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Happy Halloween, Cheesy Cauliflower Puree With Roasted Vegetables And Pear With Poire William Creme Anglaise

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Halloween is a big day in our neighborhood, our community group the Society for Clinton Hill sponsors a Halloween Walk and other events, there are months of planning that go into this. Last year there were over 3000 children and adults that participated and this year I think there will be more, judging from the response we have gotten so far. We have a halloween map showing houses that hand out candy, a theatrical production at 313 Clinton Avenue, the Dead Zombie Band puts on an incredible show and everyone looks forward to it. Because we are a not for profit organization local business donate to help us defray the expense of putting this whole thing together. I am on the board of directors for the community organization and am in charge of the PR, social media and the website as well as helping to coordinate.  It’s a tremendous amount of work but very rewarding. I will post photo’s this week. Happy Halloween to all!!

Sorry about all the cauliflower recipes, as I said in the last post it’s an obsession of mine and a filling and delicious sub for carb laden rice or potatoes or pasta. In this case I probably would have served over polenta but instead served with a cauliflower puree made rich with a little creme fraiche and grated comte cheese. The vegetables are simple, a small graffiti eggplant roasted with whole cherry tomatoes and shallot. For a textural diversion I sauteed some fresh bread crumbs in garlic, butter and olive oil and sprinkled over the top.

In an effort to satisfy my sweet tooth and still stay away from refined sugar and flour I created this simple dessert by poaching pears in Poire William (pear liquor) with a touch of maple syrup to sweeten and served with a créme anglaise again with a little maple syrup to sweeten and some Poire William.  Créme Anglaise is a custard sauce made with eggs, milk or cream, sugar, vanilla and rum or some sort of spirit or liquor. Because I am not really eating refined sugar I chose to lightly sweeten with maple syrup, this was adapted from Julia Childs recipe in her book, “Julia’s Kitchen Wisdom”.  I was a bit worried that it wouldn’t thicken properly because there is no sugar but it worked just fine.

Cauliflower Puree with Roasted Vegetables 

Really no recipe required for this I made enough for 2 servings

Cauliflower puree follow instructions but use creme fraiche rather than cream.

1 small eggplant cut into bite size pieces

cherry tomatoes

1 shallot peeled and cut into quarters

cheese of your choice I used comté and didn’t measure- grated – add as much cheese as you like

olive oil

salt and pepper

fresh breadcrumbs

1 small garlic clove thinly sliced

butter

Make the cauliflower puree and set aside. Clean and cut your eggplant and shallot, heat the oven to 400 degree’s. Place parchment on sheet pan and lay the vegetables and whole cherry tomatoes. Drizzle with olive oil, season with salt and pepper and roast in the oven for approximately 20-30 minutes. The eggplant and shallot should be soft and the tomatoes nicely caramelized.

Heat a little olive oil and butter in a skillet on med high heat, add garlic and sauté until soft. Add the breadcrumbs stirring so that the fat is absorbed by the breadcrumbs. Toast in the skillet until crisp and browned.

Heat cauliflower puree in saucepan add grated cheese. Serve immediately with the roasted vegetables spooned on top, sprinkled with breadcrumbs and garnish with a little parsley if you like.

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Créme Anglaise

2 servings

Adapted from a recipe by Julia Child

3 egg yolks

2-3 tbs maple syrup

1 cup half and half or whole milk

2 tsp vanilla

2 tbs Poire William (you can use the juices from the poached pears for this)

Whisk egg yolks with the maple syrup until the yolks are thick and pale yellow. Heat milk to scalding and add in a slow steady stream to the egg yolks whisking constantly. Pour into the saucepan and cook on medium to medium low heat until it thickens and coats the back of a wooden spoon, using your finger swipe a line and if it stays intact it’s done. Remove from heat immediately, pour through a fine sieve to remove any bits of egg that may have cooked and add the vanilla and pear liquor.  Refrigerate until ready to use, since this is best served warm heat over simmering water (bain marie) until warm to the touch. The créme anglaise which is usually a light yellow because of the maple syrup and vanilla is more beige in color.

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Poached Pears

Heat oven to 375 degree’s. Peel, cut in half and core the pears,  place in a buttered baking dish adding some Poire William, pear nectar or whatever liquid you like. Cover with foil and bake for approximately 30 minutes or until pears are soft when gently poked with the end of a sharp knife.

If your créme anglaise is cold you can warm over simmering water. Spoon onto a plate and top with the pear.

