Wednesday, November 22, 2017

Persimmon Pudding Parfait / #FabulousFallBounty

If you have ever had the pleasure of enjoying a persimmon, you know how wonderful and tasty they are. If you haven't had the chance to try one, wait no more. They are a sweet treat, that is full of flavor! I was excited to see the persimmons included in the box from Melissa's Produce, and I am in love with this gorgeous pink platter from Le Creuset. I think this Persimmon Pudding Parfait is a delicious way to showcase this special fruit and platter!


Put the parfaits together and refrigerate until you are ready to serve. Add whipped cream and shaved chocolate right before serving! 

Persimmon Pudding Parfait 
(printable recipe at end of page)
(makes 8 mini parfaits using 4 oz. glasses) 


Persimmon Pudding 
1 cup Persimmon Pulp
1 Egg
3/4 cup Milk
1/2 teaspoon Vanilla
1 cup Flour
3/4 cup Sugar
1/2 teaspoon Baking Soda
1/8 teaspoon Salt
1/4 teaspoon Nutmeg
1/4 teaspoon Cinnamon
2 tablespoon Butter

Vanilla Pudding
2/3 cup Sugar
2 tablespoon Corn Starch
1/4 teaspoon Salt
2 cups Whole Milk
2 egg Yolks
2 tablespoon Butter
1 1/4 teaspoon Vanilla

Also 
Whipped Cream
Shaved Chocolate

Bake at 350 degrees.



If your persimmons are not yet ripe, turn them upside down so the leaf is facing down, and they should ripen within 24 hours. Once ripe, pull the leaf and stem off. 
Peel persimmons. Pull the seeds out.
Blend pulp.
Stir together the pulp, eggs, milk, and vanilla.
Mix together the flour, sugar, baking soda, salt, nutmeg, cinnamon in a separate bowl. Add to pulp mixture.
Stir in melted butter.
Bake in a 9x13 pan, for approx. 35 minutes. Let cool, then refrigerate.
Start the vanilla pudding by mixing the sugar, corn starch, and salt. Whisk in milk and egg yolk.
 Place mix in a saucepan. Cook over medium heat stirring often for 10-12 minutes. Let mix boil for 2 minutes. Remove from heat, stir in butter and vanilla. Cover and refrigerate for 30 minutes.
Cut up pieces of persimmon pudding. I used small glasses to serve my parfaits, so I cut my persimmon pieces rather small. If you use a larger serving container, larger pieces will work.
Start building the glasses by placing small cut pieces of persimmon pudding into the bottom of the glasses. Top pudding pieces with vanilla pudding. Add another layer of persimmon pudding topped by a layer of vanilla pudding.
Top with whipped cream and shaved chocolate.

Today is the last day of the #FabulousFallBounty! 
Thank you to everyone who dropped by to check out the recipes!
Check out these recipes from the rest of the group!

 

Monday, November 20, 2017

Chicken and Butternut Squash Tortilla / #FabulousFallBounty

I love to eat Chicken Tortillas whenever I can. I order them at restaurants and I make them at home. I would have to say that my favorite thing about them is how versatile they are. When I saw that the box from Melissa's Produce for our #FabulousFallBounty contained a Butternut Squash I was thrilled! I had read that they  were being used in tortillas and I was anxious to give it a try!
The Butternut Squash in the tortillas was amazing! I also included chicken, refried beans, onions and Queso Fresco. I pan grilled a flour tortilla, and added some pico de gallo with homemade chips to go with it! The box also contained shallots and fresh garlic which made this dish over the top!

Chicken and Butternut Squash Tortilla  
(recipe makes 2 with lots of leftovers)
(printable recipe at end of recipe)

2 Shallots
3 cloves Garlic
Butter
2 pounds Chicken Breast
ground Pepper
Butternut Squash
Pinto Beans
Onion Slices
Canola Oil Spray
Salt
2 Flour Tortillas
Queso Fresco
Sour Cream
Avocado


