hours, or until the pear butter is very thick.
Pour apple cider, brandy, moscato, and pear wine into a slow cooker. Add apple, orange, pear, and cranberries. Stir in cinnamon sticks and cloves. Set on High until heated through. Switch to Warm setting.
In a pitcher or punch bowl, whisk the orange juice, orange liqueur and honey.
Add the cinnamon stick, clemetines (or blood oranges), apple and pear and stir to combine. Set aside at room temperature for at least 1 hour.
Right before serving, add the wine and soda to the fruit mixture and stir gently to combine.
Serve immediately in ice-filled glasses.
Dip pear and apple in lemon juice to prevent darkening. Reserve 3 tablespoons of cranberry sauce.
Slice remainder in quarter slices.
Arrange kiwi fruit, cranberry slices, pear and apple on lettuce.
Heat all together for 1 to 2 hours. Great at winter get togethers!
In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt.
Process until well blended.
With machine still running add oil in a slow steady stream until mixture is thick and smooth.
Add poppy seeds and process just a few seconds more to mix.
In a large serving bowl combine the romaine lettuce, shredded swiss cheese, cashews, dried cranberries, cubed apple and cubed pear.
Toss to mix then pour dressing over salad just before serving and toss to coat.
-inch pie plate. Scrape pear filling into crust.
Cut
Mix collard greens, kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl.
Combine olive oil, vinegar, honey, oregano, chili powder, mustard, garlic, salt, and black pepper in a glass jar with a lid. Cover jar with lid and shake vigorously until dressing is well mixed. Pour dressing over salad; toss to coat.
In a medium saucepan, combine the quinoa and water and bring to a boil. Simmer over low heat stirring often, until tender, about 12 minutes. Drain and cool completely.
In a small bowl, combine the kumquats, cilantro, olive oil, lemon juice and salt. Allow to steep for 5 minutes.
In a large bowl, combine the quinoa, pear and cucumber. Add the dressing and toss well. Add the watercress and toss again and serve.
dditional 5 minutes. Add the pear, beans, mustard, and dill, and
In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.
generous dollop of the winter greens pesto.
br>To make the caramelized pear, combine the butter and sugar
he pears, lemon juice and pear juice together in a large
Preheat oven to 375 F. Lay piecrust in pan and trim. Spread thin layer of mustard in bottom of piecrust and sprinkle with 1/2 tbsp of RawSpiceBar's Winter Herbs. Set aside.
Use a peeler to make long strips of all the vegetables. You want them to look colorful, so make sure there is color along the edges (especially with the egg plant). Put all the strip in a bowl and lightly drizzle with olive oil and 1/2 tbsp of RawSpiceBar's Winter Herbs. Toss until all pieces have olive oil and spice on them.
Preheat the oven to 350\u00b0F. For the muesli, mix all ingredients in a bowl. Place on a parchment paper-lined baking pan. Bake for 15 mins or until golden. Cool completely. Store in a resealable jar.
For the winter fruits, toss all fruit in a large bowl.
Serve winter fruits topped with yogurt and a spoonful of muesli.
ntil required.
For the winter slaw, separate leaves from sprouts
nd remaining sugar.
Puree pear mixture then strain through a
ice up the apple and pear. Place in a fryin pan
tbsp of RawSpiceBar's Winter Herbs. Set aside.
Use