One
of the nicest hostess gifts I ever received at a dinner party was a jar
of homemade marmalade and a brown paper bag full of biscuits, which my
husband and I devoured the next morning as we cleaned up the mess.
Since
then, I’ve taken breakfast to many a party, either homemade or
thoughtfully purchased. Consider baked goods, cultured butter and
artisanal jam if you want to be decadent, or granola, fancy yogurt and
exotic fruit for something on the lighter side.
When it comes to Thanksgiving,
I would opt for decadence, especially since whatever you bring probably
has to compete with leftover pie (of which there can never be enough).
This
tender crumb cake makes a luxuriously sweet breakfast and can be baked a
day or two ahead. It’s filled with honeyed pears, but feel free to
substitute about a cup of any gently cooked and lightly sweetened fruit:
apples, fuyu persimmon, quince, pineapple, blueberries, plums, peaches,
grapes or even cranberry sauce. If you happen to have a jar of chestnut
honey or other intense honey, this is a good place to use it.
And don’t just bake this for the day after Thanksgiving. Take it to any dinner party, and you will be invited back.
