As far as Thanksgiving goes, I am a big fan of being thankful. Thankfully, I grew up in a family where the TV did not take a starring role in the day & my Dad was not a big football fan. Appetizers played a key role, building up to the long-awaited bird...waiting, waiting, waiting...Personally, the side dishes, the snacks, the accompaniments are always much more fascinating to me than the turkey itself, but to each their own. I know some people get very excited about a giant roasted big breasted creature...If you are like me & think the nibbles along the way are interesting (and also serve as a diversion, should the whole 'family thing' get a bit much), here is a delicious recipe. I like Pink Slip Jam Gingered Pear Conserve. I mess about with the cheese, too. Sometimes I use goat cheese. Sometimes I use a good Cheddar. Sometimes I go full-bore & use some sort of Asiago or Parmesan. You choose! I also confess to 'cheating': I use either Pepperidge Farm pastry cups or sometimes I buy dough from the local baker & fit pieces into muffin tins. This will give you a starting point.
Cheese & Pear Tarts
Ingredients
- 4 ounces blue cheese, crumbled
- 1 ripe pear - peeled, cored, and chopped
- 2 tablespoons light cream
- ground black pepper to taste
- 1 (2.1 ounce) package mini phyllo tart shells
Directions
- Prebake phyllo shells according to package directions. Set aside to cool.
- Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
- Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.
People will think you've spent loads of time & they'll be happy. Then they can be thankful YOU made something really tasty.
Suz - you are onto something posting your delicious recipes. I enjoy them. Keep them coming, it will entice me to buy UR jams. ha. love Unow, Nan
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