"The most important thing about wearing a hat is to have confidence."
After seeing the spectacle of the Royal Wedding, I have to say that there are a lot of British women with confidence. They certainly explored the whimsy of what a hat can be. I loved it all. As one of my millinery colleagues stated, "I am in hat heaven."
And what a beautiful bride. So simple, the lovely lace, the hair down, and the understated tiara. So poised, such a ready happy smile. And what a lot of people celebrating this event. So many of them wearing hats.
All this attention to hats has inspired me and I think a lot of other women who may re-think the idea of marking an occasion by wearing a hat. I have worn a hat to every wedding I have ever been to, including my own. And after seeing the artistry in some of the creations being worn at the Royal Wedding, I am excited about my next projects.
I am also excited about the smoked trout salad I made for lunch last week. This was after a visit to the fish store, and not being able to resist their smoked trout.
Smoked Trout Salad
serves 2 people
1/2 lb. smoked trout
2 big handfuls mixed baby greens
1/2 small fennel bulb, sliced very thin
2 tbs. parsley leaves
1 pink grapefruit
2 tbs. olive oil
sea salt
Remove the trout skin and break up the fish into bite size pieces. Arrange the baby lettuces in a layer on a pretty platter. Distribute the trout, fennel slices and parsley on top. Supreme the grapefruit over the salad, squeeze over all the remaining juice. Drizzle with the olive oil, add a sprinkle of sea salt.
Simple, understated, elegant and refreshing...a little like the beautiful bride. And a perfect, romantic light lunch for two. In honor of Will & Kate.
To see the latest collection of Zazu & Violets' hats, visit our on-line Etsy shop.
Friday, April 29, 2011
Thursday, April 28, 2011
Today's Fashion and Sorrel Risotto
"What I find charming are the girls who shop the thrift stores and wear hats from the 60's, let's say, and they wear them with today's fashions."
That has always been my goal. To draw inspiration from the past and make a hat that looks current today. I like hats from all eras, I have even begun to appreciate the 50's. Particularly when they can be integrated into fashion today. The cloche style from the late 20's is a perfect example. It will make a jacket look retro, or like an experience I had today, it transformed one of my young customers. She was wearing a simple black sun-dress. With the hat she became a 1920's flapper.
I do like the big headbands from the 1950's. Especially covered in flowers. My inspration for Fall 2011.
The herb, sorrel, has been a new inspiration for me in the kitchen. My little herb patch is starting to do well and the sorrel plant is big enough to use the leaves in many new ways. I recently used it as part of the base for pizzas. That was yummy. And it is wonderful melted into rissotto.
Sorrel Rissotto
serves 2 people
2 tbs. butter
1 shallot, diced
1 cup Arborio rice, or try Lotus Foods Jade Rice
1/2 cup white wine
2 1/2 cups chicken stock, heated
1/4 cup sorrel leaves, cut into a chiffonade
1/4 cup freshly grated Parmagiano-Reggiano
salt to taste
squeeze of lemon
Melt the butter in a shallow straight sided sauce pan (about 4-5" high). Sauté the shallot until soft, add the rice and toast in the butter with the shallot. De-glaze with the white wine and stir. When the wine is absorbed, start adding the hot stock, a ladle at a time, stirring each time. When all the stock has been absorbed, add the sorrel and the cheese. Stir. Salt to taste, squeeze over lemon juice, cover and let sit for 15 minutes.
Serve the sorrel rissotto with a little more cheese, more lemon, a drizzle of olive oil and a green salad. One inspiration for a tasty risotto.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
That has always been my goal. To draw inspiration from the past and make a hat that looks current today. I like hats from all eras, I have even begun to appreciate the 50's. Particularly when they can be integrated into fashion today. The cloche style from the late 20's is a perfect example. It will make a jacket look retro, or like an experience I had today, it transformed one of my young customers. She was wearing a simple black sun-dress. With the hat she became a 1920's flapper.
I do like the big headbands from the 1950's. Especially covered in flowers. My inspration for Fall 2011.
The herb, sorrel, has been a new inspiration for me in the kitchen. My little herb patch is starting to do well and the sorrel plant is big enough to use the leaves in many new ways. I recently used it as part of the base for pizzas. That was yummy. And it is wonderful melted into rissotto.
