After a speeding train collided with a semi-truck carrying pears in the Netherlands, authorities have released video of the incident to “raise awareness and improve behavior.”Jeremy Roth for CNN’s “Take a Look at This (TALAT)” reports that authorities are using the truck driver’s ill-timed hesitation as a cautionary tale about safety at railroad crossings.The train’s collision with the truck’s cargo trailer sent thousands of pears flying across the scene.See the TALAT video in the player above, and learn what happened when a bear got trapped in an SUV in ColoradoVideo released by Pro Rail shows the truck approaching the crossing, pausing, and then reversing as safety arms closed around it.The driver appeared unsure of what to do and attempted to move just as the commuter train bore down. Pro Rail reported minor injuries and shared the video on social media. They advised drivers to move through lowered safety arms if they become stuck.
(Video: CNN, PRO RAIL, TMX, LARIMER COUNTY SD, Pro Rail/TMX via CNN Newsource) —
After a speeding train collided with a semi-truck carrying pears in the Netherlands, authorities have released video of the incident to “raise awareness and improve behavior.”
Jeremy Roth for CNN’s “Take a Look at This (TALAT)” reports that authorities are using the truck driver’s ill-timed hesitation as a cautionary tale about safety at railroad crossings.
The train’s collision with the truck’s cargo trailer sent thousands of pears flying across the scene.
See the TALAT video in the player above, and learn what happened when a bear got trapped in an SUV in Colorado
Video released by Pro Rail shows the truck approaching the crossing, pausing, and then reversing as safety arms closed around it.
The driver appeared unsure of what to do and attempted to move just as the commuter train bore down.
Pro Rail reported minor injuries and shared the video on social media. They advised drivers to move through lowered safety arms if they become stuck.
The change of seasons has started – so why not add some autumn cocktails?
The leaves are changing, the air is bit more brisk and sweaters and jackets are being pulled out of the closet. Summer is over and autumn is here, and with it is a desire for full, refreshing drinks that have a richer, deeper flavor. You will for for these autumn cocktails which will help brighten the evenings.
Canadians and Americans spend over half a billion dollars on pumpkin spice products annually, and Starbucks alone sells than 20 million Pumpkin Spice Lattes each year. So why not up the game and make it into a cocktail?
Ingredients
3/4 tsp pumpkin pie spice
Lemon wedge
4 oz vodka
3 Tbsp half and half
3 Tbsp pumpkin puree
2 Tbsp maple syrup
Whipped topping, for garnish
Cinnamon sticks, for garnish
Create
Combine sugar and pumpkin pie spice in a shallow dish
Using a lemon wedge, wet rim of martini glasses, then dip glasses in pumpkin spice sugar to coat rim
Fill cocktail shaker with ice and add vodka, half and half, pumpkin puree, and maple syrup
Shake vigorously until well chilled
Strain into glasses
Top with whipped cream and a sprinkle of the remaining pumpkin spice sugar
Black Russian Cocktails
The Black Russian cocktail was invented in 1949 by Belgian bartender Gustave Tops at the Hotel Metropole in Brussels. He created the drink to honor Perle Mesta, the United States Ambassador to Luxembourg at the time. Mesta was a socialite known for her lavish parties and was a regular at the hotel bar. It the perfect starter drink or late night cocktail.
Ice
2 oz vodka
1 oz Kahlúa or coffee liqueur
Orange slice or Maraschino cherry for garnish
Create
Fill a large measuring glass with ice
Add vodka and Kahlúa and stir with a bar spoon or another long-handled spoon until mixture is chilled, about 30 seconds
Strain into an ice-filled rocks glass
Garnish with an orange slice or cherry
Autumn Old Fashioned
The Old Fashioned is an OG drink since it was first created in the 1800s. First known as the Whiskey Cocktail, it followed the basic formula for cocktails which included a spirit, sugar, water and bitters. As it was quick and simple to make with just some standard readily-available ingredients, it was originally enjoyed first thing in the morning as a hangover cure. Over the years, bartenders have tweaked the drink again and again….so why not add an autumn twist to yours?
1/2 oz apple cider
1 tsp dark brown sugar
2 dashes Angostura bitters
1 1/2 oz Bourbon
1 thin apple slice for garnish
1 cinnamon stick for garnish
Create
In a mixing glass, combine the cider, brown sugar, and bitters
Stir until sugar has dissolved
Fill the mixing glass with ice and add the bourbon.
