It is a woman’s prerogative to change her mind, and I’m certainly in a party mood this year! I’ll be running some oldies but goodies while I take a break to relax and enjoy the rest of the holiday season, then see you back here January 6th, 2015!
Julie Anne, Patty, Mom & Dad
In fact, I’m in such a party mood that I’m going to let you in on my personal chef approach to a yummy New Years brunch recipe you can make before the celebrating begins. All you have to do is heat to eat New Years Day – no fuss, no muss, so you can enjoy a late night out ringing in 2015, and still be a star on the day.
Tatjana and Julie Anne Rhodes
Wishing each and every one of you a healthy, prosperous, and deliriously HAPPY NEW YEAR! One in which you dare to dream big, take those calculated risks, and exceed even your own expectations.
Caramelized Pear, Bacon, and Gorgonzola Quiche
We had this exquisite quiche recipe for lunch on Christmas Day, but it is the perfect make ahead dish for New Years brunch (travels well too). Just remove from the refrigerator 30-45 minutes before serving to serve it at room temperature, or heat for 10-15 minutes in a 350 degree F. preheated oven if you prefer it hot.
1 9″ refrigerated pie crust
4 slices of bacon, chopped
1/4 red onion finely chopped
1 tablespoon unsalted butter
2 Bosc pears (ripe but not mushy), peeled, cored and chopped
1 tablespoon dark brown sugar
1/4 teaspoon cinnamon
1/2 cup heavy cream
1/2 cup whole milk
1 teaspoon chives (or any herb of your choice), chopped
5 ounces of Gorgonzola cheese, crumbled
1). Preheat oven to 350 degrees F. Unroll the pie dough, and press gently into a pie dish. Using a fork, pierce at regular intervals around the sides and bottom of the dough. Bake for 10-12 minutes, or until beginning to go golden. Remove and cool on a wire rack.
2). Cook bacon and onion in a large saute pan over medium heat until bacon is crispy brown and onions have softened.
3). Add the butter to melt. Add brown sugar and cinnamon, and cook stirring frequently, until gooey.
4). Add the pears, stir well to coat, and cook until just softened, about 5 minutes.
5). Meanwhile, beat eggs, cream, milk, and chives; set aside.
6). Spread 1/2 of the bacon and pear mixture evenly over the cooled pie crust. Sprinkle evenly with 3/4 of the Gorgonzola, then the rest of the bacon and pear mixture. Pour in the egg mixture until it comes to 1/4 inch from the top of the pie crust, and sprinkle with remaining cheese.
7). Place the pie dish on a sheet pan, and bake in the middle of the oven until beginning to go golden and set around the edges, but center should still be slightly jiggly. Remove from oven and cool the pie pan on a wire rack. Once the quiche has cooled, cover with cling film, and refrigerate.
Serving Suggestions: I like to keep this light and simple with a fresh tossed green salad, with maybe a few candied pecans to compliment the pears, and contrast the sharp flavor of the cheese.