tonga punch

tonga punch 5

Our experiments with rum cocktails have progressed from comparing how well different fruits infuse into rum (strawberries and raspberries work the best; apples don’t work at all) to trying a new tiki drink almost every week. Over the last year, we’ve tried over thirty tiki drinks!

tonga punch 3

On Sunday evenings, after the chores are done, workouts are finished, food for the week is prepped, we reward ourselves with a couple cocktails. Sometimes we sit outside in the backyard while we sip; sometimes I sit inside on my computer and plan our next vacation. (We’re going to Iceland, which is about an untiki-y as you can get.) It’s one of my favorite times of the week, even though I know we have to go back to work the next day.

tonga punch 4

Of all that we’ve tried, this one is both Dave’s and my favorite. It’s so refreshing – not too sour, not too sweet, not too strong, not too weak. As a bonus, it doesn’t require any particularly rare ingredients. It also doesn’t require tiki mugs, but if you’ve got them, they make the best time of the week just a little bit better.

tonga punch 7

Printer Friendly Recipe
Tonga Punch (rewritten from Stephen Siegelman and Maren Caruso’s Trader Vic’s Tiki Party)

Makes 1 drink

I recommend Shellback, Flor de Caña, or Appleton white rums.

Technically, triple sec and orange curaçao are different and not interchangeable (Grand Marnier is curaçoa; Cointreau is triple sec), but using triple sec instead of curaçao won’t ruin this drink. We use Clement Creole Shrubb, which is neither triple sec nor curaçao.

Look for grenadine with pomegranate in the ingredient list; otherwise you’re just buying a combination of high fructose corn syrup, citric acid, and food coloring.

2 ounces silver rum
1½ ounces orange juice
¾ ounce lemon juice
½ ounce orange curacao
¼ ounce lime juice
¼ ounce grenadine
1 cup ice

Combine the liquids in a blender. Add the ice and pulse until the largest pieces if ice are approximately ½-inch. Pour unstrained into a glass and enjoy.

tonga punch 6

blueberry lemon date bars

blueberry lara bars 4

Dave and I had a Serious Discussion last year about hiking. He loves it; I’m okay with it. I like the part that involves relaxing exercise (usually an oxymoron) in a pretty place, but not the part that requires several hours of driving. Dave doesn’t love the driving either, but for him, it’s worth it for the hiking. So we’ve compromised and are making more of an effort to get miles in; Dave’s goal this year is 100 miles.

blueberry lara bars 1

The more often we go, the more we get into a routine. Make coffee at home; stop for breakfast burritos to eat on the road; almonds, these bars, and camelbaks full of water for snacks; and a grain or pasta-based salad for lunch if it’s a long enough hike. Having a series of tasty foods lined up definitely helps get me motivated.

blueberry lara bars 2

Breakfast burritos win as my favorite food of the day, of course, but these bars are delicious too. They’re a perfect mid-morning treat, when you’re just over halfway up the mountain, the burrito has worn off, lunch is still a ways off, and your feet could use a break. They’re easy to make and last a while tightly wrapped in the fridge. I need to keep a stock handy; the easier it is to get out the door, the more likely we are to get those miles in.

blueberry lara bars 3

Printer Friendly Recipe
Blueberry Lemon Date Bars (slightly adapted from Use Real Butter)

Makes 8 bars

I should probably mention that I’ve never eaten a real Larabar, blueberry or otherwise.

I’ve found that these are great for plane rides too.

2 cups unsalted cashews
1 cup dried blueberries
1 cup dates, pitted
grated zest from 1 lemon
⅛ teaspoon salt
seeds of ½ vanilla bean

Transfer the cashews to the bowl of a food processor; pulse until coarsely ground. Add the blueberries, dates, lemon zest, salt, and vanilla seeds; process until the mixture forms large sticky clumps. Line an 8-by-8-inch baking dish with parchment or wax paper, with the paper coming up the sides by several inches. Press the mixture tightly into the lined pan. Cover and chill for at least 30 minutes (or up to several days). Use the ends of the parchment paper to lift the bars out of the pan. Cut into 8 bars; wrap individually. Can be stored in the refrigerator for several months.

lemon cake with lemon curd filling and cream cheese frosting

fondant 22

Two years ago, I made this cake for a Tiffany-themed baby shower (and I’m just now telling you about it), and it became infamous for the cake that made me cry. I wouldn’t have told anyone that myself, but Dave blurted it out when we delivered the cake. “Never again!”, he told our friends.

tiffany fondant collage

I’m actually proud of the cake, but it’s true that it wasn’t a smooth process. When my friend showed me a picture of the cake and asked me to reproduce it for the baby shower she was hosting for her daughter, I ambitiously agreed. I had never worked with fondant before, but how hard could it be?

fondant 16

Well, pretty hard, actually, at least when you’re both inexperienced and a perfectionist. I found a few opportunities to practice before the shower and learned some valuable lessons, but on the morning of the shower, the ruffles and lace were still uncharted territory. Looking back, I can’t remember what caused the tears, but it could have been any number of things – the lace sticking to the mold, running out of fondant, running behind schedule.

fondant 18

Fortunately, whether the lace had obvious seams or the fondant cracked at the corners, I knew the cake itself would taste good. I’m much more confident in my baking skills than my decorating skills. I took one of my favorite white cakes and added lemon zest, so that, at least, was one part of this project that wasn’t complicated.

fondant 19

Despite my struggles, I think the cake turned out great, and the host seemed pleased. It tasted at least as good as it looked. Still, it was two years before anyone asked me to make a tiered cake with fondant for them again. That is what I’ll be doing this weekend. Any bets on how many times I cry this time?

fondant 24

Printer Friendly Recipe
Lemon Cake with Lemon Curd Filling and Cream Cheese Frosting
(adapted from Cook’s Illustrated’s Classic White Cake)

Makes a double-layer 8-inch or 9-inch cake

1 cup whole milk, at room temperature
6 large egg whites (¾ cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
zest of 1 small lemon
1¾ cups granulated sugar (12¼ ounces)
2¼ cups cake flour (9 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1½ sticks), softened but still cool

1. Adjust an oven rack to middle position and heat oven to 350 degrees. Grease and flour two 8- or 9-inch-wide by 2-inch-high round cake pans and line with parchment paper. In a 4-cup liquid measure or medium bowl, whisk together milk, egg whites, and vanilla.

2. In bowl of standing mixer fitted with paddle attachment, mix the flour, sugar, baking powder, and salt at low speed. With the mixer running at low speed, add the butter one piece at a time; continue beating until the mixture resembles moist crumbs with no visible butter chunks. Add all but ½ cup milk mixture to crumbs and beat at medium speed until mixture is pale and fluffy, about 1½ minutes. With mixer running at low speed, add remaining ½ cup milk mixture; increase speed to medium and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer. Divide batter evenly between cake pans; using rubber spatula, spread batter to pan walls and smooth tops.

3. Bake until toothpick inserted in center of cakes comes out clean, about 20 minutes for 6-inch pans, 22 minutes for 8-inch pans, and 26 minutes for 10-inch pans. Loosen cakes from the sides of the pans with a small knife, cool in pan 10 minutes, then invert onto greased wire racks; peel off parchment. Invert the cakes again; cool completely on rack, about 1½ hours.

fondant 9

Lemon Curd Filling (from Cook’s Illustrated)

⅓ cup lemon juice, from 2 lemons
2 large eggs
1 egg yolk
½ cup sugar (3½ ounces)
2 tablespoons unsalted butter, cut into ½-inch cubes and chilled
1 tablespoon heavy cream
¼ teaspoon vanilla extract
pinch table salt

1. Heat lemon juice in small nonreactive saucepan over medium heat until hot but not boiling. Whisk eggs and yolk in medium nonreactive bowl; gradually whisk in sugar. Whisking constantly, slowly pour hot lemon juice into eggs, then return mixture to saucepan and cook over medium heat, stirring constantly with wooden spoon, until mixture registers 170 degrees on instant-read thermometer and is thick enough to cling to spoon, about 3 minutes.

2. Immediately remove pan from heat and stir in cold butter until incorporated; stir in cream, vanilla, and salt, then pour curd through fine-mesh strainer into small nonreactive bowl. Cover surface of curd directly with plastic wrap; refrigerate until needed.

fondant 2

Cream Cheese Frosting (adapted from Smitten Kitchen)

Makes 6 cups

You can use 12 ounces powdered sugar instead of 16 if you’re going to make pretty swirls with the icing instead of decorating. It’ll taste less sweet and more cream cheesy.

