The Yummy Ingredients to Make a Perfect Smoked Pear Bellini

The Yummy Ingredients to Make a Perfect Smoked Pear Bellini

THE SMOKED PEAR BELLINI COCKTAIL

Taking the popular Bellini cocktail featuring Prosecco to a new level, this recipe features smoked pear.  Once you’ve followed our segment on smoking fresh pears, you’ll be ready to try this distinct cocktail.  Be warned, this is not for the light, fruity drinker as this has a strong, smoky undertone giving it more of a savory flavor.

Ingredient List:

Here’s what you will need for Smoked Pear Bellini:

Making Simple Syrup to Sweeten Things Up:

The first step to a balanced Bellini is to make the simple syrup which will provide the sweet flavor to the smoky undertone.  Place a saucepan over medium-high heat and add 1 cup of water and 1 cup of sugar.  I am using organic sugar which will give a yellow-amber hue to the finished syrup.  Be sure to keep stirring the mixture until a low boil occurs.  The sugar will be completely dissolved at that point.  Remove from the heat and pour into a measuring cup for ease in adding to the blender.  The simple syrup must cool complete prior to using in the fruit puree.

Making Smoked Pear Puree

Now it’s time to take the previously smoked pears and begin preparing for the blender.  Although the skin of the pear is high in nutrient value, when smoked with the skin on, the skin can become quite dense.  I will be removing most of the skin for this reason since we want a smooth puree.  Using a paring knife, I remove the skin of each pear half and then cut into small cubes.  I add these cubes to my blender.  Be sure there are no hidden seeds.  You will see the golden hue to the pear meat which resulted from the smoking process. If using a lower power blender, you may need to do this step in two parts to ensure a full puree.

Starting with the blender set to a low setting, begin blending the cut pears, slowing increasing the speed to a medium setting.   Beginning adding the simple syrup in a steady stream until completely combined.  Increase the blender speed to medium-high and blend until the pear puree appears fine and smooth, with no evidence of chunks.

Constructing the Smoked Pear Bellini

I like to pour the pureed pear mixture into a serving pitcher to make it easier to make each drink serving.  Get a bottle of Prosecco that has previously been chilled already.  Add about a 1/3 of a glass of smoke pear puree to each serving glass and top with chilled Prosecco.  Then skewer a sliced smoke pear and rosemary sprig to each glass.  Serve while still chilled.

Saluté

Using seasonal pears, in this case Bosc variety, we bring a smoky version to the standard Bellini featuring Prosecco sparkling wine.  With a simple puree of previously smoked pears, the addition of simple syrup, and a blending of the two with Prosecco, the result is a distinct, savory version of the Pear Bellini cocktail.  Enjoy the Smoked Pear Bellini cocktail and don’t be afraid to add your own special additions like pomegranate, cranberry or even a bit of vodka for those who like a strong fruity cocktail.  Cheers!

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Simple Ingredients Are Used for This Savory Smoked Pear Salad with Gorgonzola

Ingredients to make a savory smoked pear salad

SMOKED PEAR SALAD WITH GORGONZOLA

When your craving salad but our tired of the same boring options, take it a step further and feed all your senses with the Smoke Pear Salad with Gorgonzola from SmokinLicious®!

This is a very simple salad once you’ve followed our segment on smoking fresh pears.  With pears in season during the colder months, it’s a great time to get your serving of greens.  So, let’s get started with what you will need for Smoke Pear Salad with Gorgonzola:

Ingredients:

  • 2-3 smoked pears (see our previous series on smoking pears)
  • 1/2 cup of Gorgonzola cheese
  • 1/3 cup of extra virgin olive oil
  • 1/3 cup balsamic vinegar – I prefer a flavor infused one – I am using tangerine balsamic vinegar but anything in the citrus line would work well
  • 1 head of lettuce in my case, I am using Boston lettuce
  • fresh pepper
  • ½ cup of SmokinLicious® Minuto® Wood Chips Size #6

Preparing the Salad:

Taking your previously smoked pear halves, time to remove the skin and prepare to cut these for the salad.  Now, this is where you need to make some decisions on how you want your salad to look.  You can either slice the pears to add to whole Boston or Romaine lettuce leaves or you can cube them to add to chopped lettuce.  I will be chopping my lettuce and cubing my smoked pears.  Ideal sizing is ½ inch thickness for your pears to provide the right balance between the boldness of the smoked pear and the savory bite of the Gorgonzola.  I’ll be balancing the two out with my vinaigrette.

