Making Beautiful Things

~Mary Palumbo

A fall table with an unexpected pop of pink is a nice change from the classic orange & gold. The white pumpkins add the finishing touches that speak “season’s change.”

Poached Pear Blue Cheese Tart

Ingredients:

Thinly sliced poached pear

Blue cheese (or goat cheese, if preferred)

Freshly made pie dough (or store bought refrigerated, if preferred)

Fresh Rosemary

Egg wash

To Make:

Thinly slice pear, and poach in equal parts sugar & water plus 2 sprigs of Rosemary. Allow to cook for about 5 minutes or until tender. Let cool on paper towels.

Roll pie dough into desired shape and place on parchment paper. Top with crumbled blue cheese (or other preferred cheese), leaving a 2" edge. Arrange pear slices in desired pattern then fold edge in and pinch or crimp, as desired. Sprinkle with Rosemary sprigs.

Bake at 400 degrees for about 10 to 15 minutes, depending on your oven. Cheese should be melted and bubbly, and the crust should be golden.

Slicing a beautiful pear and filling it with baby greens, goat cheese, and chopped walnuts, then lightly dressed with Balsamic Vinaigrette, makes for a lovely and different way to serve salad.

Autumn’s cooler weather is a perfect time for comfort food. A pot of slowly braised Chicken. Fills the kitchen with a delicious Italian aroma.

Fresh roses and gold cake beads are all you need to make this beautiful naked cake elegant. Choose your favorite flavor and keep it simple. A special plate brings it together.