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Ginger Pear Upside-Down Cake

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A pear upside down cake sits on a wooden table with a slice taken out of it on a plate to the top left.

Fruit-topped upside-down cakes have a retro hominess. Our recipe turns the pineapple classic on its head, substituting pears, and then lacing both the cake and its gooey topping with a warming flourish of ginger.

Tips for Making an Upside-Down Cake

To ensure a perfect upside-down cake, you always want to start with your desired toppings (like fruit or nuts) at the bottom of the pan. A well-mixed cake batter also goes a long way, creating a smooth texture throughout. When baking, avoid over-baking, as the cake should be slightly moist in the center when you remove it. It’s important that you do not flip the pan right out of the oven! Instead, allow the cake to cool completely before inverting to prevent sticking. To make the cake even easier to release, you can line the pan with parchment paper or grease it generously before building.

A pear upside down cake sits in a cast iron pan on a wooden table with a pie spatula nearby.

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A pear upside down cake sits on a wooden table with a slice taken out of it on a plate to the top left.

Ginger Pear Upside-Down Cake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  • Author:
    Cheryl Alters Jamison

Description

A little sweet and a little warming.


Ingredients


Scale

For the Topping: 

  • 6 tbsp (3/4 stick) unsalted butter 
  • ¾ cup packed dark brown sugar 
  • ½ tsp ground ginger 
  • ¼ cup finely chopped candied crystallized ginger 
  • 5 juicy-ripe medium pears, peeled, halved, and cored 
  • Approximately 1/3 cup pecan halves 

For the Cake: 

  • 1½ cups sifted cake flour 
  • ¾ tsp ground ginger 
  • ¾ tsp baking powder 
  • ¼ tsp baking soda 
  • ½ tsp salt 
  • 3 large egg yolks 
  • ½ cup sour cream 
  • 1 tsp vanilla bean paste or pure vanilla extract 
  • ½ cup (1 stick) + 1 tablespoon unsalted butter, softened 
  • ¾ cup granulated sugar 


Instructions

  1. Melt the butter for the topping in a 8 to 9-inch cast-iron skillet or other heavy skillet over medium heat. 
  2. Stir in the topping ingredients of brown sugar and ginger, and remove the pan from the heat.  
  3. Arrange the pear halves, cut side up, in the skillet. Fit them snugly in concentric circles or in another pattern that pleases you. Tuck pecans in spaces between the pears. 
  4. Preheat the oven to 350 degrees. 
  5. Sift together the flour, ginger, baking powder, baking soda, and salt.  
  6. In a small bowl, lightly whisk the egg yolks with the sour cream and vanilla.  
  7. Cream together the butter and granulated sugar with an electric mixer at medium-high speed until light and fluffy, about 5 minutes. Mix in the egg mixture and flour mixture in thirds, alternating the two. Mix for about 20 seconds following each addition, stopping to scrape down the sides of the bowl as necessary.  
  8. Spoon the batter over the topping in the skillet, smoothing the surface. Bake for about 50 minutes, until nicely brown and a toothpick inserted in the center comes out clean. 
  9. Immediately run a knife around the sides of the cake and invert the skillet onto a serving plate. Leave the skillet in place over the cake for a couple of minutes, then carefully remove the skillet. This gives time for the caramelized topping to release fully from the skillet, but if any clings stubbornly, scrape it out and smooth it onto the cake. Cool for at least 10 additional minutes before slicing into wedges. Serve warm or at room temperature.  

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Adapted from American Home Cooking © 2000 by Cheryl Alters Jamison and Bill Jamison 

Story and Recipe by Cheryl Alters Jamison
Photography by Tira Howard
Styling by Keith Recker and Julia Platt Leonard

Special thanks to Brad Furry and Bradyn Furry for their help on this delicious photo shoot.

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Grilled Cheese and Pear Sandwich

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A pear grilled cheese sandwich set on a rustic table with slices of bread beside it

Fruit and cheese makes a worthy finish to a meal, but with this grilled cheese recipe with pear, it IS the meal. And a good one, too. Combine pears with fontina and an herb sauce for a creamy, dreamy, sweet and savory lunch sandwich. Any bread can work, but give this a try with either raisin or rye for something even more special.

