I do most of my cocktail inventing around the holidays. The reason for this is twofold. One, I always visit my parents and they possess a liquor cabinet that shames some bars, not only in actual number of bottles, but also in the array of top-shelf and/or rare liquors. Two, when does one find oneself in need of a drink more than the holidays?

Whether it's the merriment of celebration, the release of stress, or simply the desire to take a breather from all the socializing by indulging in a brief respite behind the bar, December is the time for mixing. And also for giving, so allow me to give you my two newly-invented cocktails for 2008: the Ginger-Pear Cocktail and the Nihilist.

Picking pears this fall? Choosing pears is not like picking peaches or plums. Unlike most fruits, pears are best when picked hard and unripe. They improve in both texture and flavor after they are picked, and they ripen from the inside out.

A clafoutis is a French baked dish that has a texture somewhere between a custard and a cake that is usually topped with a layer of fruit before baking. The most commonly used fruit seems to be cherries, but my favorite is a Pear Clafoutis. It also seems to be the favorite of Jennifer, the Domestic Goddess, who made this particular example of the treat. Aside from the flavor, which is laced with cinnamon, maple and vanilla, the really wonderful thing about this dish is the fruit itself. The pears are peeled and sliced into thin, horizontal segments that are fanned out across the baking dish and topped with the clafoutis batter. The overall look is extremely elegant and, aside from taking a few minutes to prepare the pears, the dish takes almost no time at all. It is idea for serving to guests, either warm or at room temperature, and makes a fantastic breakfast the next day.

You can find Jennifer's recipe here. For a somewhat lighter version of the same dish, you could try this recipe, too. Either will turn out a delightful, fall-inspired dish.

A cold morning and a ripe pear were the inspiration for this breakfast. In summer, I'm likely just to opt for the fruit on its own, since hot cereal doesn't hold that much appeal when it is muggy outside, but when the weather turns colder, I like to start my day off with hot food. Pear and Maple Oatmeal takes advantage of seasonal flavors, since maple syrup is often included in fall recipes, and is so delicious that it almost tastes like dessert. On top of that, it's incredibly easy to make in the microwave, which makes it an easy breakfast to whip up on a busy weekday morning.

The trick to this recipe, which is after the jump, is to add in half of the pear before cooking and half after. The pear that is cooked will become very tender and almost melt into the oatmeal. The rest of the pear will soften only slightly from the heat when it is added just before serving, adding a lovely texture to the cereal.

What better way to start the day than with some gorgeous food pornography?

Jocelyn of Kuiadore never ceases to amaze, not only with the actual execution of her cooking and baking, but with her styling and photography. The photo above is is of a Pear and Lime "Charlotte," taken from a recipe in Christine Manfield's Desserts. "Charlotte" is in quotes because the dessert usesslices of poached pear instead of the classic ladyfingers or sponge cake. The filling is a lime bavarois, and of course, on top, spun sugar.