Tag Archives: pear

Pear Walnut Salad with Blueberries

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Abundance of Pears and Apples in the Winter months can be overwhelming. Especially after the calendar declares that it is Spring but the weather makes you wear a winter coat. I am still making the best I can with Pears. This yummy salad has been making rounds of my dinner table lately but it is so simple that I didn’t think about posting it. Then I thought, why not?

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This salad is also making a good use of a Parmesan block that I bought on a whim.

Ingredients:

  • Arugula a handful for each plate
  • Pear medium sized ripe but not fully ripe
  • Blueberries organic
  • Walnuts a handful
  • Parmesan cheese as much or as little as you want
  • Salt and Pepper
  • Lemon juice 11/2 tsp for each plate

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Directions:

  • Peel and cut Pear in cubes.
  • Roast Walnuts in a pan. Takes about 6-7 minutes on medium flame. Make sure to stir them.
  • Place Arugula in each plate. Top it with Pears, Walnuts and Blueberries.
  • Grate some Parmesan cheese on top.
  • Pour the Lemon juice and adjust Salt and Pepper.

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Pear , Mango and Almond Clafoutis

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Autumn and Spring always create a battle of sorts in my mind. I am never sure which one to pick as my favorite.

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Spring represents a new beginning but then Autumn is so comforting. It’s the season when we plant to flower bulbs so we can enjoy the flowers come spring. Autumn also means all harvest foods, Apples, Pears, Pumpkins and squash they all represent comfort which is what I really seek at this time. Living in the Midwest also gives me the opportunity to enjoy the riot of colors nature plays in October. The entire town is colored in earth tones.

5These moments of beauty last for such a short time, never to be repeated. I see some remnants of the summer gone. Like this last flowers and a single apple still holding on in my backyard.

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In one of my last posts, I presented you with Pears with Mascarpone cheese. This time is yet another dessert, a French one at that. Clafoutis originated in Limousine region of France. The dessert is usually made from whole Cherries. When the cherries are baking, the pit releases Almond like flavor, giving Clafoutis a distinct taste. Pear Clafoutis  is a variation. I add Almond meal and Almond essence to give it a different taste and also because I love adding nuts to almost everything. Not to mention I am a big fan of Almond milk.

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Ingredients:

  • Pears 2 small cubed
  • Mango 1 medium cubed small
  • Eggs 3
  • Cake Flour ½ cup
  • Sugar granulated ½ cup
  • Almond meal ¾ cup
  • Milk ¾ cup any type is fine
  • Vanilla extract 1 tsp
  • Almond Essence 1 tsp
  • Butter unsalted 6 Tbsp (almost melted and cool)
  • Salt a pinch
  • Demerara sugar 2 Tbsp (to sprinkle)

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Directions:

  • Preheat the oven to 400 F.
  • In a stove to oven skillet, add ½ Tbsp of butter and saute chopped Pear for 2-3 minutes on a slow flame until half cooked. It should be still a bit crunchy. Take it off the flame. Add the cut Mango and Keep aside.
  • In a stand mixer bowl, beat the butter at high speed for 45 seconds.
  • Add the eggs and beat at medium speed for 1 minute.
  • Add the Sugar and beat for another minute.
  • Add Vanilla Essence/Extract, Almond extract and Salt and beat for a few seconds.
  • Add Almond flour and Cake Flour slowly and continue beating until mixed.
  • Add Milk and make sure the mixture is pancake batter consistency. If it is not, add a bit more milk but it’s unlikely you will need more milk.
  • Pour this mixture over the fruit and sprinkle with Demerara Sugar.
  • Bake for 35 minutes or until toothpick comes out clean.
  • Let cool for 10 minutes.
  • This dessert must be served warm and tastes even better with a dollop of whipped cream or Vanilla ice cream.

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Roasted Brussels Sprouts Salad

 

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Now that most of us have made a resolution to eat healthy, I present this salad to you to help with your resolution. Before this last summer, I had never eaten Brussels Sprouts. I only looked at them skeptically and wondered how they taste. Then I learned that if you roast the Brussels sprouts they acquire more of a sweet taste. Try the recipe below and let me know how you like it.

Preheat the oven at 350 degrees. Try getting the sprouts of same size so they are all roasted in equal time. Cut them in half and arrange on a cookie sheet. It doesn’t matter if they are close together. Drizzle them with some garlic infused olive oil. Sprinkle Salt and Pepper and roast in the oven for about 20 to 25 minutes depending on their size.
Add the Mango, Pear and Cranberries. Drizzle some olive oil and lime juice. Crumble the cheese on top and Enjoy.

Brussels Sprouts 2 cups
Ripe Mango 1 cup cut in cubes
Pear 1 cup cut in cubes
Cranberries a handful
Queso Fresco Cheese as per your liking
Olive oil to drizzle plus 2 Tbsp to top the salad
Lime juice 1 Tbsp but adjust as per your taste

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