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I’m not doing Thanksgiving this year, meaning I didn’t create any new Thanksgiving recipes/content and I’m not cooking the meal. We were invited to a family friend’s house and since Thanksgiving is sandwiched between Backyard and a private dinner, I quickly accepted the invitation and am grateful for the day off.
As for recipes, last newsletter I sent out my recipe for Stuffing Rolls which are obviously a great Thanksgiving recipe. I developed that recipe last year and had it ready to go (thank you 2022 Marcella). This week I have a Pear Tart recipe for you. I’m serving this recipe tomorrow at our Backyard brunch and the test batch got rave reviews from Marco’s coworkers. One asked if they could buy it for Thanksgiving so I figured you might want to make it!
If I were going to cook Thanksgiving this year these are the recipes I would make:
Butternut Squash Bites
Rye Stuffing
Greenbean Salad with Herbs, Raisins, and Feta **This recipe rocks, I served it at Backyard in July.
Classic Mashed Potatoes
Crockpot Cranberry Sauce
Smoked turkey in my Big Green Egg – sorry no recipe!
Pecan Pie
Pear Tart
Marco would be mixing La Moro Cocktails
You can find all those recipes and a few more in my Thanksgiving recipe newsletter from last year, HERE. I’m planning to do something fun with new Thanksgiving recipes…next year lol.
If you need any help cooking, I am here for you! Email, DM, or comment with questions and I have answers. 💬
The next time you hear from me it will be December and you’ll get my holiday gift guide. My favorite newsletter of the year!! Micro luxuries for everyone. Have a wonderful Thanksgiving with family and friends. Xx M
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A bucket of Fleur de Sel. If you are thinking “No way will I use all that salt” let me tell you, you will. I just ordered another bucket.
New ice cream machine has arrived…pints coming your way soon.
Pear Tart
This is the fall version of our summer Strawberry Galette and by now you have probably noticed how much I love frangipane. This recipe uses a tart shell and sweet tart dough. Frangipane and poached pears make the filling. That being said…this recipe has three components. It takes a little bit of time but I have confidence that you can successfully make all three.
Good news, you can make all three components in advance. I am making this tart to bring to our friends on Thanksgiving and this is what I am doing. Wednesday I will poach the pears, cool them, and slice them. Then I’ll store them on a plate/tray covered with plastic wrap in the fridge. The frangipane will be made and transferred to a Tupperware to go in the fridge overnight. Last the crust dough will be made and pressed into the tart shell. That shell will get covered with plastic wrap and, you guessed it, go in the fridge overnight.
Thursday morning I’ll pull my pears and frangipane out of the fridge and let them come up to room temp. Then I’ll pull my chilled tart dough and pop it right in the oven to par-bake it (step 9).
Instructions and photos are below. Shoot me any questions you have in the comments. Happy Thanksgiving! Enjoy!
Pear Tart
One 9-inch tart • 3-ish hour project, can be split over two days
Ingredients
Pears
4 pears
3 cups apple cider
1-inch piece of ginger, sliced
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
pinch of salt
Frangipane
113g butter, softened