It’s raining pears! Or rather, a friend of my mom’s tree produced so many pears, the tiny tree’s top branches brushed the ground. What better way to use them than combine a Giada DeLaurentiis recipe with my own?
To make these, you’ll need to buy:
- 6 slices thick bread, either cut up a fresh loaf of french bread or buy a hearty Italian bread
- 3 pears, sliced
- 2 Tbsp. honey
- 3 Tbsp. chopped walnuts
- 1/4 cup blue cheese or gorgonzola cheese
- 2 Tbsp. olive oil
Place the six slices of bread on a baking sheet. Drizzle the olive oil on the top of the bread.
Next, pile on slices of pear. Dribble on an equal amount of honey on each piece of bread. The walnuts stick better if you sprinkle them on top of the honey as opposed to putting them on then coating them in honey. Candied walnuts would taste amazing paired with the other sweet aspects and more dessert-like on the bruschetta.
Finally toss your crumbling blue cheese, gorgonzola or other pungent formidable cheese atop everything. I chose to use a swiss-tasting Dublin cheese. Definitely stay away from that kind of strong cheese. It doesn’t pair well with the pears, but a blue cheese or gorgonzola broken up throughout the pears, honey, walnuts and bread will taste excellent. Blue cheese and walnuts are in my mom’s favorite salad balancing the dried cherries. The walnut pulls from the salty aspect and gives the cheese an extra protein, nutty flavor. These both bring down the level of sugar coming from your pears and the honey.
Place the baking sheet in the broiler for 5-10 minutes until the cheese melts and is browning at the top. The bread should be crispy on the outer edges and the pears will be warmed all the way through to the center of the chunk. Everything evens out into a wonderous bite of melted cheese, crisp pears, sticky honey and crunchy walnuts.
Filed under Appetizers, Food
Since it rained all day Sunday in MI (surprisingly sunny in IL), Sarah and I decided to cook instead of go apple picking. Our love of spicy, salty foods resulted in this snack mix. The best part of cooking this yourself is you can adjust the spice level to your desired pallet.
1/4-1 cup sriracha hot sauce (Rooster sauce)
1 stick of butter
1 tsp. ginger
1 Tbsp. 5 spice powder
1 Tbsp honey
2 Tbsp soy sauce
2 Tbsp Hoisin sauce
1 box rice chex mix cereal
In a saucepan combine sauce ingredients, adjusting levels to your taste buds, thoroughly melting butter and stirring well.
In a large mixing bowl combine cereal and sauce. This may take several bowls, so start with the cereal and add the sauce once you know how much has been used. Spread on 1 to 2 foil-lined baking sheets (preferably with sides).
Cook in the oven at 275 for 1/2 hour stirring after 15 minutes. We only used one baking pan, resulting in both overcooked pieces and soft-chewy pieces. When the cereal cooled and dried out, you couldn’t tell the difference.
The hoisin sauce paired with a little soy adds the right amount of asian-salty, slightly tangy flavor to the sriracha’s garlic-chilli thick sauce. The garlic and 5-spice powder accentuate these flavors and paired with the right amount of honey, the sauce will even out to a perfect palatable medium flavor. It’s a great snack to bring for a football party goer to eat while drinking beer and watching your favorite game. You can even add in a bland asian cracker mix such as this to add variety and additional texture.
Danielle passed along this healthy recipe to me after I snuck my hand into the package she was sending to her boy”friend” just to get another taste of this crunchy adoration. I demanded the recipe only to find out it is quite easy to make.
In a saucepan combine the wet ingredients: butter, peanut butter, honey, vanilla extract, and sugar until they are well melted and melded together. In a large mixing bowl combine the dry ingredients: nuts (I chose to just buy mixed nuts as they were the cheapest, but the actual recipe calls for a cup of almonds and a cup of pecans), granola, rice krispies, and wheat germ or bran. Pour the wet ingredients over the dry ingredients and coat them together. You can then either drop the mixture in clumps on an ungreased baking sheet or spread them evenly over the pan and cook until the edges are brown. Cook at 270 degrees.
These treasures will have you full in a flash, which is perfect for a quick breakfast or snack on the go. I was making myself more sriracha popcorn (which by the way makes your eyes water from heating the chili peppers inside). They have just the right amount of nuttiness from the mixed nuts (better with almonds and peacans). The sweetness from the honey is just right, not too much like sugar, but perfect blend with the peanut butter. These aren’t too crunchy where your teeth break like some granola’s. I’ve been eating it for breakfast for the past two weeks.
Filed under Breakfast, Food