The Thanksgiving holiday is BIG in my family, both figuratively and literally. We host a large, long table of friends and family for dinner, and we spend days preparing the feast. This holiday is no exception, and the cooking has already begun. My thoughts are not solely on the kitchen, however. I am thinking also about how grateful I am this year. I'm appreciative of all of the good fortune we've had, as well as for the bumps in the road. Sometimes those bumps have felt more like Everest-high mountains, but alas, we are making our way along this great journey, and feeling lucky to be here. I hope that you have a lovely and cozy Thanksgiving holiday ahead of you, and that you relish the time with family and friends. I also hope that the food is delicious, and thoroughly enjoyed. On the chance that you are not the one in the kitchen this year, and feel like coming over, or if your idea of Black Friday shopping includes black diamonds, our Thanksgiving holiday hours will be as follows:
Wednesday, November 22nd 11am - 3pm
Thursday, November 23rd CLOSED
Friday, November 24th 12-5pm
Saturday, November 25th 12-5pm
Sunday, November 26th CLOSED
I'm really thrilled with our newest editions to the lingerie collection. The color-blocked silk crepe-de-chine Asteria robes are here, and are quite festive. Here's a preview of one of the color combinations we are offering this season.
Speaking of combinations, the new trade bead necklaces I've been making are reminding me of weaving, both in practice, and in how they've turned out. They are all one-of-a-kind, so they make an especially unique gift.
I was so excited that our son was coming home from college for the holiday, that I made this Pear and Almond cake to welcome him. It's such a delicious cake. I adapted it a bit from one of the Books for Cooks Recipe compendiums. It's great for brunch, for afternoon tea, or really anytime at all. It would even be delicious served for dessert after Thanksgiving dinner. It never lasts more than a day in our house, and is a beautiful, rustic looking cake.
Baked Pear and Almond Cake
100g all purpose flour
1 tbsp. baking powder
75g almond flour
1 1/2 sticks butter, softened
175g granulated sugar
1 tsp. vanilla extract
3 organic eggs, beaten
6 ripe pears, sliced into thick wedges, lengthwise (do this right before you place them in the cake tin so that they don't turn brown)
Heat the oven to 350 degrees F. Butter a 9.5 inch springform pan and line the bottom with parchment paper.
Sift the flour and baking powder, and add the almonds. Beat the butter, sugar, and vanilla together until light and fluffy. Beat in eggs a little at a time, sprinkling in a spoonful of flour about halfway through to prevent curdling. Fold in the flour mixture gently, yet thoroughly. Spread the mixture evenly over the bottom of the springform pan. The batter will be thick.
Slice the pears into quarters, removing the core and any brown spots. Arrange the slices next to each other in a fanned out circle in the center of the batter. Leave a border of around 3/4 of an inch between the pears and the sides of the tin. Bake until the pears are tender, and the cake has risen up around them, and turned a golden brown. This takes about 40 minutes.
Transfer to a wire rack to cool, and then run a knife around the edges before removing the sides of the springform pan. You can sprinkle a bit of powdered sugar over the top if you like, but I think it's pretty just as it is.