Shrubs are the hot new things a great option. These mocktails have all the flavor without the alcohol. They are an old way of preserving fruit in vinegar that has found new life in the cocktail world. The result is a sweet-tart syrup that can be added to cocktails, or served on its own with a splash of club soda or seltzer.
Ingredients
2pounds ripe pears (about 4 medium)
1 1/2 cups (300g) sugar
1-inch piecefresh ginger with skin, grated
1 1/2cupsapple cider vinegar, raw or pasteurized
3 to 4ouncesclub soda, chilled, to serve
Create
Chop pears, with skin, into 1/2-inch dice
Combine pears with the sugar in a nonreactive container (glass or plastic), tossing the pears to evenly coat them, and lightly crushing them.
Add the ginger and cover the pear and ginger mixture with a tea towel
Let it sit in a cool, dark place for 48 hours, stirring the mixture twice during this period
After the resting period, strain through a fine strainer into a jar or bottle that can accommodate an additional 1 1/2 cups of liquid
Pour in the apple cider vinegar and stir to combine
Seal the jar and refrigerate for 10 days, after which it is ready to use (The shrub will keep for up to 6 months refrigerated)
Combine 1 ounce of the Pear-Ginger Shrub with 3-4 ounces of chilled club soda. Stir gently to combine.
Juicy thinly sliced pears wrapped in a buttery flaky crust in a rustic style pie called a galette. This Perfect Sugared Pear Galette Pie is 100% the greatest dessert ever, imho.
However, not everyone feels that way, which is totally fine but I was missing it! This last Thanksgiving we enjoyed a glorious meal but since the families aren’t into pie all that much, I really was feeling it. So, my friend Kerri and I decided to have a little gathering 2 days after the holiday but then disaster struck- a barfing kiddo!
Our plans were foiled but I couldn’t get this idea of a pear dessert out of my head. So, Saturday rolled around and I started testing recipes and holy moly, it was inspired! Every single person in my family devoured it and Cade kept saying, forget apple pie, this is my new favorite!
Ingredients for a Pear Galette
When all is said and done, you only need 8 ingredients to make this recipe. I couldn’t believe that when I actually sat down and counted the ingredients…only 8! And most of them you will already have on hand. I’m going to go out on a limb and say that the only thing you’ll need to go to the store for are the pears and candied ginger, unless you’re running low on a pantry staple. Here is what you will need:
Crust
Flour – just regular all purpose flour
Sugar – adds a little sweetness to the crust
Salt – enhances all the flavors
Unsalted Butter – if you only have salted butter, just omit the salt from the recipe
Ice Water – get the water as cold as you possible can, it helps the butter stay cold making a flakier crust
Filling
Butter – adds richness and flavor to the filling
Pears – I like a combination of Bartlett and Bosc, Anjou also works great
Sugar – adds sweetness to the filling
Flour – helps the filling thicken
Cinnamon – adds that signature fall/holiday flavor
Candied Ginger – this is the secret weapon, that extra pop of flavor is amazing
Egg Wash
Egg – whisked well, it helps the crust bake to golden perfection
Water – thins out the egg wash a little
Sugar – adds a little sweetness and extra shimmer to the crust
The measurements for each of the ingredients is listed in the recipe card at the end of the post. You can save and/or print the recipe there as well.
Four Important Tips for the Best Pear Galette
There are a few things that make this recipe extra special…
The crust. We aren’t going to make a traditional crust, we are going to make a flakier, sheets of pastry dough crust (see section below for more details). This is accomplished by rolling out the butter in long sheets which I read about in a book long ago. Their version took a few hours and too many steps for me, so I’ve shortened things up and made it crazy easy. In fact, if you struggle with a pie crust this is your new best friend.
Brown Butter. Need I say more? Head to our chewy pumpkin cookies post for instructions on how to brown butter if you need more info on that step.
Slightly firm pears. I prefer a Bosc pear as it’s got a more gourmet flavor but Bartlett is great too. In fact, I love the beauty of layering both into the crust for a little variety and color. But most important of all, don’t let them get too soft, instead use a slightly firm pear so it holds up in the baking process.