Tips for the Best Grilled Cheese

Though we’ve suggest Fontina, Taleggio, brie, or Monterey Jack, you can also combine cheeses. Chose a blend of cheeses for depth of flavor and meltability. Butter the bread generously, and for an extra crispy and flavorful crust, you can even mix a little bit of olive oil into the butter. Also, once you’ve got everything together on the pan, press your sandwich down gently with a spatula to make sure it’s all coagulated.

Recipe by Cheryl Alters Jamison
Styling by Keith Recker and Julia Platt Leonard
Photography by Tira Howard

Special thanks to Brad Furry and Bradyn Furry for their help on this delicious photo shoot.

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Cinnamon Apple Pecan Cheesecake

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Sliced apples arranged artistically around a cream cheese based cheesecake drizzled with cinnamon sitting atop a crushed shortbread crust and topped with pecan pieces.

Try this Cinnamon Apple & Pecan Cheesecake recipe, a delightful treat that blends sweet apples, crunchy pecans, and rich cheesecake. We’ve used Granny Smith apples for an extra bit of tartness in this recipe to balance out the richness of the cheesecake with a refreshing kick along with the warm autumn spice of cinnamon.

Tips for Baking with Pecans 

Make sure when you chop, crush, or blend the pecans, you’re doing so evenly. Use a sharp knife or a food processor for a more uniform chop. If you prefer a finer texture, pulse them in the food processor but be cautious not to turn them into pecan flour. In this recipe, we mix the pecans together with shortbread biscuit cookies to make them into candied pecans, but for other baking projects, toasting pecans can also bring out new and exciting flavors in them.

Cinnamon Apple & Pecan Cheesecake Recipe

Cinnamon Apple & Pecan Cheesecake Ingredients

  • 11/2 cup finely crushed shortbread biscuits (about 5 oz)
  • 1/2 cup finely crushed candied pecans (plus 1/2 cup to decorate the top)
  • 2 tablespoons butter, melted
  • 3 Granny Smith apples, peeled and sliced thinly
  • 11/4 cup sugar
  • 11/2 teaspoons cinnamon
  • 4-8 oz packages cream cheese
  • 1 teaspoon vanilla
  • 4 eggs

Cheesecake Preparation Instructions

  1. Mix the cookies, pecans, and butter together until blended. Press into a 9-inch springform pan and bake for 7 minutes at 350 degrees. Remove from the oven and let cool.
  2. In a saucepan, mix the apples, cinnamon and 1/4 cup of the sugar. Cook until the apples are tender. Remove from heat. Arrange half of the apples over the baked crust and set aside.
  3. Mix the cream cheese, remaining sugar, and vanilla in a mixer. Add the eggs one at a time, mixing until just combined. Pour the cream cheese mixture over the crust. Bake at 325 degrees for 70 minutes, or until the center is almost set. Refrigerate for at least
    4 hours.
  4. Arrange the remaining apples and candied pecans on top before serving.

Recipe by Emily Willis / Photography by Dave Bryce 

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Traditional Pecan Pie

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Freshly baked pecan pie with a golden brown crust and filling that is bubbling around the edges, showcasing the glistening texture of the sweet filling loaded with chopped pecans.

This Traditional Pecan Pie recipe offers a perfect blend of rich, gooey filling and a buttery crust, making it a timeless favorite for any occasion. Traditional doesn’t mean boring with this recipe that will liven up the table at any gathering!

Tips for Making a Great Pie Crust

Making a great pie crust is all about technique and balance. Don’t vermix. Mix just until the dough comes together. Overworking the dough can lead to a tough crust. If you don’t want it to be too thick, a little vinegar or lemon juice can also help tenderize the dough and prevent gluten formation. And, finally, don’t stretch the dough when placing it in the pie pan. Let it rest in the pan to reduce shrinkage during baking.

Traditional Pecan Pie Recipe

Ingredients

  • 11/4 cups all-purpose flour
  • 1 teapoons salt
  • 4 tablespoons shortening
  • 4 tablespoons butter
  • 1/4 cup ice water
  • Pecan filling (See below)

Instructions 

  1. Stir together the flour and salt in a bowl.
  2. Using a pastry blender, cut the butter and shortening into the flour mixture, until pea sized. Using a fork, stir in the ice water, one tablespoon at a time, until dough starts to come together, forming a ball.
  3. Press the dough into a disk and wrap in plastic wrap.
  4. Refrigerate for two hours.
  5. Roll into a 12-inch disk and place in a 9-inch pie dish. Flute edges and refrigerate for 20-30 minutes.

