#Pears in Syrup recipe

[askwhatsforlunch]

Pears in Whisky Syrup

When you come home from a holiday, even a short one, to find a glut of beautiful Williams pears scattering the Kitchen Garden where they have fallen, there is no time to waste to make a delicious recipe with them! These Pears in Whisky Syrup are a delicious way to preserve the bounty, which you will brighten a cold Winter day with a taste of sunshine and the delightful smokiness of peated Whisky! Happy Monday!

Ingredients (makes 2 jars; 1 large, 1 medium):

1 3/4 cup caster sugar

 3/4 cup demerara sugar

3 plump vanilla beans, split lengthwise

1 1/2 litre/6 cups water

about 30 just ripe Williams Pears

1/2 cup 10 Years Peated Bowmore Single Malt Whisky

In a large pot of boiling water, boil a 1/-litre/1-quart jar and a 1 1/2-litre/1-½-quart jar, 10 minutes, to sterelise them.

Pour caster sugar and demerara sugar in a large pot. Scrape seeds off the vanilla beans, and add both seeds and pods to the pot. Stir in water, and heat over medium-high heat, stirring often until sugar is completely dissolved. Once it is, increase heat to high, and boil rapidly, about 5 minutes, stirring often.

Meanwhile, halve, peel and core Williams pears. Reduce heat to medium-low and gently add pear halves into the syrup. Cover with the lid, and cook, for about 15 to 20 minutes, until just tender.

Stir in Whisky, and remove from the heat.

Remove jars from the boiling water carefully, and dry.

Carefully spoon pears and their Whisky syrup into sterelised jars, discarding vanilla pods, avoiding any drizzling on the side or rim. Once filled, close tightly and return to the boiling water bath, 20 minutes. Carefully remove from heat and let cool completely.

Once opened, you can keep  Pears in Whisky Syrup 3 weeks to a month in the refrigerator. Serve them warm or cold with yogurt, Vanilla Bean Ice Cream or Whisky Ice Cream…

[acocktailmoment]

Champagne Cocktail !

(With Elderflower and Pear Syrup)

Makes 6 (or 8) cocktails:

Ingredients:

3 (or 4) ounces Domaine de Canton 3 (or 4) ounces St. Elder elderflower liqueur (or St- Germain) 9 (or 12) ounces Pear Syrup (see recipe below) 1 bottle French Champagne 1 pear, cored and sliced and drizzled with lemon juice rosemary sprigs, for garnish

For the Pear syrup: 1 cup sugar 1 cup water 2 pears, peeled, cored and diced

You can prepare this for one or for as many drinks as you need.

In a cocktail shaker, add ½ ounce Domaine de Canton, ½ ounce St. Elder, ¾ ounce pear simple syrup per cocktail, and finish with ice. Stir for 7 seconds with a stirring spoon, and then pour the mixture into a cocktail glass. Once stirred, divide between the glasses. When ready to serve, top with Champagne. Decorate each glass with a slice of pear and a sprig of rosemary.

For the Pear Syrup: In a pot, combine the sugar, water and diced pear. Bring to a simmer and cook for 5 to 10 minutes. Strain, pressing on the pears with the back of a spoon to get as much flavor as possible in the collected liquid. Let the syrup cool completely (I suggest keeping the pears for a dessert, for example, so that nothing goes to waste). Keep the syrup in an airtight jar in the fridge. Use for cocktails, drinks or desserts.

Photos, recipes and styling by Béatrice Peltre

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here. 

[coltencarter]

German Pear Pancake - Breakfast and Brunch - Baked Pancake

The German-style pear pancake is baked in a cast-iron skillet for a fluffy and delightful breakfast or brunch treat.

[wardpayton]

German Pear Pancake - Breakfast and Brunch - Baked Pancake

The German-style pear pancake is baked in a cast-iron skillet for a fluffy and delightful breakfast or brunch treat.

[ameliaobrien]

German Pear Pancake - Breakfast and Brunch - Baked Pancake

The German-style pear pancake is baked in a cast-iron skillet for a fluffy and delightful breakfast or brunch treat.

[rocoreview]

German Pear Pancake - Breakfast and Brunch - Baked Pancake

The German-style pear pancake is baked in a cast-iron skillet for a fluffy and delightful breakfast or brunch treat.

[carleyhunt]

German Pear Pancake - Breakfast and Brunch - Baked Pancake

The German-style pear pancake is baked in a cast-iron skillet for a fluffy and delightful breakfast or brunch treat.

[davidwidart]

German Pear Pancake - Breakfast and Brunch - Baked Pancake

The German-style pear pancake is baked in a cast-iron skillet for a fluffy and delightful breakfast or brunch treat.

[claraswritings]

I saw a tiktok of a man who was a chef and made his wife a recipe each week with whatever food the baby was the size of.

that’s so Luca but desserts because he’s a pastry chef

S C R E A M I N G. That is Luca for real 😭.

This was meant to be a blurb but became a full fic.

