Not only is it week 20 of “Chopped Challenge Thursday” but it is also day 3 of my “Thousand by Valentine’s Challenge”!!!
On Tuesday I launched a challenge in order to reach my first goal of 2013: Reach 1000 “likes” on Little Leopard Book’s Facebook Page. I decided to do this by asking my loyal, amazing, super, fabulous followers to “share” my page with their friends.
Three days later, I stumbled upon this quote, “If I tell my Facebook friends about your brand, it’s not because I like your brand, but rather because I like my friends.” – Mark Arauz
I absolutely loved it and hope this is how everyone feels about sharing my page!
If you would like to join in the fun, scroll on over to the right hand side of this page, click that little blue “like” button, then cruise on over to Facebook, check out your cousins new puppy, who got engaged this week, send a happy birthday message, then share “Little Leopard Book” with your friends!
I want to thank everyone who has already helped in the challenge! I put all of my love, passion and obsession with cooking into every post and I just hope you all enjoy reading them as much as I love creating them!
Ok I know, enough with the mushy stuff and on to the FOOD!
Now after asking you all to share my page with your friends, I feel like I have to be honest with you. I’m not perfect.
Oh my gosh, I know, it’s shocking because there are so many perfect people out there 😉
I try to play the “perfect hostess” card most of the time, but Sunday night “perfect hostess” I was not.
I planned a delicious Greek dinner for a few friends and was able to complete 3 of the 4 items on the menu, but when it came down to dessert I simply ran out of time to prepare the Baklava!
Since I had driven to 3 grocery stores to find phyllo dough, this dessert was still happening, just a little later than planned.
As I looked at my “Mystery Basket Ingredients” for the week, I thought “hmmm maybe I can incorporate these into my Baklava” and I did!
This weeks mystery basket featured Pears from Michael Winger, Pomegranates from Allison Davis, Turmeric from Krista Lombardi and Eggs from Kristi Sellers.
I incorporated the pears by caramelizing them in a little cinnamon, clove, nutmeg and turmeric mixture, then mixed the caramelized pears with the pomegranate seeds and crushed pistachios for the filling. I then used half butter and half egg white wash to brush the phyllo dough. A little more protein and a little less butter never hurt anyone!
The result was a sweet, nutty, tart, scrumptious dessert, that had so many levels of flavor and pure awesomeness in every bite!
- 2 tbsp butter
- 2 pears (peeled, cored and sliced)
- 1 tsp turmeric
- 1 tsp cinnamon
- ½ tsp ground cloves
- ½ tsp nutmeg
- 1 tbsp brown sugar
- 2 cups pistachio kernels
- ½ cup pomegranate seeds
- 20 sheets phyllo dough
- ½ cup butter (melted)
- 2 egg whites
- ½ cup water
- ½ cup sugar
- ¼ cup honey
- 2 tbsp lemon juice
- 1 tsp vanilla
Begin by melting the butter in a skillet over medium heat. Next, add the pear slices. Cook for 2-3 minutes.
Next, combine the turmeric, cinnamon, cloves and nutmeg in a small bowl.
Add the spice mixture to the caramelizing pears.
Cook for 3-5 minutes of until pears become soft, but not mushy!
Next, place the pistachios in a food processor and blend into a fine crumb mixture.