The Washington apples, a bread pudding and other Thanksgiving recipes

At the end of October we traveled to Seattle where I had a few book-related events. We turned it into a family vacation where Jon and Miren could experience real autumn weather and colors.

The colors.

They took my breath away.

I had never been in Washington during October and from what I had gathered, there is a little bit of foliage but not as significant as the East. I must disagree. The city was bursting with golds, reds and ochres. We visited nearly every single city park and played with the multicolored leaves.

The foliage in Washington really is spectacular.

We took time to drive to Bellewood farm on a grey, damp and cold day. But you see, I love grey, damp and cold days. They remind me of the Basque Country in the winter where our noses were always red and rainboots a must.

Cold and damp feels comfortable to me.

We ran around the perfectly-lined orchard and picked a variety of apples that I later turned into a clafoutis on New Day Northwest.

Bellewood Farm

Gluten-free roasted beet, caramelized onion and goat cheese tart

This year has flown by right before my eyes and it is already Thanksgiving once again.

How did that happen? This speed scares me sometimes. I have always been good at multitasking and I take pride in doing so, but at times I feel many subtle details suffer and the way I experience the present can be affected. Could I say “watered down”? Perhaps.

But I am also very grateful for the opportunities, the challenges, the friendships and the liveliness.

Speaking of friendships….

This past April, my dear friend Amy Atlas published “Sweet Designs”. A book all things baking, crafing and design – the elements that have made her unique style so coveted. The book is full of colorful ideas and beautiful photography. I actually gifted many copies for Mother’s Day and I think it will make an inspired holiday gift as well.

red kuri squash, leek and pear soup

We are spending Thanksgiving with friends this year, which I will not be hosting for once.

I had eyed Amy’s bread and cinnamon bread pudding recipe long time ago and here I am adapting it today to incorporate the last apples we picked in Bellingham and dried cranberries. We thoroughly enjoyed it and decided this is what I am bringing to our Thanksgiving dinner this year.

I plan on bringing several dishes but this red kuri squash, leek and pear soup will be one…

… as well as the roasted beet, caramelized onion and goat cheese tart.

I think I am good with side dishes.

I love sides.

Thank you everyone for your constant support and I wish you a happy Thanksgiving celebration.

Apple, cranberry and brioche bread pudding

adapted from “Sweet Designs” by Amy Atlas

makes 12 individual puddings

2 small Gala apples, cored and diced into 1/2-inch pieces
3 tablespoons melted butter, plus more for apples and pan
1 vanilla bean, split lengthwise and seeds scraped
8 ounces (225 g) challah bread (I used the gluten-free brioche recipe from my book) cut into 1/2-inch cubes
1/3 cup plus 2 tablespoons (80 g) natural cane sugar
5 egg yolks
1 cup (250 ml) heavy cream
1 cup (250 ml) whole milk
1 1/8 teaspoon ground cinnamon
1/3 teaspoon salt
1/3 cup dried cranberries

1) Set oven rack to the upper-middle position and heat to 350F (180C). Butter a standard-size 12-cup muffin tin. Spread the brioche into a baking sheet and brush tops with melted butter. Bake until toasted, about 8 to 10 minutes. Remove from oven and cool on wire rack.

2) Heat a medium saute pan over medium high heat. Add a small dab of butter, diced apples and vanilla bean. Cook until tender, about 5 minutes. Set aside to cool.

3) Whisk together 1/3 cup (66 g) natural cane sugar and 5 yolks in a bowl until combined. Whisk in cream, milk, 1 teaspoon ground cinnamon and salt. Fold in the toasted brioche, cranberries and cooked apples. Let mixyure sit for 10 minutes.

4) Divide among the cupcake cups. Let mixture rest for 10 minutes so brioche can fully soak up the custard. Combine remaining 2 tablespoons sugar and 1/8 teaspoon of ground cinnamon and sprinkle in top. Bake until tops are golden and custard set.

5) Let puddings cool in pan. Run a sharp knife around each cup to release the pudding. Serve warm or at room temperature.

