Jalapeño-cheddar Scones

Steve and I loved these. They were easy to make. I froze half of the unbaked scones and they taste great out of the freezer and baked (for a few minutes longer then the unfrozen baking time). I used two jalapenos and I agree with all of the posters that they taste flavorful, not spicy.

The recipe is from Smitten Kitchen.

(I can not find my photo. I will post it when I find it.)

Arugula Pear Salad with Pomegranate Vinaigrette and Goat Cheese

Again, sadly no picture, but this is the salad I made for Thanksgiving 2012.

1 T Butter
1/2 tsp Cinnamon
3 large pears, cored and sliced
1/2 c dried cranberries
1/2 c sliced dried apricots
1/2 c pomegranate juice
2 T red wine vinegar
2 T sugar
1 T Dijon mustard
1/2 tsp salt
1/2 tsp pepper
pinch of allspice
1/4 c olive oil
10-ounces baby arugula
4 ounces soft goat cheese crumbled

In a large skillet over medium high heat, combine the butter and cinnamon.  When the butter has melted, add the pears and saute until they are softened, about 5 minutes.  Add the cranberries and apricots, then cook for another minute.  Set aside off of the heat.

In a blender, combine the pom juice, vinegar, sugar, mustard, salt, pepper, allspice and olive oil.  Blend until well combined.

In a large bowl, arrange the arugula.  Top the greens with the sauteed pear mixture, then the goat cheese.  Serve the vinaigrette on the side.

Pilgrim Cocktail

Sadly no picture, but here is the recipe for the signature cocktail of Thanksgiving 2012.

3/4 oz white rum
3/4 oz dark rum
1/4 oz orange curacao
2 oz fresh orange juice
3 dashes of bitters
juice of half of a lime