Kim Cooks Up a Book
My editor tells me I'm allowed one full-blown shameless plug, so here goes: I am the proud mama of my first-born cookbook, "A Mighty Appetite for the Holidays." It is a cute little (7x7) soft-covered book that is small enough to tote on your daily commute or to tuck into a carry-on bag on your flight over the river and through the woods. The book is divided into two sections -- the Thanksgiving feast, from soup to nuts, and the festive month of December that includes four holidays, a winter solstice and a new year. My goal is to gear you up with a battery of recipes (with plenty of room for improv and variation), inspire you to try new ingredients and expand your culinary horizons, and maybe, just maybe, entertain you with stories about the mercurial marriage of family, food and the festive season.
Because this is a self-published venture, the book is currently not for sale in bookstores (although it is available at Tabletop, the fab Dupont Circle home design shop).
Readers outside of the Washington area can order the book online (there's a preview available, fyi). And readers who live near the Beltway have the additional option of buying the book at several scheduled book signings throughout November, including two this weekend - the morning of Saturday, Nov. 3, at Arlington farmers' market and the evening of Sunday, Nov. 4, at Book Bash in Baltimore. Details for all events and book availability updates are listed on my shameless self-promotional blog space.
And that, ladies and gents, is the end of this plug. For your weekend pleasure, I suggest playing with in-season pears for a batch of my Dark 'n' Stormy Pear Crisp, which is on page 72.
Have a delicious weekend! Coming up Monday: Fruitcake, out of the oven.
Dark 'n' Stormy Pear Crisp
6-8 Bartlett or Anjou pears, peeled, cored and roughly chopped
1/3 cup raisins, soaked in 1/2 cup dark rum for at least 20 minutes
3 tablespoons chopped crystallized ginger
2 teaspoons lime zest (from approximately 2 limes)
3 tablespoons unsalted butter
Vanilla bean or 1 teaspoon high-quality vanilla extract
Preheat oven to 375 degrees. In a medium mixing bowl, add pears, raisins soaked in rum, ginger and lime zest. Stir to combine. Pour into an 8-inch square or 9-inch pie plate.
Melt butter in a small saucepan over low heat. Add vanilla extract or scraped insides of a vanilla bean. Let brown for at least three minutes. Pour browned butter over fruit. Set aside.
6 tablespoons flour
1/4 cup light brown sugar
1/4 cup granulated sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoons unsalted butter, cut into small pieces, softened
3/4 cup walnuts or pecans, chopped
In a medium bowl, combine flour, sugars, spices and salt. With hands, pinch butter into mixture until it looks like crumbly wet sand. Add nuts until well combined. Refrigerate for about 15 minutes before using.
Drop topping onto buttered fruit, covering entire surface. Bake until fruit is fork-tender and topping is crunchy, between 45-60 minutes. Cool slightly and serve in bowls.
Makes six servings.
Please email us to report offensive comments.
Posted by: Kat with a K | November 2, 2007 9:03 AM
Posted by: Kim O'Donnel | November 2, 2007 9:27 AM
Posted by: Kat with a K | November 2, 2007 9:59 AM
Posted by: BarbaraA | November 2, 2007 11:46 AM
Posted by: Kim O'Donnel | November 2, 2007 11:58 AM
Posted by: brandy soaked cranberries | November 2, 2007 1:51 PM
Posted by: college student | November 4, 2007 6:14 PM
Posted by: lurker | November 5, 2007 8:52 AM
Posted by: DC Cubefarm | November 5, 2007 11:15 AM
Posted by: Sportster | November 5, 2007 12:35 PM
Posted by: rmh | November 5, 2007 2:41 PM
Posted by: Ohio | September 4, 2008 10:28 AM
The comments to this entry are closed.