Dayrecipe Food Community

This is a terrific fall dessert. Soft, syrupy pears and tart sour cherries are nestled under a nutty, spiced topping, which is baked until crunchy and golden brown. At the restaurant, the topping crumbs that fall from the crisps onto the baking tray are one of my favorite snacks, and my staff and I can’t resist nibbling on them whenever the crisps come out of the oven. Be sure to bake the crisps until the juices bubble up thickly; otherwise, not enough of the moisture will evaporate and the fruit will be soggy.

Makes 8 servings.

INGREDIENTS

• 1 cup dried sour cherries
• water or fruity red wine, such as a zinfandel, to cover
• 8 ripe pears, (about 2 1/4 pounds), peeled, cored, and sliced (5 cups)
• 1/2 cup granulated sugar
• 1 1/4 cups all-purpose flour
• 1/3 cup plus 1 tablespoon coarsely ground almonds, toasted
• 1/4 cup firmly packed dark brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 cup (1 stick) unsalted butter, melted and cooled to room temperature

DIRECTIONS 1. In a small saucepan, combine the cherries with enough water or wine (or a combination) to cover them by 2 inches. Bring the mixture to a simmer over medium heat, then turn off the heat and let cool. Let the cherries soak overnight in the refrigerator, or for at least 8 hours, until they are plump and soft. Drain the cherries, reserving the juices.

2. In a large bowl, combine the pears, drained cherries, and 1/4 cup of the granulated sugar and toss well. Mix in 1/2 of the cherry soaking liquid, or whatever cherry soaking liquid is left plus enough water to make 1/2 cup. Let the mixture stand for 30 minutes.

3. Meanwhile, preheat oven to 375°F. In a large bowl, whisk together the remaining 1/4 cup of granulated sugar, the flour, almonds, brown sugar, cinnamon, and nutmeg. Slowly drizzle in the butter and stir with a fork until the mixture is crumbly and all the flour is incorporated. Do not allow the mixture to come together in a ball. Break up any large crumbs with your fingers. The crumbs should be smaller than 1 inch in size (otherwise they won’t cook all the way through).

4. Spoon the fruit into eight 8-ounce ramekins and place them on a baking sheet. Evenly sprinkle the crumbs on top of the fruit. Bake the crisps until the filling is bubbling and the topping is browned, about 40 minutes. Serve hot or warm.

Makes 8 servings.

INGREDIENTS

• 3 lb flank steaks
• 1/3 cup white-wine vinegar
• 3/4 cup olive oil
• 1 1/2 tablespoons minced fresh rosemary
• 3 garlic cloves, minced
• 2 teaspoons salt
• 1 teaspoon black pepper

DIRECTIONS Lightly pierce steaks all over with a sharp fork or knife. Whisk together remaining ingredientsand transfer to a large resealable heavy-duty plastic bag. Add steaks and seal, pressing out excess air. Marinate steaks at least 6 hours or up to 1 day.

Prepare grill for cooking.

Grill steaks on an oiled rack set 5 to 6 inches over glowing coals, turning once, about 12 minutes for medium-rare. Transfer to a cutting board and let stand 5 minutes. Thinly slice steaks diagonally across the grain.

Cooks’ Notes:
• Since flank steak is thicker on one end, the thin end will be cooked medium.
• Steaks may also be grilled in a well-seasoned ridged grill pan. Cut them into piece to fit the pan and cook about 10 minutes, turning once.

Active time: 3 min Start to finish: 10 min

Serves 6

INGREDIENTS

An ode to New York City’s Greek populace, this modern rendition of a classic was inspired by a dish we enjoyed at the Manhattan taverna Snack.

Active time: 15 min Start to finish: 15 min

Makes 4 first-course servings.

INGREDIENTS

• 1/2lb feta (preferably greek), rinsed and drained
• 1/4teaspoon dried oregano, crumbled
• 1/4teaspoon black pepper
• 1/4cup bottled roasted red peppers, chopped
• 10kalamata or other brine-cured black olives, pitted, rinsed, and coarsely chopped (1/4 cup)
• 2tablespoons extra-virgin olive oilaccompaniment:lemon wedges; toasted pita wedges or crusty bread
• garnish:chopped fresh parsley

DIRECTIONS Preheat broiler.

Cut cheese into 1/2-inch-thick slices and divide evenly among 4 small flameproof baking dishes (or arrange in 1 layer in a large one). Sprinkle oregano and pepper over cheese.

Stir together roasted peppers, olives, and oil in a small bowl, then spoon mixture over and around cheese.

Broil 2 to 4 inches from heat until edges of cheese are golden, about 5 minutes.

INGREDIENTS

DIRECTIONS