Here's a great pear dessert I learned to make last week, delicious and easy. I made it for my friends who bartered IT services. We had short ribs braised in red wine and parmesan polenta.
The dessert  evened things up!

Pre heat your oven to 400.   Slice the ripe pears in half and use a melon baller to scoop out  the core. Melt 2 pats of butter in a cast iron skillet. Put the pears in face down in a hot sizzling skillet.

Pour over the pears 1/4 c honey. I used truffle honey. Place in the oven for 15 minutes.

Take the skillet out and pour over 3 T aged basalmic vinegar. I used a aged one from Modena--very sweet. Cook for 5 more minutes. Remove from oven.  Place each pear on a plate with a small piece of blue cheese or stilton. Spoon the caramel sauce over the pears and cheese. Enjoy! We added a nice dessert wine which was the perfect ending to a nice evening.

Happy Thanksgiving! I hope you and yours have the best of holidays!
I am baking and eating and loving the recipes. This holiday is all about tradition and the family recipes that make a day. It is nice to use those that have been handed down over the years and are tried and true.

Here are some shots to inspire you ...
My girls are baking like the cooks in my family. No matter where we are, we have those family recipes to share with new friends and old friends. There is nothing better. I am proud that they carry on the tradition.

I AM THANKFUL!

Here is an apple cake I made 2 years ago for the first time. This year J loaned me her special Kaiser pans and I must say  they made the difference. It is delicious.

 These beautiful apples are black twig and the pears are local , all from the farmers market!

Isn't that a sweet bowl? It was my grandmothers and I love it . She loved Milk Glass. I'm lucky to have  this to remind me of her.

 I used greek yoghurt instead of sour cream....worked perfectly...

the batter was smooth and easy to assemble, the nuts layer goes on last ...


prepping the pans with lots of butter was key so the cake would come out easily...

 so beautiful...can't wait to taste

ready... go... flip!

just like the picture promised

I made two small ones instead of one big one...able to share one that way...twins!

the nuts crust on the bottom was divine, the apples tasty and perfect for a cake...

C sent in this photo of a new sweet potato casserole with gruyere cheese... sound good...and looks  so good... we will report back later

CC sent in her own photos of Tuscan Pork Tenderloin appetizer...she was up early baking before heading out on the train...

Both girls  promise  to report back in later with more updates on recipe success...



We all  made candied and spicy  nuts this week... the girls made theirs and I  made some this morning

theirs are prettier!

In the mean time I thought I'd try something different with one new appetizer recipe from  Real Simple magazine and seen later on Stone Gable blog...

pastry leaves....I made mine spicy but they can also be sweet or made from puff pastry for a soup topping... next time I'm making them to top a pie.... say pumpkin pie?

 grated gruyere cheese on top with paprika and cayenne

 these cookie cutters came from William's Sonoma and I thought they were worth the purchase since they made this indentation into the dough... Stone gable recommended them and she was right... they worked

aren't they pretty? spicy but very light...

Happy Thanksgiving. I am thankful to have such good friends and such a wonderful family. I hope you eat all of your favorite foods...I am!

Goodbye  friend...

Well , it is over.  The love I have had for my blackberry has met an end. Sadly. I moved on. Well I was shoved on but I went over the edge willingly.
The birthday present finally arrived.
My new iPhone5.
Let's hope it is all I was promised...
stay tuned

Good bye friend...

PUMPKIN SOUP
We love pumpkin and the ones this year have been perfect for soup. The large ones for Halloween and the Cinderella ones for decor all end up making the perfect soup and dishes.

I roasted the seeds with Orleans type spice then topped the soup with chopped sage and pumpkin seeds. Last but not least homemade croutons!

There are a lot of recipes out there. I used one that a local chef shared in the market but there are plenty of variations. I think the best tip is to cup up the pumpkin and roast it first to bring out the flavor then make the soup. it is easier and makes a smooth soup.The emulsion blender makes it easy.

Or try sliced pumpkin like this one.

This Recipe for roasted pumpkin slices with herbs and seeds is from Plenty  and it makes a terrific side.

 http://www.amazon.com/Plenty-Vibrant-Recipes-Londons-Ottolenghi/dp/1452101248

Montpellier Races 2012!
We love this annual event and the day, the setting,  and the food make it the perfect Virginia tailgate.
It's fun because everyone comes home for this event and  it's great to see all ages enjoying  the day.

http://www.montpelierraces.org/

See the beautiful house in the distance.

Everyone wants a spot on the rail as the horses come by towards the finish.

Mushroom tart

Salmon Cheesecake and the assortment of delicious foods

The Montpelier Hunt Pinks

The bar is set...


Surveying the set up for the tailgate...

Be there next year!



http://www.montpelierraces.org/

What happened to October? I am not even sure how I got to November 16th. BUT since a lot has happened here we go with catch up. I am learning to use my new Iphone5 and I am hopeful it will make uploading fast and easy? as promised? stay tuned.

FALL FOODS HAVE BEEN Beautiful!I have been cooking like crazy trying to enjoy the  wonderful  cold season vegetables. Details later, but let's get these photos up as inspiration.

Last weekend it turned cold, so something hot and roasted sounded good . The market had the perfect fall veggies to create a dinner.

Roasted Pork Tenderloin and horseradish potatoes along with roasted vegetables:
I rolled it in horseradish and fresh sage and rosemary along with chopped garlic. The next step was to roll it in panko bread crumbs. Potatoes got a toss with sea-salt and horseradish.

 Sliced cauliflower, trimmed carrots and red onion ready to go with a dash of olive oil.
HOT oven and it really brings out the flavor with the caramelization.

Ready to eat!

 A very nice wine from C and M and it complimented it beautifully.