Good idea for a chip/dip set. put a wine glass filled with dip in the center of a bowl and fill with chips. Also works with a margarita glass with tortilla chips and salsa.
That is so fabulous. I don't know why i associate the trees with Christmas, they don't have to be. they are just perfect for winter! love them!
Here is what you will need:
Create a beautiful candle holder by drilling holes in salvaged or driftwood. It's a perfect way to bring some rustic elegance to your home!
Beautiful driftwood candle holder. Via...
The rather clever use of gently curved silver spoons has created an ingenious handle for these individually crafted driftwood candle holders. Via...
So let's see how to make it. Via...
Super easy log candelabra diy. Via...
So pretty! Via...
Recycle old Christmas cards you saved from last year and decorate the canning jar toppers with them. Very clever and cute idea. Source
Recipe from whatsforsupper-juno.blogspot.com
What makes this dish special is the lovely taste of home-poached pears.
Winter Pavlova with Pears, Mascarpone and Caramel Sauce
5 extra-large free-range eggs
a pinch of cream of tartar
250 g caster sugar
1 x 250 g tub fresh mascarpone
1 cup (250 ml) fresh cream
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) flaked almonds, lightly toasted to golden-brown in a dry frying pan
For the poached pears:
5 small, ripe pears
2 cups (500 ml) water
1 cup (250 ml) caster sugar, or light brown sugar
1 whole vanilla pod [optional]
a thin slice of lemon, peel on
For the caramel sauce:
1 cup (250 ml) caster sugar
5 Tbsp (75 ml) water
½ cup (125 ml) cream
3 Tbsp (45 ml) butter
First make the Pavlova. Heat the oven to 160 ºC. Separate the eggs, placing the egg whites in a spotlessly clean metal bowl. Add a pinch of cream of tartar. (Keep the yolks for making mayonnaise!)
Using an electric beater or a food processor fitted with a balloon whisk, beat the egg whites until they are standing up in stiff, dryish peaks.
Now trickle the caster sugar into the egg whites, a few tablespoons at a time, beating well between every addition. Take your time over this. When you've added all the sugar, continue beating for another 3-5 minutes, or until the meringue is extremely thick, firm and shiny (with no sign of grittiness when you rub a blob between your fingers) and easily holds its shape without drooping. (See Cook’s Notes for more tips)
Line a metal baking sheet with baking paper (put little blobs of meringue on six points under the paper to stick it down). Draw a circle on the paper, using a dinner plate as a template.
Spread a third of your meringue mixture over the paper, in an even
circle. The easiest way to do this neatly is to place a pile of meringue
in the centre of the circle, and then - using a palette knife - gently
press down and out to create a neat, swirling circle.
Now place generous dollops of the remaining meringue around the edges of your circle (see picture; left).
Place the baking sheet on the middle rack of your oven, and immediately turn the heat down to 110 ºC (oven fan off). Bake for for an hour and a quarter then switch off the oven (don't open the door!) and let the meringue case dehydrate for for at least 8 hours, or until it is crisp and dry.
In the meantime, prepare the pears. Fill a large bowl with cold water and squeeze in the juice of half a lemon. Using a potato peeler, neatly remove the skin from the whole pears, leaving their stalks intact. Drop each pear, as you've peeled it, into the bowl of lemony water.
To make the poaching syrup, place the water, sugar, vanilla pod and
lemon slice in a saucepan, set over a medium heat and bring to the boil.
When the syrup begins to bubble, stir it gently until all the sugar
crystals have dissolved. Simmer the syrup for a further 5 minutes.
Place the whole pears in the syrup and bring up to a gentle simmer. Cover the pot with a lid, turn the heat down to its lowest setting, and poach the pears for 5-8 minutes, or until they are just soft.
Fish the pears out of their poaching liquid and set aside on a plate to
cool. Cut them in half lengthways, leaving a stalk on one half. Using a
teaspoon or your thumbnail, gently pop the oval core out of each pear
half, tearing it up towards the stalk to remove the fibrous threads.
Put the mascarpone into a bowl and beat it thoroughly until smooth. (It helps to leave it at room temperature for a few hours, until softened.) Whip the cream to a soft peak in a separate bowl, add the vanilla, and gently fold this into the mascarpone.
To make the caramel sauce, spread the caster sugar evenly over the bottom of a dry, thick-based frying pan, and sprinkle over the water. Cook over a medium-high heat until the caramel is dark, rich golden brown, swirling the pan to distribute the dark-gold areas (see Cook's Notes) Whisk in the cream, and then add the butter. Stir well and set aside to cool.
To assemble the Pavlova, fill the centre with two-thirds of the
cream/mascarpone mixture, and arrange the pears on top, stalks pointing
up. Place blobs of the remaining cream on top. Drizzle over the caramel
sauce, and scatter the almonds on top.
1. The meringue must be really, really stiff and glossy, or it will collapse in the oven.
2. The caramel sauce I've used here is loosely based on Gordon Ramsay's recipe. This is arguably the trickiest part of this recipe, as caramel is temperamental: not only does it burn with alarming speed, but it also has a tendency to crystallise for no apparent reason, If your caramel suddenly turns thick and grainy after the sugar has melted, it cannot be rescued. Tip it into the bin, and start again in a new dry frying pan. Don't stir the caramel, and use a pastry brush to sweep any grains of sugar off the sides of the pan as it is heating.
3. To catch pears at their peak, place them in your fruit bowl alongside other fruits, which will hasten the ripening process. Check them twice a day by firmly pinching the flesh just below their stalks - when this is just soft enough to yield to the touch, peel and poach them, as described above. You can keep the pears, whole their syrup, for many days, until you're ready to make this dessert.
See more delicious recipes from whatsforsupper-juno.blogspot.com
Shower Curtain Hooks for your bra. Hook the center of your bra's onto them to hang them in your closet, freeing up space in your dresser, while keeping them from being squished out of shape or from the under-wires from being bent out of shape
We love these cute little candy cane rice krispies ornaments. They look like cake pops but are even easier to make. The perfect bite with a steaming cup of hot cocoa!
¼ Cup Butter
1 10 Oz. Package Marshmallows
⅓ Cup Crushed Candy Canes
6 Cups Rice Krispies® Cereal
2 14 Oz. Bags White Candy Melts
2 Tbsp Vegetable Oil
Hop on over to She Wears Many Hats for directions
If you are hungry for more great Christmas delights recipes, click on the images below