Brown Bread, Boucheron, Sliced Pears and Ginger Syrup A New Hero

by Pamela

Boucheron with Pears and Ginger Syrup

Boucheron with Pears and Ginger Syrup

I just could not come up with a pithy or cutesy title for this post because this sandwich (and oh so easy recipe) is just too close to my heart to even slightly mock it in any way, shape or form.  I first had this sandwich on a bitingly cold and wet morning in Amsterdam back in 2002 at a little cafe called Tisfris.  Unlike here in the United States, Amsterdam restaurants stick around longer than 6 months.  (It’s still there.)  Anything or anyone that can save me from turning blue and being utterly miserable from being cold – is my hero.

Last week was spent back in Cleveland, with my family.  I’m not sure if anyone saw the weather for Cleveland, but it was beyond cold the entire week we were back there!  Of course, living in Southern California for the past 14 years affects my judgement on what’s really cold (but let’s just say that the windchill was in the negative digits while we were there – that’s cold).

My first day was spent at the West Side market picking up all of my favorite Polish foods (pierogi and sausage…to name a few).  But then I saw it…a beautiful vision of white, no not a Currier and Ives-esque snow drift, but a perfectly formed log of Boucheron (aka bucheron) cheese, the loveliest of goat cheeses,  and I had to get my hands on a chunk of it.  Then I went over to the baker and picked up a dark hearty loaf of whole wheat honey and sunflower seed bread.  The final purchase was a large piece of ginger.

The next morning was my glorious breakfast – I had a hot cup of tea with warm rich bread, gooey cheese and pears all bathed in a warm sweet ginger syrup and my belly was really happy, and not so cold anymore.  Oh, and what about “my man’s belly”?  He slept in too late and didn’t get any.  Hey, you snooze you lose!

Relationship Advice

You can lead a horse to water, but you can not make him drink.  You can lay the groundwork for the perfect meal or moment, but if your significant other has other things that they would rather do, then there is nothing else you can do to change their mind or actions.  So if you’ve already done everything, you shouldn’t let it go to waste – enjoy it yourself!  Don’t wait for somebody else to make you happy.

Serves 4

Ingredients

  • 1 Loaf Dark Bread
  • 1/2 Pound Boucheron (sliced into 4 pieces)
  • 2 Pears (peeled and sliced thin)
  • 1/2 Cup Ginger Syrup – Warmed (recipe to follow)

Directions

Slice and toast dark bread.  If the loaf is not large use 2 pieces of bread to accommodate the diameter of the bucheron.  After toasting the bread, lay them side by side on a large plate.

Place slice of boucheron in center of the 2 pieces of toast.

Arrange slices of pear on top of boucheron.

Drizzle liberally with warm ginger syrup.  Serve

Ginger Syrup

Ingredients

  • 1 Cup Sugar
  • 1/2 Cup Water
  • 1 2″ Piece of Ginger (peeled and sliced into rounds)

Directions

Pour sugar, water and ginger slices into small saucepan.  Over medium high heat, completely melt sugar into the water.  Do not let water boil.  Once melted, leave pot on heat for 2 minutes longer.  Remove from heat and remove ginger pieces.  Syrup is ready to serve.

*You can then put the ginger pieces onto a parchment paper lined baking sheet and put in an oven set at 150 degrees Farenheit for 2 hours for crystallized ginger.

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7 comments

penny aka jeroxie December 17, 2009 at 1:43 pm

Looks great! beautiful :)

Brad December 15, 2009 at 1:53 pm

Yumm sounds so tasty. i like the west Side Market also i try to go when I;m in Cleveland.

Pamela December 15, 2009 at 7:07 pm

Yep, West Side Market is the one place I will go to, when in Cleveland, regardless of the weather. And it was cold when I was there last week.

Miriam/The Winter Guest December 15, 2009 at 1:43 pm

I love the combination of cheese and fruit…

Alta (Tasty Eats At Home) December 15, 2009 at 1:32 pm

Sounds so perfectly satisfying.

Vegetable Matter December 15, 2009 at 12:21 pm

The ginger syrup is genius for a sandwich. I’m thinking it would be good with brie, too. Or maybe to sweeten tea?

Pamela December 15, 2009 at 12:23 pm

There is plenty of syrup left over from this. It would be fantastic on brie and in tea. It’s also good in mixed drinks.

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