Sorrel Rissotto
serves 2 people
2 tbs. butter
1 shallot, diced
1 cup Arborio rice, or try Lotus Foods Jade Rice
1/2 cup white wine
2 1/2 cups chicken stock, heated
1/4 cup sorrel leaves, cut into a chiffonade
1/4 cup freshly grated Parmagiano-Reggiano
salt to taste
squeeze of lemon
Melt the butter in a shallow straight sided sauce pan (about 4-5" high). Sauté the shallot until soft, add the rice and toast in the butter with the shallot. De-glaze with the white wine and stir. When the wine is absorbed, start adding the hot stock, a ladle at a time, stirring each time. When all the stock has been absorbed, add the sorrel and the cheese. Stir. Salt to taste, squeeze over lemon juice, cover and let sit for 15 minutes.
Serve the sorrel rissotto with a little more cheese, more lemon, a drizzle of olive oil and a green salad. One inspiration for a tasty risotto.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Wednesday, April 27, 2011
Philip Treacy and Meat loaf
"Well the British have an in-built understanding of the hats I make. My customers are very conservative, but they think my hats are normal."
Most people would not consider the hats of Philip Treacy normal. He is in my opinion the most talented milliner in the world. The Royal family agrees because he is making hats for members of the wedding party. His hats are artistic, sculptural, and instantly recognizable.
I am surprised that he says his customers are conservative. But he is right about the British understanding hats. They have not ever just dismissed them. They know that hats have a part to play in many different occasions and they help create the memories based on what you wore.
Surprisingly when I visited London last fall, it was the young men who were all wearing hats casually. The ladies all preferred dressing up head to toe for an event.
Meat loaf is a very conservative dish and decidedly not British. I like a very classic meat loaf. All American and unchanged from the 1950's version.
Meat Loaf
serves 2-3 people
1 lb. grass fed ground beef
1 small fennel bulb, diced and sautéd in olive oil
1 tbs. chopped marjoram
1 tbs. chopped fresh thyme leaves
1 tbs. chopped fennel fronds
2 tbs. chopped parsley
1/2 cup gluten free bread crumbs, soaked in 1/4 cup milk
1/4 cup gluten free oats
1 tsp. salt
Pre-heat the oven to 350 degrees.
Combine all ingredients until well mixed, form into a loaf and fit into a bread loaf pan big enough to add sliced carrots and potatoes around the meat loaf.
Make a bell pepper sauce by roasting, peeling and pureeing one red pepper with 1 tbs. honey. Make a little dent lengthwise on top of the meat loaf and spoon the sauce over. Drizzle the potatoes and carrots with olive oil and sprinkle with salt and a little ground cumin.
Bake for 1 hour, remove the meat loaf, stir the vegetables and return to the oven for 15 minutes while the meat is resting.
Serve with a green salad and creme fraiche dressing.
Conservative, and normal...like a Philip Treacy hat?
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Most people would not consider the hats of Philip Treacy normal. He is in my opinion the most talented milliner in the world. The Royal family agrees because he is making hats for members of the wedding party. His hats are artistic, sculptural, and instantly recognizable.
I am surprised that he says his customers are conservative. But he is right about the British understanding hats. They have not ever just dismissed them. They know that hats have a part to play in many different occasions and they help create the memories based on what you wore.
Surprisingly when I visited London last fall, it was the young men who were all wearing hats casually. The ladies all preferred dressing up head to toe for an event.
Meat loaf is a very conservative dish and decidedly not British. I like a very classic meat loaf. All American and unchanged from the 1950's version.
Meat Loaf
serves 2-3 people
1 lb. grass fed ground beef
1 small fennel bulb, diced and sautéd in olive oil
1 tbs. chopped marjoram
1 tbs. chopped fresh thyme leaves
1 tbs. chopped fennel fronds
2 tbs. chopped parsley
1/2 cup gluten free bread crumbs, soaked in 1/4 cup milk
1/4 cup gluten free oats
1 tsp. salt
Pre-heat the oven to 350 degrees.
Combine all ingredients until well mixed, form into a loaf and fit into a bread loaf pan big enough to add sliced carrots and potatoes around the meat loaf.
