Happy Thanksgiving

Grilled Pears with Gorgonzola

Grilled Pears with Gorgonzola

Thanksgiving is upon us!  Can you believe it?  I am thankful for so many things this year, I am especially grateful to have both of my children at home for 5 whole days! Pinch me!

With only a few days left to prepare for the big meal, I wanted to share a few recipe ideas that are jam packed with flavor.  The best part, they are simple to execute.  I hope you will try 1 or all 3, most of all, I hope you enjoy time spent with family and friends!  Please share what you are most grateful for!

Happy Thanksgiving to all!  Loriie

Roasted Pears with Gorgonzola and Pecans

4 firm Bosc pears

1 Tablespoon honey

4 ounces crumbled gorgonzola cheese

½ cup sweet and Spicy pecans

Blanch pears in boiling water for 1-2 minutes, place pears in ice bath to cool and remove skin.  Cut pears in half and remove core.  Preheat oven to 400 degrees.  Place pears in a roasting dish cut side up and into the oven for 4-6 minutes until pears are hot and beginning to break down.  Drizzle honey on pears and sprinkle with gorgonzola and pecans and serve. 

Sweet and Spicy Pecans

2 cup whole pecans

3 tablespoons butter

1/3 cup brown sugar

1 teaspoon smoky paprika

1 teaspoon cumin

1 teaspoon cinnamon

½ teaspoon cayenne pepper

¼ cup apple cider vinegar

Preheat oven to 350 degrees.  In a large skillet, brown pecans in butter over medium heat.  Add sugar, spices and toss until pecans are coated.  Add vinegar to mixture, stir over low heat until the moisture is mostly evaporated.  Line a baking sheet with greased foil or silpat.  Pour pecans onto prepare pan and bake for 3-7 minutes until golden brown and pecans dry to the touch. Remove from oven and let cool.

Spiced Cranberry Relish

1 1/3 cup sugar

2/3 cup water

2 small oranges diced and seeded

2 cups fresh or frozen cranberries

½ teaspoon cinnamon

¼ teaspoon ground cloves

1 teaspoon vanilla

Bring sugar and water to a boil in a heavy saucepan.  When sugar is dissolved, reduce heat and simmer for 5 minutes.  Combine diced oranges, cranberries, cinnamon and cloves in a food processor.  Process until mixture is chunky resembling chunky salsa.  Add vanilla and cranberries to the syrup and refrigerate at least overnight.

 

Carrot Cake

Carrot Cake

Carrot Cake 
Batter
2 cups flour
2 cups sugar 
1 tablespoon ground cinnamon 
2 teaspoons baking soda 
1 teaspoon salt
2 teaspoons vanilla
 Dash ground allspice 
4   eggs 
1 cup canola oil 
4 cups finely shredded carrots (about 1-1/2 pounds) 
Preheat oven to 350 degrees.  In a medium bowl, mix flour, sugar, 
cinnamon, baking soda, salt, and allspice.  In a large bowl, 
beat eggs with an electric mixer on medium to high speed until 
light. Add cooking oil in a stream while beating on medium speed,
add vanilla. Beat in flour mixture until batter is smooth.
Stir in carrots by hand. Pour batter into 3 pans that have been 
greased and floured.  Cakes will be thin.  
Bake for 20-25 minutes.  When cooled completely frost with cream 
cheese frosting. 

Frosting

2 8 ounce package of cream cheese softened

1 stick of butter softened

6 cups powdered sugar

1 teaspoon vanilla

Combine butter and cream cheese and vanilla in a bowl and beat until smooth.  Slowly add sugar until all is incorporated.  Frost cakes when cooled.