Baked Brie & Pear Feuilletés

I have to apologize... my photos in my next couple of posts are going to leave something to be desired. They are from my Easter dinner and I did not get time to snap many photos... just what I could sneak in with my iPhone while serving my family. So, take it from me - even if my photos aren't beautiful, the recipes are delightful. So read on my friends!

If you're ever in need of a quick, but impressive appetizer, make this yummy Baked Brie & Pear Feuilletes (feuilletes is a french term for any appetizer served on puff pastry in case you're wondering). It tastes amazing and comes together really quickly. Assemble and bake when your guests arrive and they will definitely be impressed. 

Are you ready? Here's how easy this is:

Baked Brie & Pear Feuilletes

Recipe adapted from ziplist.com

Ingredients:

• two sheets puff pastry, thawed
• 1 ripe pear, thinly sliced
• 1/2 cup pecan halves
• 4 oz brie (with rind on)
• freshly ground black pepper

Method:

1. Preheat oven to 375F. Line a large baking tray with parchment paper. Set aside.
2. Roll out the first sheet of puff pastry then place on the baking tray. Repeat with the second piece (should be about 1/4 inch thick). Sprinkle with half the brie, then arrange the pear slices artfully on top. Sprinkle with the pecans and then the remainder of the brie. Top with a bit of fresh ground pepper.
3. Bake in the preheated oven until the puff pastry is golden brown and the cheese is melted, about 15-20 minutes.

Yep, thats it. While your guests are enjoying their first glass of wine, your house will be smelling heavenly while this divine appy bakes up.

Give it a try. Your guests will thank you. :)

This post has been linked up with the Recipe Party over at the Sweet Spot. Head on over to see what other bloggers baked up this week. :)
Happy Baking my Friends!

Cranberry Pear Linzer Tart

Can you believe today is February 27th already? Do you know what happens on the 27th of each month? Thats right, I post my daring bakers challenge. Well, this is definitely NOT my Daring Bakers challenge! This is a different post that I've been meaning to share with you for a while and while I have a few quiet minutes to myself this morning while hubby is still asleep and the dishwasher is washing the many dirty dishes from my dinner party last night I am going to write this post! Daring Bakers post to follow this evening after I have had a chance to photograph my dessert... thats right... I really saved it to the last minute this month!

I made this tart on boxing day, hence the sort of Christmassy holly looking thing on top of the tart (if you can't tell what it is, don't feel bad, I just didn't want to throw away leftover pastry!!!). It was really delicious, the pears are lovely and sweet and the cranberries add a tart burst here and there to really balance out the sweetness of the pears. But the part of this recipe that was the most interesting (and the most challenging) was the crust. As you'll see in the ingredients that follow, the majority of the ingredients go into the crust resulting in the most delicious flavour and texture in a pastry crust that I have ever tasted. Be warned though, this dough is not easy to work with... it caused me a lot of frustration, but the delicious results made it worth it!

Pear-Cranberry Linzer Tart

The Best of Fine Cooking Magazine

Ingredients:

• 4 oz (1 cup) walnuts, lightly toasted
• 1/2 cup granulated sugar
• 8 oz (1 3/4 cups) all purpose flour
• 1 tsp ground cinnamon
• 1 tsp finely grated lemon zest
• 1/2 tsp salt
• 1/2 tsp ground cloves
• 2 hard-cooked egg yolks, crumbled
• 8 oz (1 cup) cold unsalted butter, cut into 1/2 inch pieces
• 2 raw egg yolks
• 1/2 tsp pure vanilla extract
• 2 lb ripe pears, peeled, cored, and cut int 1/2 inch slices (about 4 cups)
• 6 tbsp all purpose flour
• 1 cup fresh or frozen cranberries, picked through and rinsed
• 1/2 cup granulated sugar
• 1 egg yolk
• 1/4 cup heavy cream or whole milk

Method:

1. To make the dough: in a food processor, grind the walnuts with the first amount of sugar to a sandy texture. Add first amount of flour, cinnamon, lemon zest, salt, cloves and crumbled hard cooked egg yolks. Pulse briefly to combine. Add butter and pulse until dough starts to come together and looks clumpy. Add the raw yolks and vanilla and pulse until well combined. The dough will be sticky and moist - more like a cookie dough than a pastry dough. Cut dough in half and set each half on a large piece of plastic and shape each into a flat disk, using the plastic to help you flatten. Wrap each disk in its plastic wrap and refrigerate at least 1 hour.
2. To assemble the tart: on a floured work surface, roll each disk of dough onto an 11 inch round, about 1/4 inch thisk. Put one round on a plate and refrigerate, uncovered. Fit the other round into a 9 inch fluted tart pan with removable bottom. Fold the excess dough into the sides of the pan and press to get an edge flus with the side of the pan. Sprinkle 2 tbsp of the flour in the bottom of the tart and spread evenly to cover.
3. Toss the pears and cranberries with remaining 4 tbsp of flour. Arrand the fruit in the tart shell so that pears lie as flat as possible (as you can see, I just tossed mine in there!!) and there are some berries showing on top. Scrape any remaining flour over the fruit and sprinkle with the other 1/2 cup of sugar. Take the other piece of dough from the fridge and cut into 8 1-inch wide strips. Arrange 4 strips evenly spaced over the top of the tart. Then on a shart diagonal to the first four, set the other four strips on top so that the overlapping layers make diamond-shaped windows. Trim the ends of the strips and press them into the edges of the tart.
4. Position the rack in bottom of oven, line a heavy rimmed baking sheet with foil and set on the rack. Heat the oven to 350F. Whis the last egg yolk with the 1/4 cup cream. Brush top strips with the egg glaze.
5. Bake on the baking sheet until the pastry is golden brown, 45 minutes to 1 1/4 hours. Let cool on a rack for 1 hour before serving.