Specially Diced Lettuce Arranged in a Bowl

Chopped Boston Lettuce

Boston lettuce is ideal for forming its own bowl and is an ideal choice for this pear salad.  If you want to use the leaves whole, lay 1-2 for a good personal size salad.  I am chopping my lettuce for a full side dish platter.  Be sure to clean the lettuce and pat dry prior to using.  The lettuce, if cut, should be rough cut in order to hold the pears and hold the vinaigrette.

Assembling the Salad:

Once the lettuce is cut or laid in whole leaf form to the plate, it’s time to add the cubed or sliced pear.  Be sure you try to keep the pears in a single layer.  Now it’s time to add the Gorgonzola cheese.  Depending on your preference for this very strong cheese, begin sprinkling it all around the salad or if using the lettuce as a bowl, providing an even layer of cheese.  It’s that simple!  Now you’ll see just how well these colors all work together.  Pleasing to the eyes and mouth!

Specially Diced Smoked Pears Placed on Lettuce Awaiting the Zesty Gorgonzola

Adding Gorgonzola

Making the Vinaigrette:

Now that the salad components are plated it’s time to prepare the vinaigrette.  I like to mix my dressings in a 2-cup measuring cup in order to make it easy to add to the salad.  You will need a small whisk as well.  First, add 1/3 cup extra virgin olive oil to the measuring cup.  Then add 1/3 cup balsamic vinegar – I am using a tangerine infused balsamic vinegar for a citrus flavor to this salad.  To the liquids, grind some fresh ground pepper and then whisk until combined and thickened.  Do not mix the vinaigrette unless you’re ready to serve the salad otherwise you’ll get a breakdown and thinning.

 

The Finish:

Vinaigrette Spritzed Over Smoked Pears and Gorgonzola- Adding the Finishing Touch to a Savory Salad

Finished Salad

Here is the final component to this great salad – drizzling a tangerine vinaigrette over the smoked pears, Boston lettuce and Gorgonzola.  It’s your choice how much to add but just be sure you get most of the components coated with a bit or you’ll be missing out on the fantastic balance of all the flavors.  Smoky depth of the pears, bite of the Gorgonzola, crisp freshness of the lettuce and the tang of the oil and vinegar.  A perfect way to get heartiness in a salad while enjoying the benefits of healthiness.  Bon appetito!

 

 

 

 

 

Dr Smoke

Dr Smoke

 

 

 

 

 

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SMOKED STRAWBERRY NAPOLEON WITH PROSECCO CREAM

Smoked Strawberry Napoleon

Smoked Strawberry Napoleon

Take advantage of the short, fresh strawberry season by using your harvest in unique and flavorful recipes.  Up first, this take on strawberry shortcake that is in a league of its own!

INGREDIENT LIST

 Here’s what you’ll need:

  • Packaged Won-Ton wrappers
  • Frying oil (be sure to use one for high heat)
  • 1 quart of smoked strawberries with about 6 whole strawberries reserved for garnish (see our series on smoking strawberries for directions on our blog or Instagram @smokinlicious #smokinliciousmenu) Minuto® chips
  • ¼ cup of sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup sliced almonds
  • ¾ cup cold Mascarpone cheese
  • 1/3 cup cold heavy cream
  • ¼ cup cold Prosecco
  • 1/8 teaspoon ground red pepper

PREPARING THE WON-TONS

Frying the Won Tons

Frying the Won Tons

In a large skillet, heat 1 cup of high heat oil.  When ready, reduce the heat to medium-high and begin adding won-ton wrappers one at a time without crowding the pan. I usually can fit about 4 at a time. This step will take you a bit to do enough wrappers to ensure you have 3 per Napoleon serving.  I like to cook the entire package of won-ton wrappers as these make excellent snacks either alone or for dipping salsa, guacamole or your favorite dip.  Plus, they make a great sweet snack when sprinkled with cinnamon/sugar or powdered sugar. When cooking the won tons, watch for a tan hue and bubbles to begin on the wrapper. Turn once and remove to a paper towel lined plate about 20 seconds after turning, as the won-ton holds a lot of heat and will continue to cook out of the pan.

