{"id":29383,"date":"2019-12-23T05:00:24","date_gmt":"2019-12-23T12:00:24","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=29383"},"modified":"2019-12-22T11:36:04","modified_gmt":"2019-12-22T18:36:04","slug":"roasted-pear-and-raspberry-salad","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=29383","title":{"rendered":"Roasted Pear and Raspberry Salad"},"content":{"rendered":"

The colors of Christmas.<\/strong><\/span><\/p>\n

There is nothing better than getting together with a bunch of friends and having dinner. Recently during such a dinner I made my Chicken in Phyllo (see index) which I have been making about 35 years. It’s an impressive dish but doesn’t take long to make and the results are beautiful. Layers of phyllo stuffed with chicken, celery, onion and a little nutmeg all rolled up into a bundle and covered with a Lemon Veloute Sauce is the perfect entree for your friends. I did practically everything a couple of days early so day of my party I just lounged around and watched a bunch of Hallmark Christmas movies.<\/p>\n

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I served a cranberry rice pilaf with a few green peas thrown in for color and this Roasted Pear and Raspberry Salad rounded out the meal. I need to backtrack and say the party started with my Poinsettia Champagne cocktail and Cheese Souffl\u00e9’s Puffs (I’ve been making these for over 30 years.)<\/p>\n

Hope you all have a very nice holiday season and ready for the New Year and lots of recipes to come.<\/p>\n

BLAST FROM THE PAST:<\/strong><\/span> Who doesn’t like popcorn? And, who doesn’t like ice cream? So why not marry the two and try my Popcorn Ice Cream.<\/a><\/p>\n

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Add butter, honey and little pieces of bay leaf to the pears.<\/p>\n

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Roast the pears until they start to brown then cool and slice for the salad.<\/p>\n

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You can substitute the blue cheese for whatever is your favorite.<\/p>\n

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Mix up your homemade poppy seed dressing or just buy your favorite brand.<\/p>\n

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I sliced up the small heads of romaine and added in some arugula to spice it up a bit.<\/p>\n

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Chicken in phyllo with lemon velour sauce in the background along with some cranberry rice pilaf.<\/p>\n

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Roasted Pear and Raspberry Salad<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t6<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tromaine<\/span>\n\t\t\t\t\t\t\t\t\t\tchopped<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2-3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcups<\/span>\n\t\t\t\t\t\t\t\t\t\tarugula<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcarton fresh raspberries<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tpears<\/span>\n\t\t\t\t\t\t\t\t\t\troasted (see recipe below) or serve raw<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tbutter<\/span>\n\t\t\t\t\t\t\t\t\t\thoney and thyme for baking pears<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tpistachios<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcrumbled blue cheese<\/span>\n\t\t\t\t\t\t\t\t\t\tor other cheese<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tPoppy Seed Dressing:<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2\/3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tmayonnaise<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tmilk<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t5<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tsugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t8<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tapple cider vinegar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tpoppyseeds<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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    Instructions<\/h3>\n\t\t\t\t
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      To make the dressing whisk together the mayonnaise, milk, sugar, vinegar and poppyseeds. Refrigerate until ready to serve.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      To roast the pears: Peel, cut in half and core the pears. Put a teaspoon of butter into each hallowed out part of the pears, sprinkle with thyme and drizzle with honey. I added pieces of bay leaves on top. Bake in 400\u00b0 oven for one hour. When cool enough to handle cut into thin slices or cubes.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
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      For salad: In large bowl add the romaine and arugula, raspberries, pears, pistachios and blue cheese. Toss lightly. Add the poppyseed dressing and carefully toss to coat all the ingredients. Serve immediately.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t
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      Recipe Notes<\/h3>\n\t\t

      Note: Dried cranberries would be a great substitute for the raspberries and you can use the pears fresh without roasting.<\/p>\n

      Serves 10<\/p>\n\t<\/div>\n\t\t<\/div>\n<\/div>\n

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