POMEGRANATE CRANBERRY CURD TART FULL

The finished crust is sweet, citrusy, and tender. I learned this from making Alice Medrich’s BOSS Lemon bar recipe. I am a believer in using melted butter for crusts. Melted butter means no waiting for the butter to soften. The powdered sugar makes a tender crust by lowering the protein content of the dough. The crust, all butter, flour, powdered sugar, egg yolk, and orange zest. It is a beautiful blog, craft cocktails, and delicious food, check it out. David Tanis’s recipe in the New York Times and the Cranberry Curd Tart from the blog Blossom to Stem. Splash!įor the Cranberry Curd Tart, two recipes stood out (ok, they were the first two after Googling). We still made Pecan Pie and Pumpkin Pie but we then finished with a color flurry-Purple Sweet Potato Pie, Apple Tart (don’t peel your apples), and a Cranberry Curd Tart. Not the soft foods just the dessert color palette problem. The only reprieve is a dollop of whipped cream on every slice. The traditional desserts are a plethora of orangey-brown tones-pumpkin pie, sweet potato pie, and pecan pie. Have you ever noticed, Thanksgiving dinner is texturally (besides the turkey) a toothless delight-stuffing, yams, corn casserole, carrot pudding, overcooked green bean casserole…you know what I’m talking about. Our contribution to the annual feast was PIES and for forty-plus people.

Our table would not be complete without sweet rice stuffing – Gnaw Mai Fanand Cousin Gary’s Sweet Potatoes (yep the classic copious amounts of butter and brown sugar, topped with mini-marshmallows). Potluck style, the spread is a mash-up of classic Thanksgiving dishes and Chinese dishes adapted for the holiday. Turkey Day was spent at my brother’s house in The City with aunties, uncles, cousins, and friends.

POMEGRANATE CRANBERRY CURD TART FULL

Jump to Recipe Print Recipe The Perfect Potluck Eventīefore going full force into Christmas mode, a recap of Thanksgiving is due.

Pomegranate cranberry curd tart