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Pear and Ginger Upside-Down Cake from Sunset Magazine
See the original recipe Here.
Found at: www.myrecipes.com 
Servings: 10 to 12

Ingredients:
  • 2  tablespoons  plus 1/2 cup (1/4 lb.) butter, at room temperature 
  • 1 1/2  cups  firmly packed brown sugar 
  • 3  tablespoons  chopped crystallized ginger 
  • 2  firm-ripe Bosc pears (1 lb. total) 
  • 2 1/2  cups  all-purpose flour 
  • 2  teaspoons  baking powder 
  • 1  teaspoon  baking soda 
  • 1 1/2  teaspoons  ground ginger 
  • 1  teaspoon  ground cinnamon 
  • 1/2  teaspoon  salt 
  • 1/4  teaspoon  ground allspice 
  • 2  large eggs 
  • 3/4  cup  dark molasses 
  • 1 1/4  cups  buttermilk 
Instructions:
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Pan should be a 9-inch cheesecake pan with removable sides that is at least 2.5 inches tall
  3. Line pan with cooking parchment; place 2 tbsp butter in bottom of pan
  4. Evenly coat with ½ cup brown sugar and ginger
  5. Peel pears and cut in half lengthwise, then, slicing parallel to cut edge, cut into 1/2-inch-thick slices; cut core out
  6. Place a single layer of flat pears over sugar mixture in pan
  7. Wisk flour, baking powder and soda, ginger, cinnamon, salt and allspice together in a separate bowl
  8. In a separate bowl beat ½ cup butter and 1 cup brown sugar with an electric mixer; add eggs and molasses while continuing to beat
  9. Add flour mixture and buttermilk slowly while continuing to beat until mixture is well blended; pour on tip of pears
  10.   Bake in a 325° approximately, 1 hour and 35 to 40 minutes (cake center may settle slightly). Let cool in pan on a rack about 20 minutes. Remove pan sides. Serve warm.

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Banana's Foster 05/24/2010
 

This recipe pairs with these beers! To learn more about the beers or see more pairings for beers from these breweries click the labels below.


Brennan’s Bananas Foster adapted from Maureens Clancy's recipe in Cooking Light Magazine, August 2005.
See the original recipe Here.
Found at: www.myrecipes.com 
Servings: 8


Ingredients:
  • 4 medium bananas
  • ¼ cup butter
  • 1 cup packed brown sugar
  • ¼ crème de banana (banana liquor)
  • ½ teaspoon ground cinnamon
  • ¼ cup dark rum
  • 2 cups vanilla low-fat ice cream
Instructions:
  1. Peel bananas; cut in half lengthwise and then cut in half creating 2 pieces out of each half. 
  2. Over medium heat melt butter in large skillet. 
  3. Stir in brown sugar, liqueur, and cinnamon and bring to a simmer for 2 minutes
  4. Add bananas and cook for 4 minutes; remove from heat
  5. Place rum into banana pan and light with a long match
  6. Continually stir gently until flames disappear 
  7. Serve with ice cream and enjoy! 
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Pear Fritters 05/24/2010
 

This recipe pairs with these beers. To see more pairings or learn more about the beers click the labels below.

Pear Fritters Adapted from Paula Deen
See Paula Dean's original recipe Here. 
found at www.foodnetwork.com 
From:  Paula’s Home Cooking, episode: Fall Harvest 2007

Servings:2 to 3
Ingredients:
  • ½ cup milk
  • 1 egg slightly beaten
  • 2 tsp sugar
  • 1 tsp ground cinnamon
  • 1 cup sour cream
  • 1 cup self-rising flour
  • 2 peeled pears, with core removed
  • Oil for frying
Instructions:
  1. Using a whisk, mix together the first five ingredients. Add flour.
  2. Heat oil in a medium skillet and slice pears horizontally so that they form a ring. Once oil is hot, coat the pears with flour mixture and place in skillet. 
  3. Fry pears until they turn a gold-brown.
Possible garnishes would be: Maple Syrup, Ice Cream, powdered sugar or cinnamon.
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This recipe pairs with these beers! For more pairings click on the labels below.

Almond Apricot Cake adapted from Sunset magazine, June 2003
See original recipe Here.
found on www.Myrecipes.com

Ingredients:
Cake: 
  • 1 cup softened butter
  • 1 ½ cups sugar
  • 3 eggs
  • 3 egg yolks
  • 1 Tbsp. vanilla
  • 3 ¼ cups cake flour
  • 2 ½ tsp. baking powder
  • ¼ tsp salt
  • 1 ¼ cups milk
  • 7 oz. Almond paste
  • ½ cup apricot jam
Frosting:
  • 6 egg yolks
  • ¾ cups of sugar
  • ½ cup light corn syrup
  • 2 cups unsalted butter, softened
  • 2 tsp vanilla extract
  • ¾ cup apricot jam
Instructions:
For Cake: 
  1. Preheat the oven to 350 degrees Fahrenheit
  2. Using a mixer on medium high-speed beat the sugar and butter approximately 5 minutes until fluffy. 
  3. One at a time add the eggs and yolks, beat throughout. Beat in the vanilla.
  4. In a mixing bowl combine baking powder, flour and salt. 
  5. Stir 1/3 of the flour mixture into the batter, then ¾ a cup of milk each time until blended. Stir in another third of the mixture, then the rest of the milk and finally the last of the flour mixture.
  6. Pour batter into two 9 inch cake pans and bake in the oven for 25 to 30 minutes until cooked through. 
  7. Allow to cool 10 minutes. Remove the cake from the cake pans and let cool completely.
  8. Once cool spread half of the apricot jam on top of the bottom layer of the cake. 
  9. Between two sheets of plastic wrap or wax paper, roll almond paste into a 9 inch circle and place on top of the jam coated bottom layer. Trim to fit. 
  10. Spread the rest of the jam onto the bottom of the top layer and place on top of the almond paste. 
For Frosting:
  1. Heat  the ¾ cup apricot jam in a microwave and strain into a bowl. Set aside
  2. Beat, on high speed, egg yolks in a mixing bowl for 5 minutes until pale.
  3. In a 3-quart pan mix corn syrup and sugar and warm at medium high heat until sugar is no longer visible. Bring to a boil. Pour into a buttered 2 cup measuring cup.
  4. Pour sugar syrup a a slow and steady pace into eggs, beating at medium speed. Continue until mixture has cooled. Roughly 8 minutes. 
  5. Beat in butter, vanilla and the strained jam until smooth. 
  6. Spread on cake in a gentle, circular fashion and decorate with sliced lemons or candied or dried apricots.

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