Recipe Box, Romaine “Spoons” with Pear Compote

Have you met Miss “Holly Day Stress?”

hollydaystress thepaintedapron.com

She crashed our family Christmas party when my MIL was hospitalized right before Christmas…We spent  worrisome days not even knowing  if we were going to have our party until several hours before it began…so I was really scrambling at the last minute.  Time to delegate!

photo

Because many of our guests belong to the sippy cup set,  the menu is all finger food

DSC_0045

I wanted to offer the adults something a little more sophisticated than pigs in a blanket and with the help of a couple of my favorite bloggers, I came up with this refreshing canape, sort of a finger food salad bite~

romaine with pear compote thepaintedapron.com

Mary from Home is Where the Boat is recently posted Endive Boats with Pears, Blue Cheese and Walnuts here, and that was on my mind when I went shopping.  My store didn’t have any endive so I substituted organic romaine heart leaves, which are the smaller leaves at the center

DSC_0001

Mary suggested sauteing the pears with a little honey if they needed softening

DSC_0007

My pears were ripe but I started thinking that if I cooked the pears and added the cheese to melt,  it would help bind the mixture together

DSC_0008

AND by cooking the pears, I wouldn’t have to worry about them turning brown

DSC_0009

Apple and Pear Chutney was part of Chris’ recent post from the Cafe Sucre Farine, “Festive Fun and Easy Appetizers” here    She brilliantly added orange marmalade with a little Sriracha to her chutney…

DSC_0010

No marmalade in the fridge but I did have Fig Spread, so I used that to add interest and melted it with the cheese into the pears

DSC_0017

I put the mixture aside to cool and then into the fridge for a few minutes to chill

romaine cups with pear and blue thepaintedapron.com

Then filled each leaf with a generous spoonful  of the pear mixture and garnished with more bleu cheese crumbles

Romaine Spoons with Pear Compote

  • Servings: 20
  • Difficulty: easy
  • Print

20 baby romaine leaves [or use larger leaves and cut them into smaller pieces]

2 ripe pears

2 oz bleu cheese crumbles

1/4 cup fig preserves

1 T butter

Slice pears, no need to peel, and then cut slices into small chunks.  Melt butter in skillet and add pears.  Cook and stir several minutes until pears soften and then add bleu cheese and fig preserves and stir until melted together.  Remove pan from heat, cool slightly and then refrigerate briefly to congeal mixture.

Use the small romaine pieces from the center of romaine or cut larger leaves into smaller pieces. Place a heaping Tablespoon of pear compote into romaine cups.  Can be made several hours ahead and refrigerated on a plate until serving.  Makes 20 romaine cups.

Note: Leftover Pear Compote can be refrigerated for several days’ and used to top crostini.  Broil or microwave for a warm version

These went fast! A refreshing change from heavier holiday fare, it balanced out the other dishes

pear compote in romaine leaves thepaintedapron.com

I made these several hours before the group arrived and kept them plated and ready in the refrigerator

These would be great any time of year!  Thanks so much Mary and Chris for your holiday help!

holiday appetizer buffet thepaintedapron.com

for another printable version of Romaine Spoons with Pear Compote click here

Note: Leftover Pear Compote can be refrigerated for several days’ and used to top crostini.  Broil or microwave for a warm version

I hope your holidays were non-stressful!

You can order “Holly Day Stress” glassware from JMdesigns and see a tutorial for Handpainted Needlepoint canvas here

HollyDayStress canvas, JMdesigns.com

______________________________

I will be joining the fabulous parties and blogs on my side bar and:

Between Naps on the Porch

The Scoop

Memories by the Mile

The Style Sisters

Comments
9 Responses to “Recipe Box, Romaine “Spoons” with Pear Compote”
  1. Mary says:

    Hi Jenna, Sorry about your poor MIL, I hope she’s on the mend and recovering in the comfort of her home. Not there’s a good time, but December is a horrible month to be hospitalized. My FIL passed away 2 years ago in December and Christmas now is a painful reminder for my MIL and family.

    Love the addition of the fig in your romaine boats! I think I would prefer the the taste of the romaine leaves over the endive and it certainly is easier to come by. Finger food is our preference for entertaining and the holidays too. Love the cute sippy cup crowd 🙂

    Like

  2. So glad your party went off without a hitch. Hope MIL is better. I was exploring your site, but I couldn’t find “Holly Day Stress.” I love all your paintings, especially the beach houses!

    Like

    • Thanks Ellen, it’s impossible to have everything on my gallery site, but I should update it more often 🙂 Holly Day Stress is an old design, haven’t painted her lately, but she is always popular. I hope to get back to some serious painting after the New Year. Thanks so much for browsing~

      Like

  3. Marigene says:

    Yummy, I am always on the look for anything with blue cheese!

    Like

  4. chrisscheuer says:

    I love how you took all the ideas and combined them to make something totally unique of your own. I know these were a hit at the party. You would never know you were under stress! Hope your MIL is doing better. Thanks for the link.

    Like

  5. Lynn says:

    I’m sorry to hear about your mother-in-law Jenna, I hope she’s feeling much better! Finger foods are the best and um… I’ll sit at the kiddie table if that’s where the pigs in the blanket are:@)

    Like

  6. Sorry about your MIL, hope everything is ok. The food sounds lovely! Have a wonderful New Year!

    Like

Trackbacks
Check out what others are saying...
  1. […] Romaine Spoons with Pear Compote […]

    Like



I would love to hear from you!!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Follow The Painted Apron on WordPress.com
%d bloggers like this: