Please welcome the newest addition to our family, Sammy. Along with Annabelle this will be a most magical Christmas seen through the eyes of a 3 1/2 year old. We’ve already had some fun baking cookies and wrapping presents and now looking forward to the feast of seven fishes and the glee of Christmas morning.
The greatest gift of all, of course, is being surrounded by those you love most in life and in spirit. I hope you can feel the presence. Just believe ❤
Whatever you celebrate I wish you the happiest of holidays. Thank you for gathering here with me and sharing your thoughts and wisdom on grief. I encourage you to talk about the ones you have loved and lost. Say their names out loud and tell a few stories.
What will you be serving for holiday dinner? Prime Rib, Roast Turkey, Beef Tenderloin? Whatever your main course I have the perfect side dish to go with it.This healthy salad featuring fresh USA Pears is total “eye candy” and mouthwateringly (is that a word?) delicious.
Last, but certainly not least, this easy recipe is my final entry in the USA Pears Blogger Recipe Challenge Appetizers/Side Dishes category. It could be my favorite entry of all or maybe this pear poundcake is my favorite or I don’t know I really liked this pear crostini and this pear dessert and this pear pad Thai salad. You can’t go wrong with recipes featuring fresh USA Pears.
With a bright lemony dressing and dazzling superfood colors, textures and flavors this fresh pear and kale salad with be a feast for your eyes and party in your mouth…..
¼ cup honey glazed sliced almonds (or nuts of your choice)
¼ cup pomegranate seeds
2 tablespoons roasted sunflower seeds
Shards of manchego cheese
Combine all dressing ingredients in a jar with a screw top lid; shake to blend. Place kale in a large bowl. Drizzle kale with a tablespoon or two of dressing. Massage kale with your hands for 1 to 2 minutes or until it becomes tender and a deeper green in color. Pour remaining dressing into a small serving bowl and place in center of a large round serving plate. Arrange kale around the bowl on the plate forming a wreath. Top with arugula, sliced pears, almonds, pomegranate seeds and cheese. Spoon dressing over salad just before serving. Serves 4 to 6 as a side dish.
❤ Cheers to 2020. May you resolve to eat more pears ❤
The countdown to Christmas is on. How about a make ahead dessert to take the pressure off your holiday entertaining? My recipe for Roasted Pear Fool Crunch can be made a day in advance and checks off all the boxes for festive, easy and delicious. This is my second entry in the USA Pears Blogger Recipe Challenge Baking/Desserts category.
Dip your spoon into this creamy, crunchy, spicy and juicy dessert. The caramelized pears add a fresh intense sweetness that “pears perfectly” with the warm spices of the gingersnaps and slight bitterness of the orange marmalade. The addition of the mascarpone cheese helps to stabilize the cream, so the dessert can be made a day in advance and stored in the refrigerator. Garnish just before serving.
Heat oven 400F. Line a baking sheet with foil and lightly coat with non-stick cooking spray. Core, peel and dice 2 pears. Toss pears with butter and honey, spread over prepared baking sheet. Bake for 10 to 15 minutes or until pears are caramelized; cool. In a large bowl, with an electric mixer on low speed, combine heavy cream, mascarpone, powdered sugar and marmalade until blended. Increase mixer speed and beat to just stiff peaks. Fold in cooled pear mixture. Layer half the pear fool mixture over the bottom of 4 serving glasses. Reserve 2 tablespoons of the crumbled cookies for garnish. Sprinkle the remaining cookies evenly over the pear fool. Sprinkle with half the pomegranate seeds. Dollop remaining pear fool on top. Sprinkle evenly with remaining cookies and pomegranate seeds. Thinly slice the remaining pear. Garnish each serving with a fan of pear slices.
For more information and delicious recipes check out the website www.usapears.org and their social media platforms @usapears