December 3, 2009
For this year’s Thanksgiving dessert, I made an elegant French Apple Tart. It was all about the perfect presentation of apple layers. In contrast, last year I made a Cranberry Apple Galette. A galette is a free-form tart so no need for rolling out dough or a tart pan. You simply gather up the edges of the crust around the mound of juicy apples and cranberries. While not as fancy as the French Apple Tart, it is equally impressive-looking when the fruit bakes down and it has a rustic, golden look when finished.
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November 25, 2009
Super simple, super moist. Sounds very Sandra Lee but it’s true. This recipe from Bon Appetit is easy to add on last minute to round out your Thanksgiving menu. It has ingredients you probably have in the pantry or on hand for other dishes. I made it last week for a pre-Thanksgiving dinner and there were no leftovers. It has just the right amount of sweetness and if you spoon some cranberry sauce on top the contrast of sweet and tart is great.
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My life is food and I am lucky to experience it in San Francisco. Williams-Sonoma is my 8-5 and more because I dream the store is my kitchen. The Ferry Building farmer's market is my inspiration for baking in my half-sized apartment. When I'm not there, I'm out searching for the city's best eats, with special attention to sweets. I hope in perusing my blog, you are inspired with ideas for cooking, entertaining and tasting new things. Email me
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