Mmmmm more vegetables smothered in butter. Now if it was the…
Mmmmm more vegetables smothered in butter. Now if it was the special occasion of a roommate birthday dinner, I definitely would not something everything in butter. HOWEVER, usually when you are serving food to a crown then chances are THEY are going to do something like smear margarine all over it anyway, so you might as well forget the calories (you’re going to eat cake anyway) and make everything actually taste good! A bit of flavoured unsalted butter goes a lot further then the 1 tbsp per serving of margarine that everyone is going to dump on anyway!
After talking with another #hfxfb (Halifax Food Blogger) today it is reassuring…
After talking with another #hfxfb (Halifax Food Blogger) today it is reassuring to know that I am not the only one who has many half written posts that are delayed with their appearance into social media. I guess it makes sense though knowing we all eat and all probably cook more delicious things then we could ever want to post (I know I do). This dish was cooked very shortly after the fishing adventure post but as you can see has taken forever to make it’s appearance. It is super easy to make, and cooking anything “en papillote” is beyond simple.
I love holiday dinners. And although my family isn’t religious we are…
I love holiday dinners. And although my family isn’t religious we are Christian enough that those are the holidays we get together for family dinners. My mom and I have a deal worked out where she pays for the feast and I cook it. It works great because she hates to cook, and, well not rolling in cash to say-the-least. Easter to me, is always the most frustrating dinner to plan,
I pickled some haberneros this fall and I’m trying to come up…
I pickled some haberneros this fall and I’m trying to come up with some creative ways to use them sparingly without making them too overpowering. I whipped this up in the blender and have been adding it to everything from the venison faijitas to salad dressings.
Many lessons were learned in making this cheesecake. Ultimately I am calling…
Many lessons were learned in making this cheesecake. Ultimately I am calling the first cheesecake attempt a FAIL. Aside from learning how much larger an 11″ springform pan is compared to a 9″ spring form pan (you literally have to double the recipe for an extra 2 inches!) I also learned how IMPOSSIBLE it is to bake a cheesecake and not have the top crack, and how much much artistic ability is lacking…. This recipe is adapted from Cooking Classy’s White Chocolate Raspberry Cheesecake and the decoration idea is 100% hers. Which is obvious if you saw how badly mine turned out.Overall still tastes delicious – maybe you’re more artistic then me!
The weather here has been unusually WARM and I still have some…
The weather here has been unusually WARM and I still have some greens in my garden that have survived the first few frosts. This recipe is amazing, and a texture explosion in the mouth! The original recipe came from the most recent Gourmet cookbook, but I spiced it up with the pea shoots and sorrel.
With the abundance of fruit wines I have in my basement (I…
With the abundance of fruit wines I have in my basement (I currently have between 500-600 bottles of homemade fruit and wine kits), you start to get creative with them. Especially the ones that don’t turn out to be drinkable (also think Sangria!) I had never made poached pears, but I love fruit deserts and pears are coming into season!
2-3 cups of cranberries – fresh or frozen (unthawed if frozen)
half a cinnamon stick
1 bottle of blackcurrant wine, or any fruit wine or a fruity red wine
1 package of puff pastry
1 tbsp softened butter
maple syrup for drizzling + more if desired in poaching liquid – to taste
Let your pastry dough sit out at room temperature for two hours prior to using.
Peel your pears with a peeler, cutting off the bottoms. Half them with a sharp knife keeping the stems in tact on one half for presentation.
In a medium-large pot, over medium heat, add your cranberries and half a lemon. You do not need to thaw your cranberries if using frozen. The heat will bring out the juices.
On a baking sheet roll out the pastry dough. Rub the melted butter over the pastry and grate some of the cinnamon stick overtop for presentation. Preheat oven to package specifications.
Once the cranberries start looking a bit squishy and loose in their skin add the bottle of wine. Let this heat and simmer until the alcohol has burned off. Add your cinnamon stick.
Gentle add the pears into the poaching liquid using a slotted spoon. Do not crown the pot you want the pear to be able to be submersed so that it cooks evenly. (You may need to do two batches). Also lower the heat to a slow simmer at this point. You don’t want to over cook your pears.
Score the puff pastry into squares and cook as to the package directions. Once cooked let cool and cut through the squares you scored. Lay each onto a plate.
Cook the pears for about 15-20 minutes. You want them to still hold up if you prick them with a fork but also be soft. The exact cooking time will depend on the ripeness of your pears and how hard you want them when they are done.
Once the pears are cooked you just need to pluck them out of the pot and let them drain and cool a bit. I prefer them a bit warm but some prefer room temperature or chilled.
Serve the pears over top of the puff pastry. Reduce the sauce a bit further (if you did multiple batches you may not need to further reduce.) With a spoon, squish down the cranberries in the pot to create a rustic syrup. For a more formal syrup you could food process, and pass through a fine mesh strainer, lined with cheese cloth.
For a sweeter drizzle add maple syrup to the drizzle before drizzling over the top with a spoon. If preferred, you can simply drizzle maple and omit the syrup.
You know how some of the best things happen by accident. Well…
You know how some of the best things happen by accident. Well the crust on this tart is one of those things but a milestone. When I saw these GIANT blackberries at the farmers market where I worked I knew exactly what I would be doing with them. Something that glorious had to be showcased!