For those still recovering from holiday baking fatigue, this New Year’s Eve dessert is a low-fuss, show-stopping dessert. To start, I used the white chocolate pot de crème recipe from here and topped it with the cranberry filling recipe from here. For a festive finish I rimmed the glasses with some gold disco dust.
Aside from being totally easy, the best part of this dessert—the creamy chocolate against the sweetness of cranberries will have you reaching for seconds between champagne sips.
Here’s to ringing in 2014! Cheers!
*Note: To rim the glass, chill the pot de crème, place a teaspoon of disco dust in the palm of your hand; turn and press the sides of the glass into the disco dust.
Lindsey Johnson writes the food blog, Cafe Johnsonia, where she shares seasonal, (mostly) healthy recipes. She works as a freelance writer, recipe developer, food stylist and photographer. She also contributes to several blogs including Design Mom. Her other loves are traveling, gardening, and participating in the local food scene where she lives in Utah. Lindsey and her husband are the parents of three budding foodies. Follow Lindsey on Facebook, Twitter, Pinterest and Instagram.
Years ago when I bought my first tart pan (of many), I had no idea how much I would end up loving tarts. I love looking at them. I love eating them. I love making them. For me pie is sort of a once or twice a year kind of thing. But tarts? They’re perfect on a weekly basis. And even though I never thought it was possible, they’ve just edged out ice cream as my favorite sweet treat to make, especially when the holidays roll around.
Sometimes I think it’s because I love tart crust so much. It’s more crispy and buttery like a cookie. Other times I think it’s because the filling to crust ratio is more to my liking. And then there are the endless filling options. When I saw the recipe for Cranberry Tarts on BHG.com, I was instantly smitten. Another great love of mine is cranberries. Oh how I live for cranberry season! I’m the crazy lady buying two or three bags every time I grocery stop so I can fill up my freezer. And while I’m at it, let me just say that I’m glad to see cranberries getting some of the spotlight. They were always destined for better things than canned jellies and sauces, though they have their place too, I suppose.
This recipe called to me! I put my own little twist on it, like I love to do. They weren’t big changes, but simple ones that made it my own. Instead of smaller tarts, I made one large tart. I love nut crusts, so I added some ground pecans. I also used all butter. I used gluten-free flour in place of wheat flour.
The filling itself turns out almost jam-like. It’s sweet and tangy, and perfect on its own, but I wondered how a pinch of pumpkin pie spice and a dash of vanilla extract would taste. It just pushed in a slightly different direction that I really loved. Not so much you would say, “Oh, it’s spiced!” But enough for you to wonder what that extra special something was. I just love chocolate and cranberry together – the tartness of the cranberries and the bitterness from the chocolate are magical. I decided to drizzle the cooled tart with both white and add dark chocolate shavings. By the end, I had one fantastic, festive tart on my hands!
Let me show you how easy it is to make this gorgeous, holiday cranberry tart.
Mix the dry ingredients for the crust together.
Cut the cold butter into the dry ingredients using a pastry cutter. You can also use two butter knives, or your hands. The goal is to work quickly so everything stays cold.
Then add ice cold water – not too much at once. And only enough for it to hold together. The dough will come together into a ball.
Then quickly press it into the tart pan and let it chill while the filling is prepared. (The original recipe directs to roll the dough, but I find that to be a little challenging with the crust is gluten-free. Pressing it works just fine here.)
To make this tart 100% gluten-free, I used gluten-free all-purpose flour in the crust and I substituted cornstarch for the flour in the filling.
The warm filling is poured into the tart shell and baked. The smell as it’s baking is absolutely divine!
Let it cool and drizzle with melted white chocolate and dark chocolate shavings. I used about 2 ounces of white chocolate melted with 1 teaspoon of butter. I couldn’t wait to share this with my family! We all agreed it was a fine tart and would be added to our list of holiday recipes.
Get the Cranberry Tarts recipe here.
