With 2019 coming to a close I like to look back at the year I had, what a year it has been. Of course, the year has had its ups and downs but I feel the ups out weighted the downs. From being able to work it or collaborate with Downtown Spokane Partnership, Spokane Talks, Spokane CDA Living Magazine, Crave, Coeur d’Alene Resort, The Scoop, and Yelp. To do my first pop up at Dbali Asian Bistro, and my first cooking class at Wanderlust Delicato, to ultimately starting my own catering company Hapa. It’s been a big year for Rosauer’s Kitchen. But it’s also been a sad year one thing that happened was we got a puppy (wait) who attacked our 14-year-old dog so badly that we had to put him down and chose to give the puppy up. My kiddos stink and their cute little voices are slowly but surely getting deeper and they’re becoming more like little men instead of my perfect cuddle sized fuzzy heads.
All that said all the hard work that I’ve put into this little passion project blog of mine is starting to pay off. Why not celebrate with a toast to the year’s past and what’s to come in 2020 with a toast? Let’s toast to the downs of the year because we’re making our way through them, let’s toast to your big and little successes. Let’s also toast to the ball dropping with what I’m calling my ball dropper champagne cocktail. I have a weakness for pear flavored drinks they’re one of my favorite things so why not start the new year with something you like? Sugar a couple of leftover cranberries from Christmas and bada-bing the perfect New Years’ drink.
Happy New Year everyone I hope the new year brings you nothing but happiness.
- 2 Pears (whatever is ripe and in season)
- 1 cup water
- 1/2 cup Sugar (plus some for tossing the cranberry garnish)
- 1/2 cup whole fresh Cranberries
- 1 bottle of Champagne or White Sparkling Wine
- In a small saucepan bring water, sugar and half the cranberries to a boil until the cranberries pop and release some color and flavor into the simple syrup.
- Remove from heat and discard the popped cranberries.
- With a slotted spoon add the rest of the cranberries and coat them in the simple syrup and removed them on to a bowl or plate and allow to cool completely. Also, allow the syrup to cool.
- Slice the pears in half and slice the middle into thin slices for garnishing (maybe 3-4 slices per pear) and the remainder of the pear peel and chop into cubes ready for the blender.
- Place the cubed pears and the syrup into the blender and puree until smooth.
- Allow the pear puree to cool completely before adding to the glasses.
- The cooled syrup coasted cranberries toss in some white sugar and skewer on to a toothpick (did 3 per).
- Pop the bottle of champagne, place a tablespoon of the pear puree in the bottom of the glass and pour the champange the garnish with pear slice and sugared cranberries.