Pear and Brie Crostini
By Andrea | Sunday, December 7th, 2008
Cranberry Sauce
I am a lover of cheese, but I’m not a lover of all cheese. Blue cheese or anything that has a mold as an ingredient is not something I really want to eat. Stinky cheeses and sheep’s milk cheese are also not cheeses I care for much.
This may surprise you, but brie is also not a cheese I care for too much. I know people love it but for me, brie basically tastes like what an old musty basement would taste like if you could spread it on a cracker and serve it during cocktail hour.
However I can appreciate the creamy perfection of this cheese and how when melted, it envelops everything it touches. I have discovered that I like and enjoy brie when something sweet is accompanying it.
Because brie is a cheese that almost everyone else on the planet loves and it shows up often during the holidays, I wanted to create a recipe that could be served as an appetizer. Something other than brie en croute because let’s face it, that is an old worn out technique. I also wanted something where the color would stand out and incorporated classic fall/winter flavors. Pear and Brie Crostini is the answer.
Andrea’s Pear and Brie Crostini
- French Baguette
- Red Pear
- Brie slices
- Cranberry sauce
- Chopped or crushed walnuts
- Olive oil
This is a recipe where you determine how much you want to make, that’s why I didn’t provide specific amounts. You can make this for a crowd or for a couple of friends, or just for you!
Preheat your oven to 400 degrees. Slice the baguette into 1/2 inch or slightly thicker slices. You want it thick enough to hold the ingredients but not so thick it becomes difficult to take a bite. Place slices on a cookie sheet that is lined or sprayed with nonstick spray. With a pastry brush, brush a bit of olive oil on the slices and place in the oven till golden brown, about 3-5 minutes. Remove from oven. Slice the red pear into thin slices. Use a pear that is ripe but not too soft. Place slices of pear on the baguette slices, about 2-3 per piece. Top that with brie slices and place back in the oven until the brie is melted, about 2-3 minutes. Remove from oven, drizzle with cranberry sauce and top with walnuts. Serve warm and enjoy!
About to be served
This recipe exceeded all of my expectations and that makes me drunk with happiness. I love when an idea I have swirling around comes together more perfectly than I could have imagined. This little appetizer is amazing and as my husband put it, “This is really smooth. Everything flows together.”
The pear gives the dish a little more umph and the brie provides a nice creamy warm cheesy goodness. The cranberry sauce creates a nice sweet-tart contrast to the smooth pear and cheese while the walnuts bring crunch and added texture. The brie slices make it feel very indulgent while the nuts and pear provide the protein and fruit boost.
Pear and Brie Crostini
I used red pears because they are my favorite and I wanted to stick with the red and white colors. However a green pear would be fine as well. You could probably even use apple slices here if you prefer. Serve this up on a pretty serving dish, maybe garnish with some whole cranberries and you’ve got a very fancy appetizer that only took a few minutes to make!
Enjoy guys! And remember, always play with your food!
Happy Holidays from OHC!
Topics: Side Dish, Snackies | 4 Comments »
Tags: Breads, Cheese, Fruit, Holiday, Nuts
Cranberry and Pecan Stuffed Acorn Squash
By Andrea | Sunday, November 16th, 2008
Roasted Acorn Squash
I’ve been experimenting with winter squashes lately. These are a new item at OHC HQ and one that we are thoroughly enjoying. I didn’t grow up eating winter squash aside from pumpkin, and that was only in pie. Perhaps a cookie, but that’s as far as it went. All the other varieties of squash never crossed the threshold and I’m pretty sure it was the same way over at young Scott’s house as well.
During my experimentations, both of us have decided that we love the winter squashes and currently we have not met a squash we didn’t like. A familiar squash this time of year is the little acorn squash. Perfect as a meal on its own or playing costar as a side dish. And one thing that seems pretty typical is a stuffed acorn squash. Meat of some sort seems to be a common ingredient, sausage taking a top spot.
When I created this dish, it was a veggie day for us so there’s no meat contained in this stuffing. I was looking for something a little sweet and a little savory. Filling, yet light, so as not to weigh you down after eating.
