Asian Salad

asian pear and avocado salad with garam masala syrup
Gourmet | May 2005


The combination of garam masala — a blend of sweet and hot spices — and a light sugar syrup adds so much flavor to this refreshing salad that no oil is necessary. The spice blend subtly enhances the natural sweetness of the pear and the avocado, while lending an aromatic note.

If Asian pears are not available in your area, you can substitute another firm-ripe pear variety.

Makes 4 servings.


For garam masala syrup
2 cups water
1/2 cup sugar
1 (2-inch-long) piece cinnamon stick
2 (1- by 1/4-inch) pieces fresh ginger, smashed
2 teaspoons green or white cardamom pods, lightly crushed
2 teaspoons coriander seeds, lightly crushed
10 whole black peppercorns, lightly crushed
1/4 teaspoon dried hot red pepper flakes
For salad
1/4 cup raw green (hulled) pumpkin seeds (not roasted)
2 firm-ripe California avocados (1 to 1 1/4 lb)
1/4 cup fresh lemon juice
2 Asian pears (1 lb total)
4 oz mixed microgreens or baby greens (4 cups)


Make syrup:
Bring all syrup ingredients to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer until syrup is reduced to about 1/2 cup, about 15 minutes. Remove from heat and let steep, covered, 1 hour. Pour syrup through a sieve into a bowl, discarding solids.
Prepare salad:
Heat a dry heavy 10-inch skillet over moderate heat until hot, then toast pumpkin seeds, stirring constantly, until puffed and beginning to pop, 3 to 5 minutes.

Transfer seeds to a plate and season with salt.
Halve, pit, and peel avocados, then thinly slice lengthwise.

Gently toss slices with 2 tablespoons lemon juice and salt and pepper to taste, then gently toss with 1/4 cup syrup.
Halve pears and core, then thinly slice lengthwise.

Toss pear slices with remaining 2 tablespoons lemon juice and salt and pepper to taste. Stir in remaining 1/4 cup syrup.
Drain pears, reserving syrup, and arrange slices on 4 plates.

Transfer avocado slices to plates with a slotted spoon, discarding syrup. Toss greens with reserved syrup from pears and salt and pepper to taste. Mound greens next to avocado and pear slices and sprinkle with pumpkin seeds.
Cooks' note:
Strained syrup can be made 1 week ahead and chilled, covered.


Gently toss slices with 2 tablespoons lemon juice and salt and pepper to taste, then gently toss with 1/4 cup syrup.
Halve pears and core, then thinly slice lengthwise.

Toss pear slices with remaining 2 tablespoons lemon juice and salt and pepper to taste. Stir in remaining 1/4 cup syrup.
Drain pears, reserving syrup, and arrange slices on 4 plates.

Transfer avocado slices to plates with a slotted spoon, discarding syrup. Toss greens with reserved syrup from pears and salt and pepper to taste. Mound greens next to avocado and pear slices and sprinkle with pumpkin seeds.
Cooks' note:
Strained syrup can be made 1 week ahead and chilled, covered

My favorite Salad Dressing

INGREDIENTS
1/2 cup vegetable oil
1/2 cup raspberry wine vinegar
1/2 cup white sugar
1 tsp poppy seeds
1/4 teaspoon ground black pepper

Chocolate Cake

Prep Time: 30 mins
Cook Time: 40 mins
Ready In: 1 hr. 10 mins.
Makes: 10-12

INGREDIENTS:
CAKE:
½ c. natural cocoa powder
½ c. boiling water
2 ¼ c. all-purpose flour
1 ½ tsp. salt
¾ c. unsalted butter—room temperature
1 ¾ c. sugar
1 tsp. vanilla extract
2 large eggs
1 ½ c. sour cream

FROSTING:
6 ounces dark chocolate—chopped
2 Tbsp. water
¾ c. sugar
4 large egg yolks
¾ tsp. vanilla extract
1 cup unsalted butter—cut into 16 pieces, at room temperature
Grated dark chocolate (optional)

DIRECTIONS:
CAKE:
1. Position a rack in the middle of the oven and preheat to 350 degrees Fahrenheit. Butter and flour two 9 inch cake pans.
2. Whisk together the cocoa and the boiling water in a small bowl until smooth.
3. In a medium bowl, whisk together the flour, baking soda, and salt.
4. Beat the butter, sugar, and vanilla with an electric mixer on medium speed in a large deep bowl until well blended—the mixture will be dry. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and beat in the flour mixture alternately with the sour cream, beginning and ending with the flour, just until well blended. Add the cocoa mixture and blend well. Divide the batter evenly between the prepared pans.
5. Bake for 40 minutes, or until a wooden pick inserted near the center comes out clean. Cool the cakes in the pan on wire racks for 20 minutes, then invert the cakes onto the racks and remove pans. Cool cakes completely before frosting.

FROSTING:
1. Melt the chocolate with the water in a double boiler, set over about 1 ½ inches of simmering water, whisking until smooth. Transfer to a large deep bowl.
2. Heat the sugar with the egg yolks in another heatproof bowl over the same saucepan of simmering water, whisking constantly for about 4 minutes, until the sugar is dissolved and the mixture is warm to the touch. Whisk the sugar mixture into the chocolate mixture, add the vanilla, and beat with an electric mixer on high speed for 3 minutes, or until the mixture has cooled to room temperature. Beat in the butter one piece at a time, beating until smooth after each addition.
3. Refrigerate for 30 minutes before frosting the cooled cake.
4. Top cake with chocolate shreds (optional).
5.Chill cake before serving.
(Courtesy of Luscious Chocolate Desserts!)