pear and reduce in a small sauce
pan. Continuously skim until the
pear juice is clear. Reduce on
low-medium heat until the juice
has thickened and starts to bubble
rapidly. Avoid any coloration or
caramelizing to ensure a bright,
fresh pear flavor and chill. In
another small sauce pan add the
lavender syrup ingredients and
thicken for approximately 5
minutes, strain and chill. To serve,
muddle 1.5 ounces fresh pear and
mix in a prepared shaker with the
Aviation gin, St. Germain, Royal
Riviera pear syrup, lavender syrup
and Meyer lemon juice. Shake
vigorously and strain into a chilled
lavender sugared martini glass.
Harry & David New York
Style Chocolate Cheesecake
Bon Bons
slices cool and wrap tighly until
served.
Roasted Holiday Nuts with
Herbs D’Provence
1lb mixed nuts*
2 tablespoons honey
1 tablespoon fine kosher salt
1 ½ tablespoons herbs d’provence
½ cup granulated sugar
Preheat oven to 350 F. Measure out
the ingredients. Have a small clean
bowl for mixing. Place the mixed
nuts into the oven for 13-15
minutes until golden brown. Place
the hot toasted nuts into the small
bowl, drizzel the honey in and
completely cove the nuts. Using
your finger tips, pinch and grind
the herbs d’ provence into the bowl
32
and evenly disperse. Lastly, add
the sugar and toss until the sugar
no longer sticks. On a clean flat
surface, spread the “candied” nuts
out to dry. Once dry and cool,
which only takes a few minutes,
place into an airtight conainer
until served.
Yields 8-10 induvidual portions,
or enough to stock the bar for
the night!
Royal Riviera Pear Martini
Harry and David Royal Riviera
Comice Pear with Oregon Gin
served up with a hint of floral
lavender
2 each Harry & David Royal Riviera
Comice Pears (1 for juicing, 1.5
ounces for muddling)
For the lavender syrup:
2 ounces purified water
2 ounces granulated sugar
smidgen dried lavender
For the Lavender Sugar:
4 Tablespoons granulated sugar
1 pinch ground dried lavender
For the cocktail:
1 and ½ ounces fresh Harry & David
Royal Riviera Comice Pear
1 and ½ ounces Aviation
American Gin
½ ounce St. Germain
½ ounce Harry & David Royal
Riviera Pear Syrup
¼ ounce fresh squeezed Meyer
lemon juice
Juice and strain one Harry & David
1 each 2# Harry & David New York
Style Cheesecake
26 each Harry & David Dark
Chocolate Truffles (reserve 20
for Coating)
1 cup Fine Crushed Moose Moose
(choose any favorite flavor)
Place the Harry & David
Cheesecake (defrosted) into a
medium sized mixing bowl. Place 6
Harry & David Truffles in a small
microwave safe container and
microwave for 40 seconds. The
truffles will not be totally melted,
stir with a spoon until the
consistency is very smooth. Add
the melted chocolate truffles to
the cheesecake thoroughly mix and
refrigerate overnight. After the
bon bon mixture has thoroughly
chilled, roll into ½ ounce balls and
refrigerate for at least 10 minutes.