gateau de Poire

It's that time of year again. Pears! Four cases of these beauties! (yikes)

Actually it feels a touch early to me this year. I thought I usually started this madness in late August - but maybe I am just not remembering correctly. 
The whole 'Pear, Peach, whatever fruit' episodes come about because I have a friend, who has a mother, who works at a job where she gets tons of stone fruit. Every year we are the lucky recipients of whatever she is able to throw our way. Right now it's all about pears and I have been in a frenzy in the kitchen trying to use them up. I've decided to avoid canning this year 
(i know...dumb...) 
(And especially dumb since we all know I will eventually be canning!)
But right now it's been all about cakes and jams.
Here's the favorite so far.

Gateau de Poire - Pear Cake.

I love this cake. 

Maybe because it's not too sweet? Maybe because of that to-die-for that crispy outside edge? Maybe because it's actually pretty quick to make and requires no fancy shmancy ingredients? Or maybe because the fruit choices are somewhat interchangeable depending on what is flooding my kitchen? Whatever it is, I hope you try this one. 

And grab your springform pan.

YOU WILL NEED:

12 tablespoons butter - divided.

1 1/3 cups all-purpose flour.

6 firm pears.

1 cup + 2 tablespoons of sugar.

1 tsp baking powder.

1/2 teaspoon salt.

1 lemon - zest and juice.

3 large eggs.

TO DO:

Peel, core and chop 4 of the pears. I like big chunks.

In your stand mixer - place the flour, baking powder, salt and 1 cup of the sugar.

Zest the lemon into this mixture and give it a light stir.

Set aside.

In a large skillet melt 2 tablespoons of the butter.

To this pan add the chopped pears + juice from half of the lemon + the remaining 2 tablespoons of sugar.

Medium to medium high heat.

Give it all a good stir and cook about 15 minutes - until the pears have softened but are still firm and until there is almost no liquid left in the pan.

Stir frequently to make sure the guys on the bottom don't get too crispy.

While the pears are cooking, melt the remaining 10 tablespoons of butter and let cool slightly.

Prep your spring form pan. Either butter and flour the inside really well - or use a nonstick spray.

Oven to 350 - middle rack.

Peel and slice the remaining 2 pears.

You need these to make the top all pretty (this is also totally optional)

I only wanted the pieces that were about the same length and pretty for decorating. The pieces from the sides that are too small, I chopped these in half and threw them in with the pears on the stove (no waste)

Use the last half of your lemon over the tops of these pears and give them all a rub - just make sure they are all coated with lemon juice. This helps to keep the fruit from turning yellow/brown ick.

Set aside.

Back to the stand mixer - give all that stuff a good mix. 

Add the eggs. 

Mix well.

Add the melted butter.

Mix just until most is incorporated.

There may be a little butter floating around the edge and that is fine.

Finish mixing the batter by hand.

Time to assemble the cake!

Scoop the cooked pears into your prepared pan.

Pour the batter over the top.

Level it out as best you can.

Arrange your pear slices all around the top.

Skinniest parts of the sliced pears need to be in the center.

Wide part of the pears on the outside edge.

Into the oven this goes for 35 minutes.

Check the center with a toothpick - a little crumb sticking to the toothpick is a good thing.

Remove and let cool for a couple hours IN the springform pan.

Serve with salted caramel sauce (recipe up soon)

Enjoy!

TK dinner ~ June 2014

Another dinner done. Whew!
We recently took a little trip to the Oregon coast and camped for a few days so I thought it would be fun to serve a few standard "camping fare" items at the next TK. 
Silly? Probably. 
Fun! Yes.

There was an oyster farm about ten minutes from our campsite, so of course, we had oysters. Two nights actually.

(i have ugly toes)

Tk dinner started with fresh oysters from Sunh Fish Market.

We had some raw, and then some with a sweet and spicy sauce. 

Add lemon and fresh parsley. 

Delicious.

