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The View from Great Island

S U N D A Y 🌿 on Great Island

Published about 2 hours ago • 2 min read

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Hey friends❣️

Happy Sunday!

Next Sunday we're taking the Great Island kitchen on the road ~ we're heading up north to Door County, Wisconsin for a month and renting a house right on Lake Michigan. Door County has such a strong sense of place ~ the lake, the orchards, the supper clubs, the Scandinavian traditions. I can already taste where this is going and I can't wait.

What's on my counter...

I love the look of pears in a bowl so much that I sometimes let them sit past their prime. I don't feel bad about that, it gives me a lot of pleasure. And I can always use them to make a batch of pear butter (same basic recipe as my apple butter, except I'll use light brown sugar and omit the cloves.)

Pears can be confusing ~ some stay firm and crisp, while others turn meltingly soft and juicy as they ripen:

  • Firmer pears: Bosc, Asian pears, Anjou
  • Softer/juicier pears: Bartlett, Comice, ripe Anjou
  1. ​Fresh Pear Coffee Cake ~ just about any pear will bake up beautifully here.
  2. ​Pear Salad with Creamy Walnut Vinaigrette ~ I use classic green Bartlett, still firm and not fully ripe for neat slicing.
  3. ​Pear Crisp ~ again any pear will work, but juicy Bartletts are the best.
  4. ​Mulled Wine Poached Pears ~ Bosc are the classic choice, they'll hold their elegant shape while poaching.

Did you miss this week's emails?

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➡10 Ultra-Processed Foods I’d Rather Make at Home 🛒​

➡ New Today 🤎 Pumpkin Chocolate Chip Muffins​

➡ Fudge is such an evocative word 🤎​

➡ STUFFED❗️​

My recipes are bold and vibrant, but always approachable ~ and my philosophy? We should all have the tools to feed ourselves well, and the confidence to cut loose a little in the kitchen. Food should be fun.

~ see you at the table!

​DESSERT​

​DINNER​

​EXPLORE​

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The View from Great Island, Madison, WI 53719
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The View from Great Island

Sue Moran, sharing deliciously doable recipes since 2011!

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