8 ounces cream cheese, room temperature
8 tablespoons (1 stick) butter room temperature
4 cups (16 ounces) powdered sugar
1 teaspoon pure vanilla extract

Place cream cheese and butter in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar and vanilla. Beat on low speed to combine.

fondant 21

beef satay with spicy mango dip

beef satay 5

People keep giving me venison. I have friends who enjoy hunting but have families that don’t love the flavor of venison. I have another friend who doesn’t prefer the front shoulder, so I’ve turned several into barbacoa (and then gave him the recipe, and that was the end of my venison front shoulder donations). I don’t even know how I ended up with the prized backstrap, a cut similar to the tenderloin, but I’m not complaining.

beef satay 1

Rather than search for venison-specific recipes, I consider venison interchangeable with beef or sometimes pork. My brother sent me this recipe, and while I didn’t have the right cut of beef, I did have venison backstrap. It’s an interesting recipe, with a marinade that includes ground cashews. It ends up as more of a paste, which sticks to the meat as it cooks.

beef satay 2

It may be unusual, but it works. Dave and I made the full recipe, which supposedly feeds four, and we had no leftovers. Someone needs to give me more venison backstrap so I can make this again immediately – and this time I won’t share the recipe.

beef satay 3

Printer Friendly Recipe
Beef Satay with Spicy Mango Dip
(rewritten from Linda Doeser’s Chinese: The Essence of Asian Cooking)

The recipe recommends serving with salad greens, but I mostly considered those garnish, while rice was important to soak up the sauce.

I made tamarind sauce the same way I do for pad Thai, by soaking tamarind paste in hot water, then straining out the solids and using the liquid in the recipe. You might also be able to find tamarind concentrate. If not, it won’t ruin the recipe to leave it out.

For the satay:
1 pound sirloin steak, thinly sliced across the grain and skewered
1 tablespoon coriander seeds
1 teaspoon cumin seeds
½ cup raw cashews
1 tablespoon vegetable oil
2 shallots or 1 small onion, finely chopped
½-inch piece fresh ginger, finely chopped
1 clove garlic, crushed
2 tablespoons tamarind sauce
2 tablespoons dark soy sauce
2 teaspoons sugar
1 teaspoon rice vinegar or white wine vinegar
Salad greens, to serve

For the spicy mango dip:
1 ripe mango, peeled and seeded
1 to 2 fresh red chiles, seeded and finely chopped
1 tablespoon fish sauce
Juice of 1 lime
2 teaspoons sugar
2 tablespoons chopped fresh cilantro
½ teaspoon salt

1. Heat a small not-notstick skillet over medium-high heat. Add the coriander and cumin seeds; toast, stirring constantly, until fragrant, about 30 seconds. Immediately transfer to a mortar and pestle or spice grinder. Let cool completely before grinding.

2. In the bowl of a food processor, combine the ground spices, cashews, oil, shallots, ginger, garlic, tamarind sauce, soy sauce, sugar, and vinegar. Process until the cashews are finely chopped. Coat the meat with the cashew mixture; cover and chill for at least 30 minutes or up to 8 hours.

3. For the dip: Process the mango, chiles, fish sauce, lime juice, sugar, cilantro, and salt in the food processor until smooth.

4. Prepare a medium-hot grill. Cook the skewers directly over the heat until browned and cooked through, 3-4 minutes per side. (Alternatively, cook for the same amount of time as close to the broiler element as possible.) Serve with the sauce and greens.
beef satay 4

cranberry swirl shortbread

cranberry shortbread 5

I was not feeling it the Monday night I made this shortbread. I was, however, feeling it the day before, when I had a relatively chore-free Sunday, and went ahead and made the cranberry filling, a double batch. In fact, I was so in the mood to bake that afternoon that I made a batch of my favorite Christmas cookies, just for the heck of it. But I forgot how long it takes to shape those cookies into their spirals and stripes and by the time that was over, I’d pretty much had my fill of baking.

cranberry shortbread 1

Which left me with a weeknight to make the shortbread dough, roll out four circles, chill the circles, partially bake two of the circles, layer them with cranberries, add more dough, pipe on more cranberry filling, score the dough, and add designs in the filling. All when I just wasn’t feeling it.

cranberry shortbread 2

My coworkers, however, were definitely feeling it the next day when a double batch disappeared in no time. Not only are these bright and attractive – even when you rush through making the design – but they’re tender and sweet with refreshingly tart filling. I will definitely make these again, but next time I’ll make sure I’m in the mood.

cranberry shortbread 3

Printer Friendly Recipe
Cranberry Swirl Shortbread (from Cook’s Illustrated)

