In general I live by the motto, “When life gives you pears, make pear custard pie.” But sometimes pear muffins are a good substitute, especially if you only have one pear that needs using.
I’ve posted this recipe before (ripped off from a Williams-Sonoma catalog many, many years ago), in the form of part-whole-wheat rhubarb muffins. This time I just used all-purpose flour, replaced the rhubarb with one bosc pear, peeled, cored and diced, and added a heaping tablespoon of chopped crystallized ginger. As usual, the muffins baked up perfectly. Pear is a more subtle addition than rhubarb, but it goes nicely with the ginger and makes charming pockets of soft sweetness. We have a bag of these in the freezer now, ready for quick weekday breakfasts.
In defiance of all the traditional wisdom of what a Skagit County spring should be like, the last few weeks have ranged from pleasant to actively hot, with practically no rain. Normally we’re lucky if we even see the sun before the Fourth of July! Instead we’ve been able to turn off the house heat, the garden has needed to be watered several times a week, and the summer cocktail recipes are beginning to emerge. When I saw that this month’s Mixology Monday theme was ginger, I knew just what drink I was going to post about.
Two of my favorite summer drinks are the mint julep and Lillet Blanc on the rocks, but Jon recently discovered a drink on the Lillet website that combines fresh mint and Lillet, then punches it up with fresh ginger and lime. They call it a Lillet Sin, for some odd reason – it’s one of the least sinful cocktails I can think of. Continue reading