David LeFevre: Pushing Daisies Cocktail & Poached Pear Salad Recipe

The Talk: David LeFevre

Chef David LeFevre shared a delicious and flowery cocktail with the ladies of The Talk. Serve his Pushing Daisies drink with a Poached Pear Salad, or at brunch with Ricotta Stuffed Cinnamon French Toast.

The Talk: David LeFevre Pushing Daisies Cocktail Recipe

“We’ve got a take on the French 75, which is called our Pushing Daisies,” LeFevre said about this cocktail. To make the rose simple syrup, simply combine equal parts sugar and water; then infuse the liquid with rose petals.

Ingredients

• 1 1/2 Armagnac (or use Cognac)
• 1/4 oz Rose Infused Simple Syrup
• 1/2 oz Lemon Juice
• 1/2 oz Orange Liqueur
• 1/4 oz Luxardo Cherry Liqueur
• 6 dashes Grapefruit Bitters
• Sparkling Wine
• Rose Petal

Directions

1. Combine cocktail ingredients in a shaker.
2. Shake and strain into a champagne flute.
3. Top off with the sparkling wine of your choice and serve garnished with a rose petal.

The Talk: David LeFevre Poached Pear Salad Recipe Ingredients

This salad would be a great part of any brunch menu.

• 4 heads trimmed, washed Baby Lettuce
• 4 tbsp crumbled Goat Cheese
• 2 poached Pears
• 1/2 cup softened Cranberries
• 4 tbsp spiced Sunflower Seeds
• 1 cup toasted Sourdough Croutons
• 1 cup Lemon Vinaigrette

Poached Pears Ingredients

• 2 peeled, whole Bartlett Pears
• 4 cups Sugar
• 1 Cinnamon Stick
• 8 cups Water
• Juice of 3 Lemons

Dried Cranberries Ingredients

• 1/2 cup dried Cranberries
• 2 cups Boiling Water

Crouton Ingredients

• 3 cubed slices Sourdough Bread
• 2 tbsp Butter
• Salt & Pepper

Lemon Vinaigrette Ingredients

• 1 tbsp Whole Grain Mustard
• 4 tbsp Lemon Juice
• 3 tbsp Poaching Liquid
• 1/2 cup Olive Oil

David LeFevre: The Talk Poached Pear Salad Recipe Directions

1. Pour hot water over the cranberries and let them rehydrate for about two hours.
2. To poach the pears, combine water with lemon juice, sugar, and cinnamon stick. Bring to a simmer and dissolve the sugar.
3. Add pears to the pot and gently poach for about 20 minutes, or until tender. Let pears cool in the syrup.
4. Remove flesh of the pear from its core and cut it into evenly sized pieces. Reserve the poaching liquid.
5. Melt butter in a pan. Transfer butter to a bowl of bread cubes; salt and pepper.
6. Bake croutons at 350 F for 11-14 minutes on a baking sheet.
7. Combine ingredients for the vinaigrette in a bottle. Close the lid tightly and shake well.