Makes 16 wedges

4 ounces (1 cup) fresh or frozen cranberries
½ cup (3½ ounces) granulated sugar
½ teaspoon grated orange zest plus 2 tablespoons juice
¼ teaspoon ground cinnamon
2 cups (10 ounces) all-purpose flour
½ cup (2 ounces) confectioners’ sugar
½ teaspoon salt
14 tablespoons unsalted butter, cut into ½-inch pieces and chilled

1. Bring the cranberries, ¼ cup granulated sugar, orange zest and juice, and cinnamon to a boil in a medium saucepan over medium-high heat. Cook, stirring frequently, until the cranberries have burst and the juice has just started to thicken, 2 to 4 minutes; let cool for 1 hour.

2. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Process the flour, confectioners’ sugar, salt, and remaining ¼ cup granulated sugar in a food processor until combined, about 5 seconds. Scatter the butter over the top and process until the dough starts to come together, about 1 minute. Gently knead the dough by hand until no floury bits remain. (Do not wash the food processor bowl.) Divide the dough in half and roll each half into a 9-inch circle on parchment paper; refrigerate for 20 minutes. Process the cooled cranberry mixture in the food processor until smooth, about 20 seconds.

3. Press one dough circle into a 9-inch tart pan with a removable bottom and poke all over with fork. Bake on a baking sheet until the edges are light golden brown, 15 to 17 minutes, rotating the tart pan halfway through baking. Spread the dough with ¼ cup cranberry puree, the top with second dough circle, and poke all over with fork. Pipe the remaining cranberry puree over the dough in a spiral shape. Score the dough into 16 wedges. Between the score marks, lightly run a knife in the opposite direction of the cranberry spiral. Bake until the top is pale golden, 25 to 30 minutes, rotating the tart pan halfway through baking. Let the shortbread cool for 10 minutes, then remove the outer ring of the tart pan. Cut through the score marks, transfer the wedges to a wire rack, and let cool completely before serving.

cranberry shortbread 4

arugula salad with prosciutto, figs, walnuts, and parmesan

arugula salad figs prosciutto 3

This is my salad of the season. It seems like there’s always one, something I make every time we have a big meal (i.e., every Saturday night). This one was so good we had it for Sunday lunch too.

arugula salad figs prosciutto 1

Maybe I should start making soup as a first course instead of salad, especially this time of year, but this salad seems appropriate for winter. It has deep, rich flavors from the prosciutto, figs, and walnuts, so it doesn’t taste bright and light like a lot of summer salads do.

arugula salad figs prosciutto 2

And yet, even piled with crisp prosciutto and slivers of parmesan, it’s still a salad, still mostly vegetables. That makes it a great accompaniment to rich winter braises and casseroles. If this is my salad of the season, I’m glad it’s still early in the season.

arugula salad figs prosciutto 6

Printer Friendly Recipe
Arugula Salad with Prosciutto, Figs, Walnuts, and Parmesan (from Cook’s Illustrated)

4-6 servings

4 tablespoons extra-virgin olive oil
2 ounces thinly sliced prosciutto, cut into ¼-inch-wide ribbons
1 tablespoon raspberry jam or honey
3 tablespoons balsamic vinegar
½ cup dried figs, stems removed, fruit chopped into ¼-inch pieces
1 small shallot, very finely minced (about 1 tablespoon)
Table salt and ground black pepper
5 ounces lightly packed stemmed arugula (about 8 cups)
½ cup toasted, chopped walnuts
2 ounces Parmesan cheese, shaved into thin strips with vegetable peeler

1. Heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.

2. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons oil, shallot, ¼ teaspoon salt, and ⅛ teaspoon pepper; toss to combine. Let cool to room temperature.

