Plank-Roasted Pear Salad with
Blue Cheese and Walnuts
2 cedar, alder or oak grilling planks,
soaked in water for 1 hour
before using
4 large, ripe Anjou or Bartlett pears
2 tablespoons unsalted butter, melted
2 tablespoons wildflower or other
amber honey
½ cup crumbled blue cheese
Fresh thyme sprigs for garnish
4 cups mixed salad greens
¼ cup Lemon Caesar Vinaigrette
Plank-roasting over high heat gives pears a richer flavor. Serve plank-roasted pears
over dressed greens, on their own with a red wine and cheeses or as a dessert
with a glass of port and mascarpone or Brie. Have a spray bottle of water handy in
case the plank catches fire; just be careful not to douse the pears with water. Prepare a hot fire in your grill. Whisk together ingredients for Lemon Caesar Vinaigrette and set aside. Cut the pears in half lengthwise, leaving the stems intact. Using a sturdy teaspoon or a melon baller, remove the core from each half. Place the pear halves on a bak- ing sheet, cut side up. If necessary, trim the pears so they lie flat without rocking. In a bowl, mix the melted butter and honey. Brush the honey mixture over the cut surface of the pears. Sprinkle the pears with the crumbled blue cheese. Place the planks on the grill grate and close the lid. When the planks start to smoke and pop, after 3 to 5 minutes, open the lid and turn the planks over, using rill tongs. Quickly place the pear halves on the planks, cut side up. Cover and plank-roast for 12 to 15 minutes, or until the pears are scorched around the edges and the cheese has melted. Garnish with thyme sprigs and serve alongside mixed greens tossed with ¼ cup Lemon Caesar Vinaigrette. Makes 4 to 8 servings. Variation: Plank-roasting in the oven Preheat the oven to 450 F. Place the prepared pears on the planks and place the planks in the middle of the oven. Plank-roast for 12 to 15 minutes, or until the pears are scorched around the edges.
Lemon Caesar Vinaigrette
2⁄
3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons anchovy paste
1 tablespoon white wine vinegar
1 tablespoon grated lemon zest
1 garlic clove, minced
Honeyed Blackberries with
Grilled Pound Cake
1 cup heavy whipping cream
4 cups blackberries
6 tablespoons honey, divided
Juice of ½ lemon
1 teaspoon ground cinnamon
4 (1-inch) slices of pound cake
Though the berries aren’t grilled, the sauce is cooked on the grill along
with the grilled slices of pound cake. The butter content in the pound
cake is enough to keep it from sticking to the grill grates, so you do
not need to brush the slices with oil or butter.
Prepare a hot fire in your grill. Whip the cream with an electric mixer or
a whisk until it holds medium peaks, about 5 to 7 minutes. Set aside.
In a heavy saucepan that can be used on the grill or on a grill side
burner, combine the blackberries, four tablespoons honey, lemon juice
and cinnamon.
Set the saucepan over the heat and stir to blend, cooking until the
mixture begins to bubble.
At the same time, grill the pound cake slices for about 3 to 4 minutes
per side until they get good grill marks.
Stir remaining 2 tablespoons of honey into the whipped cream with
a light touch.
FOOD PHOTOGRAPHY: STEVE LEGATO
To serve, set a slice of grilled pound cake on each plate. Spoon the
warmed berries over the cake and top with the honeyed whipped cream.
Makes 4 servings.
JUNE 2012 The Costco Connection 65
The Costco Connection
Costco carries fresh fruits and vegetables that are ideal for grilling,
along with burgers, brats and traditional meats. Costco and
Costco.com also carry grills, planks and grill accessories.
