William Lopata ,Chef de Cuisine,
The Lakeview Inn,
107 North Shore Road, New Preston, CT 06777

"The turkey, the most important item of the day, is really handled the least. We buy the turkeys, as well as our chickens, Muscovy ducks and quail, from Stone Church Farm located in the Hudson Valley. Robert at Stone Church raises all of his birds naturally and they are killed to order. The turkeys that I prefer average at about 18 lbs. I believe that this size turkey offers a good flavor and the size of the breast meat gives a good yield."
Pear Upside Down Cake
As for the desserts at The Lakeview Inn, we like serving traditional desserts, especially for the holidays. Our regular desert menu always includes a seasonal pie: Blueberry, cherry, and yellow or white peach pies are ones we feature during the year. We are currently offering apple pie. There are many local orchards that provide us with delicious fruit year-round. Growing up in New Jersey we had pear trees in my grandmother's backyard. This is a recipe for a cake I like to serve this time of the year that I adapted so I could use these seasonal pears.
  • 3/4 cup Sugar
  • 1/2 cup Unsalted butter
  • 1 cup All purpose flour
  • 1/2 t. Salt
  • 1 t. Baking Powder
  • 2 Eggs, extra large
  • 1t. Vanilla extract
  • 1t. Lemon zest
  • 4 Pears, peeled, cored, and sliced lengthwise into 8 segments
  • 1T. Unsalted butter
  • 2T. Sugar
  • 1T. Cinnamon, ground
In an electric mixing bowl, using the paddle attachment, cream together butter and 3/4 cup sugar. Once creamed, add eggs one at a time and mix until fully incorporated. Combine and sift flour, salt and baking powder, add to creamed mixture and mix slowly until combined. In a small saucepot, melt 1 T butter, 2 T sugar and cinnamon and pour into a buttered and floured 9" cake pan. Arrange the pears on the bottom of the pan and then pour the cake batter over the top. Bake at 350 degrees F for 25 minutes or until golden. Let cool for 20 minutes. Over the flame, heat the bottom of the pan to loosen sugar mixture, then invert the pan, removing the cake. Serve warm with vanilla ice cream or vanilla sauce.

[Tips]  [Crisp Potato Lasagna with Sautéed Shrimp and Wild Mushrooms]  [Spinach Salad with Sautéed Nantucket Bay Scallops and Celeriac-Truffle Beurre Blanc ]  [Pumpkin and Wild Rice Bread Pudding]  [Pear Upside Down Cake

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