Thursday, November 1, 2007

Holiday Flavours




Yesterday I was in another "Fall" mood...well except that its past fall, and as I prepared these recipes in my kitchen, there was snow falling outside!! Can you believe it?! Fortunately, it didn't last long, and the white stuff is gone by now.
I had some really ripe pears lying around, so made these pear tarts, which don't look like much in the picture, and yes are really simple, but thats what I like about them. I love the flavour and soft texture of the pear mixed with maple and ginger. Another ingredient that I think of around winter/holidays is cranberries! Oh so pretty...and yes a bit tart, but that can be worked with to create delicious desserts.



Maple Pear Tarts

Crust:
2 cups walnuts
½ cup dates
½ cup shredded coconut

In a food processor, mix these ingredients into a smooth dough.
Press some dough into the bottom and up the sides of small tart shells.

Chill in the freezer while you make the filling.


Filling:
1-2 cups soft and ripe, peeled diced pear (diced small)
¼ cup pure maple syrup
1 tsp minced ginger
1 tsp lemon juice

Gently mix all ingredients together and let the pears macerate in this syrup for anywhere from 1-6 hours. Then spoon some of the pear mixture into the tart shells with a bit of the syrup. Serve immediately.

* For a pie, press the crust into a 9” pie shell, and double the filling ingredients.




Cranberry Orange Pie



The cream filling of this pie is pretty delish! The cranberries can still be a bit tart, even after “baking” them in the syrup. So this topping is completely optional, and looks really pretty but isn’t necessary to make this pie.

Crust:

Make any nut crust of your choice or you can use the same recipe as the pear tarts above.
Press into a 9” pie shell. Chill while making the filling.


*Cranberry Orange Cream

This cream does not firm up much even after chilling a while. If you prefer a firmer filling, add some cashews and blend until smooth.

1 cup cranberries
2/3 cup fresh orange juice
1 cup packed young coconut (mine was quite firm)
4 large medjool dates, pitted
¼ cup agave
1 tsp orange zest
1 tsp cinnamon
1 tsp lemon juice

Blend all ingredients until completely smooth and creamy. Spoon into the pie crust.

Topping:

1 cup fresh cranberries
¼ cup pure maple syrup
¼ tsp orange zest

Gently mix the cranberries with the syrup and zest. Spread on a teflex sheet and dehydrate at 115F for about 5 hours or until the cranberries become really soft. Spread the berries over the cranberry cream.

*This cream is great over chocolate cake (the pic at the top of the page) - Mmmm! It also makes a great dip for fruit.







*Another Idea: Use dehydrated pear slices to make a pretty dessert. On top of your favourite cake, stack the pear with cranberry cream in between, and voila!

Cran-Apple Juice. I just love this drink whenever the grocery stores are carrying fresh cranberries. Juice a few apples and a few handfuls of fresh cranberries - careful not to add too many or the juice will become too puckery!


So these are just a few holiday treats to try! Enjoy!

2 comments:

jessica said...

yum...all of it.
can i come over for a bite?

Raw Goddess said...

LOL, sure Jessica!

Come on over, I always have heaps of raw food on hand! :D