Pecan Filling Recipe

Ingredients

  • 2 cups coarsely chopped pecans
  • 3 eggs
  • 1 cup dark corn syrup
  • 1/2 cup light brown sugar
  • 11/2 tsp pure vanilla extract
  • 1/4 cup butter, melted
  • 1/2 tsp salt

Instructions

  1. Preheat the oven to 350 degrees.
  2. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, and salt together until combined.
  3. Place the pecans in the cold pie crust. Pour the custard mixture over the pecans.
  4. Bake for 40-50 minutes or until lightly browned.

Recipe by Abby Eden

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Four Fall Cocktails from Santa Fe Bartenders

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Four cocktails in cocktail glasses on a wooden bar featuring drinks inspired by fall flavors like apple, cinnamon, nutmeg and more created by local mixologists for enjoying during the fall season.

We recently sat down with four local mixologists to learn about their ideas for clever fall cocktails to sip while enjoying a sociable and solstitial fall sunset. Did someone say despacito? No problem.

Four Fall Cocktails from Santa Fe Bartenderss

Happy Accidents

Lyrical Thesis Cocktail

Two golden cocktails topped with a coarse salt rim and berry-colored sprinkles in short rocks glasses on a dark wooden surface, featuring the 'Lyrical Thesis' cocktail crafted with agave spirits at Happy Accidents.

Kate Gerwin—the bartending superstar behind Happy Accidents in Albuquerque —says the inspiration behind Lyrical Thesis is all about the agave. “We wanted to introduce people to alternative agave spirits besides tequila—there’s a whole world of incredible spirits coming from Mexico, and Bacanora is just one of the beautiful products they produce,” says Gerwin.

Medley

The Benediction Cocktail

Two yellow cocktails garnished with apple chips and thyme sprigs in tall coupe glasses sitting on a wooden surface surrounded by scattered herbs and spices.

This drink is loosely based on a gimlet built from a base of New Mexico’s own Vara High Desert Gin. The addition of Bénédictine, fresh lemon juice, apple juice, and house-made black peppercornthyme- honey simple syrup creates a spirited symphony that is balanced, nuanced, and just the ticket for fall and winter weather imbibing. The dehydrated apple chip garnish is delicious too!

Radish & Rye

Solstice Sour

Two whiskey colored cocktails garnished with grated nutmeg in tall coupe glasses sitting on a wooden surface featuring the fall-inspired 'Solstice Sour' cocktail.

“Fall in Santa Fe is special. The harvest is bountiful, the aspens are in full, golden display, and we begin to crave the flavors that are quintessential [of] autumn,” says Hillary Lyman of Radish & Rye, “This creamy, spiced cocktail evokes all the tell-tale signs of the seasonal shift. Warming allspice, star anise, and nutmeg paired with bright lemon and creamy egg white are backed by rich bourbon and toasted barrel bitters. This drink brings the warmth of summer’s end and beginning of autumn’s richness into balance.” We couldn’t agree more.

The Smoky Note

Tamarind Sour

Two rustic amber-colored drinks garnished with cinnamon sticks and lemon wedges in rocks glasses sitting on a wooden surface scattered with baking spices, featuring the fall-inspired 'Tamarind Sour' cocktail.

Originally called ‘Anthropology’, this drink celebrates Southwestern and Mexican cultures, say the folks at The Smoky Note. As the holidays approach, they play with flavors that deliciously remind us of a tray of Christmas cookies, fresh out of the oven. A torched cinnamon stick releases tantalizing aromatics, while their secret salt mix heightens the balanced flavors on the palate. Like the best holiday cookie, this cocktail is sure to leave you craving more.

Story by Julia Platt Leonard / Styling by Anna Franklin / Photography by Dave Bryce

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A Fun, Southwestern Tamarind Drink, The Tamarind Sour

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Two rustic amber-colored cocktails garnished with cinnamon sticks and lemon wedges in rocks glasses sitting on a wooden surface scattered with baking spices, featuring the fall-inspired 'Tamarind Sour' cocktail created at The Smoky Note and celebrating Southwestern flavors.

Originally called “Anthropology,” this Tamarind drink celebrates Southwestern and Mexican cultures, say the folks at The Smoky Note. As the holidays approach, they like to play with the ingredients, so don’t be surprised if come Autumn, you take a sip and think of baking spices. A torched cinnamon stick is the perfect garnish, as it releases tantalizing aromatics. Then they use their house-blend salt mix to balance it all out.

