Page 53 - Harnett Life Fall 2020

1 tablespoon lemon juice To make apple pear filling: Preheat oven to 350 F.
ice cream (optional)
caramel sauce (optional) In bowl, toss apples, pears, sugar, cornstarch, cinnamon, salt
and lemon juice.
To make walnut crisp topping: In food processor, pulse 1 cup
walnuts until finely ground. Place fruit mixture in bottom of 10-inch cast-iron pan or bak-
ing dish.
In small bowl, combine ground walnuts, flour, brown sugar,
oats and cinnamon. Cut butter into mixture until coarse crumb Sprinkle walnut crisp topping mixture over fruit.
forms.
Bake 45 minutes, or until fruit mixture is hot and bubbly and
Coarsely chop remaining walnuts and stir into crumb mixture topping is golden brown.
until incorporated. Set aside.
Top with ice cream and caramel sauce, if desired.

2 tablespoons olive oil
kosher salt, to taste
black pepper, to taste

To make risotto: In medium pot over medium-low heat, heat
vegetable stock.
Pumpkin Walnut Sage Risotto

Total time: 30 minutes In large, heavy pot over medium heat, heat olive oil. Add onion
Servings: 6 and cook, stirring often, 5 minutes, or until soft.

Risotto: Add rice and cook, stirring often, 2-3 minutes until rice is
6 cups vegetable stock translucent except for white center.
1/4 cup olive oil
1/2 large yellow onion, finely diced Add hot stock 1 cup at a time, stirring frequently. As stock is
1 1/2 cups Arborio rice absorbed, add another cup. Continue until all stock has been
1 cup pumpkin puree incorporated and rice is cooked al dente, about 20 minutes. Stir
1/4 cup grated pecorino cheese in pumpkin and cheese.

Walnut Sage Pesto: To make walnut sage pesto: In bowl of food processor, com-
2 cloves fresh garlic bine garlic and walnuts; pulse until minced. Add 1/2 cup sage
1 cup California walnuts leaves, 1/2 cup cheese and olive oil; pulse until coarse pesto
1/2 cup fresh sage leaves, plus additional for garnish, if forms. Season with salt, to taste.
desired
1/2 cup grated pecorino cheese, plus additional for gar- In final few minutes, add 1/2 cup walnut sage pesto to risotto,
nish, if desired stirring until well incorporated. Season with kosher salt and
black pepper, to taste. Garnish with remaining pesto, cheese
and fresh sage, if desired.