26 November 2009

Same as You

What we ate for dinner tonight had a 90% chance of being the same as what you had, according to a quiz that our lovely hosts gave us while we were waiting for Thanksgiving Dinner at their house.

Guess I've go ahead and spell it out:
turkey
gravy
mashed potatoes
ham
curried fruit
(maybe you didn't all have that, but let me tell you, it was delicious)
sweet potato and pecan casserole
*green beans with ginger and garlic
spinach stuffing
broccoli casserole
corn casserole
beet salad
green salad with raspberries and olives
*pear chocolate pie
pecan pie
pumpkin cake
pumpkin pie


*These are the dishes I made.

Pear Chocolate Pie sounds so strange, and is so delicious. I got the recipe from Kristen, who got it from Jen who got it from Bibi, or something like that. Confession: I used D'Anjou pears but as noted in the recipe, I think Bosc would have been better. Also, next time I'd like to try layering the chocolate with the pears rather than just sprinkling it on top. In any case, this is a TASTY pie!

(serves 8)
Dough:
2/3 c butter
2/3 c sugar
1 3/4 c flour
1 egg
1 tsp vanilla
1 Tbsp water

4 pears, peeled, cored and thinly sliced (I use Bosc)
3/4 c chocolate chips

Melt butter and mix into the flour and sugar. Add the egg, vanilla, and water and knead quickly into the dough. Chill for one hour. Part the dough into two halves and roll these out into two circles to fit a 7-10" pie pan. Place one dough circle in a greased pie pan. Place pears on top and sprinkle with chocolate chips over pears. Cover with second dough circle, brush with water and sprinkle with sugar.

Bake for 40 mins at 400 degrees. Serve pie warm with vanilla ice cream, whipping cream or sour cream. (Can substitute apples for pears too!)

2 comments:

andrea said...

The Pear Chocolate Pie was amazing! In case you would like the curried fruit recipe ... soooo easy!
* 1 can (20 ounces) unsweetened pineapple chunks (I used fresh pineapple)
* 1 can (16 ounces) pitted dark sweet cherries, drained
* 1 can (15-1/4 ounces) pear halves, drained
* 1 can (15-1/4 ounces) peach halves, drained
* 1 can (15-1/4 ounces) apricot halves
* 3/4 cup packed brown sugar
* 1/4 cup butter, melted
* 1 teaspoon curry powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg

Directions

* Drain pineapple, reserving juice. In a greased 2-qt. baking dish, combine the pineapple, cherries, pears and peaches (I cut the fruit into smaller pieces). In a small bowl, combine the brown sugar, butter, curry, cinnamon, nutmeg and reserved juice; pour over fruit.
* Cover and bake at 350° for 35-45 minutes or until heated through. Yield: 8 servings.

Shanel said...

I have the same recipe from bibi and I always use Bartlett pears (that are on the firmer side) and throw in a small amount of walnuts, a splash of vanilla and a few chunks of butter. Yumm.