You can add a cinnamon stick, star anise, cardamom pod or whatever spice you like to the pears and this will infuse with a gentle warm spice that would be delicious as well.

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Count Dracula

Percy as Count Dracula

65 Comments Post a comment
  1. Welcome back!!! “Happy Halloween”…xo

    October 31, 2016
    • Thank you, a lot of catching up to do but winding down today will be busy, delivering candy to neighbors, visiting each house on the map, taking photo’s etc… tomorrow I rest. Have a great day!

      October 31, 2016
  2. Bernadine #

    Looks delicious!😋😀

    October 31, 2016
  3. It took me years to get my husband to appreciate cauliflower! I’ve made purée, but never served it like a polenta, underneath. Smart!

    October 31, 2016
  4. It looks delicious, Suzanne. I’d be happy to sit down to a plate of it — just don’t ask me to pronounce it.. 😀
    I love Percy in his Dracula costume. Happy Halloween Hugs.

    October 31, 2016
    • Thanks so much Teagan. Percy was a very cute Dracula, but not too happy wearing a costume albeit minimal.

      November 2, 2016
  5. I love cauliflower puree, I made some added cheese to and put it into pierogis, so so good, that is a blog I still haven’t’ put up yet LOL! Happy Halloween to you and Count Percy!!! 🙂

    October 31, 2016
    • Ohhh pierogis with the puree sound wonderful thanks much Amy and so nice to see you!!

      November 2, 2016
  6. Loving the mashed cauliflower and those roasted veggies. I roast a lot of my veggies too, love the carmelization that the purple onions impart. I recently bought an orange and regular cauliflower from Trader J. I’ve still got the regular one, so will definitely be trying a version of your recipe. Is fish included in your new diet? You’re doing really well. Love all the substitutions. I made a low-fat berry pudding recently that was just amazing, it definitely satisfied my sweet tooth. Happy Halloween, you have some celebrations to look forward to,

    October 31, 2016
    • Thanks Loretta hope you are putting that pudding on the blog, it sounds delicious.

      November 2, 2016
      • It is on my blog Suzanne. I believe it is the one I posted last Friday. Was just planning my Thanksgiving menu today and thought I’d like to repeat the turkey I made from your blog last year with the compound butter. It was deliciously moist and flavorful. 🙂

        November 2, 2016
      • I will check it out I am terribly behind in my reading of posts and I feel so badly. That makes me feel so happy that you liked the turkey recipe enough to make it again thank you so much!!😃😃

        November 2, 2016
  7. Congratulations Suzanne for providing so many children with Halloween fun. I wish I could be there. Your cauliflower polenta looks wonderful.

    October 31, 2016
    • Thanks Gerlinde, Halloween was a mad house here but a lot of fun, kids always love getting candy!!!

      November 2, 2016
  8. I love cauliflower, so anything with cauliflower always gets my attention. Love how you put this dish together, looks and sounds just perfect! And those pears are beautiful!

    October 31, 2016
    • Thanks Fida, I love eating light and have mastered a few very low sugar desserts. Makes it easier to stick to my plan.

      November 2, 2016
  9. Everything looks delicious! I especially like the idea of maple syrup in the creme Anglaise. 🙂

    October 31, 2016
    • Thanks so much Ronit, I wasn’t sure how it would work but it turned out delicious. Not too sweet at all and a hint of maple was nice with the pears.

      November 2, 2016
  10. What a wonderful event you are working on Suzanne, Percy looks adorable in his cape, almost mystical. Have a wonderful Halloween!

    October 31, 2016
    • Thanks Cheri, Halloween was fun, still winding down from the hoopla!!!

      November 2, 2016
  11. Happy Hallowee to you too! 🎃 Percy looks fetching in his costume. Lovely recipes – I really must try poaching some pears.

    October 31, 2016
    • I love poached pears, they are silky and soft and sweet and served with the custard it’s a lovely light dessert. Thank you so much.

      November 2, 2016
  12. That looks amazing! Happy Halloween!

    October 31, 2016
  13. Wow! Both dishes look amazing…as usual! Happy Halloween!

    October 31, 2016
    • Thanks so much Michelle. Halloween was great hope you had fun as well.

      November 2, 2016
  14. I share your love of cauliflower so am always happy to see more! Happy Halloween!!

    October 31, 2016
  15. I love this, especially the cauliflower purée with Veges. Will be trying soon! ❤️

    October 31, 2016
  16. You path to healthy is slaying it! Happy Halloween Suzanne!!!!

