Poached Pear Spritzer

I think everyone feels like they are always the one doing the inviting.

We feel that we are always the one asking so-and-so to coffee, scheduling play dates, or doing the hosting.  

Of course, if we all think that, someone must be mistaken.  But it’s not us.  It’s definitely not us. 

I had been feeling like that for a while - like I was the perpetual initiator.  

Then, someone invited me to join them for an afternoon of frappuccinos and pedicures, and I had a little celebration before replying to that marvelous text. 

It was the little happy jolt that I needed and it completely made my week.

My nails now look fabulous, by the way.  It’s still too chilly to wear flip flops here most days, but if you would care to see the proof I’d happily take my socks off for you.  You’re welcome.

Though I am well aware of the fact that much of my “perpetual initiator” feelings are not exactly grounded in truth, it was so very nice to be the on the receiving end of the invitation. 

After a bit of careful, cookie-fueled self-examination, I realized that the most wonderful part of this invitation was the fact that I did not have to think at all.  A lot of my interactions with people are co-planned, we throw dates and ideas back and forth until something finally makes its mark on the calendar.  This is just fine, but it was luxurious to be able to simply say “yes,” provide my coffee order, and just show up.  That was the truly special part - no thinking required. 

So, let’s do some inviting and give a few of our favorite people the happy jolt that comes with receiving a no-coordinating-required kind of invite. 

May I suggest that you invite them over to try out a new recipe?  Like this one?  You really should… 

You know what a fan I am of the mocktail.  I spent most of last Summer blending, juicing, and squeezing, in order to drink my Summer through a straw.

Though this drink does contain wine, the majority of the alcohol is cooked off during the poaching process.  So, it's cool if you would like to drink one (or three) of these on a Monday afternoon.

The flavors here are so elaborate, yet so delicate.  The gentle notes of pear, sauvignon blanc, ginger, lemon, and apple will bounce around your palate in one glorious ode to Springtime. 

Now call your friend and make her/his day.  Happy jolts for everyone. 

Sincerely, 

Pedantic Foodie

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Poached Pear Spritzer

makes six 6-ounce servings

- 1 cup water 

- 1/2 cup dry white wine, I used a Sauvignon Blanc (chilled) 

- 5 slices fresh ginger, peeled

- 1/2 cup granulated sugar 

- 2 medium Bosc pears, peeled and cut into 1/2-inch cubes 

- 3 tablespoons freshly squeezed lemon juice 

- 16 ounces sparkling apple cider*

- lemon slices, for garnish 

Combine water, wine, ginger, and sugar in a small saucepan and bring to a simmer over medium heat.  Stir often, until the sugar has completely dissolved.

Add pears to the simmering syrup and cook for 10 minutes, or until fork-tender.  

Remove from heat and pour the contents of the pan into the pitcher of your blender.  Blend on high until smooth.  Allow to cool in the refrigerator. 

When ready to serve, fill six, 6-ounce glasses with ice.  Fill each glass halfway with pureed pears and top with 1/2 tablespoon of freshly squeezed lemon juice.  Slowly fill the glass to the brim with sparkling apple cider (about 2.5 ounces per serving) and stir to combine.  Serve immediately.  Enjoy! 

*You can find some variation of sparkling apple cider at most any grocery store.  I prefer the Trader Joe’s brand, but any brand will do. 

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Baked Potatoes with Roasted Broccoli, Gouda Cream Sauce & Panko

This is about as St. Patrick-y as I get.  It’s not covered in Guinness and there is no green food coloring in sight, but there are potatoes and roasted broccoli to keeps things festive.  Can that be enough?  Pinterest is shaking it’s head in disapproval, but I’ll set my potatoes up against your shamrock cupcakes any day. 

For as long as I can remember, I have HATED baked potato bars.  Zero appeal.  Poorly baked (or worse - microwaved), russets with soggy skins, masked in dizzying amounts of sour cream, unmelted, pre-shredded cheese, chives, and…precooked bacon. 

My fingers had trouble typing that.  Precooked bacon is the stuff of my nightmares. 

As the years have past, I have come to appreciate a baked potato now and then.  A sweet yukon gold with crispy skin that has been doused with olive oil and a sprinkling (read: handful) of crunchy, kosher salt.  A generous spoonful of butter and some freshly cracked pepper and I am satisfied.  It’s comforting, albeit, a bit colorless. 

Recently, I was inspired to give the “loaded” baked potato a second chance.  Without the awful, waxy cheese and horrifying bacon. 

I will roast anything.  Asparagus, fennel, grapes - all are transformed with a bit of olive oil and some quality time in the oven.  So, roasting my broccoli seemed an obvious choice.  

Especially since I absolutely, positively detest raw broccoli.  Nope, not going there. 

I roasted my broccoli with olive oil and kosher salt, AND for fear of becoming predictable, a little bit of red pepper flakes.  

While the broccoli was doing it’s thing, I made a cheese sauce.  