Red Kuri Squash, Leek and Pear Soup

serves 4 to 6

2 tablespoons olive oil
1 medium leek, diced
2 cloves garlic, minced
1 pound (450 g) red kuri squash, seeded, peeled and diced
1 medium Bartlett pear, peeled, cored and diced
1 medium Yukon gold potato, peeled and diced
1/2 teaspoon ground coriander
2 cups (500 ml) chicken stock
1/3 cup (85 ml) unsweetened coconut milk
1 1/4 teaspoon fine sea salt (or to taste)

1) Heat a medium pot over medium high heat. Add olive oil, leeks and garlic. Cook for 3 minutes until tender but not browned. Add squash, pear, potato and coriander. Stir for a few seconds to coat with oil and coriander. Add the chicken stock and coconut milk. Bring the mixture to a boil, cover back, simmer for 15 minutes until all vegetables are tender.

2) Puree soup with a blender and season with salt. Serve while warm topped with a drizzle of olive oil.

Roasted beet, caramelized onion and goat cheese tart

makes a 9-inch tart

3 medium striped beets
1 pie crust recipe (this one is from my book and it has quinoa flour and almond flour)
2 tablespoons olive oil
1 medium yellow onion, peeled and sliced
1/2 teaspoon fine sea salt
2 eggs
1/2 cup (125 ml) whole milk
1/2 cup (125 ml) unsweetened coconut milk
2 tablespoons finely grated parmesan
1 tablespoon cornstarch
2 ounces (60 g) goat cheese, crumbled

1) Preheat oven to 400F (200C). Place beets in baking sheet and cover tightly with aluminum foil. Bake for 45 minutes until tender. Peel the beets and reserve them for later. This step can be made one day ahead.
2) Lower heat to 375F (190C) Roll pie crust and fill a 9-inch tart mold with it. Cover with parchment paper and add dried beans or pie weights. Bake for 20 minutes. Remove beans and let pastry cool.
3) While crust is baking, heat a medium saute pan over medium heat. Add olive oil, onions and salt. Cook for 15 minutes until onions are tender and slightly caramelized. Transfer the onions to the prebaked crust. Top with sliced beets.
4) Whisk together the eggs, whole milk, coconut milk, parmesan, and cornstarch in a bowl. Pour over the vegetables and top with goat cheese. Bake for 20 to 25 minutes until golden and custard set. Serve warm.

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72 Responses to “The Washington apples, a bread pudding and other Thanksgiving recipes”

  1. Megan says:

    Beautiful as always, Aran! Thanks for sharing your photos, they really capture the mood up in the Northwest. I can’t wait to visit Washington one day. Enjoy your Thanksgiving holiday!

  2. Itxaso says:

    Hola, Aran. Jo, zelan hazi dan Miren…
    Galdera bat, butternut squash erabili ahal da red kuri squash barik sopea iteko, ezta? Eske eztot topetan inon. Zeozer aldatu behada butternut squash erabili ezkero?
    Eskerrik asko!

    • Aran says:

      Hola Itxaso,

      Bai mirenek barikuen 3 urte ein zeuzen. Asko hasi da azkenengo hilabeteetan.

      Eta butternut squash erabili leikezu. Red kurik kastaña gusto apurtxu bet deko eta oso oso kremosoa da.

      Non ospatuko dozue thanksgiving?

      • Itxaso says:

        Ba aurten be hemen geratuko gara, ganera gauze handirik eztogu ingo. Colinek deko esamin inportante bat datorren astean eta hemen egongo gara trankilo. Gabonetan goaz etxerantza aurten, zelango ganea…!!
        Jo ba lengoan be in noan risottoa porruekaz eta kalabazeagaz eta ze gozo. Horrik biek asko gustetan jataz, komo no! Ahiztu in jatan argazkie ateratea baia bialdukotsut hurrungoan. Ondo pasau Thanksgivingen!!

  3. Melissa says:

    Beautifully captured Aran. It looks like home to me. I can’t wait to try the red kuri squash and pear soup- perfect for these cold rainy days. My mom and I made the roasted parsnip and apple soup from your book again this weekend and everyone loved it.