This is such a delicious and versatile dessert and the crust really is so different tasting that it is worth giving it a try! You most definitely won't regret it and the people you share it with will be glad you went to the trouble of making it. :)

Happy Baking my Friends! Stay tuned for my Daring Bakers post later today.

Salad with Pears, Candied Pecans and Goat Cheese

I made this salad for our Thanksgiving dinner and quite frankly hadn't thought of it much since then... until today that is. I have some cinnamon sugar pecans toasting in the oven and was reminded of the lovely candied pecans on this fantastic salad - definitely long overdue in posting this recipe.

The combination of the goat cheese, pears and pecans along with the delicious and easy vinaigrette and voila - you have this amazing and simple salad that is sure to please even the most discerning palate. Make it for your dinner party to please your guests or for a week night dinner - if you add some roasted chicken you've got yourself a meal. I found this recipe on fellow food-blogger's site - Food & Whine. Jen's blog is a great resource when you're looking for any kind of recipe - check it out when you have a minute!

Salad with Pears, Candied Pecans and Goat Cheese

Recipe from Food & Whine

Ingredients:

• 1/3 cup pecans
• 3 tbsp icing sugar
• 1/8 tsp allspice
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• 2 tbsp orange juice concentrate, thawed
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp garlic, minced
• 1/2 tsp liquid honey
• 1/2 tsp dijon mustard
• 8 cups baby spinach leaves or mixed greens
• 1 large ripe pear, thinly sliced or cut into matchsticks
• 2 oz goat cheese

Method:

1. Preheat the oven to 350F. Spray a baking sheet with non-stick cooking spray.
2. Rinse pecans in cold water, drain but do not let them dry. Combine icing sugar, cinnamon, allspice and nutmeg in a small bowl. Toss pecans in the mixture and coat them well. Spread on the prepared baking tray.
3. Bake 8-15 minutes in center of the oven. Keep a close eye on them - they burn quickly. Remove and cool. Set aside.
4. Combine spinach, pear and goat cheese in a large bowl.
5. Whisk the juice concentrate, oil, vinegar, garlic, honey and mustard together in a small bowl. Pour the dressing over the salad and toss to coat. Garnish with the pecans.

**Note: candied pecans can be made up to two weeks in advance: make ahead and store in an airtight container.

This is a great salad - even people who don't usually like salad will like this one! The flavours are delicious and it is on the sweeter side. No scary vegetables in this salad - its all down-to-earth, easy-to-find ingredients. Hope you enjoy this one!

Happy Cooking my Friends!

Honey Oat Roasted Pears

Ok, I confess, I'm back on my Anna Olson kick (again)!! I've been making so many of her recipes lately. :) Its just that every time I start making her recipes they turn out SO GOOD, every. single. time! Now that I've made my confession, I can start my post!

I'm sure you've eaten a lot of food this Thanksgiving weekend (I know I have). And I'm sure you've done some much needed reflection on all you have to be thankful for. I know I'm extremely thankful to have a job, supportive family, delicious and abundant food, and great friends (I could go on and on). We're just so fortunate and blessed to live where we do and we tend to take it forgranted so easily. So I love this time of year, because it tends to bring me back to reality and to realize how lucky I am. That being said, I'm sure most of you are (or soon will be) pretty sick of the rich, fat-laden foods that are traditional on Thanksgiving weekend! A dessert that is a little lighter and healthier may well be in order. Hence the Honey Oat Roasted Pear recipe I've chosen to share with you today. :) I hope this will be a welcome break for you from the rich and heavy food consumed this weekend.

Honey Oat Roasted Pears

Recipe from Anna Olson's cookbook Fresh, p 120

Ingredients:

• 1 cup rolled oats
• 1/3 cup packed light brown sugar
• 1/4 cup sliced almonds
• 1/2 tsp ground cinnamon
• 1/4 cup butter, melted, plus extra for brushing
• 4 bartlett or bosc pears
• vanilla yogurt and honey for drizzling

Method:

1. Preheat the oven to 375F. Toss the oats, brown sugar, almonds and cinnamon to combine. Stir in melted butter until everything is roughly combined.
2. Cut the pears in half (don't peel them) and scoop out their cores. Lay the pear halves in a baking dish and brush their tops with more melted butter. Press some oat filling into the center of each pear. Bake, uncovered for 25 minutes, until pears are tender and the oat filling is lightly browned.
3. Serve warm, drizzled with honey and a dallop of vanilla yogurt on the side.
   

I hope you enjoy this simple and delicious recipe. I know I definitely did! Once again - Happy Thanksgiving to all of you Canadians out there. I had a wonderful weekend spent with friends and family. Back to reality tomorrow!

Happy Baking my Friends!