Goodness, I really am predictable, aren't I?  Ugh.

Potatoes baked and buttered, stuffed with our slightly crispy broccoli, covered in creamy, melted gouda, and topped with toasted panko for crunch.  

Step aside sour cream, we have gouda. 

Sincerely, 

Pedantic Foodie

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Baked Potatoes with Roasted Broccoli, Gouda Cream Sauce & Panko 

makes 6

for the potatoes 

- 6 medium Yukon Gold potatoes 

- 3 tablespoons olive oil

- 2 teaspoons kosher salt

Preheat oven to 425 degrees.  

Use the tip of a sharp knife to punch several dozen holes in each potato and place in a large baking pan.  Drizzle with olive oil and kosher salt, and toss to coat.

Bake potatoes for 40-50 minutes, or until fork tender.  Allow to cool slightly while you prepare the other elements. 

for the broccoli

- 1 head of broccoli, stems removed 

- 2 tablespoons olive oil

- 1 teaspoon salt

- pinch red pepper flakes

Place broccoli on a baking sheet lined with parchment and drizzle with olive oil.  Sprinkle with salt and red pepper flakes. Bake at 425 for 10-15 minutes, or until the edges are golden and slightly crispy. 

While the broccoli is roasting, prepare the cream sauce.

for the gouda cream sauce

- 2 tablespoons unsalted butter

- 3 tablespoons all-purpose flour

- 1/2 teaspoon kosher salt

- 2 cups whole milk, at room temperature

- freshly ground black pepper

- pinch freshly grated nutmeg 

- 2 cups gouda, grated

Melt butter in a small saucepan over medium heat.  Whisk in flour and salt and cook for 1-2 minutes.

Whisk in milk, slowly, and cook until thickened; 3-5 minutes.  Remove from heat and stir in black pepper, nutmeg, and gouda. 

panko and assembly

- 8 tablespoons unsalted butter, divided 

- 1/2 cup panko bread crumbs

Place a small frying pan over medium high heat and melt two tablespoons butter.  Add panko and cook, stirring often, until golden brown and crisp.  Remove from heat. 

Use a sharp knife to cut slit through the center of each potato and tuck one tablespoon of butter into the center of each.  

Place a small amount of broccoli into each potato and cover with the cheese sauce.  Sprinkle with panko and serve immediately.  Enjoy! 

10 Ways to Avoid the Winter Funk

I've noticed that much of this world has been bogged down with the Winter blues.  It's a yucky, formidable monster that attacks between January 2nd - and somewhere in April - at least in my vicinity.  The days are grey, the daily grind is more monotonous than ever, and it's easy to feel kind of...bleh.  

But, Spring is coming! Pretty colors are coming!  Let's get happy! 

Here are my top ten suggestions for avoiding the funk and making these last few days of Winter something to celebrate! 

1. Buy yourself a coloring book.  This is a "treat yourself" moment that will last longer than a venti frappuccino and comes without the regret. 

2. You could eat a bowl of this soup and super chill while binge watching I Dream of Jeannie. 

3. Make these cookies and drink a giant glass of chocolate milk.  Then, call your friend and have her help you make the second batch because you accidentally ate the first all by yourself. Oops.

4. Buy yourself flowers and sketch them over a cup of coffee. 

5. My sister is always making fancy hair masks like this one.  Though her hair is undeniably soft and shiny, I lack the motivation to cover my hair in mushy avocado, so I just make guacamole instead.  But, you know, if you’re feeling adventurous…

6. Try your hand at a semi-daunting recipe.  I highly recommend this one.  Or this one.  Inviting a friend over to join you in the challenge would also be an excellent idea.  Work leisurely, taste-test frequently.

7. Have a takeout picnic with your sweetheart and try to go one full hour without electronics.  Yes, Instagram will move on without you, but it’s okay.

8. Make yourself an indulgent breakfast.  Like these crepes.   Oh, and have you seen this trend?  I’m suspicious at best, but I think I’ll give it a try anyways.  For science, you know. 

9. Treat yourself to a new magazine subscription.  Here are a few of my long-time favorites, as well as a few from my wish list.  

   Cereal Magazine - I’ve been dying to get my hands on a copy ever since I started following their Instagram. 

   Kinfolk - It’s an afternoon escape that lifts you from the clutter of life and into the happiest of happy places. 

   Gather Journal - I really want to give this one a try at some point. 

   Martha Stewart Living - I just added this one to my monthly reading list. 

   Bon Appetit - An old favorite. 

10. Make s'mores indoors and pretend like your living room is a campground, without the mosquitoes and humidity. 

Let’s try to bring some fun into our lives this week!  March is full of promises.  Promises of pretty flowers, longer days, and cute sandals.  Happy, happy Wednesday! 

Sincerely, 

Pedantic Foodie

This post was not sponsored, nor did I receive anything for citing the products above - I just happen to really like them!  There are, however, a few affiliate links to some of my favorite Amazon finds.