After successfully using hard apple cider in a few dishes recently, I’ve found myself looking at a sparkling hard pear cider at the store, wondering if it will give a dish similar tasty results. Continue reading “Braised Pot Roast with Pear Cider and Leek Gravy”
Poached pears is my go-to recipe, when I’m looking for a quick, tasty and light dessert (click HERE for the recipe). Pears have an incredible way of absorbing flavors while cooking, yet keep their shape, and can be easily served on their own, or with few additions, creating an effortless and elegant dessert. Continue reading “Spiced Pears in Butterscotch Sauce”
Baked cheese is one of my favorite ways of serving semi-soft cheeses. The baking process enhances the cheese flavors and makes its texture even creamier. Served with fresh, or cooked fruits, (check HERE for a recipe with quince cooked in spiced red wine) the combination is even tastier.
In the following recipe, I took this combination a step further, and baked the cheese, along with cooked pears, “en croûte”, i.e. in a buttery puff pastry crust, and the result was simply irresistible. Continue reading “Camembert en Croûte with Salted Caramel Balsamic Pears “
Crostini (“little toasts” in Italian) are a great way to make an easy yet impressive appetizer. The toppings are endless and are up to your liking, so mix and match.
I like the combination of cheese and fruit, as seen here. * If you don’t have Vegetarian friends coming over (like I had the day photos were taken), add some good quality thinly sliced Prosciutto on top of the cheese.