If you haven’t noticed, the world is getting smaller! Well, not the “Earth” technically but our “World” as we know it. With the advent of such technology like the airplane, telephones, computers, internet, texting and who knows what will be next, humankind is growing closer to one another, faster than ever. One thing for sure is that all of this technology has created a world where we are no longer separated by the ocean or any other great vast of land that would normally keep us apart.
In the Bahai Faith, it’s main proclamation is “One world, One Mankind.” The world is becoming “One” even though it may not appear that way, at the present. If you look closely though, you will see that, indeed, the world and mankind is becoming “One.” It just so happens that there are a few “growing” pains along the way.
No one ever said that it was going to be easy going from a large mansion (each individual country) to a huge community of villa’s (the world), where we have neighbors from virtually every point of the earth on each side of us! Now is the time where we are learning to “melt” together into a “One world community”, sharing, loving and caring for one another. When we learn to blend cultures, when we learn to accept others for whom they are, we will start to emerge into the beautiful creation that God has designed a long time ago and is now, coming to fruition.
Every religion has built up to this point, building off one another to accomplish this great goal of a “One world, One mankind.” That is really what religion is all about. To teach us and to remind us of the spiritual laws (which are basically the same in all religions) and then to update the social laws. As “mankind” matures, the laws need to be updated to grow with mankind. Look at religion as grade school, K thru 12. Every grade is necessary for your growth. There are not too many of us that can skip grades, so each grade is necessary for our growth, spiritually and as mankind in general. No grade is lesser than another, no! Each grade (religion) has its purpose, so that we can grow accordingly to God’s plan. At the same time, we should not stay back in a certain “grade” (religion) just because we like it there or because we particularly like a certain “teacher!” Respectfully, the teacher wants you to progress and move on, too, so that you can continue to grow as a human being.
The food world is so similar to the world we live in, except that in most cases, food is much more forgiving, more accepting of others and in general, just wants to nourish us, satisfy us and make us happy! Now if every human in the world would live the same way, wow, just think how cool our world would be and how great everyday would be for all of us!? When we start to approach everything and everyone with “Love” in our hearts and no prejudice, you will start to notice that the world is becoming a “One world, One mankind” community.
Todays recipe is a “Mouthgasm” in itself! Take a nice seasonal fruit like the pear, add a hint of blue cheese and then spread that on top of a “Southern style” cornmeal crust and you have a “World fusion” tart that will blow your taste-buds away! So get ready for todays sophisticated, world fusion kind of “Mouthgasm” with Mango’s Asian pear, Gorgonzola Blue cheese tart.
Seriously, this is a really good flavor combination and you know, Mango doesn’t just stop there. We have to “Mango-Fi” it. So make this cornmeal crust, instead of your basic crust, to give it another dimension of flavors and textures.
By the way, you can use any firm type pear and any crumbly type blue cheese! As in any fruit pie put some kind of “sponge” to soak up the juices from the fruit, so the crust does not get soggy. In this case you could use cake crumbs, unflavored breadcrumbs or even a little of the corn flour.
Cornmeal crust recipe:
- 1 ½ – cups Unbleached A.P. flour
- ½ – cup – fine cornmeal
- 1 – teaspoon salt
- 1/4 – cup sugar
- 1 stick plus 2 ½ Tablespoons – cold, unsalted butter
- 2 – egg yolks
- 1 – teaspoon vanilla
- 1 – Tablespoon cold water
In a food processor, put the dry ingredients. Pulse until thoroughly mixed. Next add the cold butter, in chunks, to the dry ingredients. Pulse until mixture is coarse and crumbly. In a separate bowl, lightly mix the egg yolks, vanilla and the water. With the machine running pour the liquid through the feed tube. Mix until dough forms and rises on top of the blades. Remove the dough and knead lightly with a little flour, if necessary, until dough ball is not sticky to touch.
Cut into two equal pieces and roll out into disc. Place the dough disc into a Ziploc baggie and refrigerate for at least an hour or more. Next, remove the dough and roll out each piece between two sheets of wax paper, with some flour sprinkled to prevent sticking, reserving one piece for the bottom and the other for the top.
MJM Tip: Rolling between the wax paper keeps your rolling pin clean, your tabletop or cutting board clean and when making pie dough, after removing one side allows you to handle the crust easier when placing in the pie tin)! Once you achieve the desired thickness, approximately one-eighth to one-quarter inch thick.
Next, remove one piece of the dough and remove the wax paper from one side and place your dough into a non-stick sprayed tart pan with removable bottom and form to the pan, crimping the edges. Sprinkle the cake crumbs on the tart dough and refrigerate. Next take:
- 4 – 6 Asian pears, peeled and sliced thin
- 1 – cup sugar
- ¼ – teaspoon Nutmeg
- 2 – 3 ounces Gorgonzola blue cheese
- 1 – cup Unbleached A.P. flour
- 1/2 cup – light brown sugar
- 1 – teaspoon cinnamon
- 1/2 cup (1 stick) unsalted butter – cold
To make the streusel topping in a food processor, start by adding the dry ingredients and mix lightly. Next, add the butter in pieces and pulsate until crumbly. Stop mixing! Reserve in a Ziploc baggie or Tupperware type container in the refrigerator.
Next, toss the pears with the sugar and nutmeg. Then layer them in the reserved tart pan. Sprinkle the blue cheese over the pears and then top it off with the streusel topping. Place the tart on a sheet pan and bake in a pre-heated 350-degree oven for about 30 minutes or until top is golden brown.
MJM tip of the day: to slice an apple (pears works well too!), slice the ends off of the apple. With the apple standing on one of the cut ends, slicing downwards, peel off the skin, going around the apple. Next cut the apple into quarters. Next, remove the core section then slice the apple into slices. It is also good to hold or reserve the slices in cold water that has a little lemon juice added to it. This will keep the apples from turning brown!
Call a few friends over and share this sophisticated classic. Serve warm if possible with a little glass of Port and enjoy the moment with your friends and make it a “moment” to remember! Their taste-buds will be screaming in pleasure and you will have made someone’s day a little brighter! If each of us did that daily, the world would be like “heaven on earth.”
Life, enjoy every moment of it that you possibly can. It is the little gifts in life that all add up to one, great life! Stop waiting for the BIG “Ah-Ha” moment and capture the small “Ah-ha’s!” You will start to notice that you are feeling better as you travel down your road, your journey, called “Life!” Remember to SMILE and that by being grateful along your journey, will make your path a more “care-free”, peaceful way and that you will see more rainbows instead of dark clouds, on the horizon!
Peace and love
I know that size is nothing to the Universe, therefore I DREAM BIG!