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TravelOregon.com - Recipe of the Month


Pear Hazelnut Frangipane Tart (serves 6-8) In honor of Oregon’s 150th birthday, Sweet Life Patisserie in Eugene drummed up a very special birthday tart that stars the official Oregon state nut and the state fruit: hazelnuts and pears! Shortbread crust (makes one 9-inch tart) -1 cup flour -¼ (one-quarter) cup sugar -4 oz cold salted butter (cut into small chunks) Combine flour, sugar and butter until dough comes together. Press or roll into a 9" fluted tart tin. Bake until light brown. Around 25 min. Hazelnut Frangipane Filling -4 oz salted butter at room temperature -½ (one-half) cup sugar -1 cup finely ground hazelnuts -1 egg plus 1 yolk -1 teaspoon vanilla extract -1 to 2 pears -2 to 3 tablespoon apricot jelly Whip butter and sugar until light. Add nuts, eggs and vanilla extract. Beat until fluffy. Smooth into baked shortbread shell. Slice 1 to 2 pears and arrange artfully on top of frangipane filling. Bake 25-30 min or till golden. Let cool. Warm 2 to 3 Tablespoons apricot jelly and brush over top of tart. Serve at room temperature with a scoop of Oregon made vanilla ice cream.		Other Recipes Pork Vindalho -January 2009 Gingered Pear Cheesecake -December 2008 Pinot Noir Poached Pear with Hazelnut Brittle and Gourmet Cheese Fromage Blanc -November 2008 Hike, Fish & Go Camping Punch -October 2008 Proscuitto Wrapped Sirloin Steak with Sweet Potato Hash -September 2008 Cherry Salsa Atop Grilled Sturgeon and Cherry Blueberry Cobbler -August 2008 Juniper Grove Farms Goat Cheese Stuffed Carlton Farms Pork Tenderloins with Black Butte Porter Mustard & Stout Apple Pie -July 2008 Novak's Chicken Paprikas -June 2008 Hazelnut Crusted Halibut with Marionberry Margarita Sauce -May 2008 Braised Lamb Shank with Carmelized Shallots and Pears & Old Fashioned S'mores -April 2008 Spring Asparagus Lasagna and Hazelnut-Raspberry Brownies -March 2008 Cannelloni with Mascarpone, Pears and Prosciutto -February 2008 Contemporary Reuben Sandwich with Red Cabbage-Fennel Sauerkraut -January 2008 Spiced Rum Cider -December 2007 Oregon Hazelnut Chocolate Torte -November 2007 Ravioli with Butternut Squash, Sage and Hazelnuts-October 2007 Salmon with Chanterelles Mushroom Sauce-September 2007 Grilled Steak Tip Salad with Bleu Cheese Dressing - August 2007 Chilled Sabayon with Fresh Raspberries - July 2007 Larks' House Salad - June 2007 Dad's Wild Salmon Marinade - April 2007 Cedar-Planked Salmon with Oregon Pinot Noir Reduction - March 2007 Grilled Steelhead with Puff Pastry, Honey Garlic Sauce, and Fresh Herb Salad - Feb. 2007 Pan-Seared Carlton Pork Chops in Juniper Berry Brine - Jan. 2007 Belgian Chocolate-Hazelnut Poached Pears with Caramel and Hazelnut Biscotti - Dec. 2006 Oregon Pear and Hazelnut Stuffing & Green Beans with Wild Mushroom Sauce and Crispy Fried Leeks - Nov. 2006 Pumpkin Soup with Five Spice - Oct. 2006 Hazelnut Crusted Stuffed Lamb Rack with Jus Kie Quenelle of Herb Mashed Potatoes, Green Beans and Laminated Herb Potato Chips - Sept. 2006 Cherries in the Snow - August 2006 Wildwood’s Roasted Corn & Basil Salad - July 2006 Summer Bounty! - June 2006 Huckleberry Barbequed Double Diamond Ranch Lamb Chops... - May 2006 Oregon Hazelnut-Crusted Salmon with Herbed Chèvre Butter and Erath Pinot Noir Reduction - April 2006 Oregon Blue Cheese and Walnut Salad with Raspberry Vinaigrette - March 2006

OREGON. WE LOVE DREAMERS. ™