Candied Ginger! I know, it’s not the norm, but at first I thought I’d sprinkle some at the end for a little sparkle, but then I minced it fine and tossed it all together and sure enough, it added the tiniest burst of flavor and added a total holiday vibe that I can’t get enough of!
How to Make a Layered Pastry Crust
Making this crust might be a little different than what you are used to, but it’s going to become your new favorite pastry crust! If making a traditional pie crust intimidates you, then give this style a try! I find that it’s a little easier to work with.
Let’s walk through all of the steps…
Whisk the dry ingredients together in a medium bowl. Take the stick and half of butter and cut them in half lengthwise and then in half again crosswise. You’ll end up with 4 long rectangular sticks. Toss the butter sticks in the flour mixture until they are well coated. Dump the butter and flour mixture onto the counter.
Start rolling the butter into long strips using a rolling pin. Use a bench scraper to scrap up any butter that gets stuck to the rolling pin or counter. Keep using the flour on the counter to cover the rolling pin and butter to keep it from sticking.
Once all the butter is in long sheets, use the scraper to pull everything into a loose pile. Sprinkle 4 tablespoons of ice water on top and use your hands to toss the mixture together until everything is moistened.
Folding the Dough
Gather everything into a rectangle. It will look really shaggy but do not worry, we will change that. Roll the dough into a long rectangle with the short end closest to you. Use the scraper again to fold the top of the dough over itself downward and then fold the bottom up over the top, creating a dough folded into thirds like a letter. It will still be crumbly at this stage.
Turn the dough 90 degrees and roll the dough out again. Then fold into thirds again. Turn 90 degrees and roll out one final time. It should be a cohesive dough at this point. You can do it one more time if needed to get it all together but I think only 3 times is best.
Fold the dough into thirds one last time and wrap tightly in plastic wrap. Chill in the fridge for 30-45 minutes.
On a lightly floured surface, roll the dough out into a rough circle and transfer to parchment on a cookie sheet or baking stone. Cover in plastic and refrigerate while you make the filling.
At this point your crust is ready. Folding the crust over and over creates layers of buttery crust that becomes so flaky and delicious when it bakes.
What is a Galette?
A galette is rustic style free-form pie made with a single crust of pastry or bread dough. It can be baked in a pie tin, but can also just be baked on a cookie sheet.
You get all the flavor and benefits of a pie without having to worry about crimping the edges, weaving the perfect lattice top or making a beautiful top crust.
Favorite Toppings for a Pear Galette
A slice of pear galette is delicious on it’s own, but topping it with a scoop of vanilla ice cream while it’s still warm is extra divine! If you don’t have ice cream, a dollop of whipped cream also is extraordinary!
Storing, Reheating and Freezing a Galette
This is a great dessert to make ahead because it stores so well. If you’re serving it on the same day, you can bake it in the morning and then store it at room temperature until you’re ready to serve.
Leftover galette will last in the refrigerator for up to 3-4 days. Be sure to cover it so it doesn’t get dry. The crust will start to get soggy after a day or so.
To reheat a galette, place it on a baking sheet and warm it in the oven for about 10 minutes at 375 degrees F. If you are just trying to reheat a single serving, zap it in the microwave for 30 seconds.
Leftovers also freeze very well. Let it cool completely, then make sure it is stored in a freezer safe and airtight container. It will last for up to 3 months.
Can I Use Apples Instead of Pears?
I know that a few of you will not be convinced that you have to try this with PEARS, so yes, this absolutely can be made with apples. Slice them thin (you can peel them if you want to) and layer them in the middle of the crust. Bake at 400 degrees F for 30-40 minutes. I like to sauté my apples first for about 5 minutes to cook them down a little. If you do this, it will only need 30 minutes to bake. I like to use a combo of Granny Smith and Honeycrisp apples.
Why You Will Love this Pear Galette
Let me just bullet point a few of the reasons that you are going to fall in love with this pear dessert:
The crust is buttery, flaky, easy to make and there is no shaping or fancy crust work needed.
The combination of pear with cinnamon and ginger is the epitome of fall and is so comforting.
You only need 8 ingredients to make this pie from start to finish.
The whole family will love it!
You can make it ahead of time and just store it on the counter until ready to serve.
