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Pear, Mushroom, & Prosciutto Pizza

28 Jun

So it’s Saturday and you might be having one of those “My-girls-are-coming-over-to-drink-wine-but-I-need-to-make-a-classy-pizza-so-at-least-I-look-like-a-classy-lush” pizzas, this one is for you.  Seriously, this pizza makes you seem like you know way more about pizza than you probably do.  It’s sweet and salty and just generally delicious.  Indulgent enough to make you Insta-famous in your circle of friends, but not indulgent enough that you feel guilty about it. 🙂

Pear-Mushroom-Prosciutto-Arugula-Blue-Cheese-Pizza


Pear, Mushroom, & Prosciutto Pizza (recipe by Yummy Addiction)

  • 2 T. unsalted butter
  • 1/2 semi-ripe pear, sliced very thin
  • 1 t. honey
  • 6 cremini mushrooms, steps removed and sliced thin
  • 1 c. shredded Mozzarella cheese
  • 3 oz. Prosciutto, torn into pieces
  • 1/2 c. crumbled blue cheese
  • 2 handfuls baby arugula
  • this pizza crust (or store bought)

Preheat the oven to 400*F.

Heat the butter in a medium skillet over medium heat.  When melted, reduce the heat to low and add the pear slices.  When they begin to get softened, add the honey and a pinch of salt and continue to cook until lightly browned, stirring occasionally.  When they are ready, remove them from the pan and add the mushrooms to the same pan.  Cook until the mushrooms are slightly browned.

Brush the pizza crust with olive oil, then sprinkle the mozzarella cheese evenly.  Add the pears and mushrooms, then put the prosciutto on top of that.  Sprinkle the blue cheese crumbles on the very top and bake for about 20 minutes.  When the pizza is done, top with the arugula and serve.

I recommend a Pino Grigio if you were wondering – cheers! 🙂

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Vanilla Poached Baked Pears

27 Nov

OK, so you’ve been staring a pie recipes for days and haven’t worked up the motivation to make one, right?  Well how about skip the pie and opt for something a little bit unconventional for Thanksgiving dessert?

Vanilla Poached Baked Pears with Vanilla Cream

Baked Pears2

Ingredients:

  • 3 c. water
  • 3/4 c. sugar
  • 1/2 vanilla bean, split
  • 4 Bosc pears, cored and peeled
  • 1/2 c. heavy cream
  • 1 sheet frozen puff pastry, thawed

The first step is to get the poaching liquid ready.  In a saucepot large enough to fit your pears (I actually made enough for 10 people, not 4), add the water, sugar, and split vanilla bean over a low heat.  You NEVER want to heat sugar too rapidly or funky things start to happen.  While the water warms up and the sugar slowly dissolves, get your pears prepped!

I don’t have a melon baller, so I just cored through the bottom of the pears with a knife and small spoon (which is apparently easier than getting your camera to focus on the front not the back):

PearsCored

I also cut the bottoms so that they would stand up evenly.  Then, they went directly into a bowl of lemon water.  Why?  Because these pears will only be wrapped in puff pastry, not covered.  And I didn’t want to risk them turning brown from sitting around waiting for me to peel and core the rest of the pears!  Lemon water keeps them from getting those less than pretty brown spots.

pearsprepping

Once the poaching liquid is almost at a simmer, add the pears and cook them until they are fork tender.  Mine actually could’ve cooked longer, but I was so nervous!

PoachingPears

Once the pears are tender, remove them from the liquid (keep that in the pot!) and put the pears in a covered container in the fridge until they are cooled completely (at the very least this will take 1 hour).  That’s around the time I quick-thawed my puff pastry sheets!

Once the pears are cooled, roll ’em up!  I cut one puff pastry sheet into 8 long strips, dabbed some water on them and then sugared them up.  Then, just start wrapping the puff pastry around the pear, starting at the stem and ending at the bottom.  Any extra pastry got shoved underneath/into the cored hole at the bottom.

pearsbefore

Between you and I, I should’ve skipped the sugar and just done a straight egg wash on these.  They browned on the top, but I was really hoping for a more even coloring.  The taste was on point, but aesthetically I was really wishing for an even, golden crisp.  Anyway.

I let my pears sit around for a few hours in the fridge after this step, and baked them off close to dinner.  When you are ready, these will bake at 400F for around 30 minutes or until the crust is done to your liking.

During those 30 minutes, I strongly suggest adding the cream to the poaching liquid and simmering it until it is reduced by half. 🙂  The pears taste just divine.  They also would be yummy in a honey syrup, so be creative and add fruit/garnishes that suite you!

Baked Pears2

Our First Dinner Party!

24 Nov

We had our first dinner party y’all!

Since we moved back to our house after finishing school, we have been in major renovation mode.  But, now that our house is completely done being remodeled and it looks amazing, we didn’t waste any time having some friends over!

On Thursday, we had 8 people over for a 3-course meal.  I was so excited, it was all I could think about since we made the plans on Sunday.  I poured over all of my best recipes to decide what I should make – appetizer, entree, and dessert – and decided on 3 things that I knew would go well together and would easily feed that many people.

DinnerPartyPrep

AppetizerPear, Pecan, Gorgonzola & Honey Crostinis

PearCrostinis

photo from Deb

These turned out soooo scrumptious!  We all agreed that this isn’t something we would’ve ordered off of a menu, but the flavors were amazing when combined together.

EntreeBrown Sugar & Bacon Wrapped Boneless Pork Roast with Roasted Red Potatoes & Asparagus

BSBPorkRoast

I actually didn’t even get a chance to take a picture of the side dish, but here is a glimpse of it over breakfast the next morning:

SideDishDP

DessertVanilla Poached Baked Pears with Vanilla Creme Sauce

photo by Melissa

photo by Melissa

I was really proud of how everything turned out and my time management was awesome!  I was able to talk and enjoy the party with everyone the entire time.  I was worried that I would be scrambling around fussing over things and not socializing, but it was so much fun.  Also, the recipes I picked were shockingly easy to pull together.

My only 2 regrets are:  paper plates (which I hate – but we only have 6 plates to our names) and lack of silverware (apparently I own 6 forks as well).  Luckily, the only person bothered by paper plates was me and we all got a good laugh out of eating with spoons.  Next time, I will make sure I’m better prepared!

And yes, I am going to make you keep checking back for the recipes over the next few days.  MWAHAHAHA!

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