Houston Restaurants & Food

Dazzle the family over the holidays with a dessert that has a fancy description. People will be surprised at how quick and easy it is to make using easy-to-find ingredients.

Chef Chuck Kazmer from Quattro at the Four Seasons Hotel shows restaurant journalist

and radio talk show host Cleverley Stone, how to make this Italian dessert.

For more information about food, wine and dining in Houston, catch Cleverley’s radio show on Saturdays at Noon on KIKK-CNN 650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!)

Pumpkin Panna Cotta with Caramelized Pears

Source: Chuck Kazmer, Executive Sous Chef, Quattro Restaurant in the Four Seasons Hotel Houston

Pumpkin Panna Cotta

Serves 4

Ingredients

• 1 1/2 Cups Half & Half
• 2 to 3 Tablespoons Maple Syrup (Or Sugar)
• 3/4 Cup Pumpkin Puree (Canned Or Homemade)
• 1 Teaspoon Cinnamon
• 1/4 Teaspoon Nutmeg
• 1 Package (1/4 Ounce) Gelatin
• 1/3 Cup Milk

Directions

1. Place the milk in a small bowl and sprinkle the gelatin over it.
2. Stir gently and leave for 5 minutes to soften.
3. Combine the half & half in a small saucepan with the syrup and pumpkin, and heat until the mixture just reaches the scalding point but does not boil, whisking it often.
4. Remove from the heat and whisk in the cinnamon and nutmeg.
5. Whisk in the gelatin mixture until smooth.
6. Divide the mixture into 4 glasses or ramekins and refrigerate until firm.

Caramelized Pears

Ingredients

• 1 Large or 2 Small to Medium Pears
• 1 1/2 Tablespoon Butter
• 1/2 Teaspoon Cinnamon
• 1 1/2 Tablespoon Sugar

Directions

1. Cut the pears in half, remove the core and peel.
2. Cut into small diced pieces.
3. In a heavy frying pan heat the butter until sizzling.
4. Add the pears, sugar and cinnamon and stir.
5. Cook over medium heat, stirring often until the pears are very tender and obtain a nice golden brown color.
6. Remove from the heat and place in a covered bowl until needed.

To Serve

Allow the panna cotta to come to room temperature for 30 minutes before serving.
Add a dollop of sweetened whipped cream to each individual panna cotta.
Then spoon on some of the pears in their juice. Serve immediately.

Houston restaurant journalist Cleverley Stone shares ideas for Thanksgiving dinner from take-out turkey to the “top turkey” in town.

Watch Cleverley present her Thanksgiving dining suggestions on FOX 26 Morning News.

• All you can eat buffets will range from $20 to $77 per person. Cleverley recommends what she calls the Top Turkey, which will be found at the Four Seasons Hotel and will cost $77 per person.
• Prix-Fixe menus, which feature multi-course dinners, will range from $18 to $55 per person. Cleverley recommends Smith &  Wollensky where a $49 per person dinner will be served, which she refers to as the Tasty Turkey.
• Take out Thanksgiving dinners, which Cleverley calls Traveling Turkey should cost approximately $10 per person, such as Pappas BBQ.
• Of course, if you prepare a meal at home, it should end up costing $5 per person, but the best value is to eat at someone else’s house … it’s free!