Bees Knees + Turmeric

Bees Knees + Turmeric

So my kitchen is all packed up. Boxes full of spices, a few neatly wrapped fancy dishes and a bag full of pots and pans that have been clanging around in the back of my car for a few days. Whew! Never want to move again! It’ll take a while to set up the new kitchen – get that ideal workflow going again, but I’ll be back in the groove soon! In the meantime I’m celebrating / unwinding with a drink. This cocktail has been my go-to lately. The bright golden concoction competes for attention with the colors of the season. With hints of fresh herb it’s subtly sweet, smooth and refreshing. Cheers my friends!

Bees Knees + Turmeric Bees Knees + Turmeric Bees Knees + Turmeric Bees Knees + Turmeric Bees Knees + Turmeric Bees Knees + Turmeric

 

Ingredients 

1 1/2 oz Aviation American Gin

juice of half a lemon

1 oz Honey syrup*

1/4 teaspoon turmeric

dash of orange bitters

a bit of bubbly water to top if off

 

Preparation 

Add all ingredients into a large glass filled with ice and shake vigorously. Fine strain into a glass with or without ice. Garnish with a lemon wedge. *To make honey syrup; combine equal parts honey to heated water and stir until honey is dissolved, let cool.

 

Notes

Aviation Gin shared this bottle with me as gift. It was so good, I knew you all would love it too. All opinions are always my own. Enjoy!

French Pear Tart with Almond Cream

French Pear Tart with Almond Cream

About two years ago Mark and I got married up in the North Carolina mountains. We stayed in a beautiful cabin on lake glenville with our families and dog + a banjo band. We took canoes out on the lake, went walking in the woods and cooked a bunch of food. It was casual but memorable and I wish I could do it all over again. My mom made delicious desserts – this buttery pear tart was one of them. We’ve been celebrating special occasions with this tart for years and it’s about time I learn how to make it! Since I’m not much of baker the step-by-step pictures help me out a lot – they almost make it seem easy which is crazy for how deliciously lovely and authentically French it tastes.

French Pear Tart with Almond Cream
  • Step 1

    French Pear Tart with Almond Cream

    Process the ingredients for the crust in your kitchen aid with blade until you see the dough begin to come together – this will take at least 5 minutes or so.

  • Step 2

    French Pear Tart with Almond Cream

    Divide dough into 2 balls (2/3rd and 1/3rd) roll out 2/3rds of dough on floured surface to the size of the springform with the remaining 1/3rd dough, shape a crust an inch high.

  • Step 3

    French Pear Tart with Almond Cream

    A tip for getting the dough into your spring form pan: Roll it around the rolling pin and drop it in!

  • Step 4

    French Pear Tart with Almond Cream

    Pinch the sides of the crust with your fingers.

  • Step 5

    French Pear Tart with Almond Cream

    For the Frangipane, melt the butter in a saucepan add the sugar and stir to bring to a boil.

  • Step 6

    French Pear Tart with Almond Cream

    Remove from heat. Add the ground almonds and the egg yolk.

  • Step 7

    French Pear Tart with Almond Cream

    Arrange the pear halves (dried thoroughly first) on the pastry dough.

  • Step 8

    French Pear Tart with Almond Cream

    Pour the frangipane between the pears.

  • Step 9

    French Pear Tart with Almond Cream

    Bake at 350F in a preheated oven for 40 minutes on the rack a notch below the center rack.

  • Step 10

    French Pear Tart with Almond Cream

    After it’s done baking and while the tart is still hot glaze the pears with the reduced syrup.

French Pear Tart with Almond Cream French Pear Tart with Almond Cream French Pear Tart with Almond Cream French Pear Tart with Almond Cream

 

For the Pastry Crust  

250 grams flour

1.5 sticks butter

2 egg yolk

2 tablespoons sugar

pinch of salt

 

For the Frangipane   

1 stick butter

100 grams ground almonds

100 grams sugar

2 egg yolk

1 vanilla sugar packet (optional)

 

8 pear halves

 

Directions

Process the ingredients for the crust in your kitchen aid with blade until you see the dough begin to come together – this will take at least 5 minutes or so. After it begins sticking to the blade, shape the dough into a ball with your hands. Divide dough into 2 balls (2/3rd and 1/3rd) roll out 2/3rds of dough on floured surface to the size of the springform with the remaining 1/3rd dough, shape a crust an inch high. Chill while you make the frangipane. For the Frangipane, melt the butter in a saucepan add the sugar and stir to bring to a boil. Remove from heat. Add the ground almonds and the egg yolk. Arrange the pear halves (dried thoroughly first) on the pastry dough and pour the frangipane between the pears. Bake at 350F in a preheated oven for 40 minutes on the rack a notch below the center rack. After it’s done baking and while the tart is still hot glaze the pears with the reduced syrup. Reduced syrup can be made with the juice from the jarred pears. Just bring 1/4 cup of juice to a boil and let simmer until it’s syrupy and reduced. Optionally, you can brush the pears with orange marmalade – just enough to give them a glisten. Cool in spring form about 20 minutes and transfer to platter.