Trout And Pear Sandwich Rsc Recipes

GRILLED BRIE AND PEAR SANDWICH

Steps:

• Generously butter one side of each slice of bread.
• Heat a skillet over medium heat.
• Place bread slices butter-side down into hot skillet. Arrange Brie cheese slices on top of each piece of bread. Sprinkle thyme and cracked black pepper over the top.
• Spread pear slices in a single layer over the Brie cheese on one slice of bread and top with a pinch of salt.
• Flip the slice of bread without pears onto the slice of bread with the pear slices. Continue cooking sandwich until cheese and pear are heated through and cheese is melted, 2 to 3 minutes per side. Transfer to a plate and cut into halves.

ZESTY PEAR SALAD #RSC

Steps:

• Combine spinach and pear in a salad bowl, add almonds and dress the salad with lemon juice and olive oil, rosemary. Top salad with cherry tomatoes. Chill in the fridge and cover with Reynolds Wrap Foil for 15 minute.
• Enjoy!

PRESSED HAM AND PEAR SANDWICHES

Steps:

• Brush one side of each bread slice with oil; spread mustard on other side. Layer half the cheese on mustard side of 4 bread slices and top with ham, arugula, pear, a sprinkle of pepper, and remaining cheese. Sandwich with remaining bread slices, mustard side down.
• Heat a large skillet over medium. Working in batches if necessary, place sandwiches in skillet and weight with another skillet. Reduce heat to medium-low and cook sandwiches, pressing down firmly with skillet, until bread is golden and cheese is melted, 3 to 4 minutes per side, flipping once. Serve warm.

"PERFECT PEAR" BREAD PUDDING #RSC

Steps:

• Bake Buttermilk biscuits according to the directions on the label of the can- until golden brown. You can do this the day before to let them get stale (the traditional way of making bread pudding) or you can use them once they have cooled.
• Cut or tear the biscuits into bite sized pieces.
• Place the Pieces in a 13X9 inch baking dish covered in Reynolds Aluminum Foil.
• Heat oven to 350 degrees.
• In a pot combine milk, whipping cream, cinnamon, sugar, butter, honey, and the 3 inch sprig of fresh rosemary, gently heating until well combined, but not allowing to scald (about 5 minutes).
• Remove from heat and allow cooling for a few minutes, adding in peaches and pears.
• In a separate bowl, combine eggs, vanilla extract, rum, and lemon zest.
• Beat until creamy yellow.
• Temper the eggs by adding a little of the warm milk mixture and continually beating the eggs. Remove rosemary sprig and discard. Now, add the egg mixture to the milk mixture until well combined.
• Pour liquid over biscuit pieces and allow to soak while you make the crumb topping. mix the biscuit pieces around liquid mixture to allow all pieces to be covered.
• Crumb topping: In a chilled bowl, mix together 2/3 cup white flour, 1 cup white sugar, 1 teaspoon cinnamon and 1/2 cup cubed butter. Mix with a pastry blender or fork until the consistency looks like wet sand.
• Cover the bread pudding with Reynold's Aluminum Foil and place it in the oven for 40 minutes, or until the middle has set. You can test this by seeing if the middle jiggles when it is moved. Remove from the oven and set oven to 400 degrees.
• Sprinkle crumb topping on top of bread pudding and replace it in the oven, uncovered, for an additional 10 minutes or until topping is golden brown.
• Remove from the oven and enjoy!
• Optional Cream Cheese Frosting: Mix together 1 1/3 cup of confectioner's sugar with ½ cup heavy cream, 1 stick of butter (softened), 4 oz of cream cheese, 1 tablespoon of vanilla extract. Beat until creamy. Place into a pastry bag or a plastic bag with the tip cut off. Once the bread pudding had come out of the oven, drizzle over the top. (You can also do this once it had cooled off).
• This recipe is delightful with a scoop of vanilla or your choice of ice cream.

BACON VEGIE PEAR RASPERRY CREAM FLAT BREAD SANDWICH #RSC

Steps:

• Fry bacon slices until slightly crisp. drain.
• Add olive oil to saute pan, cook red pepper strips,tender crisp,set aside.
• Blend cream cheese, rasberry preserves,brown sugar,honey with mixer.
• Toss pear slices with lemon juice. Drain.
• Place in saute pan and cook until slightly soft and translucent.
• Preheat oven 400*.
• Add pears to cheese mixture. Mash with a fork and mix.
• Brush tops of flat breads with margarine.
• Lay 4 brushed tops down on foil.
• Layer the following on each flat bread:.
• 1 tblsp cream cheese spread.
• 2 half strips bacon.
• 2 strips red sweet pepper.
• 1 tblsp cream cheese spread.
• 2 half strips bacon.
• 1 crunchy dill slice.
• Top with flat bread, brushed top up.
• Wrap tightly in foil.
• Bake 20 minutes.
• Let set a few minutes before opening and serving.

TROUT WITH PEARS AND CHEESE

Steps:

• For a start we cut a trout on large slices. We dim a baking sheet paper for baking (so that it also sufficed to cover fish and from above). Now we pour a little olive oil on paper and we spread on it a trout.
• We water fish with juice of a half of a lemon, we salt, pepper and a polished dried peel of the same lemon. We seal meat in "envelope" and we send it to in advance warmed oven (220 °C), approximately for 15 min.
• Meanwhile we will prepare sauce. For this purpose we clear onions and we cut it on small cubes. Then we warm olive oil in a frying pan and we send to it onions. Having slightly fried onions, we add 1/2 juice of a lemon and white dry wine on a frying pan. We add salt and when wine will a little be evaporated to taste, we pour in cream, we extinguish 1-2 more minutes. We cover a frying pan and we remove it from fire. You can find also similar recipes Here
• And now we will be engaged in preparation of a cheese and pear garnish! So, we take a round form for a baking and we dim it pergament paper (besides that then it was possible to close it also top). We pour olive oil a little and then we spread pears which have to be cut on large segments.
• From above pears we spread cheese (also sliced thick large). From above all this we water with wine and we strew with Provencal herbs. Now we seal and we send to the warmed oven (220 °C) for 15 minutes.
• Now it is necessary to give only a small fish to a table! We spread a ready trout on a beautiful plate, we water it with creamy and wine sauce and we give together with pears and the baked cheese! At desire the small fish can be decorated with bright fresh vegetables also!

TROUT AND PEAR SANDWICH #RSC

Steps:

• You need 4 pieces of Reynolds wrap foil.
• Place one trout filet in each.
• Top each filet with pear slices than Brie.
• Mix together rosemary, honey and lemon.
• Pour over each of trout filets.
• Seal each filet in foil.
• Bake in 400 degree oven for 35 minutes.
• Place your cooked pouch items between 2 slices of toasted brioche making a sandwich.
• Serve with chips.