Pairing: Chef Luca x Reader

Warnings: pregnancy, pure absolute fluff, probable inaccurate food choices- if you can’t eat any of these whilst pregnant, pretend you can. Luca would not make you sick. I am just an idiot. I used a mix of results on google for the size and they all say different things so might not be 100% accurate.

ALSO The baby is a girl because Luca gives me girl dad energy. He’d want all girls. Actually he’d PREFER girls because he is a massive green flag. Fight me.

“Luca babe, the baby is the size of a blueberry!” You showed him the app on your phone. “Isn’t that cute!”

This app had become your obsession. You’d found out you were pregnant at 4 weeks (poppy seed) and made an occasion out of it. Each week you’d open the app and tell Luca how big your little baby was. You’d always hold the app with the picture over your stomach and coo at it.

He found it adorable how excited you’d get and how you’d call the baby little proceeded by whichever seed or fruit it was this week.

“That’s adorable, my love.” Luca responded and kissed you, kissed your stomach. “Our baby blueberry”

***

At work it was all he could think about, his baby, a little blueberry in your womb and before he knew it, he’d drawn up a new dessert and was packing it up. This wasn’t for the menu or for noma. This was all for you and his little baby blueberry.

He presented it to you when he arrived home that afternoon, grinning proudly.

“Blueberry tart with vanilla cream,blueberry sorbet and wild water mint. For my blueberry”

You’d of course cried as the baby hormones were playing havoc with your emotions. Luca, your darling, sweet, perfect Luca had instantly panicked and worried he’d set off your sickness and was at your side asking if it was the taste or the smell or something and offering to go out and get you anything you needed.

You’d sobbed and clung to him and when the tears had subsided, you’d told him it was the sweetest thing and you loved it.

He’d even smeared the cream into a heart and walked back from noma rather than risk it getting dented in the car or on a bus or train, which set you off again.

How could he be so perfect, so doting, so affectionate and so yours.

Luca had kissed you, grinned at how adorable your tears were and insisted he fed it to you on the deck of the boat under the stars.

****

The next week, the little blueberry had become a little raspberry and Luca brought home a whole batch of raspberry danishes. A classic pastry staple but you’d loved it all the same.

It was followed a grape syrup mousse for week nine which Luca spoon fed you in bed. A sticky date pudding when the tenth week rolled around. Week eleven was a lime pandan cake and for your twelve week scan when the baby had reached the size of a plum, Luca spent hours creating a spiced plum clafoutis, which he closed down the restaurant early to present to you.

Each dessert was so lovingly made and Luca began to love the challenge of creating a new dessert and even downloaded the app on his own phone so he could find out too.

After a kiwi sorbet on the thirteenth week fed to you as you walked along the canal and the honey roasted peach with almonds in the park for the fourteenth, Luca managed to convince you to delete the app and let him surprise you with the baby size. You were only all too happy to give up the app, if it meant your lovely Luca getting to surprise you.

By the fifteenth week, he’d laboured an extra two hours one evening to bring you home the first surprise size; Spiced poached pears with hot chocolate and pepper sauce. With anyone else, their husband working later whilst they were pregnant would have been an annoyance that they were working when they should have been painting the babies room or building a cot but with Luca, you fell more and more in love with him with every dessert. You knew whatever he was working on would be extra special. He loved you, loved the bump.

The sixteenth week brought avocado bars that you’d store in the fridge and end up snacking on for the rest of the week. You didn’t usually like avocado but as if your baby knew, you began craving it like crazy. Luca was apprehensive when the avocado picture popped up, nervous about this weeks dessert being based around a food you were never too keen on, but when he’d given you the tray of them you’d greeted him and the bars with the same enthusiasm as you had every other week.

Week seventeen brought a naval orange parfait served to you as Luca painted the spare room on the boat in a beautiful soft yellow. A perfect neutral for your baby. He’d built a cot by hand too and kept pausing to kiss you to thank you for the baby.

As week eighteen rolled around he’d presented you with a white chocolate pomegranate dessert and on that same day, you’d discovered the sketch book.

If he wasn’t a chef, you’d have sworn he could have been an artist. He’d drawn landscapes of Nyhaven or drawn colourful pretty flowers or feathers for you to get tattooed or doodles that would wind up as one of his own tattoos. Sometimes, he’d drawn you. Soft hair over your face as you slept, the curve of your now prominent bump that he’d talk to every night and kiss every morning before work.

Luca had always told you he was no good at school, bunked off too much to be good with Maths or English or Science, but with how precise, perfect, passionate he was about baking you knew he had to have had a creative soul so it was no surprise his art was almost as beautiful as his desserts.

In his newest sketchbook, he’d had drawn every dessert before making it. Perfect, beautiful artist style drawings and next to each one he’d dated it and written the week and the fruit and how many days until your due date.

“Luca” you bit your lip looking down at the sketch book.

“What is it darling?” He’d been busy working in your kitchen on week nineteen. From the smell that lingered on his skin and in the kitchen, you knew it would be one of your favourites. Mango.