3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.

arugula salad figs prosciutto 4

pumpkin apple pizza

pumpkin pizza 6

As a general rule, I’m not a big fan of adding fruit to savory foods – but the more I try to define that rule, the more exceptions I find to it. I like the occasional salad with dried currants, figs on pizza, bacon-wrapped dates, cranberry sauce on my turkey sandwiches. I won’t be adding fruit to every salsa I make, but clearly I’m not completely grossed out by sweet/savory combinations.

pumpkin pizza 1

Still, I strongly considered leaving the apples off of this pizza. I don’t even love apples and pumpkin together in desserts, much less for dinner. But Kenji indicated that the apples would blend in, enhancing the pumpkin more than calling attention to themselves, so I compromised and kept the apples, but reduced them by half.

pumpkin pizza 3

I don’t agree that the apples blended in; for me, they were the strongest flavor. But, surprisingly for this supposed sweet+savory hater, it was a flavor that I liked. Pumpkin on its own is more earthy than sugary, and that combined with salty pancetta and three types of cheese made sweet cubes of apple a nice contrast. I have yet another exception to my no-fruit-in-dinner rule, but I still don’t think I’ll be adding pineapple to my guacamole anytime soon.

pumpkin pizza 7

Printer Friendly Recipe
Pumpkin Apple Pizza (rewritten and slightly changed from The Food Lab)

Makes 4 generous servings

I made half the recipe but cooked the entire pumpkin and apple, using the leftovers and more cheese to top crostini the next day.

You can leave the pancetta out (using 1 tablespoon butter to cook the apples and wedge of pumpkin), but I really like the combination of cured pork with winter squash.

1 pound homemade or store-bought pizza dough
1 small sugar pumpkin, quartered, seeds and pulp discarded
2 tablespoons olive oil, divided
salt and freshly ground black pepper
2 tablespoons maple syrup
pinch ground cinnamon
pinch grated nutmeg
4 ounces pancetta, diced
1 crisp baking apple, such as Golden Delicious, peeled and diced
2 tablespoons minced fresh sage leaves, plus ¼ cup roughly torn leaves, divided
8 ounces (2 cups) shredded gruyère cheese
6 ounces (1½ cups) shredded mozzarella cheese
2 ounces (½ cup) grated parmesan cheese
2 scallions, thinly sliced

1. Heat the oven to 325 degrees. Place three of the four pumpkin wedges in a medium oven-safe skillet. Spray or rub with 1 tablespoon oil and season with salt and pepper. Bake for 45 minutes, until the pumpkin flesh is very tender. Scrape the flesh from the skins; transfer to a medium mixing bowl and mix in the maple syrup, cinnamon, and nutmeg. Season to taste with more salt and pepper.

2. Place a pizza stone on a rack about 3 inches below the broiler and heat the oven as high as it goes. Shape the dough into 2 balls; cover and set aside for 10 to 30 minutes to allow the gluten to relax so the dough will be easier to stretch.

3. Peel and dice the remaining wedge of pumpkin. Heat the same skillet used to roast the pumpkin over medium heat. Add the pancetta and cook until its fat has rendered and it begins to brown (it will finish browning while the pizza bakes); transfer to a plate. Increase the heat to medium-high and add the diced pumpkin and apple to the rendered pancetta fat. Cook, stirring occasionally, until browned and softened, about 10 minutes. Season with salt, pepper, and 2 tablespoons minced sage. Set aside.

3. Gently flatten the dough, then pick it up and stretch it out, trying to keep it as circular as possible. Curl your fingers and let the dough hang on your knuckles, moving and rotating the dough so it stretches evenly. If it tears, piece it together. If the dough stretches too much, put it down and gently tug on the thick spots.

4. Line a pizza peel (or the back of a baking sheet) with parchment paper and transfer the round of dough to the paper, rearranging it to something reasonably circular. Spread the roasted pumpkin mixture over the dough, leaving the outer ½-inch of dough uncovered. Top with half of the gruyere and half of the mozzarella, then half the pancetta, half the diced pumpkin and apples, and half of the remaining sage leaves. Top with half the parmesan. Transfer the pizza to the hot pizza stone.

5. Immediately turn the oven off and the broiler on (to high, if yours has settings). Bake the pizza for about 4-6 minutes, until the bottom is spotty browned and the cheese is bubbling. Transfer the pizza to a cooling rack; sprinkle with half the scallions. Cool about 5 minutes before slicing and serving. Repeat with the remaining ingredients.

pumpkin pizza 4

cranberry almond crostata

cranberry crostata 6

I’ve got nothing against pie – buttery, flaky crust, fruit filling, what’s not to like? – but I’m mostly a cake girl. Soft, spongy, tender, doughy cake. Brownies are good too. Or cookies. Pie is great, but it isn’t as good as doughy baked things, either to eat or to make.

cranberry crostata 1

This crostata, however, is the perfect compromise, because the crust is made from cookie dough, not pie dough. The filling, on the other hand, is classic pie – thickened, fruity, juicy. It looked just like cherry pie as it baked.

