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Battle of the Holiday Dishes - Dessert, Entree & Appetizer

InsuranceHub: Battle of the Holiday Dishes

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If there are any 2 things we love here at InsuranceHub more than helping our clients, it’s the holiday season and potlucks! This year, we combined those 2 passions and had ourselves a little contest. In fact, it was a battle: The Battle of The Holiday Dishes.

On Wednesday, November 30th, our 3 main offices had a Battle of the Holiday Dishes! Each office was given a category to compete and the winning dish from each office is featured below:

  • Duluth was competing in the dessert category
  • Atlanta was competing in the entrée category
  • Douglasville was competing in the appetizer category

Each dish was voted on in a blind taste test by the staff in that office, so the hype was fun and interestingly non-specific. This battle was an exciting chance to win the glory of having the best holiday dish in each office (a title that comes with no monetary benefits, but a whole lotta pride, bragging rights, and of course, this feature here on our site).

Each dish could win a total of 30 points, with 10 points available for each of the following categories:

  • Taste
  • Presentation
  • Overall

It was a close contest, but the voting produced 3 amazing dishes. Here they are:

Ingredients

Pear Pie

  • Cooking Spray
  • 6 medium firm Pears, peeled, cored & cut lengthwise ½ inch thick wedges (Anjou or Bartlett pears work best and firm. They will soften when cooked.)
  • 2/3 cup all-purpose flour – DIVIDED 1/3  /* 1/3
  • ½ cup granulated Sugar
  • ½ teaspoon Ground Cinnamon
  • 1/8 teaspoon Salt
  • 3 Tablespoons Lemon juice
  • ½ (15 oz) package refrigerated pie dough

Streusel Topping

  • 1/3 cup packed brown sugar
  • 3 Tablespoon butter, chilled

Sauce

  • 1/3 cup packed brown sugar
  • 3 Tablespoons heavy whipping cream
  • 2 Tablespoons Butter – softened
  • 2 teaspoons Water
  • 9 inch pie plate

Directions

  1. Preheat oven 375℉
  2. Spoon flour into dry measuring cups level with a knife 1/3 cup and set aside other 1/3 cup for streusel topping.
  3. To prepare PIE, combine 1/3 cup flour, granulated sugar, cinnamon, and salt in a large bowl. Add lemon juice and pears to flour mixture, toss gently to coat. Coat pie plate with cooking spray. Roll package dough into an 11-inch circle to fit a 9-inch pie plate. Fold edges under and flute (or press with fork) Arrange Pear mixture in an even layer in prepared pie plate.
  4. Combine remaining *1/3 cup flour and 1/3 cup brown sugar in a bowl then cut in 3 tablespoons chilled butter with pastry blender. (or use 2 knives) Cut in until mixture resembles coarse meal. Sprinkle butter mixture evenly over pears.
  5. Bake at 375 for 1 hour or until lightly browned. Let cool on wire rack 10 minutes.
  6. To prepare caramel sauce topping, combine 1/3 cup brown sugar, cream and 2 Tablespoon softened in small, heavy saucepan over medium heat. Bring to boil. Cook 1 minutes or until thickened. Remove from heat, stir in the 2 teaspoons water.
  7. Serve caramel topping at room temperature or slightly warmed with pie.

Yield: 12 servings (size 1 wedge pie and about 1 ½ teaspoon sauce)

Calories: 287

We’d like to say thanks to all of our employees who participated in the Battle of the Holiday Dishes. It was fun and we had a great time tasting everyone’s dishes. Can’t wait until next year!

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