Pear and Cranberry Streusel

Don't get me wrong, I love classic pies.  But sometimes you want something different.  Perfect for an unusual winter dessert, this streusel offers the best crunchy brown sugar-oat topping I've ever tasted (and I've had a lot of crunchy brown sugar-oat toppings).  Usually you can still taste the grittiness of pears when they're baked, but the cranberry sauce in this recipe smoothes out the filling's texture.  The pie crust (pâte brisée) is moist but impressively holds its shape.  A definite step forward from supermarket apple pie.

2.25 cups + 2 tablespoons unbleached all-purpose flour
3/4 cup + 1/2 teaspoon sugar
1.25 teaspoons salt
16 tablespoons unsalted butter (1/2 pound)
3/4 cup water
6 ounces cranberries (1.5 cups)
1 cinnamon stick
3/4 cup light brown sugar (5.25 ounces)
3/4 cup old-fashioned oats
1/2 teaspoon ground cinnamon
1.5 pounds Bosc pears
1 lemon

Appetizers: Tomatillo Salsa, Hummus, and Roasted Eggplant Dip

When I'm preparing a meal for a large group of people, the last thing I want to make is a finicky, time-consuming appetizer.  That's why I like dips: they assemble quickly and are easy to make and refrigerate ahead of time.  Tomatillo salsa (aka salsa verde) is so delicious, and an exciting variation on that gloopy red stuff that comes in jars.  Although hummus comes prepackaged just about everywhere these days, nothing can beat the fresh taste of homemade, and it's deceptively easy to make.  Lastly, an unusual combination of roasted eggplants, spicy peppers, and garlic comes together in a chunky spread.