garlic powder.
   Stir in Gruyère just until combined.
   3. Place phyllo cups on prepared pan. Spoon
   ½ teaspoon fig preserves into each cup. Top
   with 1 rounded teaspoon onion mixture.
   4. Bake until golden brown, about 10 minutes.
   Garnish with thyme, if desired. Serve warm.

KITCHEN TIP: To make ahead, follow instructions

through step 3, filling cups. Cover and refrigerate.

Just before serving, bring to room temperature,

and bake until warmed through and golden

brown, 10 to 15 minutes.

Parmesan-Roasted Acorn Squash

MAKES ABOUT 8 SERVINGS

1 (3-pound) acorn squash, seeded and sliced

½ inch thick

¼ cup chopped fresh parsley

2 tablespoons olive oil

1¼ teaspoons kosher salt

¾ teaspoon ground black pepper

¼ cup shredded Parmesan cheese

Garnish: chopped fresh parsley

1. Preheat oven to 400°.


2. In a large bowl, stir together squash, parsley,
   oil, salt, and pepper. Place in an even layer on
   a large rimmed baking sheet. Sprinkle
   with Parmesan.


3. Bake until fork-tender, about 25 minutes.
   Garnish with parsley, if desired.