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
  
 

Monday, November 13, 2017

Cranberry Mousse Chocolate Dessert Bowls / #CranberryWeek

 Today is the first day of #CranberryWeek and I am very excited about the recipes I will be sharing with you. I hope you enjoy them and the recipes presented from other bloggers in the group!
My recipe today, is one of my favorites, Cranberry Mousse Chocolate Dessert Bowls! 

This recipe can made in two parts. The chocolate bowls one day, and the cranberry mousse at another time. After the mousse is made about three hours are needed for the mousse to set up. After that, you can serve at any time, but the chocolate softens when handled, so when moving them to a plate to serve, move quickly.

Cranberry Mousse Chocolate Dessert Bowls
(recipe serves 4)
(printable recipe at end of page)

12 ounces Milk Chocolate
1 water balloon for each chocolate cup
1 bag Fresh Cranberries
8 ounces Cream Cheese, softened
3/4 cup Sugar
1/4 cup Crushed Cranberry Juice
2 Egg Yolks, beaten
1 cup Whipping Cream


Blow up 1 balloon for each bowl you want to make. Use a bowl or cup to set each balloon in. Chop the chocolate and place in a double boiler on medium low heat. Let it melt slowly. You don't want it too hot. As the chocolate melts, stir it a little to help the chocolate melt evenly.
Once melted, turn the pan so the chocolate pools together in one spot. Place the top of the balloon in the chocolate, and turn the balloon in the chocolate, coating it down the balloon.Turn it several times so the balloon gets a bit of a thick coating on it.
 Set the balloons back in to the cups to let the chocolate set up.
Once the balloons have dried, about an hour, pop the balloon and immediately pull the balloon pieces away from the chocolate. Be gentle to avoid the chocolate from cracking. Place in a plastic container in the refrigerator or in the pantry.
Cook cranberries according to package directions.
Use a flat spatula to push the cranberries and the juice through a strainer, and into a medium bowl.
While doing this, be aware that the under side of the sieve will be filling up with cranberry juice. Scrape the bottom to put that juice into the bowl also.
In a separate bowl, beat the cream cheese and sugar together until it is smooth. Make sure that the cream cheese is softened completely, before mixing. Beat in the cranberry juice and eggs. 
In a separate bowl, beat the whipping cream into whipped cream, but do not add sugar. The peaks of the whipping cream should be beaten to soft peaks. Fold the whipping cream into the cranberry mix. 
Spoon cranberry mousse into each bowl. Place bowls in refrigeration for 3 hours minimum before serving.
When ready to serve, garnish plate with cranberry sauce and slivers of chocolate for a holiday look.
Thanks for joining me today!


See all the other cranberry creations being shared as we kick off Cranberry week today - follow #cranberryweek to see all the delicious recipes:

    Cranberry Mousse Chocolate Dessert Bowls

    ingredients:


    • 12 ounces Milk Chocolate
      1 water balloon for each chocolate cup
      1 bag Fresh Cranberries
      8 ounces Cream Cheese, softened
      3/4 cup Sugar
      1/4 cup Crushed Cranberry Juice
      2 Egg Yolks, beaten
      1 cup Whipping Cream

    instructions:


    1. Blow up 1 balloon for each bowl you want to make. Use a bowl or cup to set each balloon in. Chop the chocolate and place in a double boiler on medium low heat. Let it melt slowly. You don't want it too hot. As the chocolate melts, stir it a little to help the chocolate melt evenly.
    2. Once melted, turn the pan so the chocolate pools together in one spot. Place the top of the balloon in the chocolate, and turn the balloon in the chocolate, coating it down the balloon.Turn it several times so the balloon gets a bit of a thick coating on it.
    3.  Set the balloons back in to the cups to let the chocolate set up.
    4. Once the balloons have dried, about an hour, pop the balloon and immediately pull the balloon pieces away from the chocolate. Be gentle to avoid the chocolate from cracking. Place in a plastic container in the refrigerator or in the pantry.
    5. Cook cranberries according to package directions.
    6. Use a flat spatula to push the cranberries and the juice through a strainer, and into a medium bowl.
    7. While doing this, be aware that the under side of the sieve will be filling up with cranberry juice. Scrape the bottom to put that juice into the bowl also.
    8. In a separate bowl, beat the cream cheese and sugar together until it is smooth. Make sure that the cream cheese is softened completely, before mixing. Beat in the cranberry juice and eggs.
    9. In a separate bowl, beat the whipping cream into whipped cream, but do not add sugar. The peaks of the whipping cream should be beaten to soft peaks. Fold the whipping cream into the cranberry mix.
    10. Spoon cranberry mousse into each bowl. Place bowls in refrigeration for 3 hours minimum before serving.
    11. When ready to serve, garnish plate with cranberry sauce and slivers of chocolate for a holiday look.
    Created using The Recipes Generator

