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Posts Tagged ‘Cranberries’

Ah the wonderful time of year when fresh cranberries are available! The time between Thanksgiving and Christmas when if you poke around carefully in the supermarket, you can find whole bags of tart deliciousness. I’ve been stocking up whenever I see them – cranberries freeze really well – so expect more cranberry recipes. Stretching possibly into April.

Bread pudding is such a New Orleans thing that I hesitated to make it. I’ve had it so many times, at so many different restaurants that I really didn’t think I could meet my expectations. But this is a great recipe. The fresh cranberries add a bright fresh note and the French bread really stands up well. I think Challah could work well too, but the pudding would definitely be a not as stiff. And creme anglaise….mmm.

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Meh. I hate to say it, but meh. I really wanted to love this. But I have a cranberry tart recipe that is way better and I should have made that for Thanksgiving instead of experimenting. I also forgot my camera so I don’t have too many photos either. If I were to make this again, I would definitely add more cranberries than I did, this tart needs more tartness (I love that sentence). I also would not blind bake the crust for as long as I did – I think 20 minutes, perhaps even 15 depending on the oven, should do it, since the tart is baked for quite a while with the filling. As a result of the long baking time, the crust was pretty dry and very brown (and it shrunk a ton). I am going to experiment with this one a bit though – it isn’t bad, it just needs a little something. Any ideas?

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The crumble on this pie was out of the world.  I was eating it straight out of the bowl…how can you resist butter, brown sugar pecans AND walnuts?  It is not possible.  Because I wasn’t working with a deep dish pie pan, I reduced the apples but did not reduce the cranberries.  This made for a tart pie.  I think you can reduce the cranberries by half and still have a delicious pie, so feel free to adapt to your taste.

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