Chef Caitlin Steininger
Chef Caitlin Steininger grew up in Cincinnati, OH in a household full of great food with parents that enjoyed entertaining. She began baking before she could see over the counter and making complete meals by the age of 10. Cooking quickly turned into passion and Caitlin honed her culinary prowess with classic French training at Le Cordon Bleu in Chicago. An independent spirit, Caitlin started a website and brand with her sister called Cooking with Caitlin, which features recipes, video demos and podcasts at just 19 years old. For years, Caitlin traveled all over the United States and internationally to Italy feeding and entertaining guests at intimate pop-up events. During this time she was named one of Cincinnati’s “40 Under 40” and featured in Food Network Magazine as “Young and Hungry; Upcoming Food Stars to Watch”.
In March 2017, Caitlin opened CWC, the Restaurant, as a natural extension of the food-focused Cooking with Caitlin brand. The restaurant landed among Cincinnati Magazine’s Best New Restaurant List. In 2018, Caitlin competed in Top Chef Season 16 before coming home and opening her second restaurant, Station Family + BBQ. Most recently, getting to work with the love of her life Brian Young, assisting as a Pastry Chef for his new restaurant Dear Restaurant + Butchery. A mother of four, Chef Caitlin is a mercenary for food experiences, a lover of the community and a devotee of Cincinnati eats.
CHARDONNAY POACHED ASIAN PEARS & PINE NUT BRITTLE
paired with
2018 KOSTA BROWNE EL DIABLO, RUSSIAN RIVER VALLEY, CHARDONNAY
CHARDONNAY POACHED PEARS
Ingredients
• 2-4 cups Kosta Browne El Diablo Russian River Chardonnay
• 1/4 cup Honey
• 2 Asian Pears
• 1 pint Vanilla Ice Cream
PINE NUT BRITTLE
Ingredients
1 cup Pine Nuts
• 1/2 cup Sugar
• 1/4 cup Honey
• Maldon Salt
Equipment
• Small Saucepot
• Parchment Paper
• Cast Iron Skillet
• Baking Sheet
CHARDONNAY POACHED PEARS
Instructions
- Combine the wine and honey in a small saucepot. Stir together and place on the stovetop at medium-high heat.
- While the liquid is warming up, peel the pears and slice in half and then into quarters. Turning your knife of an angle, remove the seeds and core. Without cutting entirely to the top, cut small slices through the pear so it will fan out once finished cooking.
- To fortify the liquid with more pear flavor, add the peels, otherwise discard. You can also add ingredients like cinnamon sticks, star anise, or lemon zest directly to the liquid to amplify the flavor.
- When the liquid is starting to whisp along the sides of the pot, add the pears and reduce to medium heat. It is important not to let the liquid boil.
- Let cook for 20-30 minutes, or until your pears are tender. **Length of time is greatly decided by the ripeness of the pears. The riper the pears, the quicker they will cook.**
- Once the pears are tender, generously scoop vanilla ice cream into a bowl. Top with a couple of pieces of pear and garnish with pine nut brittle. Enjoy with a glass of Kosta Browne Chardonnay.
Prep Time: 10 Minutes Cook
Time: 30 Minutes
Yields: 2-4 Portions
PINE NUT BRITTLE
Instructions
- In a dry cast iron skillet, turn to medium heat and gently toast the pine nuts.
- Once the pine nuts are golden brown and fragrant, add the honey and sugar to the pan. Stir together over medium heat until the sugar dissolves, and everything becomes a liquid, golden caramel.
- When the caramel is finished cooking, remove from the heat, and pour onto a parchment-lined baking sheet or a Silpat. Smooth into a single layer.
- While the caramel is still hot and sticky, lightly sprinkle the salt on top.
- Let rest for 20 or so minutes on your counter, or place in your refrigerator for 5-10 minutes to cool completely before breaking into shards.
Prep Time: 5 Minutes
Cook Time: 10 Minutes
