Brown Sugar & Ginger Roasted Pears with Vanilla Cream from Food52's Vegan

There's something is the air.  A quiet, bashful something that none dare speak of aloud.  It is the Christmas present that is never forgotten and never wrapped.  But it arrives nonetheless and is truer and realer than anything that lay beneath our candied-colored glowing trees.  

Hope.  I would claim that even the most grown up of us still feel a glittery sense of undeniable, unexplainable, magical hope at Christmas. 

Perhaps it is because we sanguinely believe that the upcoming new year promises better things than those left behind us.  New beginnings and blank slates are envious gifts indeed.  Perhaps it is because, as dear old Scrooge's nephew once declared, Christmas is a time "when men and women seem by one consent to open their shut-up hearts freely, and to think of people below them as if they really were fellow-passengers to the grave, and not another race of creatures bound on other journeys."  Or perhaps, it is simply because we live in the light of that one, great gift, given so many years ago, that brought the most assured, truest hope the world could ever claim.

I received this book in the mail several weeks ago and approached its beautifully designed pages with both trepidation and delight.  

You may not be aware of this, but I am not actually a vegan.  Ha. Haha.  If you have spent more than thirty seconds on this site you have figured that out.  

Of course, I have a very good reason for not being a vegan.  Butter.  The end. 

But in pursuit of open-mindedness and for the sake of being a well-versed foodie, I decided to bring this book into my animal bi-product-loving home to see what treasures it had to offer. 

I was not disappointed.  In fact, if I could eat roasted pears and almond butter all day long I just might convert.  Until I saw a buttered yeast roll and then it would be all over.

Nonetheless, these pears are really, really good.  Like, really good.  They became my lunch, dessert, and afternoon snack.  But it's vegan, so it was healthy.  I think... 

These pears would have been fantastic on their own, but I added pomegranate arils and toasted pine nuts because you know what a jerk I am when it comes to following recipes.  

Doesn't all that caramely goodness make your heart flutter?  It does mine.  

Pears are so pretty.  I love it when I can score them with their stems intact. 

These sweet, ginger-spiced pears are served with a dollop of vanilla cream, which was also supposed to be vegan but...  I can explain.  I'm sure cashew cream is amazing, and I had every intention of trying it as the book encouraged me to, but I bowed out at the last minute because I could not will myself to look at a cashew.  I had a bad experience with them once.  Details can be spared, but let me just say that I can no longer look at them without getting nauseous.  

So that's why I used regular cream.  I cheated.  No shame.

I am sure that the cashew cream would have been amazing, and if someone would like to make it for me and keep the whole cashew thing a secret, I will happily take it off your hands.

This book is beautifully written from start to finish, and it may even inspire you to set aside the butter for a day.  Choose your adventure, whether it be Gingered Carrot Bisque or Blackberry Coconut Ice Cream.  

Being a quasi vegan wasn't so bad for an afternoon.  

Merry Christmas dearest friends, and thank you for making this year the my best yet.  Thank you for reading this blog and for giving me someone to write for - you are appreciated. 

Sincerely, 

  Pedantic Foodie  

I received this book from Blogging for Books for this review. As always, all opinions are completely my own.  You can purchase the book here or find more of Food 52's beautiful products on their website! 

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Brown Sugar & Ginger Roasted Pears with Vanilla Cream

recipe adapted from Vegan / serves 4-8

• 4 medium Bosc Pears, halved and cored
• 1 tablespoon fresh lemon juice 
• 1/3 cup light brown sugar 
• 1 tablespoon freshly grated ginger 
• 1/2 cup heavy cream
• 1/4 cup confectioner’s sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon freshly grated nutmeg 
• 1/2 cup pomegranate arils 
• 1/4 cup toasted pine nuts 

Preheat your oven to 375 degrees. 

Place pears, cut side up, in a large baking pan.  Drizzle the pears with lemon juice and rub with ginger and sprinkle with brown sugar.  Pour several tablespoons of water into the bottom of the pan.  

Bake for 25-30 minutes, until the faces of the pears are golden and the flesh is fairly tender.  While the pears are baking, baste them once or twice with the juices they have released.  Remove from oven and flip each pear over, then bake for an additional 10-15 minutes. 

In a large bowl, combine cream and confectioner’s sugar.  Beat with an electric mixer until soft peaks form.  Mix in vanilla extract and fresh nutmeg.

To serve, place one or two pear halves cut side up, on each plate.  Drizzle with some of the juices from the pan and top with whipped cream.  Sprinkle with pomegranate arils and pine nuts.  Enjoy!

Pear, Bacon, and Brussel Sprouts Warm Salad

The scent of pine and cinnamon floats about the room, I am reading A Christmas Carol by tree-light, presents are wrapped, and the old familiar feeling of Christmas hangs in the air.  

It’s nearly Christmas and as I do every year, I find myself wondering what has happened to the many foregone hours, days, and weeks of December.

The family will soon be arriving, and the living room covered in shiny paper and curly ribbons, but there are still a few opportunities to work some kitchen magic.

Pears are to December what apples are to October, and it is time to take advantage of their sweet, juicy flesh.  I love eating pears on their own, but there is something special about the combination of their understated sweetness paired with rich, savory flavors. 

This salad begins in the best way imaginable - with bacon.  Several rashers of thick, applewood bacon are cooked until crisp and then set aside, leaving a frying pan full of flavorful fat.  This is how brussel sprouts are meant to be cooked.

The bacon fat will help our sprouts get brown and crispy.  What do you mean this is not really a salad?  It’s green and it has a dressing - it’s a salad.  Stop complaining, you know you love it.

