Holiday Inspiration from Members

This Thanksgiving we asked two of SPD's foodies what scrumptious treats were going on their table. What special creations were they sharing with guests. We got back an absolutely delicious dessert recipe from Michele Outland founder & Creative Director of Gather Journal, and a curated menu of recipes from Casey Stenger, Photo Director of Real Simple


Michele Outland
Co-Founder & Creative Director 
Gather Journal (right) 
photographed with business partner
Fiorella Valdesolo 
Co-Founder & Editor
Gather Journal (left)

Brown Butter and Pear Lunar Clafoutis
Gather Journal, Issue #8, Winter 2016
Serves 6 

"I love making this clafoutis around the holidays. The pears are perfectly seasonal and the brown butter, cardamom, and almond extract give it a comforting, cozy feel--plus a little powdered sugar dusted on top adds some magical wintry moon vibes. It's also super easy to pull together but manages to be a real showstopper when brought to the table. "


Brown Butter and Pear Lunar Clafoutis

2 ½ Tbsp unsalted butter, plus more for buttering dish
3 firm ripe Anjou pears, peeled and scooped into balls with a melon baller (about 1½ cups)
3 large eggs at room temperature
1 ⅓ cups whole milk
½ cup sugar
½ cup all-purpose flour
¼ tsp ground cardamom
⅛ tsp almond extract
confectioners' sugar for dusting

1. Preheat oven to 375°F. Butter a 1½ to 2 qt ovenproof baking dish pretty enough to serve from.

2. Melt the butter in a medium skillet over medium heat until it's lightly browned and smells nutty, about 3 minutes. Add pear balls and cook, swirling pan occasionally, until pears are lightly caramelized, about 4 minutes. Scatter pears with their brown butter in prepared dish.

3. In a blender, combine the eggs, milk, sugar, flour, cardamom, extract, and ¼ tsp salt until smooth.

4. Pour batter over pears and bake until pale golden and just set, about 40 to 45 minutes. A sharp knife inserted into the custard should come out clean. Clafoutis will sink slightly as it rests. Serve warm or at room temperature dusted with confectioners' sugar.

Photo: Gentl &Hyers, Recipe and Food Styling : Maggie Ruggiero Prop Styling :Kim Ficaro

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