Cranberry Cocoa Cream Tart

Cranberry Cocoa Cream Tart

Here’s my take on a little-black-dress dessert, one you can pull off throughout the holiday season from now to Valentine’s day.

The crust is a basic chocolate wafer crumble pressed into a tart pan, and the filling is cocoa-flavored mascarpone topped with glistening cranberries. It manages to be glamorous, festive, and simple all at the same time.

Cranberry Cocoa Cream Tart

Cranberry Cocoa Cream Tart

Yield: 1 9-inch tart

Ingredients

  1. 1 teaspoon unflavored gelatin
  2. 1 12-ounce bag fresh or frozen cranberries
  3. ¾ cup sugar
  4. 30 chocolate wafer cookies
  5. 6 tablespoons melted butter
  6. ¼ teaspoon salt
  7. ¼ cup sugar
  8. 1 pound mascarpone cheese
  9. 1 cup powdered sugar
  10. 1/3 cup cocoa powder
  11. 1 tablespoon heavy cream

Instructions

  1. For the topping: Sprinkle the gelatin over ¼ cup water in a small bowl and let soften 10 minutes. Put the cranberries in a saucepan with the sugar and ¼ cup water. Bring to a boil; stir to dissolve sugar. Lower heat to a simmer and cook an additional 5 minutes or so; you want to soften the cranberries but retain their plump shape.
  2. Drain the cranberries over a bowl. Add the gelatin to the juice in the bowl, stirring to dissolve. Add the cranberries to the juice, stirring gently. Cover and chill until the mixture thickens, about 8 hours or overnight.
  3. For the crust: Heat the oven to 350 degrees. Pulse the cookies, sugar and salt in a food processor until fine crumbs form. Add the butter and pulse until the mixture is moistened and holds together when you pinch it. Press the crumbs on to the bottom and sides of a 9-inch tart pan with a removable bottom. Bake the crust 10 -12 minutes; cool completely on a rack.
  4. For the filling: Beat the mascarpone, sugar, cocoa and cream together just until spreadable. Spread the filling over the cooled crust and top with the cranberries. Refrigerate at least 2 hours before serving.
http://familystylefood.com/2012/11/cranberry-cocoa-cream-tart/

Pan-Roasted Balsamic Cipolline Onions

Pan-Roasted Cipolline

I look forward to seeing tiny, sweet Italian cippoline onions when they appear during the fall. This is my twist on the traditional bowl of Thanksgiving pearl onions; roasted on the stovetop with a buttery balsamic glaze.

Pan-Roasted Balsamic Cipolline Onions

Ingredients

  1. 1 pound cippoline onions
  2. 2 tablespoons butter
  3. 1 teaspoon olive oil
  4. 1 tablespoon sugar
  5. 1/4 cup balsamic vinegar
  6. 1 sprig thyme or rosemary
  7. Salt and freshly ground black pepper

Instructions

  1. Blanch the onions in a saucepan of boiling water for 2 minutes; drain, let cool slightly then slice off the very tops and slip off the skins.
  2. Heat the butter and oil over medium-high in a heavy skillet until the butter melts. Add the onions and cook until they are brown all over, stirring them around occasionally.
  3. Sprinkle the onions with the sugar. Pour over 1/3 cup water and the vinegar. Add the herb spring, cover the pan and cook until most of the liquid is evaporated and the onions are caramelized.
http://familystylefood.com/2012/11/pan-roasted-balsamic-cipolline-onions/

Cauliflower Mascarpone Gratin

Cauliflower Mascarpone Tart

Are you the type of Thanksgiving cook (and/or eater) who expects to sit down to the same lineup of food from year to year or do you like to get a little bit crazy and try something completely new every time?

I’ve learned that there are definitely two distinct – and very personal – approaches to getting the holiday menu together. I recognize one, the tried-and-trues, as the keepers of family traditions; rational, organized, intelligent souls who keep things simple (doable) and predictable (foolproof).  Which makes a lot of sense. How else to organize 10, 20 or more people around a dining table and keep the peace?

I count myself in the other, open-to-experiment camp. While I’ve never ditched the turkey altogether and made fish instead (as Debra did to much disappointment in one episode of Everybody Loves Raymond) I like to play with vegetables and entertain ideas on how to handle the turkey (shall we bone it, brine it, spice it, tie it up and smoke it?).

I’ll be sharing a few of my ideas for vegetable side dishes over the next week, nothing too wild and crazy. But maybe something to mix up the usual suspects.

In the meantime, leave me a note and share your family favorites, old or new.

Cauliflower Mascarpone Gratin

Yield: 6 servings

Ingredients

  1. 1 head cauliflower, separated into florets
  2. 1 tablespoon softened butter
  3. 1 8-ounce container Wisconsin Mascarpone cheese
  4. 3/4 cup heavy cream
  5. ½ cup Wisconsin grated Parmesan cheese
  6. ¼ cup chopped fresh sage
  7. 1 garlic clove, finely chopped
  8. ½ teaspoon salt
  9. Freshly grated black pepper

Instructions

  1. Blanch the cauliflower in a pot of boiling salted water 5 minutes; drain.
  2. Heat oven to 375 degrees. Coat a 7 x 11 gratin dish with butter; arrange cauliflower in dish.
  3. Stir together Mascarpone, cream, ¼ cup Parmesan,sage, garlic, salt and black pepper to taste until smooth; pour over cauliflower. Sprinkle top with remaining Parmesan.
  4. Bake 30 minutes, or until top is browned and sauce is bubbling. Rest 15 minutes, loosely covered, before serving.
http://familystylefood.com/2012/11/cauliflower-mascarpone-gratin/