    Have a most fabulous and delicious Thanksgiving celebration with friends and family.

  4. jandi says:

    SO beautiful. That beetroot dish sounds amazing.

  5. Alessandra says:

    So strange to think that it is Autumn/Fall where you are, (here is Spring…) the photos are so beautiful, can I pin from your blog? Maybe I’ll try later, something from my Autumn board, or the apples and pear board.

    Thank you



  7. Sharyn says:

    It looks like you were at our Festival of Family Farms in Northwest Washington. If not, you were somewhere very near! Isn’t our Northwest farmland lovely? And this autumn we’ve had such gorgeous color. Come back in spring, when you will be dazzled in an entirely different way. Take a paddle through the San Juan Islands. Did you know you can eat the seaweed straight from the Sound? Did you know you can grill the salmon with garlic and onions and a seaweed wrap? Or make your own fresh goat cheese right at the edge of the rugged Cascades? You are so right- the Pacific Northwest is a wonderland. Glad you enjoyed the place I call home.

  8. Kimberley says:

    Stunning. I crave that cool and damp fall too, which we only get in little pieces in San Francisco. I visited an apple orchard last week and it was gorgeous at the end of the season under a moody sky. These are perfect. Happy Thanksgiving, Aran!

  9. Elisa says:

    These images of the apple orchard in Washington are fabulous! Makes me think of my grandparents’ home in molise, here in italy, where the wonders of autumn are in full bloom now, with all the red and golden foliage that lacks here in Rome, where the weather is almost tropical and not very different from yours in Florida. I always miss my grandparents house in this period in fact.
    The bread pudding looks really yummy! and the soup ( really delicious, seems something great to include in a Christmas Eve dinner ), is it an adaptation of the porrusalda?
    However, great as usual!

  10. Aline says:

    You are my favorite food blogger/photographer ever.
    Your pictures translate my deepest feelings of what is a good moment in life… I always come here to drop some sighs. Sorry my English, sometimes I feel that I can’t translate what I’m feeling. But what I’m trying to say is: I love your blog.

  11. Hannah says:

    Your photos are stunning, Aran! You captured your time here beautifully. It was wonderful to meet you at Book Larder. I am cooking away from your book and have baked 2 loaves of Seed Bread to use for our stuffing. Wishing you and your family a warm, happy Thanksgiving!

  12. Tracey says:

    Oh Aran, I can stare at these all day!!! Your kids are waaay cute!!

  13. Dena says:

    Beautiful once again. A very Happy Thanksgiving to you and your family.

  14. So exciting that you were at Bellewood! That’s minutes from where I live. I’ve been reading your blog and know you are a jet setter so it’s so cool to read that you find my neck of the woods photo worthy. I must agree though…I think it is too. Bellewood is a wonderful business. I’m going to share this post with them if you haven’t already.

  15. Kim Bee says:

    Your photos are beautiful. I love the pics of the apple orchard.

  16. Leanne says:

    Thank you for showcasing Bellewood Acres. John and Dori have been a staple in Whatcom County and good friends for years.Fall is not fall without their beautiful Honeycrisp apples. I’m so glad to see you found them. Thanks again.

  17. Love your non traditional but healthy and gorgeous recipes for such important day. Feliz Día de Acción de Gracias para ti y los tuyos (y gracias por los IG comments, y likes, me hacen el día)

  18. Aran…now I’m craving a crisp, cold apple! I live just north of Seattle across the border in Canada. You have succeeded in making our “dreary” weather look positively inviting. Have a wonderful Thanksgiving.

  19. You picked the right year to come Aran!! This year was an unusually beautiful year, the best year for color I’ve seen in the Seattle area in years! It’s not always this gorgeous in the fall. We had a very sunny and clear September, with chilly nights, which makes for better leaf color. I’m so glad you got to experience this year and SO SAD I was unable to make it to Book Larder to meet you. I was so wanting to get there, but an illness in the family prevented me getting there. :(

  20. Feliz día Arantza para ti y para los tuyos.
    Tan lejos y tan cerca a la vez.

  21. Carola says:

    What a wonderful post, a lovely story. You had a great year an I hope all the best for you.
    Its just lovely to see so many colors from nature.

    kisses from the vegetable garden.


