Pear Tarte Tatin- So Good It Hurts

It was so good it hurt. A buttery, flaky crust with a thick sweet caramel coating. Lying in between these two decadent layers were toasty soft pears.

Recently, this blog has really inspired me to spend more time in my own kitchen and cook. I invited some friends over for dinner to enjoy a little Thanksgiving after Thanksgiving. I mean if it was so good the first time why not have it again, right? So that is what we did. There were no leftovers left to enjoy but I was able to whip up a simple Thanksgiving-inspired dinner.

For dinner we enjoyed turkey cutlets simply seasoned and sautéed. To accompany we had maple brown sugar yams and roasted balsamic brussel sprouts. The real star of the meal was the Pear Tarte Tatin for dessert.

You will have to get an early start for this dessert, but it is worth the wait. The end result includes textures and tastes that deceive and surprise you! Between the three of us this 9’ dessert hardly seemed like enough.

Cut.

Share.

Enjoy the sweet pleasure.

Ode to Joy (the Baker)

I have developed quite a fondness for Joy the Baker. From her sweet and candid stories to her mouth-wateringly beautiful pictures, Joy’s blog runs the gamut of ingredients often inspiring me in the kitchen.

Case in point: what can you do with a bunch of zucchini? Joy knows: make some pancakes. So that is exactly what I did. These zucchini pancakes were surprisingly simple to whip up. They make a great starter dish or a nice light dinner when you are just cooking for yourself.

Need something to tide your Thanksgiving guests over while the turkey is in the oven? Make some zucchini pancakes and your guests will thank you.

Happy Thanksgiving.