Here’s just a taste of Chef Dane’s Thanksgiving drop off menu. That’s right, a full feast delivered at your doorstep featuring the greatest-hits with a twist. All that’s left is basting yourself in compliments from your guests.
To Start: Miso roasted butternut squash soup, and two salad options (shaved brussels, anyone?)
The Main Event: Oh, you know. Just smoked and roasted organic turkey with good ole gravy. Sure to impress the in-laws.
Just a Taste: Out of six sides you’ll get to pick four of your favorites. The highlights include fall corn pudding with white cheddar and thyme and roasted heirloom carrots with mint chimichurri, fried garlic, and feta—yum.
And for dessert? You mean desserts—take your pick of two! Chef Dane even shared one of his special recipes available for an additional charge. So try it out yourself or leave it to the expert.
Spiced Pear Upside-Down Cake
What You Need
- Bosc Pears 4 each
- Butter 2 Tablespoons
- Orange Juice 3 Tablespoons
- Pomegranate Molasses 1/4 cup
- Sugar (divided) 1 3/4 cup
- Eggs 4 each
- All-Purpose Flour 1 1/2 cup
- Walnuts 1 cup
- Orange Zest 1 teaspoon
- Baking Powder 1 1/2 teaspoon
- Baking Soda 1/2 teaspoon
- Salt 1/2 teaspoon
- Cardamon 1/4 teaspoon
- Cinnamon 1/2 teaspoon
- Ginger 1/2 teaspoon
- Nutmeg a pinch
- Cloves a pinch
- Olive Oil 1 cup
- Preheat oven to 350.
- Place pomegranate molasses, orange juice, butter, 1/4 cup sugar in a sauce pan and heat until the sugar dissolves.
- Peal, de-core, and half pears. Place them in the pan cut side up and simmer for about 10 minutes. Flip pears cut side down and simmer until they begin to soften, about 10-20 minutes depending on the ripeness of your pears.
- Once soft, pull the pears and syrup and place in the fridge to chill.
- Place walnuts and flour in a food processor and pulse until the walnuts are finely ground. Whisk in the rest of your dry ingredients.
- Once the pears are cold enough to cut, slice them into 1/4 inch slices and fan them along the bottom of a buttered 10″ springform pan. Pour the syrup over the top.
- Whip 1 1/2 cups sugar and the eggs with an electric mixer until pale and voluptuous.
- Fold dry ingredients into egg and sugar mixture until incorporated, be sure to not over mix.
- Fold olive oil into batter.
- Bake for 50-60 minutes at 350.
- Let the cake cool for 10-15 minutes so the caramel can cool before inverting the cake and removing the bottom. This cake can be made the day before.