Nom nom nom

Everyone’s second favorite holiday is fast approaching!!! Thanksgiving!!!
This is the first year I won’t be spending this holiday with my family. 😦
But instead I’ll be celebrating with my second family in the San Juan Islands! Can’t get much better than that!

kate kellogg the last hoorah

kate kellogg the last hoorah


Tonight I was reminiscing about past Thanksgivings, and why they’re so special to me. I grew up in a big family, a big, LOUD family. And I know everyone says their family is loud, but my family is overwhelmingly loud. We all want to be heard, and when someone interrupts us, we just talk louder in order to get our point across. Most of the time I just sit back and watch. It’s pretty entertaining! Plus then you can document stuff like this:kate kellogg the last hoorah


Everyone in my family is all very close. Everyone is always, truly happy to see you. And all of my best friends are my cousins, who happen to be mostly girls, and all around my age! I am very, very blessed. I was thinking about the time that my cousin Haley and I helped my Grandma prepare Thanksgiving a couple years ago. We were following a recipe from Bon Appétit that called for leeks. This day was comical because both my cousin and I had NO idea what a leek was. My Grandma wouldn’t tell us, and soIi sneakily looked it up on my iPhone. They look like green onions, so give me a break!
The recipe was for Pear, Leek and Gruyére Turnovers.
Now that may sound repulsive, especially when you only know what a pear is (reminder: years ago). But they’re freaking amazing!! So delicious!! I can promise you the appetizer was gone in minutes. Well, mostly because of my cousin and I eating them all.

kate kellogg the last hoorah

This was right before they went into the oven. Yummy!!

The recipe is simple, and as follows:


  • 2 tablespoons (1/4 stick) butter
  • 1 1/2 cups chopped leeks
  • 1 6- to 7-ounce firm but ripe pear, peeled, cored, chopped
  • 1 1/2 teaspoons sugar
  • 3/4 cups (packed) grated Gruyère cheese (about 3 ounces)
  • 1 1/2 tablespoons chopped fresh chives
  • 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
  • 1 egg, beaten to blend (for glaze)


  • Melt butter in heavy large skillet over medium heat. Add leeks; stir 1 minute. Reduce heat to low; cover and cook until leeks begin to brown, stirring occasionally, about 7 minutes. Stir in pear and sugar. Increase heat to medium; sauté uncovered until any liquid evaporates, about 2 minutes. Season with salt and pepper. Transfer to bowl; cool. Stir in cheese and chives.
  • Place puff pastry sheets on work surface. Using 4 1/2-inch-diameter tartlet-pan rim or bowl as aid, cut out 4 rounds from each pastry sheet. Roll out each pastry round to 5-inch circle. Place leek mixture on half of each pastry round, dividing equally. Brush pastry edges with egg glaze. Fold pastry over filling, pressing to adhere. Press edges with fork to seal. Brush turnovers with egg glaze. Pierce pastry in several places with toothpick. Place on baking sheet. Chill 20 minutes.
  • Preheat oven to 400°F. Bake turnovers until puffed and golden, about 18 minutes. Serve warm.



Hope you enjoy!


2 thoughts on “Nom nom nom

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s