Next up were the arancini with an lemon, asiago and pepper dip.

I then let everyone rest for a minute and we served a grilled pluot salad. The pluots were all over the farmers market this past weekend so I figured I should take advantage of them while I could - they are usually gone pretty quickly.

Here are the grilled pluots.

Here is the salad.

Thank you to elizabeth d. photography for this fantastic shot!

Entree this evening were mussels done with white wine and garlic (the usual) and served with slices of a spiced walnut bread.

There was also this lemon cinnamon butter to go with the bread.

Finally it was time for dessert.

We had been camping so of course s'mores had to make an appearance!

The s'mores above are homemade marshmallows rolled in graham cracker dust then drizzled with an orange, chocolate ganache.

Holy Hell.

I also made jello.

Or, you could call it a fresh peach and raspberry gelee.

I called it jello.

And that was IT. Whew!

By the way, I did do TK dinners in April and May.

April was all Korean food. May was a spin on some classic Cuban dishes. As soon as I locate the photos I will share those dinners.

Until next month...see you all soon!

berry gratin with champagne sabayon

This morning has been a bit of an adventure for some reason. Driving all over town to collect ingredients for a birthday dinner I am making this weekend. There was an "incident" involving a lot of orange cones. There was a lot of laughter from a particular road crew. A great deal of embarrassment from me. Followed by me getting a giant coffee just to put myself over the edge and make me an even bigger spaz than I already am today.
Happy Thursday to me!
I figured I should just come home and stay out of society until I could pull myself together...or until it's time to collect Ada from school...at which point I'm sure there will be something else for me to report!


Anyway, none of that actually has anything to do with this post.


Last weekend on French Food at Home, Laura Calder made all these glorious little desserts with various seasonal fruits.
They were so pretty and most of them were so uncomplicated. So of course I'm going to try several of them.


The first one is this berry gratin with champagne sabayon.
Sabayon?????  
The following is the simplest explanation I could find for this:
"The sauce you need is based on a foamy mixture called a sabayon (a cousin of the light, egg-based Italian dessert zabaglione). A sabayon is made by beating egg yolks with a liquid over simmering water until thickened and increased in volume. ( the liquid can be water, but champagne or wine is often used for a savoury sabayon.) The sabayon must not get too hot during cooking or it will become grainy: if it begins to feel warmer than body temperature, remove the pan briefly from the heat, beating continuously, until the mixture cools. Then return the pan to the heat and continue cooking. Sabayon may be served warm or cold; a cold sabayon is beaten off the heat until cooled.

Sabayons may be sweet or savoury. They may be served simply as a sauce, often flavoured with an alcohol, or they may form the base of some mousse mixtures. They may also be used for sweet or savoury gratins. Cornflour is sometimes added for stability."

Here's the link from where I retrieved the above info -   SABAYON

After I made this I kind of thought it was like a creme brule...minus the creme...this is very light and airy and yet still rich in texture - but NOT a custard.
Super quick.
Beautiful to serve.
Give it a try.

YOU WILL NEED:


4 ramekins
1 baking sheet
pot with simmering water


4 handfuls mixed berries - I only had blueberries and raspberries in the fridge so that's what I used.
3 tablespoons champagne
2 tablespoons bakers sugar
3 egg yolks
zest from 1/2 lemon


fresh mint leaves for garnish - optional


TO DO:


oven to broil
rack to almost top position


evenly distribute those berries among the 4 ramekins - place all of them onto the baking sheet.
set aside.

In a glass bowl add the champagne, sugar and egg yolks.

Lightly whisk to blend, then place this bowl onto the pot of simmering water.
Whisk continuously until mixture has almost doubled in volume.


Spoon the Sabayon evenly amongst the 4 ramekins.


Place the tray under the broiler.


Keep an eye on it - needs to come out just as the tops begin to bubble and tan.

And there you have it. 
So simple. 
Delicious.
Serve immediately (maybe with just a dollop of fresh cream?)