Inspired Avocado Guacamole W Pomegranate Pears Food

PEAR AND PISTACHIO GUACAMOLE

Steps:

• Toss together the avocados and pears in a medium bowl. Stir in the cilantro, lime juice, coriander, 1/2 teaspoon salt, the garlic and jalapenos until combined. Add additional salt and pepper to taste.
• Transfer to a serving bowl, sprinkle with the pistachios and serve with lime wedges and blue corn tortilla chips.

PEAR CORNMEAL CAKE W/ROSEMARY SYRUP

Steps:

• 1. Heat oven to 350. Butter a 9 in. springform pan
• 2. Whisk together the flour, cornmeal, baking powder, baking soda, salt and 1 cup of the sugar in a large bowl. Whisk together the buttermilk, eggs and melted butter in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the pears.
• 3. Transfer the batter to the prepared pan. ?Bake until a toothpick inserted in the ceanter comes out clean, 45-55 minutes. Cool in the pan for 15 min.; transfer to a wire rack.
• 4. Meanwhile, heat the rosemary, the remaining 1/3 c. sugar, and 1/4 c. water in a sm. pot over medium heat. Cook, stirring, until the sugar is melted. Remove from heat, cover, and let sit, stirring occasionally for 30 min. and up to 4 hrs. Discard the rosemary sprigs.
• 5. While the cake is still warm, brush the top and side with the rosemary syrup.
• 6. Serve warm or at room temperature with whipped cream, if desired.
• 7. TIP: Springform pans are slightly deeper than cake pans, giving this cake a heft that's worthy of a holiday meal. If you don't have a springform pan, butter and flour a 9 inch round cake pan and bake on a baking sheet (to catch any overflow).

POMEGRANATE GUACAMOLE

Steps:

• Mash avocados in a bowl. Stir pomegranate seeds, cilantro, green onion, lime juice, serrano chile pepper, salt, and pepper into mashed avocado until well mixed.

INSPIRED AVOCADO GUACAMOLE W. POMEGRANATE & PEARS

Steps:

• Mash onion, chiles& salt to a rough paste.
• Gradually add pulp from the avocadoes, coarsly mashing it.
• You want it to be chunky.
• Stir in lime juice.
• Fold in pear& grapes& then 1/2 cup of pomegranate seeds.
• Refrigerate for at least 1 hour placing avocado pit in the middle of the mixture so it retains its color.
• Remove pit.
• Sprinkle 1/4 cup more seeds over the guacamole& serve.
• Enjoy!

POMEGRANATE GUACAMOLE

Steps:

• In a medium bowl, mash together the avocados, lime juice, cilantro and salt. Mash until desired consistency.
• Fold in the pomegranate seeds and onion into the guacamole and serve.

AVOCADO AIOLI GUACAMOLE

Steps:

• In a medium bowl, coarsely mash the avocados with a fork. Fold in the sour cream, basil, garlic, lemon juice, lime juice, chile and shallot. Season with salt and pepper and serve.
• The avocado aioli may be made ahead and can be covered with plastic wrap, pressed directly onto the surface and refrigerated overnight.

POMEGRANATE AVOCADO SALSA

Steps:

• Toss together pomegranate seeds, red onion, cilantro, jalapeño and avocado. Stir gently to combine.
• Toss in fresh lime juice and top with sea salt. Serve immediately!

AVOCADO AND PEA GUACAMOLE

Steps:

• In food processor, with knife blade attached, pulse peas until almost smooth; set aside.
• In medium bowl, with fork, mash avocado. Add peas and remaining ingredients to mashed avocado; stir until evenly mixed. Cover and refrigerate if not serving right away.

GUACAMOLE WITH PEAR AND POMEGRANATE SEEDS

Steps:

• In a molcajete or food processor, grind onion, chiles, and salt into a rough paste. Gradually add the avocado, coarsely mashing it (you'll want it to be chunky). Stir in the lime juice. Fold in the pear, grapes, and 1/2 cup of the pomegranate seeds. Sprinkle remaining 1/4 cup pomegranate seeds over the guacamole and serve.