December Eats

It was a crazy couple of months, so here are some of the things I made in November and December.

Gorgonzola Pear Toasts
This recipe was in the December Food Network magazine.

1 baguette, cut into 1/2" slices
2 T olive oil
1 8 oz package cream cheese
4 oz crumbled gorgonzola cheese
1 15 oz can sliced pears, drained
1/2 C candied pecans
2 T chopped parsley


1. Preheat the oven to 400 degrees.  Lightly brush one side of the bread slices with the olive oil.  Place on a baking sheet and toast for 5-7 minutes.
2. In a small bowl, combine the cream cheese and gorgonzola cheese (I blended it all in the food processor), stirring until mixed.
3. Spread the toasts with the cheese mixture. Top with the pear slices and chopped candied pecans.  Sprinkle with the parsley.  (this is my modified version)

For the candied pecans, put 1/4 C sugar and 1 C pecans in a non-stick pan.  Heat on medium, stirring until sugar caramelizes on the nuts. Immediately remove from heat and pour out onto silicone mat to cool.  The extras keep well in a baggie.

For a veggie dish, I modified Cauliflower and Carrot Casserole  (Wright, Clifford.  Bake Until Bubbly, 2008) to include cauliflower, broccoli and leeks.  It was yummy!

First, I buttered an 8 X 11 glass casserole and preheated the oven to 350 degrees.  Then I steamed together half a head of cauliflower, separated into florets, half a head of broccoli, chopped and two leeks, cleaned and chopped.  These were then layered in the prepared pan.
In another saucepan I melted 3 T butter, then added in 3 T flour, stirring and cooking for two minutes to even out the flavor.
Next I added in 1 1/2 Cups 2% milk that I had preheated in the microwave, whisking constantly.  It took about 10 minutes for it to thicken.  Then I added in a scant cup of shredded Monterey Jack cheese and then seasoned the sauce with salt and pepper and 1/4 teaspoon hot paprika.  The sauce was poured over the veggies and then baked for about 20 minutes, until hot.