Top it with ice cream or whipped cream if you want but it tastes phenomenal without it too!
You get the flavor and comfort of a homemade pie without all the work and time it takes to make a pie.
Pear…the often forgotten, delicious flavor of fall. Pears get forgotten with all the pumpkin and apple recipes that flood your social media feeds, but this recipe is going to change that! Our sugared pear galette pie is sure to bring pears back to the party!
More Pear and Galette Recipes You’ll Love
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For the Crust
Whisk the sugar, salt and flour together. Cut the butter in half lengthwise and then in half again crosswise, creating 4 long rectangles. Toss the butter in the flour until well coated and then dump out on the counter.
Using a rolling pin, begin rolling the butter into long strips. Use a bench scraper (link to a metal one) to scrape up any butter sticking to the counter or rolling pin. Use the flour on the counter to coat the pin over and over as needed to help with this.
Once all the butter is in long sheets, use the scraper to pull everything into a loose pile. Sprinkle 4 tablespoons of ice water on top and use your hands to toss the mixture together until everything is moistened.
Gather into a rectangle. Do not worry about how shaggy it looks, we will change that. Roll the dough into a long rectangle with the short end by you. Use a bench scraper again to fold the down over itself and then fold the bottom up over the top, creating a dough folded into thirds like a letter. It will still be crumbly at this stage.
Turn the dough 90 degrees and roll the dough out again. Then fold into thirds again. Turn 90 degrees and roll out one final time. It should be a cohesive dough at this point. You can do it one more time if needed to get it all together but I think only 3 times is best.
Fold the dough into thirds one last time and wrap tightly in plastic wrap. Chill in the fridge for 30-45 minutes.
On a lightly floured surface, roll the dough out into a rough circle and transfer to parchment on a cookie sheet or baking stone. Cover in plastic and refrigerate while you make the filling.
For the Filling
In a small skillet over medium heat, cook the butter until nutty in smell and foamy, golden color. Remove to a bowl, scraping any browned bits from the bottom to cool.
In a small bowl, stir together the cinnamon, sugar, flour and ginger bits. Slice the stems and bottoms off of the pears and slice in half. Using a melon baller (***link to amazon) scoop out the seed.
Lay on the cut side and slice in thin slices. You can leave the tops attached so it easily fans out. Remove the pastry from the fridge and brush the center, leaving a 3″ border, with the butter.
Sprinkle about 1 tablespoon of the sugar mixture over the butter and then fan the pears over the top. Brush the pears with butter, gently lifting layers the brush in between as you’d like and then heavily sprinkle with all remaining sugar.
Begin folding up the crust over the bottoms of the pears, wetting your fingers and brushing a little of the water when the dough folds over itself to help seal it together.
Place back in the fridge and heat the oven to 400. You can preheat a stone and transfer the galette to the hot stone for an extra crisp crust.
Whisk the egg and water together, a little more water than normal is going to help create a more sugary topping. Brush over the crust and heavily sprinkle with sugar, no need to use all the sugar, just as much as you’d like, but I am liberal with mine.
Bake at 400 for 30-40 minutes. Set aside to cool for 20 minutes and eat!
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This Pear and Walnut Salad is the perfect fall and winter salad. Special enough for the holidays or served with a causal dinner at home. This salad consists of slices of juicy pear, crispy fried shallots, crumbed blue cheese and candied walnuts with peppery baby arugula and drizzled with a super simple sherry walnut vinaigrette.
There are three major things that make up a good salad.
1. Good lettuce. Like spinach, kale or arugula etc.
2. Toasted nuts (or seeds). Bonus points if they’re candied.
3. Cheese. Really any will do, but especially goat cheese, parmesan, feta, brie and of course blue cheese.
In this pear and walnut salad, I’ve covered all the bases. Peppery arugula, sweet and juicy sliced pears, tart pomegranate arils, tangy blue cheese and, my favorite… the crispy fried shallots and candied walnuts. Because this salad has a lot going on, I kept the dressing easy; just roasted walnut oil, aged sherry vinegar, salt and pepper.
