foodie friday (installment 2)

turkey day. yesterday i cooked my very first thanksgiving meal… for 50+ people. i didn’t do it alone though. in case you didn’t know, thanksgiving isn’t celebrated around the world (we left europe, people!), but our work environment is international and multicultural and we like any excuse to throw a party. it was a smashing success!

immediately following the thanksgiving feast, i went home and began cooking up another storm. i am headed back to the states for a month and wanted an excuse to spend time with friends and celebrate a piece of my culture.

on the menu for the thanksgiving dessert feast:
New England Cranberry Duff
Pumpkin Cheesecake
Red Wine and Pear Crisp (topped with vanilla sauce)
Mulled Cider
Starbucks coffee

None of these are traditional thanksgiving desserts/drinks, but they encompass a sense of “fall-ness.” i recommend each of the desserts, but thought i’d share the goodness of the crisp:

RED WINE PEAR CRISP WITH SPICED STREUSEL
(source unknown)

Streusel (i suggest doubling this goodness):
2.25 oz. flour
1/2 c oats
1/4 c brown sugar (i only use half)
1/2 t ground cinnamon
1/2 t allspice
1/8 t salt
3 T butter
(if you are particularly daring, throw in a couple handfuls of roasted, chopped pecans)

Filling:
2/3 c dry red wine
1/2 c sugar
1 T lemon rind
1/2 t cinnamon
1/2 t allspice
4 peeled, chopped pears

  • mix streusel and set aside
  • combine wine and sugar in a large skillet over medium-high heat. bring to a simmer, stirring until sugar is dissolved. reduce heat to medium and add lemon, cinnamon, allspice, and pears, stirring to coat. simmer 15 minutes.
  • spoon pear mixture in an 8 in square baking dish. sprinkle streusel over the top.
  • bake for 30 minutes (until juice bubbles and thickens) at 350F

ENJOY!

i am thankful for many things this year, but i’m especially grateful for the supportive, creative, insightful people i’m fortunate enough to call friends. thanks for allowing me to bring a piece of my american-ness into life here.

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