I love stopping by Ever'Man on my way home from work and seeing what's in season. Winter squash season is in full swing, and so far I've brought home a butternut, an acorn, and a pie pumpkin. I made that curry with the butternut squash, so I turned my attention to that adorable pumpkin.
This is what we had for dinner tonight! So gloriously autumnal! Roasted chicken legs and pumpkin with sage, and kale sauteed with garlic, prosciutto, and pine nuts. This meal made me want to curl up in front of a fire and listen to the rain outside. Unfortunately, I have no fireplace and it is perpetually 80 degrees where I live. Ah, Florida, land of no seasons.
Keeping with the fall theme, for dessert I made wine-poached Bosc pears with sweet vanilla ricotta cream. I poached the pears in a mixture of Chianti, sugar, orange blossom honey, vanilla, and cinnamon. For those who know of it, this tasted like Gluhwein! Which, by the way, I cannot wait to make this winter! I reduced the poaching liquid once the pears were done and removed and then drizzled it over the pears and flooded the plate with it. Oh my word, were these delicious.
Have a happy season!
Have a happy season!
if you have a Christmas party you should make those pears. I've never seen a pear look so exciting! Also, I roasted my very first pie-pumpkin today. The pie almost didn't happen because I kept eating the roasted pumpkin! I had no idea it was so good! It made an awesome pie too-- much better than the canned pumpkin.
ReplyDeleteIsn't it though? The only issue I had with the pumpkin was cutting it! I of course just see this as a reason to buy a new knife, but jeez-o-pete was it a pain!
ReplyDelete