Pear Croustade

When most people think of fruit desserts, either apple, blueberry, lemon or strawberry conconctions come to mind. For me, I would classify myself as a bit of an oddball. Don’t get me wrong, I love classic strawberry and lemon-flavored desserts (as seen here and here); however, I love to experiment with new desserts and more uncommon ingredients (as seen here and here). Now, I realize pears are not “out-of-the-ordinary” or “unique” — but, I think it is safe to say that pears are not the usual fruit of choice. So, if you are reading this and you happen to fall into that boat, I strongly urge you to forget about the usual go-to’s and try this dessert with pears. I promise you will not be disappointed!

I have made this Pear Croustade many times (as seen in My Thanksgiving Post) — it has definitely made it into my rotation of desserts. At least for me, I love the fact that it contains pears. Pears are a nice change that pairs (not trying to make a pun, I swear!) well with the nutmeg and lemon juice for a not too sweet, but yet tart and delicious flavor. Plus, among my friends, this is hands-down their favorite crust out of all the desserts that I have ever made.

Step 1: Zest Lemon; Cut
Butter Into Small Pieces



Step 2: Mix Dry Ingredients Together


Step 3: Mix Butter Into Dry Ingredients;
Use Hands to Crumble into Fine Mixture


Step 4: Stir in Cream With Fork



Step 5: Gather Dough Into Disk;
Refrigerate for One Hour

Step 6: Toss Dry Ingredients Together

Step 7: Cut Pears


Step 8: Toss Pears With Dry
Ingredients and Lemon Juice


Step 9: Arrange Pear Slices on Dough; Bake

This is a fun recipe that I will definitely love continuing to make. The key is finding ripe pears at the grocery store. I lucked out this past time, but I am glad that pears are soon coming into “season”. I will be on the hunt to find a good poached pear recipe in the near future – stay tuned!

Cheers!

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Cooking Light: Shrimp Cobb Salad


This past weekend, we stumbled upon the new issue of Cooking Light. The cover featured a gorgeous salad (yes, gorgeous). The reason why I use that description is a result of the medley of colors and flavors that this salad uses. Without looking into the exact ingredients, we were all completely sold by the picture. So, after a quick trip to the store to grab some items, we were set to make this fabulous salad.

So, what do you think? Does our representation look like the cover of this issue’s Cooking Light? I’ll let you be the judge. Nonetheless, I would feel confident to say that it is pretty hard to mess up a salad (especially this salad). The only “real” manual labor results in the cooking of bacon and shrimp. Next, chop the vegetables and combine the liquid ingredients to make the salad dressing. Combine and enjoy!

I will totally look forward to making this salad again on a perfect summer evening. Plus, with a low calorie and fat count, you can’t go wrong!

Cheers!

P.S. Check out the current issue of Cooking Light for other interesting recipes!