Andrea’s Cranberry and Pecan Stuffed Acorn Squash
- 1 medium-sized acorn squash
- 1-2 C of cooked brown rice
- 1/2 C of dried cranberries
- 1/2 C of crushed pecans
- 1 TBSP of maple syrup
- 1 TBSP of olive oil
- Salt, pepper to taste
- 1 tsp of chili powder
- 1/2 tsp of cinnamon
Preheat the oven to 400 degrees. Cut the acorn squash in half and remove the seeds. On a foil lined cookie sheet place the acorn squash cut side up. Rub each half with 1/2 TBSP of olive oil. Sprinkle with salt and pepper (to taste). Also sprinkle each half with 1/2 tsp of chili powder, 1/4 tsp of cinnamon. Roast for about 1 hour or until fork tender.
While that is roasting, cook the rice according to package directions. I always use chicken stock for cooking rice. In a medium sized mixing bowl, combine rice, cranberries, pecans, and maple syrup. Mix to combine.
When the squash is fully roasted, remove from oven. Place each half on a plate and fill with the rice mixture. Serve immediately.
Cranberry and Pecan Stuffed Acorn Squash
Both of us were really pleased with the way the dish came out. The acorn squash is sweet but it isn’t quite as sweet as a butternut, allowing the maple syrup and cranberries to shine through. The pecans give it some crunch and a little protein boost. The brown rice keeps things filling yet light.
I used a brown jasmine rice but you can use whatever rice you love or happen to have on hand. Another common way of roasting squash, is in a shallow roasting pan with a little water, about an inch or so. Roast at the same temp for the same time or until fork tender. The steam from the water will help keep the squash moist.
If you’re looking for something a little different this holiday season, or perhaps an easy side dish to bring to a party, this is definitely a winner.
Have fun guys, and remember, always play with your food!
Topics: Main Dish, Side Dish | 4 Comments »
Tags: Fruit, Grains, Holiday, Nuts, Rice, Veggies
Stovetop Applesauce
By Andrea | Monday, November 10th, 2008
Ingredients
We had several staples that were always on the dinner table when I was growing up. Bread and butter were one and applesauce sprinkled with a little cinnamon was another. I’m not sure where that tradition started or if it’s a regional SW PA thing but applesauce was always around. And to be perfectly honest, I just thought it was okay. And I was really picky about it too. It had to be creamy, no chunky applesauce because then I would be eating cooked apple which makes me shudder. And the cinnamon had to be sprinkled at home, none of this pre-cinnamoned applesauce business.
Occasionally a neighbor of my grandmother would make homemade apple sauce and we would have that instead of the store bought kind. It was a little sweeter, super creamy, and a very dark brown color. Not off-putting dark brown, but like it had been tended to for a long time. I had no idea how long it would take to make applesauce. Thanks to my mom, who was certain it took 5 weeks and 80 billion hours to cook down all those apples, this is what I thought as well. I pictured someone peeling pounds and pounds of apples and then cooking them for hours until they were nothing but a smooth sauce.
This was until I caught an episode of 30 minute meals something like 8 years ago and saw RR make applesauce on the stove in like 15 minutes. Fifteen minutes?! Really? Well heck I can do that! And guys I have been making applesauce ever since. I play around with flavors and even textures. I know, crazy! This is my basic applesauce recipe that is ready in no time flat and tastes pretty darn good. Lasts a good bit in the fridge as well.
Andrea’s Basic Stovetop Applesauce
- 1/2 Cup of apple cider
- 4 Cups of chopped apples
- 1 tsp of ground cinnamon
In a medium sized sauce pan, combine all ingredients. Cook over medium heat until it reaches a simmer. Allow to simmer for about 5 minutes, and then go in with a masher and mash the apples. Turn heat down to low and allow to cook for around 10 to 15 minutes, stirring occasionally.
Remove from heat and put into a serving dish. Serve warm, cold, or room temp.
Warm applesauce
I like the applesauce to remain a bit chunky so it looks like apple pieces. I know it goes totally against my not liking cooked fruit rule and there’s nothing I can say other than this is different. And yes, I realize how odd that sounds but you’ll just have to take my word for it. If you like a creamier applesauce use an immersion blender or toss it in the food processor for a minute or two.
I use a mixture of tart and sweet apples but you can use your favorite. And we like a lot of cinnamon over here at OHC HQ, but feel free to use less if you are so inclined. Or use different spices like nutmeg and allspice.
ETA: I also peel my apples but this is just a texture preference on my part. You can leave the peels on if you like!
Stovetop applesauce
Have fun guys and remember, always play with your food!