“Are you okay? Is the baby okay, my love?”

He’d placed down the bowl and rushed the length of the houseboat to tilt your chin up to look at him with one hand and place the other on your growing bump. He was shirtless, plaid pajama pants hanging sinfully low on his hips. You could see one of the many matching tattoos you shared scattered over his side. His vows to you down his left.

His eyes fell on the notebook and he ducked his head, blush dusting over his cute freckled cheeks. You loved when you could see his freckles, and your head instantly went to picturing a little baby with freckles just like him.

“Spoilers darling” he reached for the book. “We are putting these in a baby book when they’re born”

Needing him there and then, you caught his arm and pulled him down for a long lingering kiss, pressing up on tiptoes to meet him half way.

“You’re so fucking gorgeous Luca.”

You stated before you pressed up on tiptoes and pulled him down into a long, lingering kiss.

“Need to kiss you”

His hand tangled up in your hair and his tongue pressed lazily against yours.

“And you’re so beautiful with my baby inside you” he muttered into your mouth.

God, he was even supporting you on tiptoes one handed, another strong muscular arm around your waist.

You continued like that. A soft intimate make out session, you pressed against him until week nineteens mango bavarois with your favourite passionfruit compote was ready and Luca would pick you up in his toned strong arms like you weren’t several months pregnant, sit you on the counter, stand between your legs and kiss between spoons of it.

***

“Remember at your scan last week, we put the gender in an envelope?” Luca asked you as you walked through the city on your twentieth week.

You remembered and tilted your head. “Yeah I remember…”

“So baby is the length of a banana…or a carrot” Luca explained and then paused. “I have a lovely surprise for you, my darling…I’ve asked one of the chefs to make this weeks. Banana for a boy or erm…carrot for a girl” he smiled softly.

“Like a dessert gender reveal?” You asked, a little smile playing on your lips. He was so thoughtful. That was so Luca and you loved it

“Yeah see, I wanted to keep doing your desserts and I thought it would be a really amazing way to reveal babies gender.”

“Luca you are such a dork, I love you”

Luca broke out into a lob sided grin

“He’s delivering it to the boat today. I know what you’d be like if I picked it up, you’d tease me and ask if I peeked.”

“I know you wouldn’t peek!” You exclaimed “You said you wanted us to find out together!”

“I do darling and we will…soon”

That night, Luca went all out. He lit candles, set up the table and gave you a back rub before his chef dropped off the

“They’re here my love.” Luca said as he turned, two plates with a dome each covering “don’t worry, it’s not twins” he smiled and you rolled your eyes at his playful joke.

“If it was you’d be making me double the desserts!”

He laughed and kissed you before placing yours down and then his.

“What do you want Luca?” You asked him and noticed the blush dusting over his cheeks

“I, uh, really don’t mind, my love…” Luca said but he’d always been a terrible liar and you could tell he had a preference. “Remember darling, banana for a boy and carrot for a girl. On three okay?” He said calmly although you could tell his heart was racing.

You counted down together and lifted the dome lids

“Oh!”

Before you on the plate was an expertly crafted carrot and buckwheat cake, so well designed that you could tell this chef had learnt from Luca.

“Baby girl” was written on each plate.

“Darling…it’s a girl!” Luca looked up at you so full of love, his beautiful soft blue eyes wet and gentle, his smile soft and filled with love. “It’s a girl!” He instantly came over to your side, “a baby girl” he kissed you sweetly and then dropped to his knees and kissed your bump. “Hello my little darling.” He repeated. “I already love you so much, I love you both”

Luca got up, linking your hands and kissed you again over and over before helping you up and leading you to the bedroom where he lay you on the bed and lavished you with love.

“I wanted a girl.” He whispered into your neck later that night “thank you so much for my baby”

“Knew it” you said back as you pulled him back against you.

****

Finding out the gender made it all the more real. All the beautiful that desserts that came in the form of coconut press, followed by a grapefruit pannacotta. Luca, of course, made sure it was a pink grapefruit to symbolise the baby girl.

It was the following week that you first felt the baby kick. In the previous weeks, there’d been flutters here and there but nothing too noticeable.

“I know you must be so uncomfortable my love and please don’t think I’m selfish…” he said as he rubbed your calves on a seat on the boat as you balanced a bowl of papaya cake on your bump. “But you look so beautiful pregnant, I adore the bump”

“You’re obsessed with the bump” you laughed playfully.

Your bump had well and truly popped. It had gone from looking a little pregnant to looking well and truly pregnant. Luca had, as you’d expected, became completely obsessed with the bump.

“Can you blame me? It’s my little baby in there. My little papaya.” He patted it lightly and the bowl wobbled.

“Luca!” You laughed steadying the bowl.

“That wasn’t me that time!” He squeezed your calf and then it dawned on him.

“Was that?” His blue eyes lit up meeting yours and you nodded.

“Think so.” You nodded and quickly lifted the bowl off your bump and put his hand over it, placing yours over his. It was unmistakable this time. The baby kicking.

