We Have a Winner!!

Baking is Great... Here's How to Watch the Weight!

We all know that our love of baking (and eating!) can add to the waistline this time of year.  While we're baking our way through the heirloom dessert book, we can take time to join Brent, Josh, and yes, Polkaspot (I heard she had leg warmers at the ready) in an easy to follow holiday maintenance program.  The guys are teaming up with former Martha Stewart Living staffer Dawna Stone (she won The Apprentice, Martha Stewart) for a versatile and easy program that will lead to a better YOU in the new year! 

Click HERE for more details. 

Week 3 Selection: Cinnamon Bun Bundt Cake

What Are Your Baking Must Haves?

I don't know about you, but I'm always interested in knowing what the "must haves" are for others that enjoy baking and being in the kitchen.  What are the things you think every home baker needs in their kitchen?  Leave your thoughts in the comments!

Your Creations: Roasted Caramel Pears

Warm and sweet, the Roasted Caramel Pear recipe is the perfect ending to an autumnal dinner. 

 

Anne from MI

 

"I love these gorgeous roasted caramel pears.  I left out the cloves, but then dusted the pated pears with pumpkin pie spice and a small scoop of vanilla ice cream. YUM!" 

 

Maria from IL

 

"Being a baker, I was thrown a bit with this particular dessert.  It seemed easy enough, but I wanted to create this dessert "outside of the box" and put my own spin on int.  So, while it was a simple but lovingly light dessert, I took it to another level.. I used four different pears.  You should have seen me in the grocery store discerning the stems and the shapes of each pear for its "Food Photo-worthiness."

 

I present to you, the "Beekman 1802 Quartet of Pears:  A Pear Flight of Fancy."  I used Bartlett, Bosc, Green Anjou and Red Anjou pears.  I love to take food pictures, so it gave me a challenge!  I think it turned out pretty well and let me just say that the Bosc and the Green Anjou were the best pears to use.  They imparted the salted caramel sauce so well.  I will agree with the others, the caramel sauce is "lick the plate clean" worthy!   

 

 

Kelly from PA

 

"Nice and easy recipe.  Smells incredible.  My husband is eating one now and said that it was tasty!"

 

Minka from MA

 

"This dessert was perfect for a chilly autumn night.  The luscious pear infused sauce brought us warm thoughts of our son who is working in Madagascar and who himself had picked the vanilla beans we used." 

 

Justin from MD:

 

"I enjoyed making this recipe.  It was easier than I thought it would be.  The house smelled great while the pears were roasting!  I topped some of the pears with pecans for a nice crunch." 

 

Bernie - GA

 

"This is my second time making these so I tried a little twist.  Instead of cloves, I used a combination of nutmeg and cinnamon.  I used vanilla paste instead of bean and used an unknown variety of pear from a local farm and they worked nicely!  The aroma and warmth from these pears were perfect for this cold autumn evening.  These pears would probably be great as part of many other desserts but are perfectly good just by themselves.  I saved a couple pieces to go on my oatmeal for breakfast.  I love the caramel sauce." 

 

 

 

Doreen - WI

 

"This was the perfect fall dessert!  My house smelled wonderful while the pears were baking.  I did use only half the amount of sugars called for in the recipe and the sauce had just the right amount of sweetness.  I am actually writing notes in my book so I can truly make this an heirloom for my own family!" 

 

Liz from CA

 

"My husband baked these pears and we enjoyed them.  Fred and Bear are serious about posing - best in class presentation?  I think so!"

 

Missy from MA: 

 

"The rich vanilla and spice caramel sauce really made this recipe shine.  I halved this recipe but still made a full batch of the caramel sauce, as I had a feeling it would be delicious.  I stored the rest in a squeeze bottle in the fridge and we had it warm on vanilla ice cream later in the week.  SO good!" 

 

 

Rebecka - PA

 

" Soo yummy!  I didn't have vanilla beans but vanilla extract worked well.  A splash of cream really puts the final touch on this easy but elegant recipe." 

 

John in MI

 

"My twist on this recipe is the addition of a very simple almond cream, made up of toasted chopped almonds, cream, greek yogurt, a little sugar and egg yolks.  I also added some cubed red wine jelly. ( 2 pkg unflavored gelatin softened in a cup of red wine, bring another cup of red wine and a 1/2 cup sugar to boil.  Add to gelatin/wine mixture , pour into a shallow square dish.  Chill for at least 2 hours, and cut into small cubes.)  Both additions are just as simple to whip up as the pears themselves! I feel I could have done more with presentation, but I've always been more for simple and elegant.  I feel I've given a super simple and quick dessert a fancy and elegant look and taste! For a light crunch, there is a sprinkling of toasted chopped almonds over the pears." 

 

Sue in NJ

".. perfect way to end a fall meal!" 

 

Kenn (me!) from MI

 

"These pears were absolutely delicious!  The pear infused butter/sugars/vanilla mixed with heavy cream made the most heavenly caramel sauce.  I thought about pairing them (no pun intended) with a bit of whipped cream or ice cream, but loved them as a stand-alone dessert. "

 

Amy from MA created this beautiful pear presentation served with almonds for some crunch and coffee flavored ice cream. 

Our Week 2 Judge: Sandy Gluck!

I am so happy to announce that Sandy Gluck will be our special judge for the week 2 giveaway! 

Some may remember Sandy from her days at Martha Stewart Living Omnimedia as editor-in-chief of the digest size magazine 'Everyday Food' or from her radio show of the same name on Martha Stewart Living Radio. 

Sandy has worked with Brent and Josh on both of the cookbooks and is currently working on the next in the Beekman 1802 series of heirloom cookbooks. 

After talking with Sandy for years during her Everyday Food days at MSLO, I had the pleasure of meeting Sandy in person at the June wedding of Brent and Josh.  She's a delight! 

Tap into your inner food stylist as Sandy checks out your Roasted Caramel Pear creations this week.  Sandy will select one winner on Sunday 10/27 and the winner will be announced later the same day.  Happy roasting!

Week 2 Recipe and Our First Giveaway!

 

 

 

The week 2 recipe selection is Roasted Caramel Pears (page 232).  While the dessert itself is simple, it can be 'fancy' with the right presentation. 

 

To celebrate our second week,  we're doing our first giveaway!  A super special judge (to be announced later) will select the best in class for presentation from all of the week 2 submissions.  The winner will receive a rare piece of Beekman swag... a Beekman 1802 khaki baseball cap, autographed by Brent and Josh.  These caps were made in very limited supply and are not available through the Mercantile.  The winner will be announced next Sunday (October 27) here on the blog!