Topics: Side Dish | 4 Comments »
Tags: Fruit
Cran-Apple Turkey Burgers
By Andrea | Sunday, November 2nd, 2008
About to be grilled
Happy November guys! Pumpkins, colorful leaves, and turkey are all things that come to mind when we think of November. I thought I would kick things off with a Fall recipe.
Growing up, I was not a fan of burgers. It was too much meat in a condensed form and the taste wasn’t appealing to me. Once I was out on my own cooking for the two of us, I realized that it wasn’t burgers as a whole that I disliked, it was the specific burger I was given. The burgers in restaurants were huge and too messy to handle. All the toppings came out the back ending up on the plate instead of accompanying the burger.
My mom’s burgers didn’t have a lot of seasoning to them and didn’t appeal to me. Cooking for Scott and myself, I realized I could make burgers however I wanted. I could make them with tons of seasonings and I didn’t have to make a mammoth burger that you couldn’t even take a bite out of.
Burgers are now one of my very favorite things to make. You can make a burger out of anything and play around with flavors. You can make them any size and serve them on the vessel of your choice. This is what I adore about cooking, making it your own. No rules, it’s all about you and what you want.
I’m still experimenting with apples and finding new ways to incorporate them into meals. I saw a turkey burger in Rachael Ray’s magazine that had some apple slices on it with a cranberry sauce. I thought that was okay but wondered if I could put the apple and cranberries IN the burger instead of just using them as extras on the bun. That’s how this particular burger came to be.
Andrea’s Cran-Apple Turkey Burgers
- 1lb ground dark meat turkey
- 1 granny smith apple chopped, small pieces
- 1/4 red onion chopped
- 1/2 TBSP of dijon mustard
- 1/2 tsp grill seasoning
- 1/4 tsp of poultry seasoning
- 1/4 tsp of smoked paprika
- 1/4 C of dried cranberries
- Salt, pepper, and garlic powder to taste
In a mixing bowl, combine all of the above ingredients. Divide mixture into four equal parts and form into patties. Place patties on a hot grill and grill on each side for 5-7 minutes. Remove from heat and allow to rest for 2 minutes before serving.
You can cook these in a large skillet with about 2 TBSP of olive oil if you don’t want to or cannot grill them. You can also use ground turkey breast if you don’t care for dark meat turkey.
On the grill
Whenever you make burgers out of poultry, they tend to be very delicate until the first side gets cooked. These are burgers of love, you have to handle them with care so they don’t fall apart on you. Ease them onto the grill and do not move them until the first side is cooked. When you flip them, it helps to use two spatulas, one on the bottom and one on top to help keep things in place. They will hold up for you but you have to treat them gently.
Cran-Apple Turkey Burger
I served these burgers topped with cheddar and placed on kaiser roles with some lettuce and dijon mustard. They were moist and so flavorful. The apples were warmed through while still remaining crisp and the cranberries gave nice little bursts of sweetness that paired well with the red onion. This is probably my favorite burger I have made so far. Both of us just loved the way these turned out and even again as leftovers the next day. The apples didn’t get mushy or turn brown. I’ve been dreaming about these burgers ever since!
Enjoy guys, and remember, always play with your food!
Topics: Main Dish | 10 Comments »
Tags: Cheese, Fruit, Grill, Turkey
Tastes of Fall Salad
By Andrea | Sunday, October 12th, 2008
Cranberry Mustard Dressing
Ever since I made the Apple Quesadillas, I have been experimenting more with apples as an ingredient. I’m starting to realize how much I like raw apples mixed in with dishes I wouldn’t have normally even considered trying. I came up with this salad one night as I was searching for something small to eat while dinner was cooking.
Fall inspired salad
Since it’s fall I started toying around with the idea of making a salad that celebrates all the great tastes of fall. Apples and cranberries are classic fall flavors and I knew that I had to create a salad around those two personalities. Something simple where the apples and cranberries would become the focus and not be overpowered by other ingredients.
Andrea’s Tastes of Fall Salad
- Romaine
- Chopped red apple
- Dried Cranberries
- Pumpkin seeds
- Crushed walnuts
- Crumbled goat cheese
Now guys, since this is a salad, you can make it as big or as small as you would like. This is why I didn’t give any amounts to the ingredients because it’s up to you! When I made this salad, I made it as a small little starter dish to our meal. But it is certainly hardy enough that it could be a meal. Add some turkey and you have even more fall flavor!
