While my website gets a major overhaul in the next few months, so will my body – I’m hitting the gym big time. It’s conveniently located in the same complex as my favorite cinema, so I’ll reward myself with flicks for the effort.
Color coordinated sisters Jewels and Patty – oh mom!
Last year was all about healing, and this year is about recovering the body to tip top shape. I’ll need that extra strength and energy for the exciting plans I have in store for 2011! Many are still in the embryonic stages, so I’m not at liberty to discuss them quite yet, but I can’t keep everything a secret!
What’s Jewels got cooking?
In addition to the new and improved www.therovingstove.com, due Spring 2011, I will also be launching an entirely new interactive website. “Jewels” from The Roving Stove will be migrating there (but I’ll remind you closer to the time, so you won’t miss a post), as well as my updated, much more user friendly recipe pages. The monthly newsletter will keep you posted on upcoming events, contests, and giveaways while I answer some of your kitchen catastrophe questions in my “Dear Jewels” column. The members section will create a cyber living room where we can hang out, share our thoughts, pictures, and recipes.
Reaching goals in 2011!
How about a little retail therapy too? Oh, and paleez don’t forget I need my restaurant spies to keep us up to date with the yummy in your neighborhoods all around the globe. I hope to see some more guest blog posts in 2011 (a girl does deserve a day off every once in a while). I’d also like to know what else you want? What would you like to see on this new site?
Red Wine & Blood Orange Poached Pears
Getting back into my best shape doesn’t have to mean goodbye to all desserts! It just means getting smarter about the ones I choose. Here’s an occasional indulgence I whipped up last week that won’t derail your weight loss plans completely (hint: go light or skip the whipped cream), but it will make your sweet tooth happy, and poached pears are a great make-ahead dessert.
4 Bosc pear, ripe but not too soft
1 1/2 cup red wine
2 cups water
1 cup sugar
1 blood orange, sliced (use a navel orange if you can’t get blood orange – I have a tree)
1 cinnamon stick
1 teaspoon five spice powder
1/4 teaspoon Szechwan pepper, optional
1). Leaving stem on, peel and core the pears. Slice a little off of the bottom to level if necessary, so the pear will stand without rolling.
2). Bring wine, water, sugar, blood orange, cinnamon stick, five spice powder, and Szechwan pepper (if using) to boil in a large saucepan over medium heat. Add the pears, turning gently occasionally so that liquid soaks into all sides, and simmer for 25 minutes or until pears are cooked soft but not mushy.
3). Carefully (trying not to mark with indentations) remove the pears to a serving dish and cool.
4). Meanwhile reduce cooking liquid to a thick syrup, boiling an additional 15-20 minutes. Pour the syrup over the pears, and refrigerate once cooled. Chill for at least 4 hours to overnight to absorb the spicy rich flavor.
Servings Suggestions: I served this with homemade vanilla bean whipped cream for guests, but I love the pear just dribbled with a little of the extra syrup. It would also be great with ice cream.
PS. Please don’t forget to vote in the poll at the top right of the blog for your favorite hors d’oeuvres. The top five will win Gardein gift certificates to start their 2011 Meatless Monday’s off on the right foot! Winners will be announced January 14th.