New Product - Pillivuyt Round Tart Dish
During this time of year we spend a lot of time entertaining or preparing food to take with us to parties or get-togethers. Our new Pillivuyt Round Tart Dish has been getting a lot of holiday love. Pillivuty pieces are known for their even heat conduction, versatility, and durability. In Cooking For Jeffrey, Ina Garten uses it to make Prune Armagnac Clafouti. (We haven’t made the Prune Almagnac Clafouti yet, but we do like the Pear Clafouti - recipe below). Whether breakfast, brunch, dinner or just desserts, we think this dish will be an all-star in the kitchen. And on Thursday, December 15th, you can get it for 15% Off with code 15OFF (enter it at checkout).
The tart dish can go from oven to tabletop and retains heat, keeping food warm for serving. Like most of our favorites serving pieces, it’s also microwave and dishwasher safe. It can even go in the freezer and because it’s hard glazed, it’s easy to clean with a short soak or gentle scrub
We carry a lot of French Pillivuyt, and they haven’t let us down yet. Simple and classic, their pieces look good while being durable enough for everyday use. If you haven’t tried something from their line, we encourage you to give it a run. You won’t be disappointed. And don't forget, eveything is 15% Off Thursday, December 15th.
Cassandra--
Pear Clafouti
Ingredients
1 tablespoon unsalted butter, at room temperature
⅓ cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
½ cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
¼ teaspoon kosher salt
2 tablespoons pear brandy (recommended: Poire William)
2 to 3 firm but ripe Bartlett pears
Confectioners' sugar
Creme fraiche
Directions
Preheat the oven to 375 degrees F. Butter a 10 x 3 x 1½ -inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
Beat the eggs and the ⅓ cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.
Recipe courtesy of Barefoot in Paris, 2004, All Rights Reserved