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Letter from the Publisher
Dear Life Bites Readers,
This month features the charm of Solvang, California favorites for weekend fun! Michelin Star delights at the Blaue Bar Hotel Sacher Vienna. Health Minded notes on Alzhaimers and the life of a priest celebrated in America. Travel section offers destination news for summer/fall travel, with special Airline announcements. We have news on the upcoming Emmy Awards and Tinseltown tidbits on 'what's cookin' in entertainment for August & September. Delightful summer cruising on Viking Hungary through Holland.
Culinary Coup has some wonderful chef and restaurant news, including new restaurant openings and latest food trends for sumer and fall. New products in european Farmers Markets.
Wine events and food festivals are in full swing throughout California and the nation and we have some news for our grape lovers in Sips. Archie McLaren founder of Central Coast Wine Classic turns 75. See new book updates in BookBites. Cute news and advice in Kids K and Teen Times. Updates on TasteTV Chocolate Salon news, and Chocolat Museum in Cologne. Super recipes to enjoy at home or inspire you to book a reservation at your favorite restaurant for delicious summer dining. Spa Baby Secrets advise and taking advantage of your local day spas.
If you live near the water take advantage of this time...go for a ride on the Condor Express in Santa Barbara to watch whales and dolpins or just enjoy a dinner watching the waves break. Water is healing and we all need it's healing energy. Try fishing from a pier. My favorite spots in summer is the Boathouse at Hendry's Beach or one of the great seafood haunts at the Santa Barbara Marine. Visit our Health Minded section for great 'feel good' tips and valuable information to add to your own health regimen.
Enjoy our coverage of the California Coast Wine Classic - 32nd event. We have some nice wine news from cities in Germany, Austria and Hungary as well.
Pray for peace and I hope you all will join me in remembering our soldiers who are fighting in other countries, and pray for their safe return to their families. God bless them. May the great spirit of our Nation reign now and forever, and may our citizens find hope and prosperity ahead for their families.
Poached Pears with Chocolate Sauce
Yield: 6 servings
3 cups water
1 1/2 cups sugar
slivered zest from one orange
1 vanilla bean
6 small almost-ripe pears, preferably a firm type like Bosc, Bartlett or Concorde
juice from one orange
1/4 cup sliced almonds, toasted in a 300F. oven until just beginning to color, about 3-5 minutes
3 oz. good quality bittersweet chocolate, cut into small pieces
3/4 cup heavy cream
Combine the water, sugar, orange zest and halved, scraped vanilla bean plus its seeds, in a non-reactive (do not use aluminum or cast iron) pot large enough to accommodate the fruit. Bring to a boil and simmer for a few minutes.
Peel the pears. Gently remove the core from the bottom with a corer or paring knife. Cut a thin slice from the bottom of each, so they stand. Place pears in the pan, stem end up. The liquid should just cover the pears. Top this with a round of parchment or waxed paper (cut to size). Bring to a very gentle simmer and cook for 5-20 minutes, just until the pears are tender when pierced with a small knife. Less ripe pears will take longer, riper ones a shorter time. Remove pears and allow to cool to room temperature.
Add the orange juice to poaching syrup and simmer 15-20 minutes, until reduced by half. Pour over pears. May be refrigerated for up to 5 days at this point.
Make the chocolate sauce by bringing the heavy cream to a simmer in a small pan. Add the chocolate and stir, off the heat, until melted. If made in advance, this sauce will need to be re-warmed slightly for serving.
To serve place one pear in each flat bowl, with a little of the syrup. Spoon some warm chocolate sauce over the pear. Sprinkle with toasted almonds and serve.
About Paulding & Company
Founded by mother-daughter duo Terry and Tracy Paulding, Paulding & Co. is a commercial kitchen and instructional/event space that specializes in creating innovative event ideas for families and corporate entities through public cooking classes and exercises. Located in the heart of the San Francisco Bay area, Paulding & Company inspired Disney/Pixar animators for the Ratatouille film and director Clint Eastwood for several projects. To learn more including a schedule of upcoming classes visit www.pauldingandco.com.
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