Make a bell pepper sauce by roasting, peeling and pureeing one red pepper with 1 tbs. honey. Make a little dent lengthwise on top of the meat loaf and spoon the sauce over. Drizzle the potatoes and carrots with olive oil and sprinkle with salt and a little ground cumin.
Bake for 1 hour, remove the meat loaf, stir the vegetables and return to the oven for 15 minutes while the meat is resting.
Serve with a green salad and creme fraiche dressing.
Conservative, and normal...like a Philip Treacy hat?
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Tuesday, April 26, 2011
Cherry on Top and Jam Pasties
"Forget the dress. It's all about the cherry on top: the hat."
Start with the hat. Then work your way down. The outfit will follow. It doesn't have to be too matchy-matchy, in fact it shouldn't. It is more important to get the era, or a particular genre right. Just think of the hat as that pop of color, like the cherry on the top.
With it's sweet treat hidden inside, a jam pastie is the opposite of a cherry on top. Inside a tender crust is a bite of your favorite jam. Unexpected and sweetly delicious. More subtle than your hat.
Jam Pasties
makes 12-15 pasties
Gluten-free Cream Cheese Dough
1 stick, 4 oz. butter, room temperature
4 oz. cream cheese, room temperature
1/2 cup sugar
1 cup Zazu & Violets' all purpose gluten free flour mix
3/4 tsp, xanthan gum
1/2 tsp. salt
Your favorite jams for filling
In a mixer, cream together the butter, cream cheese and sugar. Add the flour, xanthan gum and salt and mix until it forms a ball. Take out of the mixing bowl and form into a disk. Wrap in cling film and chill for 30 minutes in the fridge.
Pre-heat the oven to 375 degrees
Preferably working on a marble or very cold surface, roll out the dough to 1/4" thick, using a bit of flour to keep from sticking. The dough is quite tender. Using the fluted side of a 3 1/2" biscuit cutter, cut out as many rounds as you can. Keep rolling the scraps and cutting disks until you run out of dough.
Fill each disk with 1 scant tsp. jam. Moisten half the edge with a little water and fold over into a half moon shape. Press the edges together and seal. Place on a baking sheet and bake for 12-15 minutes until the edges are lightly browned. Remove to a rack to cool. Dust with powdered sugar before eating.
You can have your hat: the cherry on top and jam pasties too. Forget the dress.
To see the latest collection of Zazu & Violets' hats, visit our on-line Etsy shop.
Start with the hat. Then work your way down. The outfit will follow. It doesn't have to be too matchy-matchy, in fact it shouldn't. It is more important to get the era, or a particular genre right. Just think of the hat as that pop of color, like the cherry on the top.
With it's sweet treat hidden inside, a jam pastie is the opposite of a cherry on top. Inside a tender crust is a bite of your favorite jam. Unexpected and sweetly delicious. More subtle than your hat.
Jam Pasties
makes 12-15 pasties
Gluten-free Cream Cheese Dough
1 stick, 4 oz. butter, room temperature
4 oz. cream cheese, room temperature
1/2 cup sugar
1 cup Zazu & Violets' all purpose gluten free flour mix
3/4 tsp, xanthan gum
1/2 tsp. salt
Your favorite jams for filling
In a mixer, cream together the butter, cream cheese and sugar. Add the flour, xanthan gum and salt and mix until it forms a ball. Take out of the mixing bowl and form into a disk. Wrap in cling film and chill for 30 minutes in the fridge.
Pre-heat the oven to 375 degrees
Preferably working on a marble or very cold surface, roll out the dough to 1/4" thick, using a bit of flour to keep from sticking. The dough is quite tender. Using the fluted side of a 3 1/2" biscuit cutter, cut out as many rounds as you can. Keep rolling the scraps and cutting disks until you run out of dough.
Fill each disk with 1 scant tsp. jam. Moisten half the edge with a little water and fold over into a half moon shape. Press the edges together and seal. Place on a baking sheet and bake for 12-15 minutes until the edges are lightly browned. Remove to a rack to cool. Dust with powdered sugar before eating.
You can have your hat: the cherry on top and jam pasties too. Forget the dress.
To see the latest collection of Zazu & Violets' hats, visit our on-line Etsy shop.
