I must confess: when it comes to cold-weather brunches, I'm a major creature of habit (mostly because I wake up VERY hungry, and the slush doesn't inspire me to go trekking around the city in search of new finds).
Last night, I was still craving Sunday's Pear Turnovers, so I thought I'd come up with a savory way to use my leftover pears and remaining squares of puff pastry.
Last week, Kendrick's Aunt Nancy sent us a care package containing everything we needed to make Buckeyes (plus a recipe!), and our lazy Sunday afternoon was the perfect time to give them a spin.
The best part about making Pear & Cream Cheese Turnovers on a cold Sunday morning is that your apartment gets all toasty-warm and filled a delicious, sugary smell for hours afterwards. Serve these alongside some coffee and the Times and...well, it just doesn't get much better.
On Friday night, we hung out at Stephen and Dave's place taste-testing moonshine and bourbon made by Kings County Distillery, which is actually the first legal distillery to operate within the borders of New York City since Prohibition...
