Man, the search for Halloween costumes can be simply exhausting. A Playboy bunny, a naughty nurse or a witch. What to do, what to do.
I was thinking about being a dessert, you know, a “tart.” The flavor of tart to be determined.
As usual, I will probably stay home and hope for many cute little trick-or-treaters. I do love handing out the candy.
I like sometimes to just hand out one Dum Dum Pop to see their reactions. Now, no offense to my bank, which loves handing out the Dum Dums with each transaction, but trickor-treaters these days have become so savvy… “Ummm, you don’t have dark chocolate; I only eat dark chocolate.” Here you little bumble bee, you will accept this mini box of Good & Plentys and like it! I mean, who am I to deny good taste at an early age? But I don’t ever remember questioning my treats from dear old Ms. Thompson, who loved to give me popcorn in a baggie with a piece of hard candy. Can you imagine that nowadays? Parents would either throw that popcorn out in the blink of an eye or go over every inch with a fine-toothed comb. Anyway, whether you are a sexy mermaid or a doctor in scrubs, we all know one thing. Halloween is yummy no matter what you wear! I am whipping up a fun treat that isn’t tricky… ba dum cha! Pear Fritters. Now, fritters are anything that is coated in batter and fried. Holla! I felt it was an appropriate treat for the holiday. I love cooking with pears; they have such a sweet taste, and the texture is perfect paired with the batter. You could dress it up in a Slim-Fast wrapper for Halloween, but I suggest going in full on with a big glass of milk. Wow, you did not see that one coming… Cabernet perhaps, but milk? I’m turning over a new leaf. Oh wait, it’s almost daylight savings, new leaves don’t start until January. Actually that’s resolutions, leaves don’t start until at least April. That’s when I will turn over a new leaf, yes, then!
I hope you entered the PAMA Pomegranate Liqueur contest, you can win an all-expense-paid trip to the 2010 Aspen Food and Wine Festival. Very easy. Just make an appetizer, entree or dessert with at least three tablespoons of PAMA. Find out more at facebook. com/pamaliqueur. It is a fun contest, and you can test your inner cooking diva. Come on, I think with all the foodies in Boulder someone has to take the prize.
OK, in the meantime, follow the directions, put some love into it, and invite me over when it’s done.
1 tablespoon canola oil
2 pears — peeled, cored and
1 1/2 teaspoons cinnamon
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup sugar
3 tablespoons milk
oil for deep frying
powdered sugar for dusting
Heat canola oil in a skillet over medium-high heat. Sauté the pears and cinnamon until caramelized; set aside to cool. Meanwhile, in a medium bowl combine flour, baking powder, salt and sugar, form a well in the center. In a small, separate bowl beat the egg with the milk and pour into the dry ingredients; mix well.
Gently fold pears into the batter. Heat deep fryer to 350 degrees. Drop batter by rounded spoonfuls into hot oil, and fry until golden brown. Drain briefly on paper towels. Dust with powdered sugar. Serve hot. Enjoy!
Makes four servings.
You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2thedeuce.com, and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to email@example.com.