To Make This Pear Walnut Salad You Will Need:
for the fried shallots:
shallot – For delicate and sweet onion flavor.
unsalted butter – Lends fat and flavor and aids deep caramelization of the shallot.
kosher salt – Draws out flavor and helps soften the shallots while caramelizing.
sherry walnut vinaigrette:
aged sherry vinegar – Adds acidity with a slightly sweet, rich and nutty flavor.
kosher salt – Enhances the flavors in the vinaigrette.
freshly ground black pepper – For added bite and flavor.
roasted walnut oil – Lends richness and delicious nutty flavor.
for the salad:
baby arugula – A fresh leafy green that is slightly bitter and peppery.
pear – Use ripe, but overly ripe, bartlett, bosc or red pears. You only need 2, so pick your favorite.
candied walnuts – Adds delicious texture and crunch, nutty and sweet flavor.
blue cheese – Adds creaminess and sharp, earthy and tangy flavor.
pomegranate arils – Adds a pop of color, texture and sweet tart flavor.
freshly ground black pepper – For added bite and flavor.
You can make the candied walnuts a few days in advance or the morning of.
Make the Fried Shallots:
In a small skillet, add 1 large, thinly sliced shallot, 1 tablespoon unsalted butter and a pinch oven kosher salt. Cook over medium to medium-low, stirring often and breaking up the shallots.
Adjust the heat to avoid burning. Once golden brown, transfer to a plate lined with paper towel to cool. The shallots will crisp up as they cool.
Arrange 5 ounces baby arugula onto a large platter or among individual bowls. Top with sliced pear, candied walnuts, fried shallots, blue cheese and pomegranate arils.
Drizzle the vinaigrette over top.
And serve!
This pear walnut salad has so much flavor and texture. I promise you’re going to love it!
Enjoy! And if you give this Pear and Walnut Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Pear Walnut Salad
This Pear and Walnut Salad is the perfect fall and winter salad. Special enough for the holidays or served with a causal dinner at home. This salad consists of slices of juicy pear, crispy fried shallots, crumbed blue cheese and candied walnuts with peppery baby arugula and drizzled with a super simple sherry walnut vinaigrette.
We love to make this roasted pear and apple salad in the fall with all the freshly harvested apples and pears!
It is topped with prosciutto, cinnamon pecans, pepitas, gorgonzola and raisins then tossed with the most stunning caramelized shallot maple vinaigrette.
Ingredients for Roasted Apple Salad
Here is a list of the ingredients you will need for this salad recipe:
Prosciutto – adds crunch and smoky delicious flavor
Honeycrisp Apples (or Jonagold) – these apples hold up great to roasting and the flavor is the best
Bartlett Pear (or Bosc) – become so flavorful and delicious when roasting
Cinnamon Pecans (or Hazelnuts) – You can buy these at the store or make them on your own. See section below for how to make them at home.
Olive Oil – helps keep the apples and pears from sticking to the pan
Black Pepper – adds flavor
Mixed Greens with Arugula – If your container of mixed greens doesn’t include arugula then buy some arugula and add it. Arugula just shines in this salad!!
Gorgonzola – We love gorgonzola but it is easily substituted with any cheese you love. Try smoked cheddar, gouda, goat cheese, manchego, gruyere, etc.
Pepitas – adds a yummy little crunch and nutty flavor
Golden Raisins – can be replaced with regular raisins, craisins or pomegranate seeds
Vinaigrette
This recipe was inspired by a Taste of Home recipe I was reading. It just sounded so good and it was fabulous on this salad! Here is what you will need:
Shallots – have a mild onion flavor and caramelize quickly
Kosher Salt – adds a touch of flavor to the shallots as they caramelize
Maple Syrup – use the real stuff!
White Balsamic Vinegar (or Apple Cider Vinegar) – you gotta have vinegar for a vinaigrette, both these options are sweet and tangy
Olive Oil – the base of the vinaigrette
The measurements for each ingredient in the salad and in the homemade dressing are listed in the recipe card at the end of this post.
What Apples are Best for Salads?
I am forever loyal to honeycrisp apples! Jonagold will also work great. If you can’t find those or if they are too expensive (they can get quite pricey), then go with gala, granny smith, or Braeburn.
How to Roast Apples and Pears
Roasting apples and pears is so easy! You will want to slice them pretty thin, cutting the pears a little thicker than the apples. Then lay them on a baking sheet that has been drizzled with a little olive oil to prevent sticking. Make sure all the slices are in a single layer. Place them in a preheated oven (425 degrees) and let them roast for 10 minutes. Then flip them all over and roast them for about 5 more minutes or until they are golden.