Salad and dressing
This salad was so light and full of flavor that I needed a dressing that would accent the salad instead of weighting it down. I wanted something that would keep the theme going but also make a really nice presentation. As I rummaged around in my pantry I came across some cranberry jelly. Ah ha! That would do the trick.
Andrea’s Cran-Mustard Dressing
- 2 TBSP of cranberry jelly
- 2 tsp of dijon mustard
- 1/2 tsp of honey
- 2 tsp of white wine vinegar
- 2 TBSP of olive oil
- Salt and pepper to taste
In a small mixing bowl, combine all ingredients until well blended. This will make a slightly thicker type of dressing, so keep that in mind as you are mixing. Drizzle over salad and serve!
If you don’t have any cranberry jelly, a nice basic balsamic dressing would work well on this salad.
I loved eating the apples and cranberries with this salad. The apples are sweet and crunchy while the cranberries are chewy. The two textures compliment each other perfectly and keep you interested as you’re eating the salad. I’ve been putting apples in my salad ever since!
Have fun guys and remember, always play with your food!
Topics: Main Dish, Side Dish | 8 Comments »
Tags: Fruit, Veggies
Apple Cheddar Quesadillas
By Andrea | Sunday, September 7th, 2008
Crisp Apples
A big indicator that fall is on the way can be marked by the arrival of apples. Apples become cheaper at the grocery store, there is more of them, and they are huge because they are in season. I love apples. Raw or just warm please, I do not like cooked apples. And yes that means I don’t like apple pie. My favorite combination is peanut butter with an apple. Can be a tart or sweet apple, I’m not picky. I used to not care for the tart apples much but have since gotten over that and now will gladly eat whatever apple comes my way.
I recently saw Paula Deen make this grilled apple sandwich and it had me intrigued. I have recently started mixing fruit in with savory dishes. I didn’t use to be a big fan of that but having apples with cheese fondue converted me. The sweet crispness of the apple combined with salty garlicy cheese sent me to the moon. I loved it! And it caused me to start experimenting by combining fruits with other things I normally would have avoided.
One thing I used to avoid was mixing apples with onions. I know it’s a classic combination but as I mentioned above, I don’t like cooked apples. And most apple and onion dishes involve cooking the apple. Paula’s sandwich was heated enough to make everything toasty warm without cooking the apple. This sold me on the concept. I wanted to take the main ingredients and see if I could come up with a lighter version that would still be full on flavor. Apple Cheddar Quesadillas were born.
Andrea’s Apple Cheddar Quesadillas
- 2 flour burrito sized tortillas
- 1 granny smith apple, thinly sliced
- 12 1/4 inch slices of good sharp cheddar
- 1/4 of a small to medium red onion, thinly sliced
- 2 tsp of unsalted butter or spreadable butter
- Nonstick cooking spray
Heat up a medium sized skillet over medium heat. Spread 1 tsp of butter on one side of each tortilla. Spray the skillet with cooking spray (just to make sure there will be no sticking). Lay one tortilla, butter side down in the skillet. On half of the tortilla, layer it with some sliced onion, then four slices of cheddar, and then a handful of the apple. Then two more slices of cheddar on top of the apple. Fold the remaining half of the tortilla over the side with the fillings. Cook for about 4 minutes. Carefully flip the quesadilla over and cook the other side for 4 minutes or until the cheese is all melted and the tortilla is brown and crispy. Cut into thirds and eat!
I had a block of my favorite cheddar on hand (Helluva Good Extra Extra Sharp Cheddar) so I used that. But you can use whatever cheddar you like or have on hand at the time. I did have leftover apple, which we ate with our dinner, but it could be used to make a third quesadilla. Just slice a little more onion and cheese to stretch the recipe.
About to get more cheese on top
Both Scott and I loved this quesadilla. It had really nice flavor combination to it without the onions overpowering everything. The apples gave the quesadilla a nice crunch and were just warmed through perfectly. It made for a perfect light meal. We were left full and satisfied, without being overfull or weighted down by a heavy main dish.
Perfection
This is definitely something that will move into rotation here at OHC HQ. This is a nice light dish that I can feel good about eating and serving. This would also make a great appetizer or as part of a tapas bar for a party. Make a bunch, cut them up into smaller pieces and keep them warm in your oven or toaster oven.
Enjoy guys! And remember, always play with your food!
Topics: Main Dish, Side Dish, Snackies | 19 Comments »
Tags: Cheese, Fruit