Posted on 08/02/2017 3:16:25 PM PDT by Jamestown1630
When I was younger, a lot more energetic, and made many of the Christmas gifts I gave, I was finished with almost everything that could be done ahead for the holidays by the end of September or October. I’m not sure that will ever happen again, but I like to make some plans ahead and lately I’ve been thinking about Thanksgiving.
I never really like to make big changes for that holiday menu – people seem to want it to stay the same. But I think it’s good to introduce at least one new thing, each year. I usually make a Sweet Potato Souffle, with the raisins inside and marshmallows on top; but when I saw Freeper ‘mairdie’s’ recipe for sweet potatoes and pears, it looked like a perfect, lighter change-up:
http://www.iment.com/maida/favs/recipes/potatoes/maryssweetpotatoresandpears.htm
Here is the link to all of Mary’s recipes:
http://www.iment.com/maida/favs/recipes/index.htm
Earlier this year I attended a tasting menu where a really interesting pear/ginger vinaigrette was served; and I think that would also be nice for the holidays.
Here from ‘Eat the Grains’ is a Pear – Ginger vinaigrette used on a raw beet salad; but the dressing would be good on a salad of greens:
https://eatthegains.com/raw-beet-salad-with-pear-ginger-vinaigrette/
-JT
I figure there is a database on me somewhere, every word I ever posted.
I refuse to get on Facebook because if I use my real name, I’ll be tracked and if I don’t, what’s the point. :-) However, I’m sure I’m being monitored regardless.
OK foodies I need some help here. I grew some beautiful red Swiss chard this summer. I harvested some yesterday and used it in a risotto. I sautéed the chopped up stems and just added the leaves straight into the risotto. It was a lovely shade of pink. A nice shade for a dress, but it was totally unappetizing.
Does anyone know how I tone down the red color coming out of the chard so it doesn’t discolor every dish I put it in?
I don’t have a smartphone but I’ll take my kindle fire in the car when we go out running errands or I have to wait in a doctors office lots of free wifi around.
When I lived in No CA, I attended several of Joanne Weir’s cooking classes. I really like her take on food. This recipe is one of our favorites.
https://www.splendidtable.org/recipes/oven-roasted-sausages-with-riesling-apples-and-pears
I have her fantastic recipe for Tequila Cupcakes. Soft, moist, very coconutty w/ a warning! you cant eat just one. Adult-only w/ a kick like a vacation south of the border. From Tequila: A Guide to Types, Flights, Cocktails, and Bites by Joanne Weir. © 2009. Ten Speed Press.
Coco Loco Tequila Cupcakes
DRY ING combine 2 c flour, 2 tea b/powder, tea b/soda, lge pinch salt.
LIQUID ING In measure, stir 1/4 c agave tequila and 1/2 c buttermilk.
METHOD Elec/mixer/cream cup sweet butter and cup sugar fluffy. Add 2 eggs singly mixing ea well. Add cup coconut milk, 2 tb grated gingeroot, tsp coconut extract; beat blend on high a min. Add dry ing in 3 batches alternately w/ liquid in 2 batches, begin/end w/ dry. Fold in cup shredded coconut.
FINAL Fill paper-lined muffin cups three-fourths full. Bake 350 deg 20 to 25 min; cool in pan 10 min then rack to cool completely. Spread Icing over; sprinkle w/ cup shredded coconut.
Coconut Cream Frosting elec/ mixer smooth on high 1/2 lb cr/cheese. W/ mixer on, slowly add 2 tb ea coconut milk, tequila, 2 tsp coconut extract; beat smooth 5 min. Add 3 c conf; beat on high. Adjust w/ coconut milk if too thick, or conf if runny.