cranberry crostata 3

When I made this for my big Italian-themed turkey feast last year, I mixed and cut the dough the day before the meal, storing it in the freezer. I also cooked and chilled the filling overnight. The next day, I spent 15 minutes assembling the tart in the morning before anything else needed to go in the oven. After transferring the beautifully browned and sugar sparkly tart to a cake stand, I didn’t have to think about it again until it was time for dessert. This sweet and tart and buttery dessert was the perfect end to the meal – and it was just as good the next morning for breakfast, just like pie.

cranberry crostata 4

Printer Friendly Recipe
Cranberry Almond Crostata (from Gourmet via epicurious)

For pastry dough:
⅛ cup whole raw almonds (¼ pound), toasted and cooled
2 cups all-purpose flour, divided
1¼ sticks unsalted butter, softened
½ cup packed light brown sugar
1 large egg, lightly beaten, divided
½ teaspoon pure vanilla extract
⅛ teaspoon pure almond extract
2 teaspoons grated lemon zest
½ teaspoon salt

For filling and assembly:
2½ cups fresh or frozen cranberries (10 ounces)
¼ cup fresh orange juice
½ cup sweet orange marmalade
½ cup packed light brown sugar
¼ teaspoon salt
1 tablespoon granulated sugar

1. Make the dough: Pulse the almonds with ¼ cup flour until finely ground (be careful not to grind to a paste). Beat together the butter and brown sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Reserve 1 tablespoon of the beaten egg, chilled, for egg wash and beat the remaining egg into the butter mixture, then add the vanilla and almond extracts, beating well. At low speed, mix in the almond mixture, zest, salt, and remaining 1¾ cups flour until mixture just forms a dough. Halve the dough and form each half into a 5- to 6-inch disk. Wrap the disks separately in plastic wrap and chill until firm, at least 30 minutes.

2. Make the filling: Bring the cranberries, orange juice, marmalade, brown sugar, and salt to a boil in a heavy medium pot, stirring, then simmer, uncovered, until some of the cranberries burst and the mixture is slightly thickened, about 5 minutes. Cool the filling quickly by spreading it in a shallow baking pan and chilling until lukewarm, about 15 minutes.

3. Preheat the oven to 375 degrees with a foil-lined large baking sheet on the middle rack. Generously grease a springform pan.

4. Roll out 1 piece of dough between sheets of wax or parchment paper into a 12-inch round (dough will be very tender). Remove the top sheet of paper and invert the dough into the springform pan. (Dough will tear easily but can be patched together with your fingers.) Press the dough over the bottom and up the side of the pan, trimming the dough to reach ½ inch up the side of the pan. Chill.

5. Roll out the remaining dough into a 12-inch round in same manner. Remove the top sheet of paper, then cut the dough into 10 (⅓-inch-wide) strips with a pastry wheel and slide (still on the wax paper) onto a tray. Freeze strips until firm, about 10 minutes.

6. Spread the filling in the chilled shell and arrange 5 strips 1 inch apart on filling. Arrange the remaining 5 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. Trim the edges of all the strips flush with the edge of the shell. Brush the lattice top with the reserved beaten egg and sprinkle the crostata with the 1 tablespoon granulated sugar.

7. Bake the crostata in the pan on the hot baking sheet until the pastry is golden and the filling is bubbling, 50 to 60 minutes. (If the pastry is too brown after 30 minutes, loosely cover the crostata with foil.) Cool the crostata completely in the pan on a rack, 1½ to 2 hours.

cranberry crostata 5

cranberry grappa jelly

grappa cranberries 3

Perhaps the lesson learned here is that cranberry sauce is better with alcohol. These are the only cranberry sauce recipes I can say that I honestly like. The plain stuff is nothing but sweet and tart, but adding a lot of wine or a little bit of grappa mellows those flavors while adding some complexity.

grappa cranberries 1

Still, I have to admit, I’m not really sure what to do with cranberry sauce. I gather it’s supposed to be put on top of the turkey, but that’s where I keep my gravy. Mostly I make it because it makes an excellent sandwich when combined with leftover turkey, green chile, and mayo.

grappa cranberries 2

I already had my mind made up that I prefer my cranberries without the skins, and this recipe is designed for that. Plus, it slurps just like the stuff from the can, but you can make it any pretty shape you want (and have a pan for). Of course it tastes way more interesting than the stuff from a can, and it does make one heck of a sandwich.