Monday, April 25, 2011
Tradition and Chard Stem Gratin
"You have to wear a hat because it's tradition. That's what England's about."
No one goes to a wedding in England without wearing a hat. It is tradition. That is what is so exciting about the Royal Wedding. So many hats! And although certain things have progressed, like who will obey who, hats are a big part of the event. Everyone knows who the milliner for the Royal wedding is, not even the dress has gotten so much publicity.
I just saw the Royal milliner, Philip Treacy, meet with Barbara Walters and again she commented that American women don't wear hats. The last time I heard her say it was on the national T.V. show, The View. At that time I contacted the show and Whoopi Goldberg wore hats for a week in support of millinery in America. Now what little respect I had for Ms. Walters is gone. I had appealed to her sense of fairness when I told her there are working milliners in America and her opinion could affect our business welfare if she makes such comments. But apparently she clings to the idea and continues with her negative hat vibe.
Along with the established tradition of wearing hats, I have a new tradition in my house. Whenever I cook chard, I save the stems for chard stem gratin. One of the most delectable side dishes ever.
Chard Stem Gratin
Serves 3-4
Stems from two bunches of Rainbow Chard
4 oz. diced pancetta
1/4 cup chopped parsley
1/4 cup heavy cream
salt
1/2 cup grated Parmagiano Reggiano
Pre-heat the oven to 450 degrees.
Pull the strings off the chard stems and cut into 4" pieces. The yellow chard needs more cleaning than the red. Boil them in salted water for 10-12 minutes until tender, place in a small baking dish.
Sauté the pancetta in a little olive oil until crispy. Scatter it over the chard. Sprinkle on the parsley and pour the cream over. Salt lightly. Bake in the hot oven for 20 minutes, sprinkle on the Parmagiano-Reggiano and bake another 10 minutes until golden and bubbly.
Serve with any meat, chicken or fish.
Two traditions, one old, one new. Hats and chard stem gratin.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
No one goes to a wedding in England without wearing a hat. It is tradition. That is what is so exciting about the Royal Wedding. So many hats! And although certain things have progressed, like who will obey who, hats are a big part of the event. Everyone knows who the milliner for the Royal wedding is, not even the dress has gotten so much publicity.
I just saw the Royal milliner, Philip Treacy, meet with Barbara Walters and again she commented that American women don't wear hats. The last time I heard her say it was on the national T.V. show, The View. At that time I contacted the show and Whoopi Goldberg wore hats for a week in support of millinery in America. Now what little respect I had for Ms. Walters is gone. I had appealed to her sense of fairness when I told her there are working milliners in America and her opinion could affect our business welfare if she makes such comments. But apparently she clings to the idea and continues with her negative hat vibe.
Along with the established tradition of wearing hats, I have a new tradition in my house. Whenever I cook chard, I save the stems for chard stem gratin. One of the most delectable side dishes ever.
Chard Stem Gratin
Serves 3-4
Stems from two bunches of Rainbow Chard
4 oz. diced pancetta
1/4 cup chopped parsley
1/4 cup heavy cream
salt
1/2 cup grated Parmagiano Reggiano
Pre-heat the oven to 450 degrees.
Pull the strings off the chard stems and cut into 4" pieces. The yellow chard needs more cleaning than the red. Boil them in salted water for 10-12 minutes until tender, place in a small baking dish.
Sauté the pancetta in a little olive oil until crispy. Scatter it over the chard. Sprinkle on the parsley and pour the cream over. Salt lightly. Bake in the hot oven for 20 minutes, sprinkle on the Parmagiano-Reggiano and bake another 10 minutes until golden and bubbly.
Serve with any meat, chicken or fish.
Two traditions, one old, one new. Hats and chard stem gratin.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Friday, April 22, 2011
Sherlock Holmes and Fried Chicken
"You see that girl under the tree, with the occasional hat. What is she looking for?"
"Her dog."
"Isn't she attractive?"
Attractive was Sherlock Holmes most effusive compliment for a woman. But what is an occasional hat? For an occasion? Do you wear it occasionally? It was trimmed with a very pretty ribbon and Mr. Holmes certainly noticed it, and her. The girl was fairly young and the hat was straw, shaped like a boater. Not too fancy, but festive.
