Beer Fruit Cocktail Sangria inspired by Warm Bodies

Let's talk zombie fiction in the form of the movie Warm Bodies today. There are two types of zombies in Warm Bodies, and neither are your typical brain-dead roamers. First we have what seem like the typical slow-moving, grunt-to-communicate zombies, but via the magic of the voice-over, we find out that there really are thoughts going on inside their heads (or at least in the head of our main character, "R"). However, they've sort of accepted their station and rove around in packs looking for food (aka humans) outside of the airport where they've taken up residence.

When these zombies consume the brains of their victims, they absorb their memories. "R" enjoys eating brains because through these memories, he actually feels more alive. One day his group runs into a group of humans and actually feels the human emotion of attraction for the first time since the zombie apocalypse began. During the fight between R's hoard and the group of humans, he unknowingly kills the boyfriend of Julie (the one that caught his clouded eye), and as he's eating his brain, gets glimpses with her in them.

Pear & Baby Greens Salad w/ Spiced Maple Walnuts | The Austen Escape | #JaneAustenBites

Welcome to the TLC Book Tours stop for The Austen Escape by Katherine Reay! I'll start by saying that I am very excited to be on this tour for a couple of reasons. First, I'm familiar with Reay by name, not (and I'm ashamed to admit this) because I've actually read any of her novels, rather because I've been meaning to read them. There's just never enough time in the day, is there?

Bandersnatch Drool inspired by Alice in Wonderland

I'm about to say something that will make you question the fact that I was ever a child. I've never read Alice in Wonderland. I don't know why. I grew up with the animated Disney version. I love the latest Tim Burton-directed one. And I'm excited for it's follow-up, Alice Through the Looking Glass, that hits theaters tomorrow. I think I even own the book...though I couldn't tell you where it is (why no, I do not own too many books).

But when my friend Kimberly over at Coffee and Casseroles asked me if I wanted to do a Mad Hatter-style post in honor of the new movie release, I decided to grab the book from the library and at least do some skimming first. I actually picked up a few versions: the regular old book, a beautifully illustrated color book, and The Annotated Alice, which was my favorite with its introduction, drawings and many notes. So, I guess I should say that I've read bits and pieces of it...now.

Savory Havarti Dutch Baby w/ Pears

Sponsored Post - Feed Your Creativity with Castello Havarti. All opinions are my own. Get creative with any of Castello's uniquely crafted cheeses. 

I've always loved the combination of sweet and savory. Fat pretzel rods dipped in chocolate, ham and pineapple pizza, chocolate covered raisins or peanut butter candies in a crunchy shell scattered throughout my popcorn are all good examples. The breakfast or brunch table is much the same. Whenever I serve orange rolls, I also serve bacon or sausage and slices of cheese to balance out the sweetness. Maybe I just love balance. This version of a Dutch Baby, sometimes known as a puff pancake or German pancake, is the perfect example.

The pancake itself is infused with shreds of rich, creamy Castello Aged Havarti cheese. The buttery taste of the cheese is right at home with the egginess that runs throughout the tender center and puffed, golden edges. And actually, it's perfectly delicious straight out of the oven, without adornment.

But I fancy a little adornment, so I topped it with some tender, lightly sweetened, cardamom-infused pears. The pears aren't actually super-sweet, they lean more towards buttery, a nod at the Havarti in the puff pancake. You could skip the dusting of powdered sugar if it seems too weird, but I found the combination to be oddly satisfying.

Cardamom Pear Butter + Castello Aged Havarti Cheese Pairing

This is a sponsored post written by me on behalf of Castello® in conjunction with Honest Cooking. All opinions are my own.

I've often waxed poetic on the subject of cheese, otherwise known as  my ultimate weakness. I could live on cheese plates alone. You know, because they're always accompanied by other good things like bread or crackers, fruits and nuts, slices of charcuterie, perfect little condiments, and of course, alcohol. Nibbles and tastes, turn into swoons and flutters, turn into claiming a cheese tray as my dinner plate. Really, what more does a person need?

