Best HOLIDAY pomegranate pear pie

Yaaaaaaaay the holidays are here and these are a surprisingly delicious little holiday sparkle! They’re easy to make, packed with flavor and texture and great for garnishing cocktails, desserts or just eating right out of a bowl. My daughter loves the tart sweetness of these little cranberry beauties!

Cranberries and rosemary in a pan of sugar syrup

  • 1 cup granulated sugar
  • 1 cup water
  • 2 cups fresh cranberries
  • 2 sprigs rosemary
  • 1 cup granulated sugar (to roll it all in)

~ In a saucepan over low heat, heat the water and 1 cup sugar until warm and sugar dissolves. Cool until you can put your finger in the liquid.

~ Wash and dy cranberries. Once liquid is cool enough not to cause the cranberries to burst but still warm, add cranberries and rosemary.

~ Cover and let cool to room temperature. Refrigerate and let soak overnight.

~ Strain berries and rosemary and reserve the rosemary infused syrup for holiday cocktails or desserts.

~ Blot cranberries and rosemary with a paper towel so that they sticky but not wet. Then work in batches rolling the berries and rosemary in the remaining sugar to coat. Place on parchment lined baking sheet and let dry until hardened. Eat and smile!!

~ Store at room temperature.

Cranberries and rosemary in sugar

Holiday cocktails with sugared rosemary and cranberries

Today I bring you golden turmeric milk, a delicious, healing tonic originating in Indian Ayurvedic medicine. Turmeric is praised for its anti-inflammatory and antioxidant properties. It can reduce swelling and, many say, help coughs and colds. Ginger aids in digestion and settles the stomach, not to mention the bright, spicy flavor of fresh ginger! Both turmeric and ginger are recommended for headache sufferers due to their anti-inflammatory effects.

This turmeric milk is divine hot, so soothing and restorative especially before bedtime. It’s also delicious and invigorating cold. My toddler goes nuts for it! She likes the spice I guess!

The pepper and coconut oil in this recipe are actually quite important as they aid in the absorption of curcumin, which is the compound responsible for turmeric’s incredible medicinal qualities. I use fresh ginger and turmeric both of which you can get at many markets and asian markets. If you cannot find fresh turmeric, you can substitute 1 teaspoon dried ground turmeric to see how that suits your tastes and incrementally add more if you like. Fresh turmeric has a brighter flavor than its dried counterpart so try both and see what you prefer!

I plan to make this with homemade coconut milk too. I’m sure it will be a wonderful vegan alternative!

Golden Turmeric Milk with ginger honey and cinnamon

*servings 2

  • 3 cups whole milk
  • 3 inches fresh turmeric, scrubbed and sliced but not peeled
  • 5 inches fresh ginger, scrubbed and sliced but not peeled
  • 3 cinnamon sticks, ~4 inches each
  • 3/4 teaspoon peppercorns
  • 1 vanilla bean, split and scraped
  • 9 cardamom pods
  • 1 Tablespoon coconut oil
  • 1 Tablespoon honey
  • pinch ground cinnamon

~ Heat milk gently in a saucepan. Stir in all ingredients except honey and ground cinnamon, making sure to scrape the vanilla bean seeds into the milk then tossing the remaining pod in the pan as well.

~Bring the milk to a low simmer and steep at a simmer for 10-15 minutes. Strain mixture and stir in honey. Pour into cups and sprinkle a pinch of cinnamon into each cup (look how pretty the cinnamon is swirling in the cup. ahhhh:).

ENJOY!!!

 Golden Turmeric Milk with ginger honey and cinnamon

Golden Turmeric Milk with ginger honey and cinnamon

It’s that time of year again when I have the pleasure of doing my annual pie shoot with my dear friend, Emily-the-Pie-Maven. Ahhhh I love the holidays and this tradition with Emily is truly one of my favorites. Now that she and I both have boisterous toddlers, we rarely have the opportunity to casually cook or chat together. It seems like it’s only once a year, at our pie shoot, that we can speak to each other in complete sentences with full attention without having to stop everything to catch a flying (correction: falling!) daredevil 2-year-old! The calm of the tradition is complimented by the incredible scents wafting through the house and finished by the insane flavor-filled fruits of our labor. Mmmmm.
This year we have a tart and sweet rustic pomegranate pear pie. I’ve included a recipe for a gluten-free press in flourless hazelnut crust which is delicious! The gluten-free crust makes this an open-faced pie. It’s easy to make this pie as pictured with the leaves using your favorite pie crust recipe. Emily hand cut the leaves for this regular flour artistic pie and boy did she nail it! She subbed 1/2 cup of the flour in her usual crust recipe for 1/2 cup ground hazelnuts and it was fantastic! The gluten-free crust cannot make these leaves as it is a press in crust and can’t be rolled;)
The pomegranate molasses in this recipe is a necessary and divine addition as it balances the sweet pear with the tartness of pomegranate. You can buy pomegranate molasses at some grocery stores and Persian markets but it’s easy to make. I’ve included the simple recipe at the end and it’s sooooo good!
Best pomegranate pear pie
GLUTEN- FREE Crust
  • 1 cup oat flour
  • 1/2 cup ground hazelnuts or pecans
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 3-4 Tablespoons melted butter or liquid coconut oil
~ Preheat oven to 375 degrees.
~ Mix all but oil. Mix in 3 Tb oil up to 4Tb until the mixture is moist but not sticky. Press evenly into pie pan or 2 cocottes.
~ Pre-bake for 10 min at 375 degrees.
*makes 1 regular sized pie bottom crust or 2 cocottes. Double recipe to make 4 cocottes to accomodate the amount of pear mixture or cut the pie filling recipe in half to accomodate 2 cocottes.
Pomegranate Pear Pie Filling
  • 5 cups sliced bosc pears, ripe but a bit firm and unpeeled
  • 1/2 cups pomegranate seeds plus more for garnish
  • 1/4 cup sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 4 Tablespoons pomegranate molasses (*recipe below)
  • 1 Tablespoon butter
  • Hazelnut Flourless Crust (recipe above) or regular pie crust of your choice.
~ Preheat oven to 450 degrees.
~ Mix sugar, cinnamon and salt in a small bowl.
~ Arrange sliced pears layer by layer over bottom crust, sprinkling sugar mixture and 1/4 cup of the pomegranate seeds over each layer as you go.
~ After assembling the top layer, drizzle molasses evenly over pie/s, sprinkle the last of the sugar on top and scatter little blobs of the butter on top of pie. If using regular crust, place top crust over the filling, pinch around edges and brush with egg wash.
~ Bake at 450 degrees for 10 minutes then reduce to 350 degrees for 40 minutes or so until golden and bubbling.
~Top with fresh pomegranate seeds.
*Pomegranate Syrup
  • 4 cups pomegranate juice
  • 1/2 cup sugar
  • 1 Tablespoon lemon juice

