Tag Archives: cranberry

Brown Butter Custard Pie with Cranberry Glaze

I wrote about this recipe years ago when it first came out in Food & Wine Magazine and have made it every Thanksgiving since!  It’s the perfect non-traditional end to one of the most celebrated meals of the year and beautiful to boot!  I love the look of the cranberry glaze on top of the speckled creamy filling and the little golden orange dollops of deliciousness by the way of sweet potato and white chocolate on top!

Brown Butter Custard Pie with Cranberry Glaze
2 teaspoons plain powdered gelatin
Reserved browned butter solids from Cinnamon Toast Crumb Crust (below)
1 cup whole milk
1/3 cup light brown sugar
1/4 teaspoon cinnamon
Kosher salt
3/4 cup plus 2 tablespoons heavy cream
1/4 cup sour cream
Cinnamon Toast Crumb Crust (recipe below)
3 1/2 ounces white chocolate, chopped
2 tablespoons unsalted butter
1/2 cup mashed sweet potatoes
1 cup cranberry sauce, pureed and strained

Cinnamon Toast Crumb Crust
2 sticks unsalted butter
1/2 cup sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon cinnamon
4 cups diced crusts and end pieces from 1 loaf of packaged white bread (10 ounces crusts)

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Tip of the Day: Leftover Cranberry Sauce

Looking for something yummy to do with the leftover cranberry sauce from Thanksgiving? Well look no further. Just throw 1/2 cup cranberry sauce and 1 stick of cold butter in the food processor. Pulse until mixture is combined. Cranberry butter is delicious on fresh baked rolls or turkey sandwiches.

Enjoy!

cranberry.jpg

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Filed under Food, From the Refrigerator, Recipes, Tip of the Day

Cranberry Coconut Chews

Yesterday, while at a Thanksgiving workshop at Heavenly Hydrangeas, Susan Poneman served these incredible cookies. The flavors are delicious and the texture is that perfect chewiness!

cranberrycookie.jpg

Cranberry Coconut Chews

1 1/2 cups (3/4 lb.) butter or margarine, at room temperature
2 cups sugar
1 egg
1 tablespoon grated orange peel
2 teaspoons vanilla
3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups dried cranberries
1 1/2 cups sweetened flaked dried coconut

Preheat oven to 350 degrees.

Cream butter and sugar until pale in color.
Add egg, orange peel, and vanilla, mix until combined.
Slowly mix in dry ingredients just until incorporated. Roll dough into 1 inch balls and place on baking pan with parchment paper. Bake for about 10-15 minutes, until edges are golden.

Enjoy!

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Filed under dessert, Food, Recipes