  22. […] with Aran Goyoaga from Cannelle et Vanille in Sweden next year. One look at her latest blog post on Washington apples, a bread pudding and other Thanksgiving recipes and you’ll see […]

  23. Thanks for your inspirational post!


  24. Anis says:

    Aran, can you please tell me if the chocolate financier you made during your workshop in Dordogne is a recipe from your book? I did not find it on the blog
    – thank you-

  25. Elizabeth says:


    Kahlil Gibran wrote, “Work is love made visible.” For me, when I look at your photos, see your food, and read your stories, this is what I think of. I discovered your work (and blog) from my sister, the day before Thanksgiving. Whenever there was a free moment, I found myself perusing the recipes, your photos and admiring all of it. I have already bought the book for my sister, who is equally inspired by you.

    As a photo enthusiast, I am hoping to join your workshop in Boulder in April (where I now live) and in the meantime, will continue to appreciate your wonderful work.

    Thank you so much.

  26. Susan says:

    I just discovered your blog, and was so excited to see my favorite apple orchard in your post! I used to live in Bellingham WA and Bellewood has the most delicious apples around. I’m glad you enjoyed your time in our beautiful state :)

  27. Barbara T says:

    Hi Aran
    These recipes look fabulous and I cant wait to make them. I made the shiitake mushroom and leek quiche from your book. My family loved it and its was such a beautiful dish. I will try to make the roasted beet tart above this weekend. . I am not familiar with the striped beets here in the north east. I assume any beets – golden or traditional red beet would work here.
    You look wonderful on your video by the way

    • Aran says:

      thank you barbara :)

      the striped beets are also caled chioggia beets. if you cannot find them golden or red will work the same. so pleased to hear you enjoyed the quiche! thank you!

  28. What beautiful pictures! I’ve never seen the colors in the East or the West, but I’m from upper MI and we get incredible colors there! In fact, the day my hubby and I got married, there were vibrant reds, oranges, and yellow everywhere. I haven’t seen anything to beat that day before or since. Although that just might be because it was so special.

    I hope you had a wonderful Thanksgiving and thank you for the wonderful recipes!

  29. Sarah R says:

    I made a modified version of your beet & caramelized onion tart last night based on what I had on hand, and it is one of the best things I’ve ever made! Seriously, my eyes rolled back in my head!

  30. Lone C says:

    I wanted to give you some feedback as I made the Roasted beet, caramelized onion and goat cheese tart. I used puff pastry which made it very easy to make as I had some in the freezer.
    The tart was delicious! I have never thought of mixing cheese with beetroot but they supplemented each other very well.
    Thank you!

  31. […] con hijas celiacas. Algunas de mis quiches son una adaptación de sus tartaletas, por ejemplo la de remolacha, queso de cabra y cebolla caramelizada o la de acegas, pera y queso Gruyere, aunque yo las hago con pasta quebrada (mezclando harina de […]

  32. […] con hijas celiacas. Algunas de mis quiches son una adaptación de sus tartaletas, por ejemplo la de remolacha, queso de cabra y cebolla caramelizada o la de acegas, pera y queso Gruyere, aunque yo las hago con pasta quebrada (mezclando harina de […]

  33. […] Thanksgiving inspiration from the always stunning Cannelle et […]

  34. […] con hijas celiacas. Algunas de mis quiches son una adaptación de sus tartaletas, por ejemplo la de remolacha, queso de cabra y cebolla caramelizada o la de acegas, pera y queso Gruyere, aunque yo las hago con pasta quebrada (mezclando harina de […]

  35. […] Aran is so inspiring in so many ways, not the least of which are her fabulous recipes (I made the roasted beet, carmelized onion and goat cheese tart from her photo below just the other day and it was delicious) as well as her stunning photography […]

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