It could have been ten minutes or an hour of you just sitting like that.

“Love…” Luca’s eyes began tearing up and you leant forward to wipe them. “That’s our baby in there. Our baby. My little baby” Luca rubbed his hand back and forward over, the fondest, most reverent expression on his face as the baby kicked again.

“Maybe she’ll grow up to be a footballer.” Luca said a little hopefully. “Future Lioness captain” he remarked causing you to start laughing.

That was so Luca. He’d never push the kid but of course that would be his first thought.

“Let’s let her finish cooking and start walking before you sign her up to football clubs in Copenhagen okay?”

Luca put his head gently over the bump speaking directly to it. “I already love you so much.” He kissed it before he rose and kissed you “And I’ve loved you my whole life.”

****

The last few weeks seemed to fly through in a mix of desserts including pineapple upside down cake, cantaloupe roll, and candied pumpkin.

You’d picked a name and the babies nursery was all but set. Luca had reassured you that; no it absolutely was not silly to want an ocean waves noises machine despite that you lived on a boat and yes you had the overnight bag packed for weeks. Luca being perfect Luca had even packed a spare one he’d taken to keeping in the car so he’d never need to run back to boat and leave you if you were to go into labour at any time.

It was the night before your due date, you sat with Luca on your boat, lying back against him, head on his chest as he had one hand on your bump and using the other to gently toy with the ends of your hair. Millefeuille with a mix of watermelon and melon rested on your legs.

“Hey” you tipped your head back on against him.“Baby might be here tomorrow.” You whispered low and quiet in the evening “Scared?”.

“Nah.” Luca shook his head “It’s my baby with my darling. Feels like everything is finally falling into place, like it’s the one additional perfect thing we needed.”

Luca would have thought he’d be terrified.

He didn’t know how to be a parent after all. His own father had dipped when he was three. After that there’d been his mums boyfriend James from when he was five to nine. He’d been a nice guy from what he remembered but eventually they’d split too. “Uncle James” had promised to still take Luca and his sister out but eventually the contact dwindled down and it was just the odd Arsenal game or a card on Christmas and eventually even that stopped and then eventually Luca hadn’t seen him since he was eleven.

So it was even to his own surprise that he wasn’t nervous. Not at all. To Luca, you carrying a baby that was his just made sense.

“I just know in my heart this is so right for us” He said, a look of love in his eyes “I love this baby and they’re not even here yet and you know I loved you the moment I met you…Loving you…having this baby with you is the most natural thing I’ve ever felt.”

He leant forward and stole a kiss from your tilted lips.

“I can’t wait my love.”

****

[literaryvein-reblogs]

More Writing Notes: Cocktails

Traditionally, a cocktail (or a mixed drink) is a beverage that contains a mixture of alcoholic spirits combined with other ingredients, such as simple syrups, tonics, bitters, fruit juice, club soda, or other fizzy waters.

Today you can also find a variety of nonalcoholic spritz cocktails that combine alcohol-free spirits with mixer ingredients.

6 Mixology Tools

Bar spoon: long-handled spoon that makes it easy to stir drinks in tall glasses or pitchers.

Citrus juicer: extracts juice from citrus fruits and vegetables by shredding the flesh of the food item.

Cocktail glasses: there are several different shapes of cocktail glasses, and each corresponds to a different type of mixed drink.

Cocktail shaker: A shaker is a tall container (usually metal) that makes it easy for bartenders to shake crushed ice and cocktail ingredients together to quickly cool down the beverage.

Cocktail strainer: The strainer fits over the shaker and lets you pour the cocktail into the glass while leaving behind the ice and any other ingredients, like herbs, that you used to shake the cocktail.

Muddler: When a cocktail recipe includes directions to muddle ingredients, usually fruit or herbs, it means to smash them to release the essential oils and fruit pulp. A muddler is a small handheld rod that lets you easily muddle ingredients in a cocktail glass.

Some Popular Cocktails

Bloody Mary: This classic brunch cocktail contains vodka mixed with tomato juice, horseradish, Worcestershire sauce, hot sauce, and a combination of herbs and spices. Bartenders typically serve a Bloody Mary in a tall glass, such as a pint glass or highball glass, and garnish with a celery stick.

Daiquiri: One of the classic rum cocktails, a daiquiri contains rum (white rum or Cuban rum), lime juice, and simple syrup. Today’s drink menus typically contain a variety of daiquiris that range from classic cocktails like the Hemingway Daiquiri (which contains lime juice, grapefruit juice, and Italian maraschino liqueur) to fruity cocktails like a shaken strawberry daiquiri.

Gimlet: Contains three ingredients: vodka (or gin), fresh lime juice, a splash of simple syrup for added sweetness, and an optional lime wedge for garnish.

Manhattan: Containing whiskey (or sometimes cognac), sweet vermouth, and a few dashes of bitters, the Manhattan is a simple yet elegant cocktail. The classic cocktail, which was invented in New York, is stirred, not shaken, and garnished with a maraschino cherry.