Happy Thanksgiving! Erin from The Forest Feast here, sending greetings from my family’s annual celebration in Santa Barbara, CA. My husband Jonathan and I left the woods and headed for the beach where we’re spending the weekend cooking, eating, and surfing with lots of relatives at my aunt and uncle’s beach house. This is my absolute favorite holiday! We spend all day cooking in their dreamy kitchen overlooking the ocean while the turkey cooks on the BBQ outside.
This year, we are shaking up the menu a bit with this New Cranberry Sauce, which includes persimmons, my favorite autumn treat. Trees full of these ripe, orange fruits are everywhere near where we live right now! A friend was kind enough to let me come and pick some off his tree, and I was excited to be able to use them in this Thanksgiving dish. It’s a fun, seasonal twist on the traditional recipe and adds color and sweetness to the cranberry sauce.
We eat around sunset, and I always take a picture of the turkey as it comes off the grill.
So much to be thankful for as we gear up for a weekend of family fun. Cheers!
Makes: 12 servings. Serving size: 1/4 cup. Yield: 12 (1/4-cup) servings
Prep 10 mins, cook 18 mins to 20 mins, chill up to 48 hours.
1 cup chopped onion (1 medium)
2 cloves garlic, minced
1 tablespoon olive oil or cooking oil
1 12 ounce bag fresh or frozen cranberries
1 cup pomegranate juice or cranberry juice
3/4 cup sugar
1/2 teaspoon ground ginger
1 fuyu persimmon or apple, cored and cut into 1/4-inch cubes
Rosemary sprig (optional, as garnish)
Directions: In large saucepan cook onion and garlic in hot oil over medium-high heat for 2 to 3 minutes or until onions begin to soften. Add cranberries, pomegranate juice, sugar, and ginger. Bring to boiling; reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 16 to 17 minutes, or until mixture is just thickened. Stir in persimmon for the last 2 minutes. Remove from heat. Serve warm or at room temperature or transfer to a storage container. Can be covered and chilled up to 48 hours. If desired, top sauce with a rosemary sprig as a garnish. Makes 12 (1/4-cup) servings.
Kitchen Tip: There are two types of persimmons: Fuyus and hachiyas. For this recipe, use fuyus, which are tomato-shape, and can be eaten when firm or slightly soft. The fruit, available from October to December, should be evenly light orange, not yellow or green. Store in the fridge up to 14 days.
The Forest Feast is a blog by Erin Gleeson full of simple, vegetable based recipes that are presented visually, with handwriting, illustration and photos to describe the steps.
Delish Dish, In-Season Eats | Tags:
autumn, christmas, Cranberry, cranberry sauce, fall, fruit, garlic, Holiday, onion, persimmon, seasonal, Side Dish, Thanksgiving, vegetable, vegetarian
Hi BHG readers! Michael here from Inspired by Charm. As soon as the first of November roles around I am in full Holiday mode. Despite the madness of the season I attempt to spend as much quality time as possible with family and friends. In the hustle and bustle of modern life, it’s often difficult to plan the downtime needed to relax and refresh our spirits. I think the holidays offer an excellent excuse to push the pause button on our crazy-busy lives and revel in the company of the people who are dear to us.
While Thanksgiving is typically family time, this year I suggest celebrating a new tradition – Friendsgiving. This is a special time around Thanksgiving when you gather with friends (like you would with family) to spread a little holiday cheer, and of course, to consume large amounts of your favorite comfort foods. It’s a chance to let loose, escape the usual holiday chaos, and just enjoy!
1. Hearts of Romaine with Creamy Feta Dressing // 2. Candied Sweet Potato Casserole with Parsnips and Carrots // 3. Twice-Baked Pesto Mashed Potatoes 4. Glazed Carrots with Pistachios // 5. Lemon-Thyme Split-Roasted Turkey // 6. Porcini-Chestnut Stuffing // 7. Caramel Apple Pie // 8. Cranberry-Orange Spread // 9. Pumpkin Sandwich Cake
To make this as easy as possible, I’ve searched through the BHG recipe archives and put together a delicious, stress-free Friendsgiving feast that will wow your friends and still give you time to enjoy this new tradition. So call your friends, pick up some wine, get cooking, and have a fabulous and memorable Friendsgiving!
Michael Wurm, Jr. - Inspired by Charm