Once the sprouts are cooked through, the sweet, tangy, balsamic and honey dressing is added along with the sliced pears, bacon, and walnuts. 

Just before serving, a heavy dose of grated parmesan is sprinkled.  

Kale and beets can wait for January.  This is the only salad I am interested in at the moment. 

Take a few moments to read, write, or take a cozy, winter nap before the guests start arriving, and the cousins start quarreling.  Merry Christmas. 

Sincerely, 

Pedantic Foodie

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Pear, Bacon, and Brussel Sprouts Salad

serves 6

• 3 rashers applewood-smoked bacon, diced 
• 8 ounces brussel sprouts 
• 2 1/2 tablespoons olive oil, divided
• 2 tablespoons honey 
• 1/2 tablespoon balsamic vinegar
• 1/2 teaspoon salt 
• 1 teaspoon dijon mustard 
• 3 medium pears, cored and sliced thickly 
• 1/2 cup toasted walnuts 
• 1/4 cup parmesan 

Place bacon in a large frying pan and fry over medium heat.  Cook, stirring often, until the bacon is crisp.  Remove from heat and use a slotted spoon to collect the bacon.  Place on a paper towel and set aside.  

Prepare the brussel sprouts by slicing the ends off each sprout with a paring knife.  Peel away the outer leaves, and halve each sprout.  

Place the brussel sprouts in the frying pan, along with the bacon grease and 1 tablespoon olive oil.  Cook, over medium heat until the sprouts are deep brown and crisp on the edges and the centers are tender when pierced with a butter knife.

While the sprouts are cooking, prepare the dressing.  In a small bowl, combine remaining 1 1/2 tablespoons olive oil, honey balsamic vinegar, salt, and mustard.  Whisk to combine.  

Pour the dressing over the cooked brussel sprouts and add pears.  Cook for 1-2 minutes.  

Toss in cooked bacon, walnuts, and parmesan.  Serve immediately.  Enjoy!

Eggnog Custard Pie

Several weeks ago, I was given the opportunity to create a holiday recipe using products from one of my favorite stores - World Market! My mind was spinning with possibilities but I kept returning to one mouthwatering word. Eggnog.

Eggnog is one of my favorite holiday flavors and I consume as much of the thick, creamy tonic as I can during December - the one month where drinking heavy cream, sugar, and eggs is not only permissible, it is encouraged. Best month ever! To my delight, World Market stores appreciate eggnog as much as I do, and they have a number of products that celebrate the flavors of this festive beverage!

After my brain settled upon the idea of an eggnog-inspired dessert, there was really only one thing to do.  I had to make a pie.  And what a pie it was... 

This pie will make all your eggnog dreams come true. The custard is vaguely reminiscent of a creme brûlée custard - rich and silky smooth. The rum-scented whipped cream adds a pleasant kick to the lighter flavors of vanilla and nutmeg, and the crisp eggnog wafer sticks are the perfect topping.

I speak candidly when I say that this is probably my new favorite pie. Clear away the Bûche de Noëls and gingerbread houses. This pie will be getting all the attention at your holiday dessert table.

You can find the recipe below and links to the World Market speciality ingredients I used here!

Merry Baking! 

Sincerely, 

Pedantic Foodie

This post was sponsored by Cost Plus World Market. As always, all opinions are my own.

Eggnog Custard Pie

serves 8

for the graham cracker crust

• 12 whole graham crackers

• 1 tablespoon granulated sugar

• 6 tablespoons unsalted butter, melted

Preheat oven to 350 degrees.

In the work bowl of your food processor combine graham crackers and granulated sugar. Pulse until the

graham crackers are finely chopped. Add butter and pulse until the crust has begun to pull away from the

sides of the bowl and holds together when pressed between two fingers.

Press the crust into a 9-inch pie plate, using the palm of your hand or a small glass. Start in the middle

and slowly work the crust up the sides of the pan.

Bake the crust for eight minutes and allow to cool while you prepare the filling.

for the custard

• 2 cups whole milk

• 3/4 cup granulated sugar

• 1/4 cup Aspen’s Eggnog Mix

• 4 egg yolks

• 1 cup heavy cream

• 1/4 cup cornstarch

• 1 World Market Madagascar vanilla bean, split and scraped

• 1/2 teaspoon freshly grated World Market Whole Nutmeg

In a medium bowl, whisk egg yolks until slightly lightened in color. Stir in heavy cream and cornstarch

and set aside.

Whisk to combine milk, sugar, and Aspen’s Eggnog Mix in a large saucepan and place over medium heat.

Cook, stirring often, until the milk is steaming, but not boiling. Remove from heat and pour 1/3 of the

milk into the egg yolk mixture, whisking constantly to temper the eggs. Add the tempered eggs to the pan

of milk and return to heat. Bring to a boil over medium heat and boil for 2-3 minutes, until thickened.

The consistency should be like that of a thin pudding. Strain the custard through a fine mesh strainer and

fold in vanilla bean and grated nutmeg.

Pour the custard into the prepared pie crust and cover with plastic wrap to prevent a skin from forming on

the top. Refrigerate for 4-6 hours, or overnight to set.

for the whipped cream + topping

• 3/4 cup heavy whipping cream

• 1 teaspoon rum extract

• 1/3 cup confectioner’s sugar

• 12 World Market Eggnog Stick Wafers, chopped roughly

In a large bowl, combine whipping cream and rum extract. Beat on high speed using an electric mixer,

until soft peaks form. With the mixer still running, slowly incorporate confectioner’s sugar until well

combined.

Fold the whipped cream onto the chilled pie and sprinkle with Eggnog Wafers. Do this just before

serving, otherwise the wafers will become soggy.

Enjoy!