grappa cranberries 5
Printer Friendly Recipe
Cranberry Grappa Jelly (from Gourmet via epicurious)

8 servings

1¼ pounds fresh or frozen cranberries (4½ cups)
1¾ cups sugar
1¾ cups cold water, divided
1 cup grappa, divided
2 (¼-ounce) envelopes unflavored gelatin (4½ teaspoons)

1. Bring cranberries, sugar, 1½ cups water, and ¾ cup grappa to a boil in a 4- to 5-quart heavy pot, stirring until sugar has dissolved, then briskly simmer, partially covered, stirring occasionally, until most of berries have burst and the mixture is thickened, 15 to 20 minutes. Strain through a large fine-mesh sieve into a 2-quart measuring cup or a bowl, pressing hard on and then discarding solids. (You will need 2½ cups liquid.)

2. Stir together the gelatin and remaining ¼ cup water and let stand 1 minute to soften. Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add the gelatin mixture and stir until just dissolved. Add the gelatin mixture and remaining ¼ cup grappa to the remaining 1½ cups cranberry liquid and stir well. Pour the cranberry sauce into a lightly oiled mold and chill, covered with plastic wrap, until firmly set, at least 12 hours.

3. To unmold, dip the mold in a large bowl of warm water (water should reach halfway up mold) for 5 seconds, then run tip of a thin knife around edge of mold. Tilt mold sideways and tap side against a counter, turning it, to evenly break seal and loosen jelly. Keeping the mold tilted, put a plate over mold, then invert the jelly onto the plate.

grappa cranberries 4

bittersweet chocolate and pear cake

pear chocolate cake 6

Earlier this summer, one of my coworkers brought in peaches from his tree, so I took some and made peach cupcakes to share at work. Then a couple weeks ago, another coworker was giving away apples, so I took some and made apple pie-cake for everyone. After that, the apple grower was excited to find someone to offload her apples to, so she brought me another bag, and I made apple cake and then apple muffins. Also, my mom gave me pears, so I made pear chocolate cake.

pear chocolate cake 2

It sounds weird, right, pears and chocolate together? That’s what most of my coworkers said, but then they said that it definitely worked. It’s a fun recipe, with the eggs beaten until foamy and the batter spread in the pan with the fruit and chocolate on top. As the cake bakes, it rises up due to all the air beaten into the eggs, incorporating the fruit and chocolate.

pear chocolate cake 4

Just like in a chocolate chip cookie, the chocolate here provides a bitter richness to compliment the sweet butteriness of a fruit-based cake. Sugar and butter being, of course, the perfect compliments to almost any fruit. Basically, if you have too much fruit, give it to me and I will make cake out of it.

pear chocolate cake 7

Printer Friendly Recipe
Bittersweet Chocolate and Pear Cake (rewritten but not significantly adapted from Al Di La Trattoria via Smitten Kitchen)

My homegrown pears were small, so I used five of them.

8 tablespoons (1 stick) unsalted butter, melted
1 cup (4.8 ounces) all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
3 eggs, at room-temperature
¾ cup (5.25 ounces) sugar
3 pears, peeled, cored, and diced into ¼-inch cubes
¾ cup (4.5 ounces) bittersweet chocolate chunks

1. Heat oven to 350 degrees. Spray a 9-inch springform pan with nonstick baking spray (or oil and flour the pan). In a small bowl, combine the flour, baking powder, and salt. In a small skillet over medium heat, melt the butter. When the foaming subsides, start swirling the butter around the pan. When the milk solids sink and turn brown and the butter smells nutty, remove the pan from the heat and pour the butter into a small bowl or measuring cup so it stops cooking.

2. In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl if using a hand-held mixer), beat the eggs until light yellow and thick, about 5 minutes on a stand mixer and 9 minutes with a handheld mixer. When the whisk is removed from the bowl, the egg should flow off of it in a thick ribbon. Gradually add the sugar to the eggs, beating for 1 minute after it’s all added. Reduce the mixer speed to its lowest setting and add one-third of the flour mixture, then half of the butter, another third of the flour, the rest of the butter, and the rest of the flour, beating just until combined.

3. Spread the batter evenly in the prepared pan. Evenly distribute the pears and chocolate over the top of the batter. Transfer to the oven and bake until a toothpick inserted into the center of the cake comes out clean, 45-60 minutes. Transfer to a wire rack to cool completely. If desired, dust with powdered sugar just before serving.

pear chocolate cake 5