 Peel and chop 2 shallots and 3 cloves of garlic.
Cook the trimmed chicken breasts in 1 tablespoon of melted butter on medium high heat. Add 1 chopped shallot, and 2 cloves of the chopped garlic. Sprinkle the chicken with ground pepper.
Cut and clean out the squash, then cube it so it is all about the same size. Season with pepper. Add the rest of the slices of shallots, and the other clove of garlic as the squash cooks. I also cooked it in the pan that the chicken was cooked in for some additional flavor. To check to see if the squash is done cooking, sick a toothpick in some of the pieces. If it is tender, it is ready to eat.
Heat up pinto beans or make them fresh. Add onion slices for additional flavor.
 Make fresh, or use canned pinto beans. Add onion slices and heat until hot. While you are waiting for everything to cook, use a pizza cutter or pastry wheel to cut two tortillas into chips.  Place on a silpat and spray the chips on both sides with canola oil. Salt if you like. Bake for 3-4 minutes on each side. Check to see if they need more time.
Heat a skillet to medium heat Don't add butter or spray. Once the skillet is heated, place one tortilla in the pan. Watch it carefully, because it will brown quickly. Flip over and brown other side. Don't over brown it, or the tortilla will become hard and not fold.
 Build your tortilla, slicing down the chicken, adding the squash with shallots, the beans, some avocado slices and some queso fresco. Top with sour cream. Wrap in a tortilla and enjoy!
Enjoy! Thank you for stopping by today to participate in the #FabulousFall Bounty! Please stop by Wednesday for the last day of celebrating the bounty! I have a persimmon Pudding Parfait to share with you that tastes amazing!
Thank you to Silpat and Melissa's Produce!

Check out these tasty recipes from some blogger friends!




Chicken and Butternut Squash Tortilla

ingredients:



  • 2 Shallots
    3 cloves Garlic
    Butter
    2 pounds Chicken Breast
    ground Pepper
    Butternut Squash
    Pinto Beans
    Onion Slices
    Canola Oil Spray
    Salt
    2 Flour Tortillas
    Queso Fresco
    Sour Cream
    Avocado

instructions:


  1.  Peel and chop 2 shallots and 3 cloves of garlic.
  2. Cook the trimmed chicken breasts in 1 tablespoon of melted butter on medium high heat. Add 1 chopped shallot, and 2 cloves of the chopped garlic. Sprinkle the chicken with ground pepper.
  3. Cut and clean out the squash, then cube it so it is all about the same size. Season with pepper. Add the rest of the slices of shallots, and the other clove of garlic as the squash cooks. I also cooked it in the pan that the chicken was cooked in for some additional flavor. To check to see if the squash is done cooking, sick a toothpick in some of the pieces. If it is tender, it is ready to eat.
  4. Heat up pinto beans or make them fresh. Add onion slices for additional flavor.
  5.  Make fresh, or use canned pinto beans. Add onion slices and heat until hot. While you are waiting for everything to cook, use a pizza cutter or pastry wheel to cut two tortillas into chips.  Place on a silpat and spray the chips on both sides with canola oil. Salt if you like. Bake for 3-4 minutes on each side. Check to see if they need more time.
  6. Heat a skillet to medium heat Don't add butter or spray. Once the skillet is heated, place one tortilla in the pan. Watch it carefully, because it will brown quickly. Flip over and brown other side. Don't over brown it, or the tortilla will become hard and not fold.
  7.  Build your tortilla, slicing down the chicken, adding the squash with shallots, the beans, some avocado slices and some queso fresco. Top with sour cream. Wrap in a tortilla and enjoy!
Created using The Recipes Generator






























Saturday, November 18, 2017

Pear Crostata /#FabulousFallBounty

While Spring produce seems to get the lion's share of attention - think pea shoots and fiddlehead ferns - Fall's fabulous produce is sandwiched between the glut of pumpkin recipes for Halloween and the sweets-heavy holiday season. So, this year, a dozen food bloggers have gathered to share recipes and ideas that celebrate the #FabulousFallBounty. Many thanks to our event sponsors: Silpat for a handy silicone mat; Le Creuset for a lovely serving platter; and Melissa's Produce for providing the bloggers with a beautiful box of goodies.

We hope you enjoy our creations using fingerling potatoes; delicata, butternut, and acorn squashes; garlic and shallots; roasted chestnut and steamed beets; fennel and celery root; pears and so much more! Keep an eye on these blogs for inspiration as we rush towards Thanksgiving...

