Cranberries come twice a year and in my mind are associated with turkey and all the fixin’s. Would I have picked this recipe and said “that’s what I want to make!”? Probably not. This is why I am enjoying the Tuesdays with Dorie group right from the start. In life, it’s great to try new things. Eating my own words as a parent “try it, you won’t know you don’t like it until you try it.” Eva asked me if I like meringue; yes I do. Then, if I liked sweetened cranberries; yes, I do. So she said “Why not put them together and try it?”
The timing was apropos for cranberries, it is Thanksgiving in the US, one of the two times a year I think about these little red bursts of flavor. And we did need to bring a special dessert to our gathering, so this is it.
Eva and I set about pulling our ingredients from the pantry and preparing our crust. Little did we know (or even our National Weather Service let on they knew) but winter decided to arrive all at once. Heavy, wet snow sticking to itself like packing peanuts to a fleece shirt. As those fat wet flakes congregated on wispy willow branches and fruit trees we paused our work in the kitchen. We donned our hats and rain coats and headed out to save our favorite trees from the weight of the new fallen snow. Like bears looking for honey, we shook the base of the trees as best we could to relive the branches of their heavy load. Sometimes one of us would shake it just right to get the other full of snow. That, Eva thought was the best! However, we paid careful attention to not be in their path as the branches sprung back up as though they were happy to be free.
After we were satisfied that the tree branches would make it we returned to our baking task but quickly noticed our power was out.
We set aside our dry ingredients and went about lighting candles and finding headlamps.
Funny things happen when distractions changed our direction. We had put our “ice water” in the freezer to chill however, when the power went out…
Now that we have “frozen water” we prepped the dish for the crust.
I couldn’t help myself.
Still thankful under the dough.
Our first time using beans as weights for galette crust under candlelight.
I have to agree with Dorie in her opening description about Americans in Paris, Thanksgiving, and finding all the ingredients that confirm our nostalgic senses that it is this time of year.
It reminds me of a wonderful Thanksgiving we spent in Paris. Our French hostess, married to an American, set out to make a traditional American Thanksgiving meal for her international guests. She had emailed her Mother in-law for all the family recipes and without knowing what the dishes were supposed to look or taste like she busied herself to tracking down the exotic ingredients. Our gracious hosts went so far as to borrow a friend’s flat that was large enough so they could accommodate our three families. She made many trips bringing all the provisions from it seemed, almost every arrodissement of Paris, which I thought was a feat in itself, let alone preparing the whole meal singlehandedly. Of course I am not surprised, Pascale is a Superwoman. As I write this post, I just found out that she has written and published a cookbook!
The ingredients are straight forward and few.
The finished Tart!
This Cranberry Crackle Tart traveled well and was devoured by a large group of ski racers during our Thanksgiving Ski Camp held in Canada this year.
New traditions, trying new things and being thankful no matter where we are this time of year.
~In gratitud Rachelle and Eva @ Caramelize Life
“Making Life a Little Sweeter through Food, Travel and Community“