One thing I only do once in a while is fry chicken. It does make a bit of a mess, so it is an occasional occurrence. But like the hat, it is not too fancy, but festive. It has a crunchy, light crust made with my own gluten free flour mix.
Fried Chicken
serves 4-6
6 chicken drumsticks
6 bone-in chicken thighs
2-3 cups buttermilk
1 1/2 cups Zazu & Violets' all purpose gluten free flour mix
1 1/2 cups rice flour
2 tbs. paprika
1 tbs. salt
4 cups grape seed oil for frying
Put the chicken pieces in a casserole dish in a single layer, cover with the buttermilk. Cover with cling film and marinate in the fridge for 3-4 hours, turning a couple of times in the buttermilk.
Heat the oil in a high sided cast-iron pot, or small dutch oven to 350 degrees.
In a shallow baker, mix together the flours, paprika and salt. Dredge the buttermilk soaked chicken pieces in the flour mixture one at a time and gently lay in the hot oil. In my pot I can fry three pieces at a time. Fry for 12 minutes turning so they brown evenly. Keep the oil at a low boil. Remove to a platter lined with parchment paper in a warm oven while you fry all the chicken. Sprinkle with sea salt.
Serve with any of your favorite side dishes. We just had it with a green salad, and some of those crunchy bits became croutons.
The occasional hat and the occasional fried chicken; always special.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
"Her dog."
"Isn't she attractive?"
Attractive was Sherlock Holmes most effusive compliment for a woman. But what is an occasional hat? For an occasion? Do you wear it occasionally? It was trimmed with a very pretty ribbon and Mr. Holmes certainly noticed it, and her. The girl was fairly young and the hat was straw, shaped like a boater. Not too fancy, but festive.
One thing I only do once in a while is fry chicken. It does make a bit of a mess, so it is an occasional occurrence. But like the hat, it is not too fancy, but festive. It has a crunchy, light crust made with my own gluten free flour mix.
Fried Chicken
serves 4-6
6 chicken drumsticks
6 bone-in chicken thighs
2-3 cups buttermilk
1 1/2 cups Zazu & Violets' all purpose gluten free flour mix
1 1/2 cups rice flour
2 tbs. paprika
1 tbs. salt
4 cups grape seed oil for frying
Put the chicken pieces in a casserole dish in a single layer, cover with the buttermilk. Cover with cling film and marinate in the fridge for 3-4 hours, turning a couple of times in the buttermilk.
Heat the oil in a high sided cast-iron pot, or small dutch oven to 350 degrees.
In a shallow baker, mix together the flours, paprika and salt. Dredge the buttermilk soaked chicken pieces in the flour mixture one at a time and gently lay in the hot oil. In my pot I can fry three pieces at a time. Fry for 12 minutes turning so they brown evenly. Keep the oil at a low boil. Remove to a platter lined with parchment paper in a warm oven while you fry all the chicken. Sprinkle with sea salt.
Serve with any of your favorite side dishes. We just had it with a green salad, and some of those crunchy bits became croutons.
The occasional hat and the occasional fried chicken; always special.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
Thursday, April 21, 2011
Hat and Gloves and a Pear Tart
"Complete with hat and gloves."
That is an old saying. It meant that you were completely dressed, ready for anything. You looked appropriate for any occasion and there were definitely rules for proper attire. Although I love wearing hats, I am glad that the rules have changed.
Last season I also made fingerless gloves. I used a pattern from the 1940's and altered it for modern needs. It is not practical to wear gloves with fingers, they get in the way of all of today's transactions. These gloves still make you look dressed and finish an outfit. They will compliment a hat, and keep alive that old sentiment about being completely dressed.
Like dinner with dessert. I don't often plan dessert unless we are having guests. It just seems like the right time to have it. There needs to be a finish to the meal at a dinner party and it wouldn't be complete without dessert. And that might be a pear tart. A little like the hat and gloves. The right finish.
