I am sure that those of you who celebrate Thanksgiving are all set with your recipes, pantries full, and ovens ready.
Are you steering away from pumpkin pie into new territory?
We will be hanging low with friends and family. The thought of staying in Seattle sounds perfect to me – the sun, the fog and the cold have returned drawing everyone into the kitchen.
Our menu will be simple. Smoked turkey, which I probably won’t have much to fiddle with, and lots of seasonal vegetables. I loaded at the Ballard market this Sunday. Brussels sprouts in a quinoa salad with pears and chorizo, roasted carrots with honey, sage and garlic, kabocha squash and celery root soup, potato and sweet potato gratin, braised greens with beans and elderberry compote.
“And the cranberries?” you might be wondering… The cranberries will go into the dessert. In this apple-cranberry custard tart I created for Vogue magazine.
Creamy and flakey.
Vogue also featured the roasted pumpkin, quinoa and hazelnut gnocchi I created a few years ago.
So I hope you are able to enjoy the cooking, the eating and the company on this week to give thanks for the things we have and the people we surround ourselves with.
Gluten-free apple and cranberry custard tart
makes a 9-inch tart
3/4 cup superfine brown rice flour
1/4 cup buckwheat flour
1/4 cup tapioca or cornstarch
2 teaspoons natural cane sugar
1/4 teaspoon salt
1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
6 to 8 tablespoons water
Combine the first five ingredients in the food processor and pulse to aerate. Add the cold and diced butter and pulse ten times until the butter is the size of large peas. Add 6 tablespoons of water and pulse until it comes together. Press the dough between your fingers and if it comes together it is done. If not, add another tablespoon of water.
Transfer dough to your work surface. Bring together and form a disk. Wrap in plastic wrap and refrigerate for 15 minutes.
Dust your work surface with a little bit of superfine brown rice flour and roll the dough to 1/8-inch thickness. Fill a 9-inch tart pan with the dough and cut off excess around the edges. Place the crust in the freezer for 10 minutes.
Preheat oven to 375F.
Take out the tart crust from the freezer and place a piece of parchment on top. Top with pie weights or dry beans and bake for 25 minutes. Remove the pie weights and parchment and proceed with filling.
Apple cranberry filling
1 cup fresh or frozen cranberries
2 tablespoons natural cane sugar
1 tablespoon orange juice
1/2 vanilla bean, split lengthwise and seeds scraped
1 teaspoon tapioca or cornstarch
1/2 cup half and half
3 medium apples (Pink Lady, Gala, Pink Pearl…), peeled, cored and thinly sliced
Combine the first four ingredients in a small saucepan and cook over medium heat for 3 minutes or until cranberries burst and sauce thickens slightly. Remove the vanilla bean. Let cool.
Whisk together the eggs, tapioca starch and half and half.
Spread the cranberry compote over the bottom of the tart crust. Arrange the apple slices on top in concentric form. Pour custard over the apples.
Bake for 30 to 35 minutes until custard sets and apples brown. Let the tart cool for 10 minutes before cutting into it.