Pear and Blue Cheese Salad with Candied Pecans

I would be the first one to admit that there is nothing creative about my menu. Why risk anything to change a classic combination such as crisp pear, tangy blue cheese, and sweet and crunchy candied pecans? Besides, when it comes to cooking at home, I value taste much more than creativity. (Yes, I'm just looking for excuses for my lack of originality. =)

Pear and Blue Cheese Salad with Candied Pecans

Makes 6 servings

1 Romaine lettuce heart
2 red or green leaf lettuce leaves
a handful arugula leaves
2 pear, peeled, cored and sliced
4 ounces blue cheese, such as Roquefort, crumbled
1/4 cup white sugar
1/2 cup pecans

Vinaigrette:
based on this recipe
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 teaspoon dijon mustard
1 clove garlic, chopped
salt and fresh ground black pepper to taste

In a skillet over medium heat, add 1/4 cup of sugar. Stirring frequently until sugar has melted. Lower the heat to medium low, add the pecans. Mix and stir for another minute. Careful not to burn the pecans. Transfer nuts onto waxed paper. Allow to cool, and break into pieces.

Blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. Set aside.

Cut the lettuce leaves into similar sized sections, about 3-inch long.

On chilled plates, lay out lettuce and arugula, fan out pear slices, top with cheese, and pecans. Drizzle with the vinaigrette.

Personally, I think Korean, Yali and other crisp Asian pears work better in salads than Bosc, Bartlett, or D'anjou pears.

Parmesan Icebox Crackers

Next to the Brie en Croûte is another Williams Sonoma recipe that I've done a few times - the Parmesan Icebox Crackers sans the pepper and rosemary. They were the token savories in my 2009 Christmas gifts.

Rosemary-Parmesan Icebox Crackers

3/4 cup all-purpose flour
1 tsp. salt
1 tsp. coarsely ground pepper (optional)
1 tsp. chopped fresh rosemary (optional)
4 Tbs. (1/2 stick) unsalted butter, cut into 1/2-inch pieces
1 cup grated Parmigiano-Reggiano cheese
1/4 cup heavy cream

In the bowl of a food processor, combine the flour, salt, pepper and rosemary and pulse twice to mix. Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses. Add the cheese and pulse twice to combine. With the motor running, pour in the cream and continue processing until the dough forms a single mass.

Transfer the dough to a work surface and roll into a log about 2 inches in diameter. Wrap with plastic wrap and refrigerate for at least 3 hours or up to 2 days.

Preheat an oven to 325°F. Line a baking sheet with parchment paper.

Cut the dough into 1/8-inch-thick slices and place on the prepared baking sheet. If desired, using miniature decorative cutters, cut out the center of each slice, then place the cutouts on the baking sheet. Bake until the crackers are light golden brown, 20 to 25 minutes.

Transfer the baking sheet to a wire rack. When the crackers are cool to the touch, transfer them to the rack. Makes about 24 crackers.

Cutting the hard dough seems too tough, so I normally wait for the dough to come to room temperature. However, the log will not retain its shape during slicing. Luckily, the dough is very pliable that you can just reshape the crackers before baking.

Baked Brie en Croûte with Apple Compote

I have made Williams Sonoma's Baked Brie en Croûte with Apple Compote a number of times now. Unless you are making the puff pastry from scratch, this is a quick and easy recipe with great results. It's best served warm when the pastry is flaky, the cheese is oozing, and the apple pieces are as comforting as a freshly baked apple pie.

Baked Brie en Croûte with Apple Compote

This appetizer can be made up to 2 weeks in advance. Assemble the pastry, cheese and apple compote, but don't brush the dough with the egg wash. Instead, wrap the pastry tightly with plastic wrap and freeze until ready to bake. Then brush the frozen pastry with the egg wash and bake in a 350°F oven for 45 to 50 minutes.

1 Tbs. unsalted butter
2 Golden Delicious apples, peeled, cored and cut into 1/2-inch dice
1/4 cup sugar
1/8 tsp. ground cardamom
1 round Brie cheese, 6 to 8 oz. and about 4 1/2 inches wide, slightly chilled
10-inch round of puff pastry dough, rolled out to 1/4-inch thickness
1 egg, beaten with 1 Tbs. water
Plain water crackers for serving

In a 2-quart sauté pan over medium heat, melt the butter. Add the apples and sauté, stirring occasionally, until the apples are tender and have released most of their liquid, 5 to 7 minutes. Add the sugar and cardamom, stir to dissolve and cook, stirring occasionally, until most of the liquid has evaporated, 12 to 15 minutes more. Remove from the heat and let the apple compote cool to room temperature.

Preheat an oven to 375°F. Line a baking sheet with parchment paper.

With a sharp knife, cut the cheese in half horizontally. On a clean work surface, place one half of the cheese, sliced side up, and evenly spread 1/2 cup of the apple compote over it. Set the other half, sliced side down, over the compote and spread 1/2 cup compote over the top.

Place the dough on a lightly floured surface and set the cheese in the center of the dough. Fold the dough up over the sides of the cheese, pleating the upper edges to fit snugly around the cheese. Pinch the dough together in the center to seal. Brush the dough evenly with the egg wash and place on the prepared baking sheet.

Bake until the pastry is golden all over and crisp, 40 to 45 minutes. Let it rest for 5 minutes, then transfer to a platter along with a sharp knife and the crackers. Serve any remaining compote alongside.

Happy New Year!

Happy New Year! I wish you all a yummy year! =D