    October 31, 2016
    • LOL, well I am trying, A few slip ups mainly involving chocolate but staying on track pretty well. Have not had a bite of bread, rice, pasta, no baked goods at all, very little sugar. Hoping I can make it through the holidays.

      November 2, 2016
  17. Food looks great Suzanne! Percy is a very dashing Count Dracula.

    November 1, 2016
  18. It looks very delicious Suzanne 🙂 Happy Halloween.

    November 1, 2016
  19. Stunning photos, Suzanne. Looks amazing.
    LOVE your little Count Dracula too!

    November 1, 2016
  20. Looks so good, Suzanne! Aww and Percy looks extremely cute 🙂

    November 1, 2016
  21. Lol, love that photo of Percy! He looks so handsome! Nice recipes as always, Suzanne. That picture of the trio of pears is beautiful. I know you’re busy right now, but when you can find the time to cohost, please let me know. We need our favorite cohost at Fiesta Friday! 😄😘

    November 1, 2016
    • Hi Angie things are settling down now that Halloween is over would love to co host will shoot you an email😘

      November 1, 2016
  22. Hope everything went well last night. I do love Hallowe’en but tend to stay indoors – where it’s safer! 🙂
    Nearly made thin custard (as I call it) last week, but ended up not bothering. Don’t know why but I find it too much hassle just for me. Yet it’s easy to make.

    November 1, 2016
    • Thanks Johnny, Halloween is so busy here, so many trick or treaters whether you have no choice other than being outside whether sitting on the stoop handing out candy or walking around. Honestly, just for me I hate to cook, and tend to do something super easy. I love cooking for others.

      November 2, 2016
  23. I am loving all of your cauliflower recipes! It sounds like the diet is going well! I hope you had a Happy Halloween! The Halloween Walk sounds like a lot of fun and it is so nice of you all to put that on. Yummy dessert too Suzanne 😀

    November 2, 2016
    • Thanks Antonia, yes it was a lot of fun and a lot of work for all of us. Glad it’s over but now the count down starts for the holidays. Yikes.

      November 2, 2016
  24. I love the idea of the cauliflower ! Looks Devine

    November 2, 2016
    • Thank you so much, cauliflower is a favorite of mine I guess you can tell. LOL!!

      November 2, 2016
  25. Sounds like a wonderful time Suzanne! We haven’t had a single trick or treater in 12 years! Miss those little tykes 🙂 The meal looks yummy! 🙂

    November 2, 2016
    • No one in 12 years. Wow, every year we get more and more, numbering in the thousands. Hope you had a relaxing evening and thank you so much.

      November 2, 2016
      • It was quiet – we just chilled for the evening. Maybe one day we’ll live in the city with tons of kids!! 😀

        November 2, 2016
  26. Hope you had a great Halloween! Sounds like a lot of fun! I love cauliflower and this puree looks soooooo good 🙂

    November 2, 2016
    • Hi Sarah, the puree is really good. I am really loving cauliflower.

      November 2, 2016
  27. I like cauliflower, and would love different things to do with it. This looks delicious and I’d love to try it!

    November 3, 2016
  28. Hope you had a wonderful Halloween Suzanne – sounds like your neighbourhood is definitely the place to be! Oh and your roasted veggies sitting atop the cheesy cauliflower puree both looks and sounds amazing… I’d love to try this sometime soon! M.xx

    November 4, 2016
  29. I’m not a big pear fan, but these look great!

    November 4, 2016
  30. Looks absolutely delicious !

    November 4, 2016
  31. The roasted vegetables on the cauliflower puree looks so amazing and delicious!

    November 5, 2016
  32. Hi Suzanne- 3000 people!!?! That’s some Halloween party! Hope it was a blast! Looking forward to seeing your photos. And-beautiful cauliflower recipe– we love roasted eggplant and this we be such a warming rich combination. thanks– and you photo of the 3 pairs is my favorite– so bright and inviting. — and finally Percy as Dracula?!! perfect way to end a Halloween post! hugs friend.

    November 6, 2016
  33. So good to see you Suzanne! Percy looks so cute

    November 7, 2016
  34. I love anything with cauliflower, loved your creativity in the dish. sounds so delicious! Amazing post Suzanne:)

    November 10, 2016
  35. Two lovely seasonal dishes ! They both look so great & very inviting too! I hope you had a great Halloween but we don’t celebrate it.

    November 17, 2016

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