Christmas is coming! CHRISTMAS IS COMING! And you don’t want to be that person who shows up at a party with yet another apple crisp. I thought of this idea because of my love for asian pears: they’re in season and a tart, delicious fruit that holds up so well when baking. So, get adventurous (or miss out on something awesome). 

3 medium asian pears, peeled, cored and sliced. 

About 2 cups of your favorite ginger snaps, crushed (I used Trader Joes’ Triple Gingers!) 

3 tbs. unsalted butter

1 tbs. flour

2 tsp. cinnamon

1/4 tsp. nutmeg

1/2 tsp. salt

1/2 c. honey

1 tsp vanilla extract 

Juice from half of a lemon

Preheat your oven to 350 degrees, and . In a large bowl, mix sliced asian pears with flour, salt, honey and spices. Pour into 9x9 baking dish. Melt butter, and pour over ginger snap pieces. Top pears with mixture, then bake for 25-30 minutes or until bubbly. 

Note for the coolest crisp: So simple and delicious. So simple, I’m pretty sure anyone who has absolutely no baking experience could make it! Asian pears work well with the snaps because they’re really mild in flavor (the triple ginger-ness of them made me quite nervous, but it ended up working really well). Serve with whipped or ice cream!

Happy National Food Day! In honor, I made cheese. I mean… what else would celebrate my love for food greater than heavy cream? I think the answer is a very clear nothing. 

I would like to begin by saying I was hesitant; whenever “milk” and “curdling” are within the vicinity of each other, it’s hard for one to jump in head-first. But I will say, with the gentile, gradual curdle and a very tasty result this recipe gave me, it was worth all the pain. 

3 c. whole milk 

1 c. heavy cream 

1/2 tsp. coarse salt

3 1/2 tbs. fresh lemon juice

Cheesecloth

In a medium sauce pan, bring milk, cream and salt to 190 degrees. Turn the heat off, add lemon juice and stir gently twice. Let sit for 5 minutes total (you’ll start to see curdling/thickening). Pour mixture into a colander lined in cheesecloth, then let drain until desired consistency.

A couple hours: 

Overnight: 

Cheese, please: I’m not sure why I didn’t do this sooner. First and foremost, this isn’t the cheese you find at the grocery store. This is the stuff you can spread on crackers, on a fresh loaf of bread, on an english muffin in the morning… and sprinkle with honey. It’s absolutely delicious. Not to mention it takes about 10 minutes of work and a few waiting-hours.  I let it sit overnight in the cheesecloth, and the density was just perfect. I’m in love.