 

PREPARING THE STRAWBERRY FILLING

Placed the quartered smoked strawberries in a large bowl with 2 tablespoons of sugar and the vanilla; toss to coat.  Set aside until we are ready to assemble everything.

PREPARING THE PROSECCO CREAM

Preheat the oven to 375° F.  Spread the almonds on a baking sheet and bake until golden about 5-7 minutes.  Set aside.

Combine the mascarpone, heavy cream, the remaining 2 tablespoons of sugar, ground red pepper, and the prosecco in a medium bowl.  Beat with a mixer on medium speed until soft peaks form, about 2 minutes.  Be sure not to over beat.  Refrigerate briefly to bind everything.

ASSEMBLING THE NAPOLEON

Assembled Smoked Strawberry Napoleon

Assembled Smoked Strawberry Napoleon

Place one cooked won-ton on a serving plate.  Top with a large dollop of Prosecco cream and then cover with smoked strawberries. Repeat this process 2 more times so you have three won-ton layers per plate.  Top with almonds and a whole smoked strawberry on top plus a little extra of your smoked strawberries.

THE ULTIMATE TREAT THAT ISN’T TOO SINFUL!

With the sweetness of the Prosecco cream, the hint of smoke in the strawberries, and that crispy crunch of the won-ton layers, this is a one of kind napoleon that you and your guests won’t soon forget.  Feel free to experiment with different cream fillings and fruits.  I like cannoli cream as well with a hint of cinnamon.  And don’t forget to take picture of your masterpiece and send along to us at SmokinLicious®.

Top with Almond Slivers for an Extra Crunch and Serve!

Top with Almond Slivers for an Extra Crunch and Serve!

For audio instructions visit our Instagram account @smokinlicious #smokinliciousmenu

Bon Bar B Que

Dr Smoke

Dr Smoke

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Nothing Like a Roadside Stand Selling Fresh Strawberries

Roadside Stand Sign for Fresh Strawberries

 

HAND HELD SMOKING OF FRESH STRAWBERRY

 

 

Harvesting fresh strawberries is now in season so why not do something different with this fruit favorite and try your hand at smoking them!  One of the easiest methods for controlling the smoke level to a fruit is to use a hand held food smoker.  To do this technique you will need:

Our Supplies for This Recipe

What You Will Need..

 

HAND HELD FOOD SMOKER PREPARATIONS:

Assemble the hand held food smoker according to the manufacturer’s instructions. Add the SmokinLicious® Gourmet Wood Products Piccolo® Wood Chips in Size #6, #8 or #10 to the chip bowl of the unit. You will only need a Tablespoon or two on hand.  Be sure to select a wood flavor that will not overpower the strawberry.  My choice is Alder.

 

 

PREPARING THE STRAWBERRIES

Gently wash the strawberries and trim the stem head. You may smoke the strawberries whole or in cut pieces, your choice.  Pat dry and lay them out on the sheet pan.

Wrapping the Strawberries

Wrapping the Strawberries

SETTING UP FOR SMOKING

Once the strawberries are on the sheet pan, take a food storage bag or plastic wrap and secure around the sheet pan holding the strawberries.  Leave the end of the bag open or one corner of the plastic wrap open on the pan.  Position the smoking tube of the hand held food smoker under the plastic wrap or in the bag and then seal around the tube.

SETTING UP THE SMOKER IN THE BAG

SETTING UP THE SMOKER IN THE BAG

SMOKING PROCESS

Turn on the hand held food smoker and light the chips.  Immediately, you will see smoke being produced inside the plastic wrap or bag.  Decide how much smoke vapor you want in the bag – though I prefer to fill it right up.  Turn off the hand held food smoker and remove the tube. Then seal the bag with a cable tie or twist tie or secure the plastic wrap to the sheet pan.

I like to wait until I see most of the smoke vapor dissipate from the bag before opening.  Once the smoke infusion is finished, you can begin to use the smoked strawberries in any recipe that calls for this fabulous fruit.  Be sure to check out our recipe postings to give you inspiration including the Smoked Strawberry Napoleon with Prosecco Cream.

Smoked Strawberries Ready to Be Served

Smoked Strawberries Ready to Be Served

Bon-Bar-B-Q!

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