Sunday, November 12, 2017

Holiday Breakfast Casserole / #SundaySupper


Casseroles are a great dish for your busy holiday mornings because of their make ahead convenience, and their ability to feed many people at one time. This Holiday Breakfast Casserole does those things and it uses packaged breakfast rolls for even greater ease in preparation.

Holiday Breakfast Casserole
 (feeds approx. 6-8)
  (printable recipe at end of page)
1-8oz. package Orange Rolls
1/2 cup Orange flavored Cranberries
1/4 cup Chopped Pecans
1 teaspoon Cinnamon
1/8 teaspoon Salt
2 cups Milk
2 tablespoons Butter
1 Egg, beaten
2 teaspoon Orange Extract
1 tablespoon Dark Brown Sugar
1/3 cup Confectioners Sugar
1-2 tablespoons No Pulp Orange Juice
1/4 teaspoon Orange Extract (if desired)



Preheat oven to 350 degrees.
Cook the orange rolls according to the package directions. Once the rolls come out of the oven, add the orange frosting as directed. Set aside to cool.
 Once cooled, cut rolls into small cubes. Place in 9x13 baking pan. 
In a medium bowl mix together the cranberries, chopped pecans, cinnamon and salt. Use a large spoon to mix all the dry ingredients together with the rolls. Heat the milk and butter in a medium saucepan until warm. Add beaten egg, sugar and extract to the milk and butter.  Mix together. Pour into baking dish over the dry ingredients.
Bake for 30-40 minutes. Make glaze by mixing together the confectioners sugar, orange juice, and if you want even more orange flavor, add the orange extract. If you are happy with the intensity of the orange flavor, omit the extract.  Set aside. Check to see if the casserole is done, by checking the middle with a toothpick. 
 Remove from oven and drizzle with Orange Glaze.

 Thank you for stopping by today!




We are all about casseroles today at #SundaySupper! Check out all these other tasty Holiday Casserole Recipes. Perfect for your holiday recipe planning!













Holiday Casserole Recipes #SundaySupper

Breakfast Casseroles

Classic Casseroles

Creative Casseroles

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.


Holiday Breakfast Casserole

ingredients:


  • 1-8oz. package Orange Rolls
    1/2 cup Orange flavored Cranberries
    1/4 cup Chopped Pecans
    1 teaspoon Cinnamon
    1/8 teaspoon Salt
    2 cups Milk
    2 tablespoons Butter
    1 Egg, beaten
    2 teaspoon Orange Extract
    1 tablespoon Dark Brown Sugar
    1/3 cup Confectioners Sugar
    1-2 tablespoons No Pulp Orange Juice
    1/4 teaspoon Orange Extract (if desired)

instructions:


  1. Preheat oven to 350 degrees.
  2. Cook the orange rolls according to the package directions. Once the rolls come out of the oven, add the orange frosting as directed. Set aside to cool.
  3.  Once cooled, cut rolls into small cubes. Place in 9x13 baking pan.
  4. In a medium bowl mix together the cranberries, chopped pecans, cinnamon and salt. Use a large spoon to mix all the dry ingredients together with the rolls. Heat the milk and butter in a medium saucepan until warm. Add beaten egg, sugar and extract to the milk and butter.  Mix together. Pour into baking dish over the dry ingredients.
  5. Bake for 30-40 minutes. Make glaze by mixing together the confectioners sugar, orange juice, and if you want even more orange flavor, add the orange extract. If you are happy with the intensity of the orange flavor, omit the extract.  Set aside. Check to see if the casserole is done, by checking the middle with a toothpick.
  6.  Remove from oven and drizzle with Orange Glaze.

HolidayCasserole Recipes #SundaySupper

Breakfast Casseroles

Classic Casseroles

Creative Casseroles

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
Created using The Recipes Generator