Significance of Tamarind in Mexican Cooking

Tamarind is a key ingredient in Mexican cuisine, valued for its unique sweet-tart flavor. It plays a significant role in various dishes and preparations. It’s a key ingredient in drinks such as “agua de tamarindo,” a refreshing, sweet-tart beverage that’s especially popular in the summer. Tamarind is also appreciated for its nutritional benefits. It contains vitamins, minerals, and antioxidants, and is believed to aid in digestion and support overall health.

Print
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Two rustic amber-colored cocktails garnished with cinnamon sticks and lemon wedges in rocks glasses sitting on a wooden surface scattered with baking spices, featuring the fall-inspired 'Tamarind Sour' cocktail created at The Smoky Note and celebrating Southwestern flavors.

A Fun, Southwestern Tamarind Drink, The Tamarind Sour


  • Author: The Smoky Note

Description

An essential ingredient in Southwestern cooking!


Ingredients

Scale
  • 1 ½ oz Mezcal
  • ¾ oz Tamarindo cocktail syrup
  • ¾ oz lemon juice
  • 3 dashes of spicy bitters
  • Red chile salt mix, to drape the glass
  • Torched cinnamon stick and lemon wedge, to garnish


Instructions

  1. Place the mezcal, tamarindo cocktail syrup, lemon juice and spicy bitters in a shaker.
  2. Strain into a rocks glass draped with red chile salt mix and garnish with a torched cinnamon stick and lemon wedge.

Recipe by The Smoky Note
Styling by Anna Franklin
Photography by Dave Bryce

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Solstice Sour, A Spiced Bourbon Cocktail for Fall

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Two whiskey colored cocktails garnished with grated nutmeg in tall coupe glasses sitting on a wooden surface featuring the fall-inspired 'Solstice Sour' cocktail.

“Fall in Santa Fe is special. The harvest is bountiful, the aspens are in full golden display, and we begin to crave the flavors that are quintessential autumn,” says Hillary Lyman of Radish & Rye. “This creamy, spiced bourbon cocktail evokes all the tell-tale signs of the seasonal shift. Warming spices of allspice, star anise and nutmeg paired with bright lemon and creamy egg white are backed by rich bourbon and toasted barrel bitters. This drink brings the warmth of summer’s end and beginning of autumn’s richness into balance.” We couldn’t agree more.

Making a Spiced Bourbon Cocktail with Demerara Sugar and Allspice

A simple syrup made with demerara sugar, a darker, less refined sugar, has a deep caramel color and works especially well with darker spirits like bourbon. Demerara has a subtle molasses flavor which balances out the strong smokiness of Buffalo Trace bourbon with a hint of sweetness. We’ve also added allspice Dram to give it that extra character of fall and a more complex finish.

Solstice Sour, A Spiced Bourbon Cocktail for Fall Recipe

Ingredients

  • 2 oz Buffalo Trace bourbon
  • ½ oz St. Elizabeth Allspice Dram
  • ¾ oz freshly squeezed lemon juice
  • ½ oz Demerara simple syrup
  • 2 dashes any quality barrel aged bitters
  • Fresh egg white
  • Freshly grated nutmeg, to garnish

Instructions

  1. Dry shake the ingredients (without ice) in a shaking tin to emulsify the egg and create a really rich texture.
  2. Add ice and shake till cold.
  3. Double strain through a fine mesh sieve and garnish with fresh grated nutmeg.

Recipe by Radish & Rye / Styling by Anna Franklin / Photography by Dave Bryce

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The Benediction, A Gimlet Variation

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Two yellow cocktails garnished with apple chips and thyme sprigs in tall coupe glasses sitting on a wooden surface surrounded by scattered herbs and spices, featuring the fall-inspired 'The Benediction' gimlet cocktail created at Medley.

This drink, loosely based on a gimlet, is built on a base of New Mexico’s own Vara High Desert gin. The addition of Benedictine, fresh lemon juice, apple juice, and house-made black peppercorn-thyme-honey simple syrup creates a spirited symphony that is balanced, nuanced, and just the ticket for fall and winter-weather imbibing. The dehydrated apple chip garnish is delicious too!

Making Peppercorn Thyme Honey Syrup for This Gimlet Variation

Medley. makes their own house-made peppercorn-thyme-honey simple syrup. You can make your own version of this gimlet variation cocktail by infusing honey simple syrup with peppercorns and thyme (strain before using). Better yet, stop by medley. and let them whip up The Benediction cocktail for you!

