Oh, how festive!
In our kitchen this morning, Lori Taylor, The Produce Moms, shares her recipes for Unique Holiday Snack Boards & Hot Chocolate Trays using fresh produce, along with last-minute gifts & elegant recipes with pears. Take a look!
Charcuterie Board with Delicata Squash Fries + Zucchini Chips + Heirloom Tomatoes
Sweet & Savory Brie Appetizers: (Brie–Apple–Honey and Brie–Squash–Chili Pepper Jam)
• 1wheel brie cheese
• 2 SweeTango applesdiced with skin on
• 1/2cup walnutschopped
• Honey to drizzle
- Cross section brie (slice in half).
- On top of the exposed wheel of brie, place 1 cup of SweeTango® apples (about half), ¼ cup walnuts).
- Cover with the top half of brie. Put the remaining SweeTango® apples and walnuts.
- Bake at 350 degrees F for 7 minutes (cheese should be soft but not runny).
- Remove from oven, use a spatula to move it to a serving platter.
- Drizzle with honey.
- Serve with SweeTango® apple wedges and crackers.
CHILI PEPPER JAM
8 ounces/250 g hot chili pepper, halved and seeded
1 1/2 pounds/750 g yellow and red bell peppers, halved and seeded
2 cups/500 ml apple cider vinegar
4 cups/1 L sugar
- In a pot, combine the chili peppers, red bell peppers, and apple cider vinegar. Cover the pot with a lid and cook for about 20 minutes or until the peppers have softened. In a colander, drain the pepper mixture and with the back of a wooden spoon, press on the peppers to extract any excess liquid.
- Transfer the peppers to a food mill or a blender and puree. Press the puree through a sieve to remove the pepper skin. Discard the skin. In a saucepot, over medium heat, add the pepper puree and add the sugar a little at a time and mix until the sugar has dissolved. Continue to cook the mixture for about 40 minutes, stirring occasionally. Remove from the heat when the mixture resembles a jam texture. Allow to cool and transfer into jars.
Fresh produce additions to your Hot Chocolate Tray
Holiday Centerpiece & Gift Baskets using pears for great DIY gift
GIFT BASKET https://www.theproducemoms.com/2017/12/17/make-your-own-holiday-gift-basket-christmas-gift-basket-ideas/
• 1 ¼ cups packed brown sugar
• 2 ½ cups dry red wine
• 1 ½ cups water
• 3 whole cloves
• 1 stick cinnamon
• 6 ripe Bosc USA Pears, peeled and cored
Dissolve sugar into wine and water. Add cloves and cinnamon stick. Pears may be poached whole, or cut in half and poached. Add pears to wine mixture and heat until just simmering.* Lower heat and poach gently for 20 to 25 minutes. Remove from heat and allow to stand in poaching liquid overnight. Gently remove them from the poaching liquid and drain briefly on paper towels.
Serve with crème anglaise, whipped cream, or a reduction of the poaching liquid. Garnish with fresh mint. To reduce poaching liquid, boil until liquid is reduced by ⅔ or becomes a light syrup.
*You may poach 2 or 3 pears at a time, removing when poached and adding rest of pears or halves.
Ricotta Stuffed Pears
• 1 green Anjou pear
• 1 red Anjou pear
• 2tbsp buttermelted
• 3/4cup ricotta
• 1tsp cinnamon
• 2tbsp honey
• 1/4cup walnutschopped
- Preheat the oven to 425 degrees Fahrenheit.
- Slice both pears lengthwise and remove the cores with a spoon. Brush pear halves with butter on all sides.
- In a small bowl, mix together the ricotta cheese, cinnamon, and honey. Scoop or pipe mixture into pear halves. Top pears with chopped walnuts.
- Bake pears in the oven for 15-20 minutes or until tender when they are poked with a fork. Sprinkle with additional cinnamon if desired.
Social Media: @theproducemoms