Pear Tart
tart shell: makes 1-9" tart
1 cup gluten free flour
3/4 tsp. xanthan gum
1/4 cup sugar
1/2 tsp. salt
4 oz. butter cut into cubes
2 tbs. vegetable shortening
1/4 cup ice water
Sift together the flour, xanthan gum, sugar and salt. Blend in the butter and shortening using a pastry blender. Using your fingers, smooth out the bits of butter and shortening. Make a well and sprinkle in the ice water. Gather the dough together. Dump it out onto a cool surface and work it into a disk. A marble surface makes this much easier. Blend the flour and butter until it starts to look smooth and comes together. Wrap the disk in cling film and chill for 1 hour.
Pre-heat the oven to 375 degrees. Roll out the tart shell and fit it into the pan. Line with parchment and fill with beans. Pre-bake for 12 minutes, remove the beans and paper, bake for 12-15 more minutes until browned and done. Let cool completely before filling.
Poached Pears and Filling
3 slightly under ripe Bosc pears, peeled
1 1/2 cups white wine
1 1/2 cups water
1/2 cup sugar
zest and juice of 1 lemon
In a small saucepan, combine the wine, water, sugar and lemon and heat until the sugar is dissolved. Lay in the pears, cover and gently poach for 45 minutes. Remove the pears to cool and boil down the liquid into a syrup. When the pears are cool, cut in half, remove the seeds and stringy middle and thinly slice lengthwise. Keep the halves intact, you will fan them out on the tart.
Filling
8 oz. mascarpone cheese
2 tbs. heavy cream
2 tbs. superfine sugar
zest of one lemon
Thin the cheese with the cream and fold in the lemon zest. Spread on the bottom of the cooled tart shell. Fan the pears around the shell on top of the filling, making a flower design, and drizzle with the thick syrup. Chill for at least an hour before serving.
An elegant finishing touch to your meal. Just like a hat and gloves!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
That is an old saying. It meant that you were completely dressed, ready for anything. You looked appropriate for any occasion and there were definitely rules for proper attire. Although I love wearing hats, I am glad that the rules have changed.
Last season I also made fingerless gloves. I used a pattern from the 1940's and altered it for modern needs. It is not practical to wear gloves with fingers, they get in the way of all of today's transactions. These gloves still make you look dressed and finish an outfit. They will compliment a hat, and keep alive that old sentiment about being completely dressed.
Like dinner with dessert. I don't often plan dessert unless we are having guests. It just seems like the right time to have it. There needs to be a finish to the meal at a dinner party and it wouldn't be complete without dessert. And that might be a pear tart. A little like the hat and gloves. The right finish.
Pear Tart
tart shell: makes 1-9" tart
1 cup gluten free flour
3/4 tsp. xanthan gum
1/4 cup sugar
1/2 tsp. salt
4 oz. butter cut into cubes
2 tbs. vegetable shortening
1/4 cup ice water
Sift together the flour, xanthan gum, sugar and salt. Blend in the butter and shortening using a pastry blender. Using your fingers, smooth out the bits of butter and shortening. Make a well and sprinkle in the ice water. Gather the dough together. Dump it out onto a cool surface and work it into a disk. A marble surface makes this much easier. Blend the flour and butter until it starts to look smooth and comes together. Wrap the disk in cling film and chill for 1 hour.
Pre-heat the oven to 375 degrees. Roll out the tart shell and fit it into the pan. Line with parchment and fill with beans. Pre-bake for 12 minutes, remove the beans and paper, bake for 12-15 more minutes until browned and done. Let cool completely before filling.
Poached Pears and Filling
3 slightly under ripe Bosc pears, peeled
1 1/2 cups white wine
1 1/2 cups water
1/2 cup sugar
zest and juice of 1 lemon
In a small saucepan, combine the wine, water, sugar and lemon and heat until the sugar is dissolved. Lay in the pears, cover and gently poach for 45 minutes. Remove the pears to cool and boil down the liquid into a syrup. When the pears are cool, cut in half, remove the seeds and stringy middle and thinly slice lengthwise. Keep the halves intact, you will fan them out on the tart.
Filling
8 oz. mascarpone cheese
2 tbs. heavy cream
2 tbs. superfine sugar
zest of one lemon
Thin the cheese with the cream and fold in the lemon zest. Spread on the bottom of the cooled tart shell. Fan the pears around the shell on top of the filling, making a flower design, and drizzle with the thick syrup. Chill for at least an hour before serving.
An elegant finishing touch to your meal. Just like a hat and gloves!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
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