Photo by Noah Zinsmeister
At the risk of appearing less than humble, I have to announce an exciting bit of press our cookbook received yesterday--we were given a lovely little review in the New York Times! The part I'm most proud of is the word they used to describe my little brother's photos. The book was described as "beautifully photographed," and while we already knew that, how wonderful for the New York Times to recognize it too. They couldn't be more right.
Since the pear bread recipe was mentioned, I thought I would share it with you all today. This is adapted from a recipe submitted to us by Blackman Homestead Farm in Lockport, NY.
Pear Bread
1 stick butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon nutmeg
1/4 cup buttermilk or yogurt
1 cup ripe pears, peeled and chopped
Preheat oven to 350 degrees, and butter and flour a loaf pan.
With an electric beater, beat together the butter, sugar, eggs, and vanilla until creamy. In a separate bowl, blend together the flour, baking soda, baking powder, and nutmeg. Stir these dry ingredients into the butter mixture, then stir in buttermilk or yogurt, and finally the chopped pears.
Pour batter into pan and bake for 1 hour. Cool. Try serving with cold cream cheese!
