Rumor Has It

Rumor has it that it is snowing again today.

Rumor has it that rain is on the forecast for tomorrow.

Rumor has it that there will be more snow for Monday.

Rumor has it that I took advantage of the cold and wet and made another wintery recipe.

Rumor has it that Hubs isn't a real fan of fruity things.

Rumor has it that if you ever see him with a glass of wine, he is most likely just holding it for me.

Rumor has it that he ate about half a pan of this dessert in one sitting with vanilla bean ice cream.

Rumor has it he didn't even share with the pups.

Rumor has it that it's that good.

Red Wine Pear Crisp

(adapted from Cooking Light)

1/2 cup flour

1/2 cup old-fashioned oats

1/4 cup brown sugar, packed

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/8 teaspoon salt

3 tablespoons butter, melted

2/3 cup cabernet sauvignon wine

1/2 cup sugar

zest of one lemon

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

5 pears, peeled, cored, and thinly sliced

Preheat oven to 350F.
Combine flour, oats, brown sugar, cinnamon, allspice, and salt.
Drizzle in melted butter and stir with a fork until crumbly. Set aside.
Combine wine and sugar in a large skillet; bring to a simmer.
Stir until sugar is dissolved and reduce heat.
Add zest, cinnamon, allspice, and pears to the pan and toss to coat.
Simmer about 15 minutes until pears are tender.
Grease an 8-inch square baking dish or coat with cooking spray.
Spoon pear mixture into prepared pan.
Sprinkle evenly with streusel mixture.
Bake for 30 minutes, until bubbly and lightly browned.
Serve with vanilla ice cream or whipping cream. (Serves 6) 

That's a Wrap

The other day someone told me that I was obsessed with scarves. This may be true. When reorganizing my closet, I had to finally move my scarves from the overflowing hanger and dedicate a separate shelf for them. This colorful, folded pile of fabric begs for me to sift through it and wrap one around myself to top off my daily wardrobe. They are fun. They are easy. Wrapping one in a certain way can help conceal my tummy. Scarves are a good wrapping.

Bacon is a good wrapping, too. Wrap a beef tenderloin with bacon and make a perfect filet mignon. Wrap asparagus spears or bundles of green beans with bacon for an extra special side dish. Wrap water chestnuts with bacon and drown in a spicy-sweet glaze for Rumaki that is lick-your-fingers-good. Wrap shrimp with bacon and and grill while brushing with a garlic butter for skewers that can bring summer to mind in the dead of winter. Bacon wrapping possibilities are endless, and I haven't met a single one that I haven't liked. (Which might explain why I need to conceal my tummy...)

It is no surprise that I was all over a salad that featured bacon-wrapped pears. Salty, crispy bacon highlights the sweetness of roasted pears so well.  I just love a sweet and salty combo, don't you? Toss in the earthiness of pecans with fresh greens and drizzle with a light, savory dressing and you have wrapped up an incredible salad. Roasted Bacon-Wrapped Pears with Greens and Mustard Dressing is a beautiful (and impressive...but oh so easy!) starter to a meal, but is hearty enough to be the meal itself.

That's a wrap On My Plate.

Roasted Bacon-Wrapped Pears with Greens and Mustard Dressing

12 slices bacon

3 large pears, quartered

6 cups mixed salad greens

2/3 cup pecans, toasted

2/3 cup Parmesan cheese, shaved

Dressing:

2 tablespoons honey or agave nectar

2 tablespoons Dijon mustard

2 tablespoons white wine vinegar (or apple cider vinegar)

2-3 tablespoons olive oil

Preheat oven to 350.

Mustard Dressing: 

Whisk all dressing ingredients together. Set aside for flavors to meld while preparing the rest of the salad.

Meanwhile, between layers of paper toweling on a plate, heat bacon in a microwave until partially cooked. It should still be "bendy" and not crispy. (I hesitate to give exact cook times, because all microwaves cook differently.)

Wrap one slice of bacon around each pear quarter, and secure with a wooden pick. 

Place pear quarters on a wire rack over a jelly-roll pan.

Bake bacon-wrapped pears for 10 minutes, or until fruit is juicy and bacon is crispy.

Arrange salad greens on 4 serving plates, and sprinkle evenly with pecans and Parmesan cheese. 

Place 3 pear quarters on each salad.

Drizzle with Mustard Dressing before serving. (Serves 4)