Pear, Apple and Cranberry Crisp

This amazing crisp is from The Barefoot Contessa. Her recipes are fabulous and like American Test Kitchens they seem to be well tested. This crisp has a surprising hint of orange which makes it different from your traditional apple crisp. The addition of pear and cranberry gives it a gourmet twist ...try this one and I promise that it will be your new favorite.

Pear, Apple and Cranberry Crisp

2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
3/4 cup dried cranberries
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F.
Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm with vanilla ice cream And let fall begin!

Brew Pub Pork Chops

These pork chops are delicious! First, you brine them in beer which makes them moist and juicy...and (you'll like this) impossible to dry out! The pork chops are then smothered in a rosemary - garlic aioli. This dish is easy gourmet at it's best.

Since this is a Brine...not a marinate, it is important to not leave them in the brine for more than a hour to an hour and 1/2. They will be too salty if you leave them in the brine for too long.

What you will need:
1 cup Beer
1 cup Water
2 Tbsp. Sugar
1 Tbsp. Salt
4 Bone-in pork chops
1/4 cup Mayo
1 Tbsp. Dijon Mustard
1 clove Garlic, minced
1/2 tsp. chopped fresh Rosemary

Mix first four ingredients until sugar is dissolved; pour over chops in a shallow dish. Turn chops over to evenly coat both sides of chop. Refrigerate 1 hour. You can leave them for 30 more if you like.

Meanwhile...mix together remaining ingredients. Divide into two dishes. One for basting while grilling, and the other to pass at the table with the cooked chops.

Remove chops from brine, discard brine. Grill chops 5 to 6 min. on each side or until done(160F), brushing occasionally with mayo mixture. Serve chops with remaining sauce.

I like to pair this dish with Roasted Red Potatoes because they work really well with the aioli. And it gives everyone an excuss to eat more of it!