Another Thanksgiving has come and gone. I can’t believe how fast it passed; one day we were cleaning the house and preparing the feast and the next we’re up to our scuppers in leftovers. But it was a fun one, with a great mix of young and, shall I say, less young. My friend Jinx gave me a birthday card that said 5th graders didn’t think we were old. They thought we were dead. So having sweet little ones in the house at the holidays is a joy that makes us feel young, and we had a couple of them this year.
Ours is a Friendsgiving, which I guess will make the 2017 Webster’s list of new words. What was once all family is now one cousin and a whole bunch of friends who have become my new family. And once someone attends Thanksgiving at our house they have a perpetual invitation. Some year they’re all going to show up and I’m going to have to rent a stadium.
Our crackling fire and cozy house was inviting, but our new 3-season room was the standout and worked beautifully with two tables together and a zippy new space heater. It was lovely and comfortable, and nice to almost feel like we were outdoors.
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The table was laid with all of the perennial favorites, including my friend Andrea’s butternut squash lasagna and new this year her beets with chestnuts and bacon. Denise’s awesome mashed potatoes graced the table as well. Having folks bring sides and desserts makes life so much easier. Turkeys, gravy, ham, carrot and turnip and some Brussels’ sprouts with horseradish cream sauce rounded out the meal. The little ones liked the cranberry-orange nut muffins, too. And desserts! After a short respite we feasted on pumpkin bread pudding, berry pie, mince pie, homemade brown sugar-cinnamon ice cream and coffee ice cream, raisin tarts, whipped cream and new this year – a cranberry walnut tart. I found this recipe in the Sunday newspaper insert Parade magazine, and gave it a try. Chef Ryan Sheide did a good job with this beautiful and seasonal treat. Make one for your Christmas festivities!
Cranberry Walnut Tart
Recipe for your favorite 1 crust pie dough (or refrigerated pie crust)
3 eggs
2/3 c. packed brown sugar
½ cup corn syrup
¼ c. butter melted and cooled
½ tsp. salt
1 tsp. vanilla extract
1 c. chopped walnuts
1 ½ c. chopped cranberries
Heat oven to 425 degrees.
Roll out the pie dough to a 13” circle.
Place the dough in an 11” round tart pan with a removable bottom. Trim crust to top of pan.
Line pastry with foil and add pie weights or dried beans.
Bake 10 minutes, remove pie weights and foil and cool for 15 minutes.
Reduce oven to 350 degrees. Whisk eggs in a bowl, add brown sugar, corn syrup, butter, salt and vanilla.
Fold in the walnuts and the cranberries.
Pour into the pastry and cover with foil. Bake for 25 minutes. Remove foil and bake for another 20 minutes.
Let cool completely before serving.
It’s really good with brown sugar-cinnamon ice cream. Everyone should have a friend who brings homemade brown sugar-cinnamon ice cream.
Enjoy!
Looks like a beautiful, cozy celebration, Deb!
xxx
Wish I could have been there-yum!!!!