Editorial
Front Page - Friday, November 6, 2009
Kay's Cooking Corner
Kay Bona
Not very long ago, Don received a basket of fruit, cheese and crackers from one of our clients, expressing wishes for his continued recovery. It was from Harry and David’s, and I don’t know if you have ever had any of the pears from Harry and David’s or not, but if you ever get the chance, don’t turn them down!
They are some of the best pears I have ever tasted. They always come hard, but about two days in a brown paper bag transforms them into ripest and juiciest that you have ever imagined, and then all you have to do is cut them in half and scoop out the fruit with a spoon. However, be sure and have a napkin handy! They are juicy-messy.
Pears are some of our best fall fruits but apples, for some reason, take the spotlight. Maybe it is because pears are always hard in the stores, and we want something we can take home and eat right then – not have to wait on for two days!
However, one thing you can do to assure you have a pear ready at moment’s notice is to buy several. They are very slow at ripening, so just buy several, then store them in the pantry with your potatoes and onions. Put a few in a bag to ripen, and as you take one out to eat it, replace it with one from your storage. Just don’t buy more than what you will eat. They are on the store shelves for a while so it is easy to grab more each time you go to the grocery.
My grandmother, who is now deceased, made the best pear preserves in the world when she was younger! After her eyesight started getting bad and her memory started failing, she quit making it, but when she did make it, it was wonderful!
One of my favorite things for breakfast was a piece of hot, buttered toast topped with some of her pear preserves; they weren’t too sweet, and runny to perfection!
I have tried to make some like hers, and even going by her recipe, but it is just not the same. However, just thinking about her pear preserves puts me in the pear-jam making mood, so maybe will try my hand at this before the end of the week. Wish me luck!
Well, there is nothing like childhood memories, and some of the best ones can’t be bought. We should remember that more often than we do.
Now to the recipe, which is about apricots rather than pears. I ran across a great heart-healthy recipe that is quite yummy. I made it with pork, but it can be made with chicken breasts if you want. It is great with some piping hot white rice, a nice green salad and hot whole-wheat rolls.
Apricot-Ginger Pork Tenderloin
1/2 cup preserves, apricot
1/4 cup orange juice
2 tablespoons rice wine
1 teaspoon fresh grated ginger
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound pork tenderloin
Cooking spray
2 green onions
Combine first seven ingredients in a zip-top plastic bag. Add tenderloin; seal bag, and marinate in refrigerator at least 2 hours, turning occssionally.
Preheat oven to 450°. Remove tenderloin from bag, reserving marinade. Place tenderloin on a broiler pan coated with cooking spray. Bake at 450° for 25 to 30 minutes or until a thermometer registers 155 degrees. Remove from oven, cover with foil, and let stand 10 minutes.
While pork stands, place reserved marinade in a small saucepan. Bring to a boil over medium heat. Cook 2 minutes, stirring constantly. Stir in green onions. Slice pork, and serve with sauce.
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