I could blabber on and on about the virtues of a well thought out cheese plate, the kind that includes several cheeses and an array of complementary food and drink. Today I'm partnering with Castello® as part of their #CastelloArt campaign, so I'm going to do something a little different and feature a single cheese—Castello® Aged Havarti.

"Castello® Aged Havarti is based on the authentic Danish recipe for Havarti dating back to 1952. Made from traditional cheese methods with the addition of a special culture, the Castello® Aged Havarti is then matured for 12 months.

Spiced Buttermilk Poached Pear Bread

The tender poached whole pears peeking out of this spiced buttermilk quick bread make it a real show-stopper, and I'm using it to conjure up autumn—crisp air, sweatshirts, apple cider, football, and bonfires.

This month's #TwelveLoaves theme of pears gives fall a nod, as well. As soon as I knew our theme, I knew what type of bread I'd be making. I have a similar version bookmarked in several places. Basically, it's a quick bread with poached pears taking center stage. It's pretty simple to switch up. It really just depends on what type of quick bread you want to pair with it.

Since I'm in that autumn state of mind, I wanted something speckled with warming spices, and thought that a buttermilk quick bread would play the perfect host. Combined with pears that were also quickly poached in a spiced simple syrup, it really does taste like cooler days.

Skillet Pear Crisp

I know I often mention how I bring food over to share with the neighbors.  Well, that's not a one way street...they bring me food, too! Hooray for food-bringing neighbors!  Usually it's a gorgeous mushroom they've foraged or some game they've hunted or some fruit or veggie from a relative who grows tons and always organically, I might add.  This is all aside from the open invitation to their garden goodies.  Yes indeedy...I have some amazing neighbors.  I will overlook the fact that they throw their verdolagas into the compost.  A few weeks ago, they offered up an overflowing bag of pears.  I should say they asked me if I'd like some.  Ummm....how many times do I have to tell  you to stop asking...I will ALWAYS say yes.  Just unload all the food you want on me.  I promise I won't turn it away!  One of their relatives has six pear trees on his land and doesn't eat ANY of the fruit they bear.  What a shame.  The upside is that I was gifted with some of the beautiful, imperfect, bug-holed (ie. organic, un-sprayed...and no spray is good...hence, beautiful in my eyes) yellow pears!

Skillet Pear Crisp

from Mexican Everyday by Rick Bayless

serves 6

4 oz. unsalted butter, softened (and divided)

2 pounds pears, cored and peeled (if desired...I didn't desire), cut into ½" slices

 ½ c. plus 2 Tbs. white sugar (divided)

2/3 c. whole wheat flour

½ c. packed dark brown sugar

½ tsp. ground Mexican canela (cinnamon)

½ tsp. salt

¾ c. (3 oz.) toasted pepitas (pumpkin seeds)

Preheat oven to 400° F.  Set a 10" skillet w/ ovenproof handle over medium heat and add 2 tablespoons of the butter.  When it begins to brown, add the fruit.  Sprinkle with 2 tablespoons of of the white sugar.  Cook, stirring regularly, until fruit is soft and most of juice as evaporated and it's beginning to brown, ~10 minutes.

While fruit is cooking, stir together flour, remaining white sugar, brown sugar, cinnamon and salt in a medium bowl.  Add remaining butter, working in until homogeneous mixture is formed.  With a spoon, stir in pepitas.

Crumble the streusel topping evenly over cooked fruit mixture.  Slide skillet into oven and cook for 10-15 minutes, until topping is crispy.  Serve warm or at room temperature.

...and yes, I did return the favor by dishing some up and bringing it back to my neighbors.  Hopefully that's incentive enough to keep them offering up good bounty!

I am sending this to GYO #46 (Grow Your Own), which is being hosted by MomGateway this month.