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Posts tagged ‘kids baking’

Cranberry Crackle Tart- Tuesdays with Dorie

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.

Winter storm arrives

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.

BCW Galette Dough

 We set aside our dry ingredients and went about lighting candles and finding headlamps.

Galette Dough Ingredients

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…

Ice water/ Frozen water BCM

 Now that we have “frozen water” we prepped the dish for the crust.

Thankful -buttered dish

 I couldn’t help myself.

Galette Crust

Still thankful under the dough.

Beans for weight!

 Our first time using beans as weights for galette crust under candlelight.

Cranberry Crackle Tart

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!

Cranberry Crackle Ingredients

The ingredients are straight forward and few.

Cranberry Crackle Tart

The finished Tart!

Cranberry Crackle 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

Palets de Dames- Tuesdays with Dorie

What fun we had making these little treats.
I have a new baking and blogging partner this year and she writes about her experience over at Jumpin Bean.

We just joined the Baking Chez Moi, Tuesdays with Dorie Group  as part of her homeschooling adventures and a fun way to spend some quality family time together. We are looking forward to sharing our new experiences with you and baking our way through Dorie Greenspan’s new cookbook Baking Chez Moi as well as learning from our new blogging community!

 

Little Treats

We have cooked with Dorie’s recipes before and have always found her recipes to be clear and concise, so Eva took the lead both in baking and with the camera. I fell to as the prep chef and camera help for this recipe.

Flour starting out

 

We used King Arthur flour this time but next go we decided we would play around with Bluebird Grain Farms Einka Flour and see how it turns out. Eva wanted to do this because she knows Einka flour is packed with nutrients and that could potentially sway me when she asks “just one more, please?”

 

All lined upI am doing my job here as prep chef.

Mix it up

This is Eva’s favorite part, mixing it up and adding the ingredients.

Palet de Dames

The Palets de Dames are ready for the oven. Sadly we don’t have a photo of the finished product, not one. They were eaten so fast and shared with friends that we forgot to snap the shot. We will leave you to your imagination or if you just can’t handle not knowing you can peek at our new blogging communities posts and I am sure you’ll see a final photo there!

happy baking,

 

Head Shot RachelleRachelle and Eva @ Caramelize Life
Making Life a Little Sweeter through Food, Travel and Community

 

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