The Benediction, Gimlet Variation Recipe

Ingredients

  • 2 oz Vara gin
  • ½ oz Benedictine
  • ½ oz lemon juice
  • ½ oz apple juice
  • ½ black peppercorn-thyme-honey simple syrup
  • Dehydrated apple slice, to garnish
  • Sprig of thyme, to garnish

The Benediction Preparation Instructions

  1. Place the ingredients in a cocktail shaker. Shake twelve times.
  2. Strain into a coupe glass.
  3. Garnish with a piece of thyme and a dehydrated apple slice.

Recipe by The Medley / Styling by Anna Franklin / Photography by Dave Bryce

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Lyrical Thesis, A Fruit Cocktail from Happy Accidents

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Two golden cocktails topped with a coarse salt rim and berry-colored sprinkles in short rocks glasses on a dark wooden surface, featuring the 'Lyrical Thesis' cocktail crafted with agave spirits at Happy Accidents.

Kate Gerwin – the bartending superstar behind Happy Accidents in Albuquerque – says the inspiration behind Lyrical Thesis is all about the agave. “We wanted to introduce people to alternative agave spirits besides tequila – there’s a whole world of incredible spirits coming from Mexico and Bacanora is just one of the beautiful products they produce.” This fruit cocktail uses persimmon, tomato (yes, it’s a fruit), and cantaloupe, for unconventional flavors that still make a delicious finish.

Tips for This Fruit Cocktail

You can make your own lacto-fermented tomatoes at home by storing cherry tomatoes in a salt brine. Straining persimmon juice can also be done by hand or with a fresh persimmon and a juicer. Freshly squeezed juice generally tastes better than store-bought. However, if using store-bought, choose 100% juice with no added sugars or preservatives.

Lyrical Thesis, A Fruit Cocktail Recipe from Happy Accidents 

Ingredients

  • 1 ½ oz Bacanora agave spirit
  • ½ oz Cocchi Rosa
  • ¼ oz cantaloupe syrup
  • ½ oz persimmon juice, strained
  • 1 oz lacto-fermented tomatoes

Instructions

  1. Mix all of the ingredients in a cocktail shaker.
  2. Pour over ice in a rocks glass with a large format ice cube.
  3. To garnish, use any leftover tomatoes from the fermentation, dehydrate them and grind them down for a tomato salt rim.

Recipe by Kate Gerwin / Styling by Anna Franklin / Photography by Dave Bryce

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Magical Chocolate Elixers at Kakawa

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Shown here are the ingredients of Kakawa’s Tzul elixir. This rich mix combines dark chocolate, caramelized milk chocolate, cinnamon, ginger, star anise, cloves, white peppercorn, and fennel.

For most of us, chocolate exerts a magnetic pull. That attraction comes into focus at Kakawa. Here, Bonnie and Tony Bennett, with a pinch of this and a spoonful of that, brew warming cocoa potions you will not forget.

The word elixir conjures images of magic potions, cauldrons, and exotic medicinal ingredients designed to warm you into a better version of yourself. After the first sip of a chocolate elixir from Kakawa Chocolate, lively energy shoots from the crown of the skull. It then moves through the frontal lobe and gently flushes your cheeks. As the flavors vibrate across the palate, you realize you’ve never tasted anything quite like it. This is exactly the point Kakawa—founded in 2007—aims to make. Its mission to “reintroduce you to chocolate” is simple.

All About Kakawa’s Blends

Kakawa uses 100% chocolate, cinnamon, herbs, flowers, nuts, spices, Pasilla de Oaxaca chili, and Madagascar vanilla, to name a few. These flavors have been with us for centuries, as have countless combinations. However, Kakawa’s blends break away from the usual, overly sweet, marshmallowed yawn factories. Instead, they craft Mesoamerican, European, and Colonial chocolate recipes with inspired flavor profiles. Beyond hot chocolate, they offer truffles, agave caramels, solid dark chocolates, alternative baked goods, and homemade ice cream.

Shown here are the ingredients of Kakawa’s Tzul elixir. This rich mix combines dark chocolate, caramelized milk chocolate, cinnamon, ginger, star anise, cloves, white peppercorn, and fennel. For a local hack, add red chile for a delicious heat.

Story by Gabe Gomez
Styling by Keith Recker
Photography by Tira Howard

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