Sunday, November 1, 2009

I got magic, Alakazamakazoo

It’s November!!!!! I love November because there are many great holidays, like my birthday (is that a holiday?!?), Dia de los Muertos, Election Day, and Thanksgiving! It also seems that November tends to fly by, and with every weekend already booked, I know it will be the same this year. However, I’m hoping to savor every day, stretch it out a bit more, and most importantly be thankful.

However, let’s wrap up October first. Last night we had a great Halloween party! Everyone’s costume was fabulous. My grandmother actually made my Tinkerbell outfit for me!  I think she's made almost all of my costumes, and it means so much to me that she's still willing to help me come up with something!  Here’s a few photos:
Tinkerbell, Alice, and Kitty

Kate Gosselin made an appearance!

So did Marty McFly and Forrest Gump

We all had a great time.  I also debuted my second party dish recipe this weekend and it was also a success! Martha Stewart’s Pears and Camembert.  It is so easy and quick to prepare, and really did not cost very much.  The cheese was $5 and I had everything else (and if I didn't I wasn't going to sweat it!)

• 1 8-ounce wheel Camembert or Brie cheese, cold (I used Camembert, but felt like it never really softened even after being left out for a while, so I may try this again with Brie)
• 1 tablespoon unsalted butter
• 1 large Bosc pear, peeled and cut into 1/4-inch dice
• 2 tablespoons brandy (didn’t have any so omitted)
• 1 teaspoon chopped fresh rosemary, plus more for garnish (didn’t have any so omitted)
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 8 walnut halves (used pecans)
• water crackers (served with slices of baguette and some Wheat Thins)

1. Slice cheese wheel in half crosswise; set aside. In a medium skillet over medium heat, melt butter. Add diced pear, and cook until tender, about 3 minutes. Stir in brandy, and cook 1 minute more. Add rosemary, and stir to combine. Remove from heat, and spread pear mixture over bottom half of reserved sliced cheese wheel, reserving 2 tablespoons mixture for garnish. Transfer cheese to serving plate.

2. Return skillet to stove, and heat balsamic vinegar and honey until simmering. Simmer mixture until slightly thickened, about 3 minutes. Set aside to cool, about 5 minutes. Pour half the glaze over cheese and reserved pear mixture; top with remaining half of cheese wheel and pears. Drizzle with remaining glaze, and garnish with walnut halves and rosemary. Serve immediately.


rena said...

yay halloween! also, the cheese was delish!

Laura said...

Yall looks super cute in your costumes! Nice job!