The Redhead Baker

To me, it wouldn't be fall without a tasty dessert made with pears. When I received the box of fall produce and fruits from #Melissas Produce and found the Forelle Pears I was thrilled! They have always been a favorite of mine, and I knew I wanted to showcase them by making this Pear Crostata. A crostata is a rustic pie with very little structure to it. They scream "fall" in their simple beauty, and these pears are the perfect compliment to the crostata.
Pear Crostata
(recipe makes 2 crostata)
(printable recipe at end of post)

Dough
1 1/4 cup Flour
1 1/2 tablespoon Sugar
Pinch Salt
1/2 cup Cold Unsalted Butter
Ice Water, if needed
Filling 
1/3 cup Sugar
1 1/2 tablespoon Corn Starch
1 teaspoon Vietnamese Cinnamon
1/4 teaspoon Ground Ginger
3 Pears
1 Egg White
1 tablespoon Dark Brown Sugar
Whipping Cream
1 teaspoon Vanilla

 Preheat oven to 350 degrees.
Mix together the flour, sugar and salt using a food processor. Add the butter, one piece at a time. Keep processing until the dough pulls itself from the side wall of the food processor. Add a bit of water if needed to get the right consistency.
Divide the dough in half. Roll each half out to 1/16" thickness. Using a #silpat makes rolling the dough out much easier. Wrap each disk in plastic to keep fresh while making the filling. If you make the dough a day ahead of time, wrap the dough in plastic, and refrigerate. Remove from refrigeration approx. 1/2 hour before you want to use. 
Mix together the sugar, cornstarch, cinnamon and ginger.
 Peel and slice the pears, then add pears to the bowl of seasoning.
 Peel and slice the pears, then add pears to the bowl of seasoning.
Place half of the filling on one disk of dough, and the other half on the other disk.
Fold the dough over the filling, leaving a portion of the filling visible.
Brush egg whites over the top of the crostata. Sprinkle dark brown sugar over the top of the filling and crust. Bake for 20-25 minutes.
Remove crostatas from the oven and let them cool on a rack. Whip the whipped cream, and while mixing add the vanilla. Top crostata with whipped cream. Sprinkle cinnamon over whipped cream.
Enjoy your Pear Crostata, and Thank You for stopping by today!
#sponsored

Check out these delicious recipes from my blogging friends:

Friday, November 17, 2017

Cranberry Clusters / #CranberryWeek

Today is the last day of #CranberryWeek! It has been a lot of fun for me, and I hope you have enjoyed all the cranberry recipes. I made these tasty, candy Cranberry Clusters for today, which you could tuck into a basket of goodies as part of a holiday gift, pile on a platter to take to a neighborhood party, or drop one in a cellophane bag, tie it with a pretty ribbon and hide it in a stocking!
With only a few ingredients, these candies take no time to make and are loaded with flavor. The red cranberries and the green pistachios taste great together and they lend a festive look to your serving plate.

Cranberry Clusters
(recipe makes 12 clusters)
(printable recipe at end of page) 

1/2 cup Hard Chow Mein Noodles
1/2 cup Dried Cranberries
1/2 cup Pistachios 
14-16 ounces Vanilla Flavored Almond Bark


Chop the dried cranberries and pistachios into smaller pieces.Toss them in a large bowl and add the chow mein noodles.
Chop and then melt the Vanilla Flavored Almond Bark. It takes about a minute and a half to melt.
Immediately pour melted vanilla into bowl with noodles, pistachios, and cranberries. Mix together until all the ingredients are covered.
Place a sheet of wax paper on a baking sheet. Wear gloves to use your hands, or you could use two forks to lift up the clusters, and place them on the wax paper. Let them set up in the refrigerator.
Enjoy your Cranberry Clusters!

Thank you for dropping by today and Thank you to Caroline from Caroline's Cooking for being the brains behind the tasty idea of #CranberryWeek!

See all the other recipes being shared for today's final Cranberry Week post - we hope you've enjoyed following along and will try some of the many cranberry creations!


