HARRISBURG, Pa. — The holiday season is here, and never fear, you’re covered!
Instead of the typical party items you might find at a gathering, there’s the usual Seasonal Servings twist!
Using apples is very common throughout the fall and winter, especially in pie, but pear comes into the season as winter gets closer. So, we’re giving the apples a break and using pears in this easy Pear Ginger Tart.
The usual cream cheese dip gets a little zing with jalapeno, but also sweet and tart elements from pomegranates! We’ll use crackers for dipping with this Pomegranate Jalapeno Dip, but carrots and celery are also in season this time of year, making it an easy opportunity to include some seasonal veggies too!
A quick, three-ingredient Candied Walnuts recipe adds a little sweetness and crunch in under 15 minutes.
Use these all for your holiday party needs or bring one of these to a party this season!
For the Pear Ginger Tarts:
- 1 puff pastry
- 1 – 2 pears, sliced thinly
- ¾ cup sharp white cheddar
- 1 T ginger paste (or grated)
- ½ T cinnamon
- 1 T butter
- 2-4 T Honey, for drizzling
- Parchment paper
Directions
Thaw the puff pastry if necessary before beginning. Preheat the oven to 400 F. Line a baking sheet with parchment paper. While the oven is preheating, heat the butter in a small saucepan until melted. Add the ginger and cinnamon, and then mix them until fully incorporated. Remove from heat and set aside. Cut the puff pastry into small squares, about 12. Drizzle honey all over the parchment paper. Place enough pears for each pastry to cover it, making 12 piles. Brush the butter mixture over the pears and then place a little white cheddar on top. Place the pastry squares over the filling and press the edges down with your fingers into the pan. Place in the oven for about 15 minutes. The pastry should be golden brown and puffed up. Let cool, and then use a spatula to flip them over.
For the Pomegranate Jalapeno Dip:
- 1/3 cup pomegranate seeds
- ½ cup pomegranate juice
- 1 block cream cheese, brough to room temperature
- 1 jalapeno, diced (seeds and piping removed/partially removed to adjust spice)
- 1/3 diced onion
- 1/3 cup brown sugar
- 1 T avocado oil (or other neutral-flavored oil)
- Salt and pepper, for seasoning
- Assortment of crackers, carrots, and celery for dipping
Directions
Warm the oil in a pan on medium-high heat. Add the onion, season with salt and pepper, and let soften for several minutes. Add the diced jalapeno, and let it cook for a few more minutes. Add the sugar and cook until melted. Add the cream cheese and soften it, evenly mixing it all together. Slowly incorporate the pomegranate juice. Mix in the pomegranate seeds and take off the heat. Put it in a small bowl and serve with crackers, carrots, and celery.
For the Candied Walnut:
- 1 cup whole walnuts
- 1 T Butter
- ¼ cup brown sugar
Directions
Heat the butter and brown sugar on medium heat for about 5 to 8 minutes, until melted and mostly incorporated. Turn the heat down a little and add the walnuts. Working quickly with a spatula, cover the nuts as much as possible. You’ll want to constantly stir, or it may burn. After a few more minutes, the sugar and butter should be better incorporated and glossier. Remove from heat and spread over parchment paper. Be careful not to take too long, or it may burn. Once cooled, break it up a little for easy serving.