Margarita: There are several variations of margarita recipes. The classic margarita is served over ice cubes and contains lime juice, tequila (or mezcal), orange liqueur (such as Cointreau or triple sec), and lime and salt for the garnish. Experiment with other flavors—use lemon juice instead of lime, add a dash of agave syrup to sweeten the drink, or add a hint of spice with the addition of a few slices of jalapeño. For those who prefer fruit flavors, try making a watermelon, pomegranate, or strawberry margarita.

Martini: The classic martini is a boozy cocktail. The original contained three parts gin to one part vermouth with an olive or onion to garnish. A vodka martini calls for vodka in place of gin. Other drinks—such as an espresso martini, fruity drinks, or vodka cocktails like a cosmopolitan (often called a Cosmo), pear, or apple martini (also called an appletini)—are not considered martinis. Instead, they get their name from the cocktail glass.

Mint julep: Famous as the refreshing cocktail served at the Kentucky Derby horse racing events, a mint julep contains bourbon, simple syrup, and a muddle of mint. It’s typically served over crushed ice with a sprig of mint leaves.

Mojito: A highball cocktail with origins in Cuba, the mojito is a popular cocktail across the globe. Mix up white rum, sugar, mint, lime, and club soda (or soda water), and then add ice. The mojito is often called a perfect summer cocktail.

Moscow mule: Contrary to its name, the Moscow mule cocktail likely originated in New York, not the Russian capital. To make the fizzy drink combine vodka, ginger beer, and lime juice, and garnish with lime slices and sprigs of mint. It’s usually served in a copper mug, though food experts note the copper does not impact the flavor of the drink.

Negroni: With its balance of sweet and bitter, a classic Negroni is an ideal apéritif. Combine equal parts gin, Campari (or Aperol), and sweet vermouth. Shake them with ice and serve the drink with an orange twist. Other varieties of Negronis add additional layers of flavors using ingredients such as orange bitters, Champagne or prosecco, and a lime or lemon twist.

Piña colada: This favorite summer cocktail, which reportedly originated in San Juan, Puerto Rico, is traditionally made with white rum, pineapple juice, cream of coconut, and a squeeze of lime juice, and served with fresh pineapple for garnish. Blend the ingredients with ice cubes to create a slushie drink.

Tequila Sunrise: With only three ingredients, fresh orange juice, tequila, and grenadine syrup, the Tequila Sunrise tastes best when you use high-quality ingredients. White tequila is recommended for a fresher taste and a more vibrant color. You can make a variation of the cocktail called the Coconut Sunrise, which uses coconut rum instead of tequila.

Source ⚜ More: Writing Notes & References ⚜ Cocktails ⚜ Food History

[feyburner]

hiii, do you have any good fall recipe recs? sweet or savoury I don’t mind I just regard you as a cooking god and am looking for inspiration

Yes! Here is my current To Make list.

Many I’ve made before and some are recipes I want to try.

I’m linking specific recipes just bc I’m copy pasting from my own list. Sorry for all the instagram reels, you can just google the name of the thing and find it.

I’m going apple picking with my friends sometime in early October so I’m already planning all the apple things I want to make 🤤🍎

And Friendsgiving… so many pies…

SWEET

- French Apple Cake/German Apple Cake

- Apple Tarte Tatin

- Apple Crunch Tart/“The Best Apple Tart in Paris”

- My auntie’s date pecan bread, one of my favorite quickbreads of all time. Yes you are reading that ingredient list correctly. This is for real fruit & nut enjoyers only. If you can’t play with the big boys go home.

- Pumpkin Bread

- Pumpkin Pie (I use the Libby’s recipe but double the cinnamon & ginger, brown sugar instead of white, 1 extra egg, and add 1 tsp vanilla, 1/2 tsp cardamom, 1/4 tsp nutmeg, a few cracks of black pepper, and lemon or orange zest. AND let the filling chill in the fridge overnight!!)

- Sweet Potato Pie (my own recipe, I’ll put under the cut)

- Pecan Pie (same)

- Cinnamon Roll Focaccia/Pumpkin Cinnamon Swirl Sourdough

- Orange Cardamom Olive Oil Cake

- Pear Almond Tart (Tarte Bourdaloue)

SAVORY

- Arayes (made already, so good)

- Crispy Pork Scallion Buns

- Coconut Curry Butternut Squash Sheet Pan Soup (+ Any Vegetable Sheet Pan Soup)

- Veggie Filo Crinkle Cake

- Peanut Noodle Soup

- Fall Squash Galette/Butternut Squash & Caramelized Onion Galette

- Crispy Parmesan Carrots

- Garam Masala Roasted Carrots

- Zucchini Cornbread

- Homemade (sourdough?) pizza with roasted butternut or kabocha squash, goat cheese, figs, caramelized onions

- My dad’s red beans and rice :)

- Spicy Korean Fried Chicken

- Potato Tart with Zucchini & Feta

- Thai Red Curry Dumpling Soup

- Channa Masala

MY RECIPES:

