Gingerbread Shortcake with Caramelized Pears

Happy Thanksgiving. Something to be thankful for in lieu of pie and as  breakfast tomorrow when you don't feel like cooking EVER again -could just get you over the hump.

Gingerbread Shortcake with Caramelized Pear

Gingerbread Shortcakes

• 2 cups all purpose flour (whole wheat works too)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• Pinch cloves
• Several gratings fresh nutmeg
• 1/3 cup dark brown sugar, firmly packed
• 6 tablespoons cold unsalted butter, cut into small pieces
• 1 vanilla bean, scraped
• 1 cup heavy cream
• 2 tablespoons sugar
• 1/4 candied ginger, cut into long slivers

Combine flour, baking powder, salt, ginger, cinnamon, cloves, nutmeg and sugar in a mixing bowl.  Stir well.  Cut in butter and quickly work dough to create a coarse crumb.  Combine vanilla bean seeds and heavy cream and quickly mix into dough.  Turn out onto a parchment lines baking sheet and gently pat into a square - roughly 8 x 8.  Refrigerate about 1 hour.  Heat oven to 375.  Cut dough into 8 equal squares and reconfigure on baking sheet so there is some breathing space between. Pat top of each square with a little cold water and sprinkle with sugar.  Top with a few slivers candied ginger.  Bake until golden, about 30 minutes.  Remove from oven and let cool slightly before serving. Best warm. 

Caramelized Pear

• 2 tablespoons unsalted butter
• 6 tablespoons sugar
• 2 pounds firm but ripe pears, thinly sliced
• 2 tablespoons brandy
• 1 cup heavy cream, whipped to soft peak, for serving

Melt butter in a heavy bottomed skillet over low heat.  Add sugar, sprinkling so to create a more or less even layer.  Let stand a few minutes while sugar melts into butter and softens.  Increase heat slightly.  Add sliced pears and cook, shaking pan until sugar melts completely and starts to caramelized - shake pan to prevent scorching.  Add brandy and let bubble up.  Reduce heat and let simmer just long enough that pears soften, release some juices and are drenched in golden caramel.  Sandwich pears between halved Ginger Bread Shortcakes and serve with whipped cream. 

Maine Brown Sugar Scones

Carpe Diem et Sconem!  A little travelogue and some recipes for summer inspiration from our magical trip to Small Point, Maine.  Each day begins and ends at the kitchen table.

Maine Brown Sugar Scones

• 2 cups all-purpose flour
• 1/4 cup wheat germ
• 1/2 teaspoon kosher salt
• 1 tablespoon baking powder
• 1/3 cup light brown sugar
• 6 tablespoons cold unsalted butter
• 1 cup heavy cream
• Granulated sugar for sprinkling

Heat oven to 400.  Whisk together flour, wheat germ, salt and baking powder in a mixing bowl.  Add brown sugar and mix to combine.  Cut in butter and work gently to form a coarse sand like crumb.  Gradually add cream and work just until dough holds together.  Cover work surface with parchment paper and pat or roll dough into a 1/2 thick rectangle.  Cut dough into 10 to 12 rectangles and transfer to a parchment lined baking sheet.  Lightly brush scones with cold water and sprinkle with sugar.  Bake until scones are golden brown and cooked through, about 20 minutes.  Serve hot with butter and jam.