Lemon Shallot Butter (that became a cream sauce)
Melt the butter over a medium-high heat. Add in the minced shallot and lemon zest. Cook over medium-high heat for a couple of minutes. When the shallots have become a little softer, squeeze in the juice of 1 lemon. Add the wine, whisk together and reduce the heat to medium. When the wine has had a few minutes to reduce, add the heavy cream. Heat through and serve over chicken.
For dessert, we made Pioneer Woman's Cinnamon Pear Crisp. The only problem with dessert was that we really wanted some ice cream to have with it! Oh wait, there was one minor change. It called for nuts, pecans to be specific, and neither Kami or Regina are particularly fond of nuts. So Regina decided to use granola for a bit of crunch.
Cinnamon Pear Crisp
- 4 whole (to 5) Large Pears (Bosc Work Well)
- ⅔ cups Sugar
- ¼ teaspoons Salt
- 1-½ cup All-purpose Flour
- ⅓ cups Sugar
- ⅓ cups Firmly Packed Brown Sugar
- ½ teaspoons Cinnamon
- ½ cup granola (crushed a bit so there are no huge lumps)
- 1 stick Butter, Melted
In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined. Pour pears into a baking dish; top with crumb topping. Bake at 350 degrees for 30 minutes. Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.
Serve warm with vanilla ice cream. (We didn't do this. You should.)
Regina thought the crisp was tasty but bordering on too sweet. Kami took the leftovers to work however, and there were apparently battles for them.