SWEET POTATO PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

1 ½ lbs sweet potatoes (2-3 potatoes) (3 cups flesh), whole, to be roasted

1 x 12 oz can evaporated milk

1 cup (200g) dark brown sugar

2 eggs

5 Tbsp (70g) butter, melted

1 Tbsp lemon zest (zest of 1 lemon)

1 tsp lemon juice

1 Tbsp cinnamon

½ tsp kosher salt

½ tsp ginger

¼ tsp nutmeg

a few cracks (⅛ tsp) freshly ground black pepper

+

1 disc (½ recipe) All-Butter Pie Crust*

*I’ve posted my pie crust recipe on tumblr before tagged “recipes”

DIRECTIONS

1. Roast sweet potatoes: Preheat oven to 400°. Line a baking sheet with foil. Wash and scrub whole sweet potatoes. Pierce potatoes all over 3-5x with paring knife. Roast 45 minutes until fork tender. Let cool, then collect 3 cups flesh.

2. Prepare crust: Roll out pie dough (12-14” diameter circle, ¼” thick). Press into tin and crimp edges. Chill shaped shell in fridge or freezer until ready to use.

3. Preheat oven to 350°.

4. Make filling: Put all ingredients in food processor. Pulse 3-4x until smooth. (You can also use a blender, or simply beat ingredients until fully combined.)

5. Pour filling into pie shell.

6. Bake 45-60 minutes until puffed and firmly set (toothpick clean) everywhere except the very center, which should retain a very slight jiggle (but not look liquid). The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set. (If crust gets too brown, shield edges with foil.)

7. Let cool completely before serving, at least 1 hour.

NOTES

Roast the potatoes whole, in the skins, so the sugars & starches properly caramelize. Do not steam or boil potatoes, even whole. They will take on water and make the filling soggy.

You can roast the potatoes up to 1 week in advance. Collect flesh day of.

PECAN PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

2 cups (250g) chopped pecans

1 cup (200g) dark brown sugar

1 cup light or dark corn syrup

¼ cup (56g) butter

4 eggs

1 Tbsp vanilla

1 tsp kosher salt

1 tsp cinnamon

+

1 disc (½ recipe) All-Butter Pie Crust

DIRECTIONS

1. Prepare shell: Roll out pie dough (12-14” diameter circle, ¼” thick), press into tin, crimp edges. Chill shaped shell in fridge or freezer until ready to use.

2. Preheat oven to 350°.

3. Cook sugar syrup: In a saucepan, bring sugar, corn syrup, and butter to boil over medium heat for 1-2 minutes, whisking constantly, to cook sugar. Take off heat. Let cool slightly, 3 minutes.

4. Temper eggs: In a bowl, beat eggs until lightened and frothy. Slowly, while whisking, pour ½ cup of warm syrup into eggs. Whisk to combine. Then, while whisking, slowly pour egg mixture back into the remaining syrup mixture. Whisk until smooth.

5. Whisk in vanilla, salt, and cinnamon.

6. Pour chopped pecans into bottom of pie shell. Pour filling over pecans.

7. Bake 45-60 minutes until fully set everywhere except the very center, which should retain a very slight jiggle. The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set.

8. Let cool completely before serving, at least 1 hour.

NOTES

Many recipes do not require you to cook the sugar before baking the pie. However, pre-cooking the sugar (and tempering the eggs) ensures the ideal gooey, silky, perfectly smooth texture.

Toast pecans if desired: Arrange pecans in a single layer on a baking sheet and toast in preheated oven 5-8 minutes.

[askwhatsforlunch]

Maple Pear and Hazelnut Cake

This Thanksgiving, I am also baking a cake. Not just any cake, though! A moist and light Maple Pear and Hazelnut Cake that celebrates this year's harvest in the garden, and is a delicious mouthful of Autumn comfort! Happy Thanksgiving, friends!

Ingredients (6 to 8):

1 ½ tablespoon unsalted butter

1/2 cup hazelnuts

1 cup Pears in Whisky Syrup + 1/4 cup of the Whisky Syrup 

2 cups plain flour

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

¼ teaspoon salt

¼ cup caster sugar

4 eggs

1/3 cup hazelnut milk

1/4 cup pure (Grade A) Canadian Maple Syrup

Preheat oven to 160°C/320°F. Butter a 20cm/8” cake tin; set aside.

In a small saucepan, melt butter over a low flame. Once melted, remove from the heat. Set aside.

Toast hazelnuts in a small frying pan over a high flame, a few minutes until just fragrant. Remove from the heat and allow to cool.

Save four beautiful Pear halves, and place them, cut side down at the bottom of prepared cake tin. Dice the rest of the Pear halves; set aside.

Blitz toasted hazelnuts in a food processor, until you have a fine enough powder (resembling coarse meal).

In a large bowl, combine flour, ground hazelnuts, baking powder, bicarbonate of soda, salt and caster sugar. Give a good stir with a wooden spoon.

