Spend Some Time in Hall's Kitchen

This week, the Eat to the Beat team welcomes you to Hall's Kitchen. Executive Chef Katherine Hall has shared her recipe for Pear Chips with Stilton Mousse and Candied Walnuts. Sounds like a perfect appetizer for an upcoming dinner.

Chef Hall has been involved with Eat to the Beat for a number of years, and we are always glad to welcome her and her team back.

"We love participating in Eat to the Beat every year because it is a fabulously well organized event for such a great cause. Eat to the Beat raises a considerable amount of money each year, and more importantly, the event raises awareness and support for families dealing with breast cancer."

Hall's Kitchen produces delicious and nutritious soups and stews. All of Chef Hall's creations are full of healthy, pure ingredients and are bursting with flavor. Try any of her handcrafted soups and stews, which are prepared without the use of chemicals, preservatives or additives, and you will not be disappointed. All of her dishes are vegan and are made without gluten, dairy or yeast.

Hall's Kitchen products are available at Whole Foods, Fiesta Farms, The Big Carrot, Summer Hill Market and McEwan's. Make sure to try their Bangkok Curry, Coconut and Lime Soup, Roast Sweet Potato and Caramelized Onion Soup, and Rockin' Moroccan Stew.

Try to make a Hall's Kitchen creation yourself with this recipe.

 

Pear Chips with Stilton Mousse and Candied Walnuts

Makes 14.

 

Pear Chips

1/4 cup water

1/4 cup sugar

6 pears, not overly ripe, cored, sliced thinly lengthwise

Preheat oven to 200 degrees F. Line a baking sheet with parchment paper. In a small bowl, combine the sugar and water. Mix until sugar is dissolved. Dip pear slices into the water mixture and lay flat on the baking sheet. Bake for about 3 hours, or until dry and slightly crisp. They will firm up as they cool.

 

Stilton Mousse

1 pound Stilton cheese

2 tbsp port wine

1 tbsp extra virgin olive oil

1 clove garlic, peeled

1 cup whipping cream

In a stand mixer fitted with the paddle attachment, cream the Stilton until smooth. Add the port and mix. In a small pot, heat the oil and sweat the garlic until slightly browned. Remove from heat and mince. Add to the Stilton mixture in the bowl. In a separate bowl, whip the cream just until stiff peaks form. Do not over mix or the cream will become butter. Fold the whipped cream into the Stilton mixture until evenly incorporated, but do not overwork it.

 

Candied Walnuts

1 cup walnut halves

1/2 cup sugar

1/4 cup water

1 tsp chili powder

pinch cayenne pepper

pinch salt

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Lay walnut halves out on the baking sheet and roast for about 5 to 7 minutes. In a small pot, combine the sugar, water, chili powder, cayenne and salt. Bring to a boil, then reduce to a simmer for about 2 minutes. When the sugar has dissolved and the mixture has a syrupy consistency, add the walnut halves. Mix well to ensure they are coated all over. Lay the walnuts back onto the parchment-lined baking sheet to cool.

 

Assembly

Lay pear chips on a cutting board. Pipe mousse lengthwise onto the middle of the pear from end to end. Top with walnut halves and garnish. These can sit out in a cool place for half an hour before serving.

 

Enjoy.