Recipes incorporating Muirhead Pear and Port Butter

Muirhead  Recipes

Home History Products Gift Box Order Recipes Shipping
Mailing List News Press Room Wholesale Customers Charitable Giving Contact Us Site Map


Recipes Incorporating Muirhead  Pear and Port Butter

Appetizer Mini-popovers Strudel Trifle, Helene
Cookies Pie, sour cream Torte Vegetable, acorn squash
Dandelion salad


Baked ACORN SQUASH with Muirhead  Pear and Port Butter

             3 acorn squash, split in half
             2 tbsp olive oil or melted butter
             ¼ cup Muirhead  Pear and Port Butter

Preheat oven to 350°. Arrange squash on baking pan, cut side up. To stabilize squash, cut ¼" slice from rounded skin bottom. Brush interior of squash with olive oil or butter. Bake 45 minutes or until tender when pierced with a fork. Remove from oven. Brush with Muirhead  Pear and Port Butter and serve immediately. Serves 6.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  - 2003
return to recipe index

APPETIZER using Muirhead  Pear and Port Butter

             24 crackers (regular or low-fat) or toast points
             ½ cup Muirhead  Pear and Port Butter
             3 ounces blue cheese (cut into 24 triangular pieces)
             12 pistachios, shelled
Arrange crackers or toast points on serving tray. Place a teaspoonful of Muirhead  Pear and Port Butter on the crackers. Garnish with a small triangle of blue cheese. Top with half a pistachio. Serve immediately or refrigerate up to 2 hours. Serves 6.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  - 2004
return to recipe index

COOKIES with Muirhead  Pear and Port Butter

             1 cup Muirhead  Pear and Port Butter
             ½ cup butter
             ½ cup brown sugar
             1 egg
             2 cups flour
             1/2 tsp cardamom
             1 tsp baking soda


Preheat oven to 375°. Cream butter and sugar and beat in egg. Add Muirhead  Pear and Port Butter to egg mixture. Combine flour, cardamom, and baking soda. Gradually add to egg mixture. Drop with a tablespoon on greased cookie sheet and bake for 10-12 minutes until slightly browned. Serves 36.
Printer friendly version Printer friendly versionEmail this recipe to a friend Email this recipe to a friend Muirhead  - 2003
return to recipe index

Muirhead  DANDELION SALAD

             1 bunch dandelion greens (or other bitter greens), washed and ripped into pieces
             2 tbsp onions, finely chopped
             ½ cup basic vinaigrette salad dressing
             6 tbsp fresh hard cheese (such as Parmesan cheese), grated or shaved
             4 tbsp Muirhead  Pear and Port Butter

Place dandelion greens and onions in a mixing bowl. Toss in vinaigrette. Divide dressed greens onto 4 serving plates. Spread a layer of cheese on a utility dish or cutting board. Roll one tablespoon of Muirhead  Pear and Port Butter in the cheese. Repeat three times with remaining pear butter. Place roll on top of each salad. Sprinkle remaining cheese on top of the salad. Serve immediately. Serves 4.
Printer friendly version Printer friendly versionEmail this recipe to a friend Email this recipe to a friend Muirhead  – 2008
return to recipe index

Muirhead  MINI-POPOVERS

             3 eggs
             1 1/3 cups milk
             1 1/3 cups flour
             ½ tsp salt
             ¾ cup Muirhead  Pear and Port Butter
             4 oz. creamy blue cheese, room temperature 		Muirhead Pear and Port Butter mini-popovers

Preheat oven to 425° F. Lightly spray a non-stick mini-popover pan (12 popovers). Using an electric blender, combine eggs, milk, flour and salt until light yellow in color. (Scrape down sides of blender to incorporate flour into the batter.) Pour into mini popover pans. Bake for 30 - 32 minutes. Serve immediately with Muirhead  Pear and Port Butter and creamy blue cheese. Makes 12 mini-popovers.

Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  – 2008
return to recipe index

SOUR CREAM PIE with Muirhead  Pear and Port Butter

             1 9-inch pie shell, unbaked
             3 pears, peeled and sliced ¼ inch thick
             2 tbsp all-purpose flour
             1/3 cup Muirhead  Pear and Port Butter
             2 large eggs, beaten
             2 cups sour cream
             ½ cup light brown sugar
             1 tsp vanilla extract

Preheat oven to 375°. Arrange pears on bottom of uncooked pie shell. Sprinkle 1 tablespoon of flour over pears. Spread Muirhead  Pear and Port Butter over top of pears. Mix until just blended, eggs, sour cream, brown sugar, vanilla, and 1 tablespoon flour. Pour over pears. Bake for 30 to 35 minutes. Let cool before serving. Serves 6.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  - 2003
return to recipe index

STRUDEL with Muirhead  Pear and Port Butter

             2 cups pears, pared and thinly sliced
             ½ cup walnuts or other nuts, coarsely chopped
             ½ cup Muirhead  Pear and Port Butter
             6 sheets phyllo dough
             4 tbsp butter

Preheat oven to 350°. Lightly butter jelly roll pan. Combine pears, walnuts, and Muirhead  Pear and Port Butter. Set aside. Layer phyllo sheets on the jelly roll pan, brushing each sheet with melted butter. Spread entire surface with pear and walnut mixture leaving a ½" border. Lift edges slightly to roll phyllo over filling to form a jelly roll. Place seam side down on jelly roll pan. Brush with butter. Lightly score strudel diagonally on top. Bake about 45-50 minutes until golden. Cool slightly on pan and cut to serve. Serves 10.
Printer friendly version Printer friendly versionEmail this recipe to a friend Email this recipe to a friend Muirhead  - 2003
return to recipe index

Muirhead  Pear and Port Butter TORTE

  1 ½ cups sifted flour
1/8 tsp ground clove
¼ tsp ground cinnamon
1 cup ground almonds
½ cup sugar
1 tsp lemon juice 		          1 cup butter, room temperature
1 egg
1 tsp vanilla
¾ jar Muirhead  Pear and Port Butter
egg wash (beaten egg with 1 tbsp of
water)

Preheat oven to 350°. Combine dry ingredients, lemon juice, butter, egg, and vanilla. Set aside ¼ of dough for top lattice. Press remaining dough into 10-inch metal tart pan with removable bottom. Spread Muirhead  Pear and Port Butter over crust. Roll out remaining dough on floured board and cut in strips for lattice top. Place dough strips on torte to form decorative lattice. Hand crimp around edge of the tart. Brush with egg wash. Bake for 35 minutes until golden brown. Cool on rack. Serves 10.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  - 2003            
return to recipe index

Muirhead  Pear and Port Butter TRIFLE HELENE

  1 pkg. lady fingers
2 tbsp port (optional)
1 pkg. vanilla pudding
           8 oz. heavy cream, whipped
½ jar Muirhead  Pear and Port Butter
Chocolate sauce as garnish

Prepare vanilla pudding according to package directions and cool. Whip heavy cream till stiff. Line bottom and sides of 6 individual serving dishes with lady fingers. Sprinkle with port. Fold ½ cup whipped heavy cream into pudding. Spoon into bowls. Swirl Muirhead  Pear and Port Butter into pudding mix. Drizzle with chocolate sauce. Garnish with remaining whipped heavy cream. Serves 6.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  - 2003            
return to recipe index

                 back to the Muirhead  home page