Dig a well in the middle of the dry ingredients, and break in the eggs. Give a good and gentle stir, gradually adding hazelnut milk, melted butter, Maple Syrup and Whisky Syrup until just combined.

Then, gently fold in Diced Pears, until just combined.

Gently spoon batter evenly over the Pear halves. Place cake tin in the middle of the oven, and bake, at 160°C/320°F, 45 minutes, until a toothpick inserted in the middle of the cake comes out clean.

Remove from the oven, and allow to cool in the tin, about 15 minutes, before turning out onto serving plate.

Generously brush with Maple Syrup.

Serve Maple Pear and Hazelnut Cake warm or at room temperature, with glass of chilled Champagne.

[acocktailmoment]

Once Upon a Paris Bar !

Ingredients:

Bee Pollen(optional)

3 tablespoons (1 1/2 ounces) blended Irish whiskey

2 1/2 tablespoons pear juice

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons (3/4 ounce) orange liqueur

2 teaspoons honey simple syrup (see Note)

Lemon wheel

Directions:

Rim half of a coupe glass generously with bee pollen, if using, and set glass aside. Combine whiskey, pear juice, lemon juice, orange liqueur, and honey simple syrup in a cocktail shaker filled with ice. Place lid on shaker; shake until mixture is cold, about 15 seconds. Strain into prepared glass. Garnish with a lemon wheel.

Note:

For honey simple syrup, combine 1/2 cup hot water and 1/2 cup honey in a small bowl. Stir until honey dissolves, and let cool before using. Leftover syrup can be used in teas, marinades, or desserts.

Courtesy: Oisin Kelly

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

[angelmush]

hosting a small halloween party kind of thing before we all go to the halloween event at the local amusement park!!

so here is the little snack n drink menu:

- baked brie w some of the leftover pastry dough i made, maybe w fig or raspberry spread? not sure yet

- a mostly pantry charcuterie board w a couple rly solid aldi cheeses + meats, autumn fruits (i got pears, apples, + pomegranate), salty olive-y briney things, nuts, jams, + chocolate

- i have brown butter miso toffee pretzel chocolate chip cookie dough in the freezer i’ll bake too for somethin sweet (they r rly good, my favorite recipe ive ever made)

- my mom’s go-to simple party appetizer for my entire childhood was dates wrapped in thick cut bacon and this group of ppl rly loved this last time i made it haha so i’ll make some again

- a bright slime-green apple-y cocktail for the festive color mostly but also bc we have sooo much midori to use up LOL

- and a non alcoholic drink w a homemade blackberry syrup for the brilliant purple color, blood oranges, + sparkling water ? not sure if it’ll be any good we will find out hahaha

[fiddles-ifs]

drinks i can do. full recipes under the cut

FIDDLES' MEZCAL OLD FASHIONED

2 oz mezcal (i like El Silencio Espadin)

1 bar spoon of agave syrup (mix .25:1 ratio of agave and hot water -- stir until pourable)

4 dashes orange bitters

2 dashes Aztec chocolate bitters

2 dashes Angosturra bitters

1 pinch salt

Stir over ice

Peel and express an orange peel

PUMPKIN JACK

1 oz Case One rum (only made in Maryland -- a similar aged rum will do, but Case One has a butterscotch-y taste that lends itself well to dessert drinks)

.5 oz Amaretto of choice (i prefer Disaronno)

2 oz fresh poured espresso

Top with hot water

Float pumpkin whipped cream (cook down one can of 1:1:2 can of pumpkin puree:granulated sugar:water until thickened. Strain through a chamois or cheesecloth. Add pumpkin syrup 1:2 parts heavy whipping cream and shake until pourable consistency)

Grate fresh nutmeg

Served in an Irish coffee or cone glass.

DRUMS OF AUTUMN

1.5 oz Hennessey VS

.5 oz Cherry Heering

.5 oz Drambuie liqueur

1 oz St. George spiced pear liqueur

Stir over ice

Garnish with Luxardo cherry and dehydrated orange peel

Served in a double rocks glass

DEWAR'S DECIBEL

1.5 oz Dewar's scotch

.5 hazelnut syrup

1 oz velvet falernum

.25 lemon juice

Shake and dump into tall Collins glass

Top with soda water

Garnish with dehydrated lemon and edible flowers

GOLDEN HOUR

1.5 oz McClintock Forager gin (also only made in Maryland. Wild foraged gin preferred)

1 oz sage tincture (add 1/4 quart/.25 liters fresh sage to container. cover with vodka or neutral grain spirit. Let steep for 24 hours, then strain through chamois or cheesecloth)

.5 oz blanc vermouth

2 dashes cardamom bitters

1 dash lemon bitters

Served in a martini or coup glass

Garnish with lemon peel and edible flowers

LAST DAY OF SUMMER

This is a difficult cocktail because it requires a dehydrator (or an oven set to a very low temperature, and a few extra steps. First: make dehydrated brown sugar pineapples.