Cranberry Clusters

ingredients:


  • 1/2 cup Hard Chow Mein Noodles
    1/2 cup Dried Cranberries
    1/2 cup Pistachios 
    14-16 ounces Vanilla Flavored Almond Bark

instructions:


  1. Chop the dried cranberries and pistachios into smaller pieces.Toss them in a large bowl and add the hard chow mein noodles.
  2. Chop and then melt the Vanilla Flavored Almond Bark. It takes about a minute and a half to melt.
  3. Immediately pour melted vanilla into bowl with noodles, pistachios, and cranberries. Mix together until all the ingredients are covered.
  4. Place a sheet of wax paper on a baking sheet. Wear gloves to use your hands, or you could use two forks to lift up the clusters, and place them on the wax paper. Let them set up in the refrigerator.
Created using The Recipes Generator
 

Thursday, November 16, 2017

Celebrate It! Blog Link Party!

I am so happy you stopped by today! Have a Happy Thanksgiving next Thursday, stop by later after 9pm if you can!
 
Last Weeks Featured Link Ups!

How To Start Homesteading
from

 Best Affordable Boots
from

DIY Thanksgiving Paper Bag Turkey Door Wreath
from 
 
Let's Party!




Wednesday, November 15, 2017

Cranberry Cheese Balls / #CranberryWeek

Sometimes when you are entertaining, simple is best. Simple doesn't mean it isn't tasty good, or it isn't unique, or it doesn't have that party"wow" factor, it just means it is simple and easy to prepare. These little Cranberry Cheese Balls fit all the above qualifications, and they definitely need to be on your party list this holiday season! 
 It's a good idea to make these cheese balls a day or two before you want to serve them. It gives time for the flavors to meld together, and you get to check something off your list a day earlier! These cheese balls also make wonderful hostess gifts and are great  for potlucks!
Cranberry Cheese Balls
(printable recipe at end of page)

8 ounces Cream Cheese~softened
4 ounces Goat Cheese~softened
2 cups Dried Cranberries
Rosemary Sprigs



Mix the goat cheese and cream cheese together. Cover and place in the refrigerator.
Chop the cranberries in a food processor. They can be chopped with a knife, but I like the tiny chop that the processor gives.
Start making balls of cheese using a scoop. If you like the size I made, use a small scoop that is 1/2 ounce. Scoop up the cheese, release it from the scoop, and roll it in to a ball. Then take pieces of chopped cranberry and mix it together with the cheese, using your hands.They should start to look like the cheese balls pictured above. When they are all rolled, refrigerate them until you are ready to serve.
 Pull the stems off of the rosemary. The amount needed depends on the size of the wreath. To pull the leaves off the rosemary, turn the sprig of rosemary upside down, and pull the leaves from the top down.  Place the rosemary on a plate to resemble a wreath. Use the plate you want to serve them on. Top the rosemary sprigs with the cheese balls.

 See all the other recipes being shared today as part of Cranberry week - follow #cranberryweek for all the tasty cranberry creations:



Thanks for joining me today! Drop by on Friday to see the recipe for my Cranberry Clusters! Delicious Cranberry Clusters Candy to serve to guests, stick into gift tins, or enjoy yourself! See you Friday!


Cranberry Cheese Balls

ingredients:


  • 8 ounces Cream Cheese~softened
    4 ounces Goat Cheese~softened
    2 cups Dried Cranberries
    Rosemary Sprigs

instructions:


  1. Mix the goat cheese and cream cheese together. Cover and place in the refrigerator.
  2. Chop the cranberries in a food processor. They can be chopped with a knife, but I like the tiny chop that the processor gives.
  3. Start making balls of cheese using a scoop. If you like the size I made, use a small scoop that is 1/2 ounce. Scoop up the cheese, release it from the scoop, and roll it in to a ball. Then take pieces of chopped cranberry and mix it together with the cheese, using your hands.They should start to look like the cheese balls pictured above. When they are all rolled, refrigerate them until you are ready to serve.
  4.  Pull the stems off of the rosemary. The amount needed depends on the size of the wreath. To pull the leaves off the rosemary, turn the sprig of rosemary upside down, and pull the leaves from the top down.  Place the rosemary on a plate to resemble a wreath. Use the plate you want to serve them on. Top the rosemary sprigs with the cheese balls.
Created using The Recipes Generator