Warm Spiced Pear Tart–Just In Time For Fall!

Years ago, when I was beginning my career as a food writer and teacher, I loved to prepare Julia Child’s baked pear gratin with a macaroon crust from Mastering the Art of French Cooking Volume I. The recipe was simplicity itself. Pears were sliced, placed in a baking dish, tossed with apricot jam and white wine, and then baked with a topping of crushed cookies and bits of butter.           
Last week, as I was contemplating different fillings for an autumn tart, I remembered that dish and knew that those pears would be delectable baked in a pastry crust. I added seasonings of  cinnamon, allspice, ginger, and cloves to the fruit, and to keep things really easy, used purchased puff pastry for the tart shell. When done, this dessert boasts a golden, flakey crust and a filling of tender, juicy pears infused with aromatic spices.

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Corned Beef and Cabbage- A New Way for St. Patrick’s Day

Whether or not you have Irish genes like I do (I’m Scotch Irish on both sides!) you might be trying to figure out what to serve on St Patrick’s Day. This year the holiday falls on a Saturday, making it perfect for an extra special celebration. And, I have just the recipe to begin or anchor a fête.
Corned beef, cabbage, and potatoes–that popular trinity redolent of Irish cooking– each have starring roles in this recipe from Sunday Soup.

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