Either cut pineapples into wheels, or remove pineapple wheels from cans. Coat with brown sugar, then arrange onto a baking sheet (if you're dehydrating in an oven, place another baking sheet underneath). Place in dehydrator or oven set to the lowest setting and dehydrate. The brown sugar will turn syrupy and thick. Reserve pineapple brown sugar syrup.)

.75 oz bourbon

.5 oz lemon juice

.5 oz Ancho Reyes chili liqueur

.75 pineapple brown sugar

Shake and dump into double rocks glass

Garnish with dehydrated pineapple

[cocoa-rococo]

Koopaling Headcanons: Larry

Larry | Morton | Wendy | Iggy | Roy | Lemmy | Ludwig

Everyone's favorite little brother and general pest for plumbers! He's just a lil' rascal.

Right handed.

His love of tennis originally started as a way to stand out from his siblings, but eventually, he really enjoyed the sensation of playing.

He became a big fan of a Horse Girl animated show after the Olympics, but is super embarrassed about it and won't tell anyone because he thinks it wrecks his ‘cool guy’ image.

Red-green colorblind.

He likes painting with Bowser Jr, and he's a decent comic artist, but he's pretty shy about showing people his work, partially stemming from feeling inferior to Ludwig.

Hypoglycemic. Combine that with his age and his tennis hobby, this boy burns through glucose like a powder trail. It's also partially why he eats so much.

Very much a visual learner, as he tunes out if people tell him things without example, and gets frustrated if asked to try and do something on his own / with his hands and zero instruction.

A frighteningly good pickpocket. He once had a conversation with Bowser and managed to take off all five of his spiked cuffs in three minutes. It's only when he returned them did Bowser even realize they were gone.

He's a big fan of milkshakes, especially chocolate ones. Also a big fan of blowing his straw wrapper at his siblings before he drinks, and blowing bubbles in his drink if he's thinking.

Favorite breakfast food is waffles, with butter, syrup, chocolate chips, and fruit.

Can beatbox almost anything, and he's learning how to breakdance, too. He likes looking up tutorials and practicing in his room for both the space and privacy.

He does gaming streams in his free time, mostly online team-based games or RPGs that let you sink hours of play into useless but fulfilling sidequests. Gaming companies love him because they’ll get guaranteed sales if they offer a trial.

Has a pretty good head for directions, but only for cities. If you tell him you need to find a building from a particular place, he'll give you precise instructions on where to go. Highways and roadmaps are a completely different story.

That said, he got lost so often as a kid that Ludwig gifted him a compass, and he carries it with him constantly.

Not really a flower person, but ever since he got an anonymous bouquet of them, he's got a small appreciation for forget-me-nots.

He's a big fan of punk rock bands, and would love to attend a concert (and be a professional rockstar).

Favorite fruit is either strawberries or pears, but one of his favorite treats is caramel apples.

He’s got a leather jacket that's got a big star bedazzled on the back. It’s his prized possession because he thinks it makes him look cool (and it does, marginally).

Saw a flyer for a new DJ at the Electrodrome and applied on a whim. He got hired (much to his surprise), and greatly enjoys his work. In fact, his time learning the electronics is what inspired his light company.

Likes watching baking and cooking shows with Morton, but while Morton watches to improve and get ideas for recipes, Larry watches to yell at the contestants, because what the FUCK, Michael!!!!! Don’t put your custard on a high temperature, it!!! Is going!!!!!! To curdle!!!!!!!!!!!!

Legitimately has a very good palate for food, and can point out individual flavors where others can't. He will also visit a five-star restaurant and order chicken tenders off the kids menu.

One of his favorite things to do when he was a kid was hiding around the castle and pretending he was a spy; listening in on conversations and writing them down, coming up with codes, always carrying a walkie-talkie, the works. It started his earlier pictographic babble, and what lead him to being such a sneakster later on.

Can and will cheat outrageously at any card, board, dice, or wheel game. Not at video games, though. Those are sacred. That and laser tag.

Looooves chocolate, especially fudge. Do not let him get anywhere near fudge.

He was a shark kid growing up. He dreamed of visiting the aquarium for his birthday, and when he finally got to do so, came home with an armload of various shark plushies and memorabilia.

A big fan of giving and receiving nicknames. Bowser once called him ‘blueberry’ and he cried about it for like seven minutes.

He’s got an admiration for Princess Daisy, for both her fearless attitude and tennis skills.

Favorite candy is gummy worms, but is really fond of sour stuff, too, along with super sugary energy drinks.

Loves sci-fi books / comics and mecha anime with Iggy, but personally loves the adventure genre with pirates and treasure hunters and wild westerns.

Has a private stash of snacks he keeps hidden in rotation for both late night munchies and keeping away from his siblings.

Genuinely likes cooking, but baking feels too precise for him. That said, he's more then happy to taste the end results of both.

Likes going skating with Wendy and Lemmy. He keeps trying complicated moves and keeps running into the walls.

Runs a recipe blog that doubles as a restaurant critique and rating site. It's gotten surprisingly popular.