Tag Archives: fruit

Caramelized Pear and Arugula Salad

Wow! Do I have a lot to talk about.

First, I really enjoyed not blogging for a week, and staying as far away from the internet as possible. Second . . . I’m glad to be back!

So much has happened in the past few weeks–my band’s first experience playing at a wedding–the marvellous wedding of Kevin and Katina! This included the Chicken Dance, in case you were curious. Jazz was sung. Tambourines were hit repeatedly, and hard. I was also the backup photographer, so there’s a whole ‘nother can of something. A Christmas party for Lydia high school students that I photographed. Our Christmas celebrations. Our trip to Wisconsin. Baby James! A visit with my grandparents (yes, the notorious Mama Kitty). Our New Years party! And the inevitable return to ye squeaky chair in ye Chi-town office.

Wow, wow, wow. Do you know how many pictures await processing? Do you know?? You don’t want to know. Heck, I don’t want to know. Even thinking about opening Photoshop makes me get cold shivers up and down my spine. By indulging in excessive photography, I’ve gone and created a beast.

So my simple solution is to take it nice and easy. Nothing ever happens in January and February anyway, right? So I can take my time and blog about December for the next 6 to 8 weeks?

Oh, good–I’m so glad you don’t mind.

Now let’s talk food.

Do you all know Donna Hay? She’s an Australian recipe developer and food stylist, and I latched on to one of her cookbooks during my first year of marriage. Latched on and didn’t let go. That Christmas everyone got a Donna Hay cookbook for Christmas. The photography and the simplicity of her recipes make her books fabulous–they’ve got the looks and the goods.

So based on the very first Donna Hay recipe that ever graced my table, I bring you an incredible salad. It serves 4 as an appetizer or side, or you can do as I did and simply have it as the main and only dish for dinner (in that case it serves 2).

Ingredients

(Serves 4)

2 oz (4 TBS or 1/2 stick) butter
3 TBS white wine vinegar
1 TBS brown sugar
2 firm brown pears
1/2 cup walnuts
4 oz arugula or mixed greens
5 oz soft blue cheese such as Cambozola

Wash, core and quarter the brown pears. Why must they be brown, you ask? Well, Donna says so. And I think the brown kind are softer than the green kind . . . maybe?

Place the butter, vinegar and brown sugar in a nonstick skillet over medium heat.

When the butter is melted, add the pears (flesh-side down) to the skillet.

Well bless my buttons, it’s a perfect fit! Oh lawsy.

Sprinkle in the walnuts too.

Cook for 8 minutes, until the pears are just softened. Turn the pears halfway so that both sides of the flesh get browned.

Not quite there . . .

But close. We’re looking for this lovely color:

Yes, yes, yes. Make sure you move the walnuts around during this time if they appear to be burning.

Cut the blue cheese into slices or wedges.

Place the arugula or mixed greens on serving plates and top with the pears and walnuts.

As long as you’re not afraid of a little butter, spoon the pan juices over the salad and top off each plate with a slice or two of blue cheese.

Let’s cut into one of these delectable pieces of fruit . . .

Mmmmmm. You won’t know how good this is until you taste it yourself!

So what are you waiting for??

(Sorry, am I coming on a little strong? Because I really love this salad, see.)

Happy New Year everyone! I can’t wait to read about your holiday experiences on all your blogs–I’ll be stopping by to catch up asap!

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Puff Pastry Apple Tart

Looking for a quick dessert that looks elegant but takes very little effort? Look no further. This apple tart (thanks, P-Dub) is a winner! It’s another treat I made for our Community Group, and slightly healthier than the Chile con Queso. I mean, it has to be . . . right?

Anyway! Slice up some apples, mix ’em with a little sugar and stuff, slap ’em on some puff pastry and voilà, ma chérie!

If you’re unconcerned about the health factor, slather on some caramel sauce or whipped cream. Even spiked whipped cream, with a little Amarula and a sprinkle of cinnamon! Now that would be heavenly.

Ingredients

(Serves 6-8)

2 sheets puff pastry (1 package)
3-4 apples
Juice of 1/2 lemon
1 cup brown sugar
1/4 tsp salt
Optional: powdered sugar, ice cream, whipped cream, or caramel sauce

Thaw the sheets of puff pastry for the amount of time specified on the package (usually 15-20 minutes).

Preheat the oven to 415 F. Halve and core the apples, and slice them as thinly as possible into half-moons . . .

. . . and try not to break your melon baller while you’re at it.

Hunh.

You can peel the apples if you want beforehand, but I like them with the peel on. Plus, less work for me.

And please try to get them just a little thinner than I did–though they’ll taste great either way.

Toss the apple slices with the lemon juice, sugar, and salt.

Let them sit for a few minutes, stirring the juicy sugar around a few times so that the apples are evenly coated.

Spray a large baking sheet with baking or cooking spray . . .

. . . cut the sheets of puff pastry in half, and place the 4 rectangles on the baking sheet. Leaving about an inch margin on all sides, arrange the apple slices in an overlapping row down the middle of each puff pastry rectangle.

I also experimented with cutting the sheet of puff pastry into thirds, like so:

However, I prefer a lot of puff in my puff pastry. I mean, what’s the point of puff pastry without the puff? Right? So the halved sheets were the clear winners.

Bake the tarts for 18-20 minutes, until the puff pastry is puffed and golden brown. Here’s the not-so-puffy version (still great, mind you):

And here’s the puffity-puff-puff-puffatron!

Can you tell that I love the word “puff”? I think I just used it a record amount of times. Call up Mr. Guinness!

Remove the tarts from the baking sheet and place on a serving dish (I like to use my cutting board). Serve sprinkled with powdered sugar, with ice cream, whipped cream, or caramel sauce. Mmmm.

 If you have leftover apple slices that didn’t fit on the puff pastry, dice them, store them in a little baggy in the fridge, and use them for a delicious oatmeal topping the next morning. Or force your husband to use them as a delicious oatmeal topping the next morning! Or stir them into your yoghurt, along with some wheat germ! The possibilities are countless.

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