Autumn Pear and Pecan Bread

 We've been making this autumn pear and pecan bread every year for good reason - it's absolutely delicious and pairs unexpectedly well with gumbo for dessert. The ripe pears keep it incredibly moist, while the toasted pecans add that perfect crunch. That touch of nutmeg really makes it taste like fall in every bite.

 

Ingredients:

2 cups all-purpose flour 

1 cup scant sugar

1 t baking powder

1/2 t baking soda

1/2 t salt

1/8 t (heaping) nutmeg

1 stick of cold butter

2 eggs

1/4 cup buttermilk

1 t vanilla extract

1 cup diced peeled ripe pears

1/2 cup toasted coarsely chopped pecans

Directions:

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and nutmeg; cut in cold butter until the mixture resembles coarse crumbs.

Combine eggs, buttermilk and vanilla; stir into the flour mixture, just until moistened. Fold in pears and pecans.

Spoon into greased loaf pan (or two smaller loaf pans). Bake at 350 for 35-45 minutes or until a toothpick comes out clean. Cool for 10 minutes and remove from pans to wire racks to cool completely. 

Laura's Very Versatile Spinach Salad and Raspberry Vinaigrette

 Spinach Salad

Ingredients:

1 large bag of pre-washed spinach

1/2 cup dried cherries

1/3 to 1/2 cup chopped pecans or walnuts

1/2 cup crumbled Gorgonzola cheese

Raspberry vinaigrette, recipe follows

Directions: 

Place spinach in a large bowl. Layer the toppings. The salad can be covered and left in the refrigerator until just before your meal. You can change the type of cheese, dried fruit and nuts if you prefer. Drizzle Raspberry Vinaigrette over top and toss just before serving.

 

Raspberry Vinaigrette  

Ingredients: 

1/2 light olive oil

3 T red wine vinegar

2 T Dijon mustard

2-3 cloves garlic, finely minced

5 oz (10 T) seedless raspberry jam

Directions:

Combine all the the ingredients and whisk together. Set aside until ready to serve.

You may also change the type of berry in the jam and the type of vinegar.

 

Supper Club Popovers

 

I love our supper club, and our fall kick-off season for 2023 was venison stew with a welcoming bourbon punch cocktail served from a classic Southern punch bowl. This was absolutely perfect for the season! These popovers were my assigned contribution, and they turned out to be ideal for such a cozy autumn gathering. The beauty of popovers is how they seem so elegant but are actually quite simple to make, and the cheese options - Gruyere or blue cheese - complemented the rich, warming fall flavors beautifully. Our supper club always brings out the creativity in our members, who are not only talented home cooks but also love to entertain with style.

Ingredients: 

1 cup flour

1 cup milk

3 T vegetable oil

1/2 t salt

3 eggs.

1 cup shredded Gruyere or crumbled Blue Cheese

Directions:

Preheat oven to 400.

Coat the popover pan with Crisco or soft butter.

Preheat the popover pan for 10 minutes.

Put the eggs, milk, flour, vegetable oil and salt in a blender and blend for about 10 seconds.

Pour the batter into the hot pans, filling each one 2/3 full.

Sprinkle cheese, if using on top of the batter.

Bake for 15 minutes, then reduce the heat to 350 and bake another 30 minutes. During this time do not open the oven door  until cooking time is finished.