I make this every holiday season:
ROASTED PEAR AND GREENS WITH PEAR VINAIGRETTE for 8
6 small ripe pears
¼ cup vegetable oil
2 tbsp packed light brown sugar
2 tbsp lemon juice
8 cups torn mixed salad greens
4 cups torn radicchio
½ cup roasted almonds, chopped coarsely
PEAR VINAIGRETTE
1/2 cup pear or cider vinegar
3 tbsp vegetable oil
1 tbsp minced shallots
Pinch salt and pepper
Peel and halve pears; core if desired. Place cut side up in 13x9 inch glass baking dish. In small bowl, whisk together oil, sugar and lemon juice; brush all over pears. Roast 425F oven, basting once, until caramelized and tender, about 40 minutes. Let cool in pan. Transfer 1 tsp of pan juices to small glass measure for vinaigrette. ( I used more)
PEAR VINAIGRETTE:
Add vinegar, oil, shallots, salt and pepper to reserved pan juices in glass measure. (Make ahead: cover and refrigerate pears and vinaigrette separately for up to 2 days. Let pears come to room temp to serve.)
In large bowl, toss salad greens, radicchio and vinaigrette; divide among plates. Slice pear halves into quarters if desired; arrange on salads. Sprinkle with almonds.
Serve with a wedge of blue cheese or aged Gouda.
That looks very good; might even get my husband to eat fruit now and then ;-0
I am not a fruit for dessert person, but this salad sounds great, especially the blue cheese.
This is a no bake cheesecake that got rave reviews. I added crushed pecans to the crust and also added some rum to the maple syrup. Make sure the pears are firm to start.
http://www.marthastewart.com/329044/maple-cheesecake-with-roasted-pears
This site has some terrific sounding recipes-esp that pear chocolate upside down cake. I am going to give it a try.
First ate a version of this is a little French bistro in Paris. This recipe was exactly as I remembered it.
My friend sent this recipe to me last week. The theme of her dinner party was pears. She started with pear martinis and ended with this recipe.
She served it in little mason jars and said it was a huge hit.
I am going to give it a try this weekend.
http://rainierfruit.com/recipe-list/pear-and-thyme-crisp/
I just made a (double) batch of the Deal Island Summer Tomato soup you posted last week. It is really good!
One thing I needed was a food mill (you sent me a suggestion) but when I talked to my mom, she said she had one. It’s old - she used to make apple sauce from some old apple trees on the place - they don’t produce any more so the food mill was stored away. Bottom line - I didn’t like the result. Either it wasn’t working correctly or my expectations were too high for what I was going to get. I ended up using the blender to puree everything and I’m quite happy with that result. It’s a thicker soup probably, with a little more texture, but it’s going to be some kind of good this winter!
The yield was about 5 quarts and it used up almost a roasting pan of tomatoes (8 pounds for a double batch) so that is ALL good, especially since I have another large batch of ripening tomatoes on the vine. I am making one more single batch, probably tomorrow (I’m worn out from all the chopping today) and instead of using the green peppers, I’m using a jar of roasted red peppers - can’t wait to see what the taste will be like - should be rather yummy.
Thanks again for the great recipe.
Bookmark..Recipes for Pears...? One of my favorite main dish is pork chops with Pears...
Muddle a ripe peeled pear in the bottom of a shaker w/ maple syrup.
Pour in some Maple Crown Royal booze, and shake.
Strain into martini glass; float thin slice of pear on top.
I’m glad you like it. I’m sure it would freeze just as well the way that you made it, as ours does. It’s one of two favorite soups I try to keep extras of in the freezer, but the tomato one is so work-intensive that I don’t always keep up ;-)
RIPE PEAR SALAD
Crisp greens, ripe pears, crisp prosciutto, roasted pecans,
bleu cheese crumbles, tossed in balsamic vinaigrette.
Add a puff pastry palmier for French authenticity.
That sausage/apple/pear dish sounds mouth water delicious.
That recipe goes in the must try file.
Thanks!
Toys in the water bowl? Sounds like they party with raccoons while you’re away.
;>)
I’ve never understood it. I know raccoons and crows do it all the time, but cats?
The funny thing is, their favorite toys are little ‘Nemo’ fish that chirp. They also have birds and balls; but only the nemos - and my sox - wind up in the water bowl ;-)
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