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Passion

fruit

‘1V MEDIA GROUP PRESET

Cooking with exotic fruits.

T

he late and very funny writer-
philosopher Erma Bombeck
once said, "Someone once
threw me a small, brown, hairy kiwi
fruit, and I threw a waste-
basket over it until it was
dead."
There are foods many of
us eat every day. Chicken,
salads, sweets — most
are simple and made with
ingredients we always find
stocked in our markets.
What we choose to do with
these ingredients, and how
we combine them, is what
broadens our repertoire and
opens us up to learning how
to enjoy new flavors.
Now think of the exotic
fruits you see, often arranged like
museum exhibits, in nearly untouched
displays at the fruit market. We envy
the people who pick them up, smell

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October

25 2012

Rd.

❑

ASIAN PEAR MACADAMIA
CHICKEN WITH HONEY-
MUSTARD SAUCE
This recipe is light, refreshing and
very sophisticated. Asian pears have
a crisp texture, a round shape and a
sweet and floral aroma that's quite
unlike that of the more familiar but-
tery "pear-shaped" pear.

6 boneless, skinless chicken
breasts (about 1 1/2 lbs. and very cold)
kosher salt and pepper to taste
1 cup flour
1 /4 cup olive oil
1 cup chicken brlth
1 cup white wine
1 Tbsp. raspbe-ry vinegar
2 cups diced, peeled Asian pears
1 /4 cup chopped macadamia nuts,
lightly toasted

Honey mustard sauce:
1 Tbsp. honey
2 tsp. Dijon mustard
grated peel of 1 orange
1 tsp. minced garlic
1 Tbsp. fresh tarragon leaves
kosher salt and pepper to taste

-

On the Boardwalk • 6879 Orchard Lake

them and squeeze them, and then
drop them casually into their grocery
carts. We wonder what international,
exotic lives these people must lead.
While it's true that some
fruits, indeed many foods,
seem extraterrestrial to
the uninitiated, there is
certainly no reason we
shouldn't attempt to include
them in some of our favor-
ite recipes.
On the menu this week
are inventive recipes you
can make for every day or
when company's coming.
Asian pears and chicken,
salad with passion-fruit
dressing that's exotic yet
familiar, fruity trifles with
kiwi and orange.
In fact, even the most unadventur-
ous eaters will enjoy these flavors.
Switch up the fruit for variety.

Asian pears

Trim fat from chicken breasts.
Place the flour in a medium bowl. If
the breasts are very thick, cut them
in half lengthwise, top each half with
plastic wrap and pound with a meat
mallet until flat. Repeat with all the
breasts. Season the chicken with salt
and pepper. Dredge the chicken in
the flour and set aside.
Heat oil in a large skillet over
medium-high heat. Brown the chicken
breasts on both sides (you may need
to do this in batches, transferring the
browned chicken to a dish as you add
more breasts to the skillet). When all
the breasts are browned, return them
to the skillet. Pour the chicken broth,