What matters to you most when having dinner with others – great food or a great company?
I’ve been asked that a lot, so the situation is usually something like this: When I’m invited to dinner I always bring something I cooked or baked. My mother has taught me to never visit friends or family empty-handed.
So good friends of ours invited us for Thanksgiving dinner and here is the problem: I usually eat at home before I go. I am not being rude, I simply do not eat the food that’s been served because…well…some of my friends, as hilarious as they are, simply don’t know how to cook. I’ll nibble here and there sure and I will also admit, that while I’m very social and love to meet people, I find myself hard to impress when it comes to food. Wow! I think I just became my mother.
Listen, cooking is not everyone’s cup of tea I get that (my oldest daughter knows how to boil water really well), but if I had to switch great company with so-so food I rather keep the company. We have hilarious friends we can laugh with on anything, sometimes I wish the food was just as funny. And this Thanksgiving has been filled with reminders that we have dear friends who care enough to remember our own holiday celebration, Hanukkah, when they decorated the dinner table with chocolate money and Hanukkah gifts just for us. I am more grateful today then I was yesterday.
Back to the million chocolate money question: great food or great company? I choose the last two. Great company compensates on a lot of so-so’s…great company makes me forget I’m hungry…great company makes a so so food and life – awesome.
The poached pears dessert I made for Thanksgiving dinner was an absolute treat and my mouth thanked me when I had one at the time of the photo shoot. Yours will too. A treat I tell you.
Easy, delicious and guess what? low in fat. The big deal here is Moscato wine. I use it for its unique fragrance, light-body and low in alcohol. Moscato is refreshing and crisp and makes any dessert feel good.
5 medium firm pears, peeled, halved while stem still attached and cored
1 cinnamon sticks
3 c. Moscato wine
1/2 c. water
1 tbsp. lemon juice
1/2 c. white sugar
2 c. semi-sweet chocolate chips
1/2 c. heavy cream
1 tsp vanilla
sprinkles “cookies and cream”
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In a heavy pan combine pears, liquid and spices. Bring to a boil then cover and simmer on low, occasionally turning them over, until pears are fork tender. Let pears cool in the syrup.
At this point, you can refrigerate the pears in the syrup for a day or 24 hours. The pears will become darker and much richer in flavor.
Meanwhile, on low heat bring heavy cream to a gentle simmer. Remove from heat and add the vanilla and chocolate chips, let sit for 3 minutes then stir to combine until the chocolate melts. Whisk to smooth. Pour sprinkles on a plate. While chocolate is still warm, gently deep each pear in the ganache, then in “cookies and cream” sprinkles and arrange on a serving dish. Serve warm or chilled.
Do not discard the pears’ syrup just yet. Add hot water and you got a new hot beverage for those cool long nights. Take a sip……Ahhhhhhhh…….