~ Combine all ingredients in a saucepan over medium heat. Stir until sugar is completely dissolved. Simmer, stirring occasionally, until liquid has reduced to 1 cup (~ 75 minutes). It should be thick like warm molasses. Allow to cool for a while then transfer to jar to cool completely before refrigerating. Can be stored in refrigerator for 6 months or so.

Rustic Gluten Free Pomegranate Pear Pie

Best pomegranate pear pie

Still life of bosc pears pomegranate and holiday greens on blue napkin

OH MY GOSH you guys I just ate the best sandwich of my whole ding dang life after shooting this here beauty! Who loves waffles?! Who loves cornbread?! Eggs? Yup. Corn salsa? Maple syrup? I think you’re pickin’ up what I’m puttin’ down here. This cornbread waffle recipe is one of my most bangin’ recipes of all time. Pair it with the elements of this breakfast sandwich and there’s not a gourmet spot in town that can compete with this breakfast!

The waffles freeze beautifully too! I stack them up with a small square of parchment between each waffle and throw them in a freezer bag. A quick toast in the toaster and you can have an extra awesome breakfast any ol’ day of the week. I love it when tasty food is just on call, waiting in the wings to make a quick and incredible meal.

I make these with gluten-free flour and they turn out perfectly, but have no fear gluten-eaters of the world you can also use all purpose flour instead.

gluten-free cornbread waffle egg sandwich

*makes 10 regular square waffles (not belgian)

CORNBREAD WAFFLES

  • 1 cup cornmeal
  • 1 cup gluten-free all-purpose flour, I use Bob’s Red Mill (you can also use regular all-purpose flour)
  • 1/8 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup extra sharp cheddar cheese, shredded
  • ~4 ears corn, kernels cut from cob (~1 1/2 cups) OR 1 can sweet corn patted dry
  • olive oil, to sauté  corn
  • 1 jalapeño, seeded and diced
  • 1/4 cup green onions, sliced
  • 2 eggs, beaten
  • 1/4 cup olive oil
  • 1 cup whole milk

~ In a large skillet over medium heat, sauté the corn kernels in olive oil for a few minutes until just beginning to char slightly. Sprinkle corn with a little salt.

~ In a large bowl, mix the dry ingredient together thoroughly. Add cheddar, corn, jalapeño and green onions.

~ In another bowl, beat the eggs then whisk in oil and milk.

~ Pour wet mixture into the dry ingredients and stir until combined, taking care not to over mix the batter.

~ Scoop batter into a waffle iron. For my waffle iron, 1/3 heap cup batter cooks for 2 min 30 sec at level 3 1/2.

***Sandwich recipe below image…

gluten-free cornbread waffle egg sandwich

CORNBREAD WAFFLE EGG SANDWICH

  • 2 cornbread waffles, toasted if frozen
  • 1 egg sunny side up
  • 2 strips crispy bacon
  • corn salsa
  • high quality maple syrup

~Crispy Bacon: lay bacon on parchment lined baking sheet. 400 degrees for 15-20 minutes depending on the thickness of your bacon. Remove from oven and let cool on a paper towel lined plate.

~ Sunny Egg: heat enough olive oil in a skillet to slightly more than coat the bottom of the pan. Crack egg into oil. If the oil spits and pops turn the heat down. As the whites begin to cook, spoon the hot oil over the whites to help them set. Once the whites are set, spoon the hot oil over the yolk until it sets slightly. Remove egg from pan and set briefly on a paper towel before layering onto the waffle.

~ Layer bacon and egg on a waffle. Top with corn salsa. You can drizzle the syrup on now or after you add the top waffle if you don’t mind making this sandwich a fork-and-knife situation!

ENJOY!!!

Visit Us On FacebookVisit Us On LinkedinVisit Us On Google PlusCheck Our Feed