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Hofman: The former president of the International Association of Culinary Professionals, whose members included the likes of Julia Child, is back with contemporary Shavous cuisine: Ruby Fruit Soup, Sweet Noodle Kugel with Cheese, Key Lime Curd, Calsone Casserole Frittata with Wild Mushrooms, Sun-dried tomatoes and Olives, Baked Tilapia with Pepper Cheese Cream and Brown Sugar Shortbread May 24, 2012 Jeff Jacoby: The peace process battered Israel's reputation Near-nuclear nation threatens to walk out of summit unless it gets its way Clifford D. May: What Iran's Rulers Want Michael Muskal: 'Pro-choice' position hits record low, according to poll Chris Farrell: Are We in a Tech Bubble? 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Jewish World Review This luscious fruit bread marries toasted pecans with juicy pears. Perfect with a pot of tea By Diane Rossen Worthington http://www.JewishWorldReview.com | I enjoy baking bread when it's cold outside. The bread's aroma drifts through the air, creating a warm, welcoming scent throughout my kitchen. Sometimes I am up for making a time-consuming yeast bread; however, when I am short on time, I prefer to put together time-tested easy quick bread recipes. I also call them tea breads because I like to serve them with a hot pot of tea in the lull of the late afternoon. Tea breads don't rely on yeast to rise; instead, baking powder or baking soda act as the leavening agent. These breads are easy to make for even a novice cook. I like the dense, moist texture of this type of bread. In the summer I might use peaches, nectarines or cherries. In the winter I have found that apples or pears offer both a welcome moistness and a light, fruity flavor. Quick breads are usually flavored with fresh or dried fruit or vegetables, and each of these ingredients creates its own distinctive flavor. Some of my favorites are zucchini, banana, and chocolate and pumpkin bread. You'll notice that the tops of these breads often crack or split in the middle, giving them a rustic character. Make sure to let the bread totally cool before slicing so that each slice will stay together. WE FEED YOUR SOUL, INTELLECT --- AND STOMACH Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. This luscious fruit bread marries toasted pecans with juicy pears. Select pears that are slightly underripe, since the cooking process tends to soften them. Fresh winter pears, unlike most other fruits, develop their sweet flavor and superb juiciness when ripened off the tree. Use the juicy, fine-textured Comice or Bosc pear. The pleasing contrast of the sweet fruit and the nutty pecans, nutmeg and ginger makes this a satisfying fresh quick bread that can also be served at breakfast or with eggs for brunch. I also like to serve this with some soft blue cheese or mascarpone. FRESH PEAR BREAD Makes: One 9-by-5-inch loaf Advance Preparation: This bread tastes best on the day it is baked, but it can be prepared up to 1 day ahead and kept at room temperature, wrapped in aluminum foil to retain its moisture. Serve lukewarm or at room temperature. It is also excellent toasted and spread with soft, unsalted butter. 2/3 cup coarsely chopped pecans 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1/2 cup (1 stick) unsalted butter at room temperature 3/4 cup sugar 2 large eggs 1/4 cup sour cream 1 teaspoon vanilla extract 1 large Comice or Bosc pear, peeled, cored and coarsely chopped Zest of l lemon, finely chopped 1. Preheat the oven to 350 F. Butter and flour a 9- by 5-inch loaf pan. Toast the pecans on a baking sheet for 5 to 7 minutes or until lightly browned. Sift together the flour, baking soda, salt, ginger and nutmeg. 2. In the large bowl of an electric mixer, beat the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time. Beat in the sour cream and vanilla. Add the sifted flour mixture and blend well on low speed. Stir in the pear, pecans and lemon zest, and combine well on low speed. 3. Spoon the mixture into the prepared pan and bake for about 55 minutes to 1 hour, or until a cake tester inserted into the center comes out just clean. 4. Cool the bread for 10 to 15 minutes in the pan, and then turn it out on a rack. Let it cool completely before slicing. Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.