66 champagne pears Recipes

cranberry juice cocktail, pear brandy or 1/2 oz pear liqueur, orange liqueur, chilled champagne or 3 -4 oz dry sparkling wine, fresh cranberries, for garnish

mayonnaise, sugar, champagne, white vinegar, cooked chicken, chopped, red apple, chopped, pear, chopped, lettuce , of your choice, crumbled feta

champagne, orange juice, white sugar, orange, vanilla extract, pears, peeled with stems intact, semisweet chocolate chips

poire william or other pear eau-de-vie, demi-sec champagne or sparkling wine, chilled, garnish: thin slices of pear

prickly pear, champagne, chilled, fresh wild or cultivated blackberries

flour, baking soda, salt, butter, sugar, eggs, vanilla, firm-ish but ripe pears, peeled, cored and grated, champagne (your choice , cupcakes will taste similar to you particular choice)

part pomegranate juice, part pear juice, part champagne, pomegranate seeds, for garnish , optional

vinaigrette, champagne vinegar, mild honey, meyer lemon juice (a tad less regular lemon juice if meyers are not available), salt, coarsely ground black pepper, high-quality extra virgin olive oil (probably not the kind you cook with but the 1 you save to finish off special dishes), sliced (or tiny diced ) pancetta, olive oil (for cooking pancetta), firm, but ripe, pears, baby arugula or regular arugula torn into smaller pieces, ricotta salata or fresh parmesan (or percorino or other sharp, nutty hard cheese)

roasted pear puree , recipe follows, pear nectar, champagne

egg yolks, sugar, sparkling wine, poached pears , recipe follows

flour, baking soda, salt, butter, sugar, eggs, vanilla, pears, peeled (firm but ripe, cored and grated ), champagne, butter, softened, cream cheese, softened, sugar (sifted), champagne (you may want to up this, just make sure it s not runny)

sugar, poire william (french pear brandy), chilled champagne, seckel or small bosc pear

sugar, poire william (french pear brandy), chilled champagne, seckel or small bosc pear

dry white wine chilled, champagne chilled, damiana liqueur (herbal liqueur with citrus and vanilla flavors), whole pears sliced, whole apples sliced and cored, ground nutmeg

sugar, water, vanilla, apple juice, champagne vinegar, bartlett pear, champagne vinegar, minced shallot, honey, dijon mustard, vegetable oil, salt and pepper to taste, arugula, head belgian endive, split and sliced, crumbled blue cheese, salt and pepper to taste

cedar planks , alder, oak, choose your favorite, soaked in water for 1 hour, anjou pears or 4 large bartlett pears, ripe, do not peel, butter, melted, honey, blue cheese, crumbled, mixed greens, i like to use an arugula mix, walnuts, roughly chop , roasted in a dry skillet if you like, champagne vinaigrette dressing , i like girard s lite

unsalted butter, melted, honey, divided (mild such as clover), firm-ripe red pears (preferably red anjou), kosher salt, pancetta (about 2-1/2 oz.), chopped toasted hazelnuts (walnuts work), gorgonzola , dolce (2 oz), chopped fresh thyme, champagne vinegar (can sub white wine vinegar), dijon mustard, fresh ground black pepper, extra-virgin olive oil, baby greens (mache , bibb, baby aragula)

toasted bread crumbs, chopped toasted walnuts, unsalted butter, melted, good-quality blue cheese, at room temperature, cream cheese, at room temperature, eggs, garlic, minced, minced fresh rosemary, salt and freshly ground black pepper, pear vinaigrette , recipe follows, candied walnuts , recipe follows, firm-ripe pear, peeled, cored and cut into 1/4-inch thick slices, champagne vinegar, minced shallots, sugar, chopped fresh rosemary, freshly ground black pepper, dijon mustard, soy sauce, kosher salt, green onions, vegetable oil, unsalted butter, walnut halves, light brown sugar