How to Make Cinnamon Pecans
Do you ever smell those to-die-for cinnamon nuts at football games or state fairs? It is seriously the best smell on earth! You can make them at home so easily! Here is what you will need:
1 1/2 cups whole pecans
3 Tablespoons sugar
1 1/2 teaspoons ground cinnamon
2 Tablespoons water
To make the nuts, add all ingredients to a large skillet over medium-low heat. Stir everything together and then keep stirring as the sugar begins to melt. Cook until pecans have begun to toast lightly (about five minutes) and then pour onto parchment paper to cool. You can use this same technique with almonds, hazelnuts, walnuts, etc.
Can I Use Bacon Instead of Prosciutto?
Yes, but prosciutto feels lighter in this salad and is healthier than bacon. I realize that bacon is probably something you might already have on hand so if you that’s what you have, then go for it!
Salads are tricky to store once they have all been put together because the lettuce gets so wilty and soggy. So if you have extra salad that has already had everything added to it, just eat it within a day or too and store it in the an airtight container.
You can store everything separately for longer and just assemble everything right before eating. The dressing, roasted fruits and cinnamon pecans can be made ahead of time and it’s super fast to just assemble everything.
I am a salad lover! Give me all the salads all the days and I am a happy lady! So I love assembling salads and trying different combinations of toppings and dressings. This roasted pear and apple salad hits all the necessary salad notes…crunchy, salty, sweet, creamy, chewy, yummy yummy yum yum yum!
More Delicious Salad Recipes
Servings: 6-8
Prep Time: 10 minutesmins
Cook Time: 20 minutesmins
Total Time: 30 minutesmins
Vinaigrette (adapted from Taste of Home)
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Preheat the oven to 400.
Lay the prosciutto out onto a sheet pan so the pieces aren’t overlapping. Bake for about 9-12 minutes, or until crisp. Quickly transfer to a plate lined with paper towels and set aside until cool. Once cool, crumble to pieces.
12 oz Prosciutto
Increase the oven temperature to 425 degrees and drizzle a little olive oil on the pan. Add the sliced apples and pears to the sheet pan, spreading them in an even layer. Roast for 10 minutes. Then flip the fruits and roast for another 5 minutes, or until golden. Set aside to cool.
1 1/2 Honeycrisp Apples, 1 Bartlett Pear
Meanwhile, heat a skillet over medium heat. Once hot add a drizzle of olive oil, then gently add the shallots, and a pinch of salt to the skillet. Sauté for a few minutes without stirring until the shallots are caramelized and softened.
Kosher Salt, 2 Shallots
Stir in the maple syrup and vinegar. Let simmer for 30 seconds or until the liquid is absorbed. Transfer to a bowl and let cool.
4 Tablespoons Maple Syrup, 4 Tablespoons White Balsamic Vinegar
Slowly drizzle in the olive oil to the shallots, and season with salt and freshly cracked black pepper to taste.
1/3-1/2 Cup Olive Oil, Black Pepper
Add the mixed greens with arugula to a large mixing bowl. Add the roasted apples, pears, pecans, prosciutto, cheese, raisins and pepitas.
1 Cup Cinnamon Pecans, 1 Container Mixed Greens with Arugula, 6 oz Gorgonzola, 2 Tablespoons Pepitas, 3/4 Cup Golden Raisins
Drizzle in the vinaigrette and toss to combine. Taste the salad and season with more salt and freshly cracked black pepper if needed. Serve immediately.
Nuts – We purchase cinnamon pecans from the nut section of the store or you can make your own. 1 1/2 cups whole pecans 3 Tablespoons sugar 1 1/2 teaspoons ground cinnamon 2 Tablespoons water Add all ingredients to a large skillet over medium-low heat. Stir all ingredients together and then keep stirring as the sugar begins to melt. Cook until pecans have begun to toast lightly, about five minutes and then pour onto parchment paper to cool. Cheese – This is a great salad to use your favorite cheese like:
smoked cheddar,
aged sharp cheddar
manchego
gouda
gruyere
goat cheese
Raisins – You can use craisins or pomegranates for a more holiday festive salad.
