wasn’t sure what to call this. The recipe that I adapted it from is called a pie, but we all know a pie, and this is no pie. Cobbler would have a higher proportion of fruit, crisp would be, well, crisp. Torte seems too highbrow. This combination of sweet tart cranberries, caramelized sugar, crunchy nuts and a dense, sweet buttery dough is definitely not highbrow. It takes maybe 10 minutes to throw together (if you move slowly) and is homey and delicious and beautiful. Cake is perhaps the closest approximation, though light and fluffy this is not.
Entries Tagged as 'holiday'
Cranberry Pecan Upside Down Cake
November 9th, 2011 · 4 Comments · Baked Goods and Desserts, Home, Recipes
Tags: Christmas·cranberries·desssert·holiday·nuts·sweets·Thanksgiving
Father’s Day Grands-Peres – Maple Syrup Dumplings
June 16th, 2011 · 3 Comments · Baked Goods and Desserts, Holiday, Quick, Recipes
When I saw this maple syrup dumpling recipe in Saveur, I was instantly intrigued. We always keep a bottle of maple syrup on hand (Grade B, natch, for maximum flavor) but we usually pour it over the french toast, waffles or pancakes. These dumplings are cooked in the maple syrup, which gives them an intense maple flavor and gooey texture that’s perfect for a sweet and not at all sensible weekend breakfast.
Rice Pudding Pie
April 16th, 2011 · 7 Comments · Baked Goods and Desserts, Holiday, Recipes, Spring
I used to be afraid of pie. The rules about cold hands and precise handling, the rolling and the cracking and the patching and the shrinking – it all gave me hives. But now? I’m over it. I can honestly say that I make a pretty darn good pie crust. What changed?
1. My tools. I swear by my French Tapered Rolling Pin
2. My techniques. I roll out between sheets of parchment or plastic wrap. I use this method for making pie crusts in the food processor, but it’s even better if I keep back about a third of the butter and mix it in by hand before I add the water, rubbing it in with my fingertips, flattening globs of butter into flakes. Then I add the water by hand, too.
3. My ingredients. I get better results if I use European butter — my favorite is Kerrygold Irish butter. It has a higher fat content than most American butter, and a better butter flavor. Shortening and oil may yield a more tender crust, but what you’re giving up in the butter flavor is, IMO, not worth it.
4. My attitude. This is the most important piece. Pie crust doesn’t intimidate me any more. I just make it, chill it, roll it. If it cracks, I patch it. If it shrinks, I shrug it off. Pies don’t have to be perfect. In fact, they’re better if they’re not. And nobody refuses homemade pie.
This rice pie is a creamy pie that’s part of the traditional Easter meal in parts of Italy. And it could be an Easter dessert for you. The ingredients are easy to find and relatively inexpensive. It slices beautifully, and travels well, and tastes best after chilling and then about an hour out of the refrigerator. Best of all, it’s glorious homemade pie with homemade pie crust, and you really can’t go wrong with that.
