My darling friend Kristen and I came together to create The Art of Thanksgiving, a photoshoot we dreamed up to cultivate community.
We're both total lovers of pretty and functional things, she's a professional ceramic artist and floral designer after all. And although what we do is different, the mediums we work with are strongly connected to the earth and our communities. We both create for the table at which people gather to connect. So it was a no brainer for us to combine our passions - my meals and her wares - to create something really special. I'll be sharing the collection of recipes for you to use for your Thanksgiving dinner.
I am obsessed with this dish. It's really a perfect way to start or end a meal with friends. There's something so lovely about poached fruit, cheese, and nuts. I suggest you skip the baked brie this Thanksgiving and make this dish instead.
Don't be intimidated by this one, friends. Poaching a pear was the very first technique we learned in culinary school because it's easy to learn and important to know. That means you can do it too. If you've ever successfully made pasta, you can poach a pear. If you've ever successfully made mulled wine or cider, you can poach a pear. If you've ever successfully made a soup, you can poach a pear. Have I convinced you yet?
Photo credit: Greta Tucker
- 1 bottle white table wine
- 2/3 cup sugar
- 1 lemon lemon zest
- 1/2 lemon lemon juice
- 20 black peppercorns, whole
- 5 cloves, whole
- 1 cinnamon stick
- 1/2 vanilla bean
- 4 bosc or bartlett pears, peeled, halved and cored