Thankful for a “Renegade”

The sun is shining and for that I am most thankful today.

I am thankful every day just to waking up and greet the morning. I am thankful that I see my daughter every morning (except those when she doesn’t come out from under the covers until afternoon). I am thankful for walking the dog with my mum on the shores of Lake Erie. I am less thankful when it is snowing or in the driving freezing rain – but it sure beats the alternative of not being able to go out in the snow or freezing rain.

The list could go on and on – dad, brothers, sister, nieces, nephews, friends, Coffee Club Divas, Heidi Parr Kerner … but you have your own list. And we don’t have all year.

So thank you for reading this.

And I would like to introduce you to someone else I am thankful for. Her name is Tammy Lyn Fox, and she helped guide me toward creating Meadballs. Tammy has her own catering business, Taste of Zion, and a vision to create a community kitchen where all the little foodies around town could start their businesses.

In the meantime, she has launched a Kickstarter campaign for Renegade Butters, which are outstandingly delicious compound butters.

Here is an outtake from her Kickstarter:

“My name is Tammy Lyn Fox and I’m a reckless renegade. A renegade goes against the grain, breaks out of the box, and blazes a new trail. Renegade Butters rebel against the plain butter experience and gives you something that is at once both very old and very new — Beurre Composé, the compound butter.”

She has both sweet and savory butters – her garlic Parmesan is divine, as is the Mediterranean, which has sweet peppers, Kalamata olives, herbs, and feta cheese. You can spread it on bread, or toss with pasta, or just eat it out of the jar.

Just kidding. Sort of.

You can read more about Tammy’s Renegade Butters project at Kickstarter.    You can also check out her Facebook page.

If you are a Meadballs customer, you will be sampling some of her products after the Thanksgiving break. Since I started making breads, I will include samples of her butters for you to taste.

I hope you enjoy your holiday. See you in December.

XOXOXO

marnie

marnie@meadballs.com

Print Recipe
Cranberry Apple Ginger Relish/Chutney
I love this yummy fresh cranberry relish/chutney. It is just the right balance of sweet, spicy, tart, and the balsamic adds just that mystery. I use it on top of yogurt in the morning with granola. But with the turkey is good too!
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. Combine all of the ingredients, including orange juice and zest, in a nonreactive saucepan (I use an enamel pan with a blue interior; if you use one that is white, you may need to bleach afterward).
  2. Cook over medium-low heat for 18-20 minutes, until the fruit is tender and the liquid has thickened. The sauce will thicken as it cools. Remove cinnamon stick.
  3. Best chilled. Can be kept in the refrigerator for about 2 weeks.
Recipe Notes
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Fall Pairs well with Pears

The circle drive in my neighborhood looked like someone had found buried treasure and was tossing gold coins in the air this weekend. In reality, it was the small stand of birch trees that was shedding its leaves. The sun, the wind, the fall, all combined to make it look like a pirate party.

 

Each day of this fall seems more spectacular than the last. We’ve been blessed with flaming red maples that literally glow when the setting sun sets them ablaze in late afternoon. Lake Erie, one day a muddy mess of rolling whitecaps, then turns perfectly calm, allowing me to kayak on a November morning.

Mother Nature provided an escape from the ill winds that have been blowing steadily during this election season. Oh how easy it is to turn off the television or put aside the newspaper when the sky is blue and the outdoors promise one more beautiful walk. The dry crunch of the leaves soothe my nerves made raw by the shrill comments from media and politicians.

There’s nothing like coming home again to smell a house that is alive with cinnamon, cardamom and star anise, which is what was bubbling on my stovetop this weekend. It’s a delicious combination with which to poach pears.

Pears – yes I’ve heard the comments. Lots of people don’t care for the texture, which can alternately be mealy or too firm. And poached pears? As a kid, poached pears did not count as dessert. Indeed, I preferred to skip it altogether.

I still don’t get excited by a poached pear alone on a dish at the conclusion of my meal. If it is atop of a perfect creme Anglaise. Creme Anglaise is a fancy custard – basically eggs, cream, sugar, and vanilla (think really good melted French vanilla ice cream).

So what if the poached pear could go to the next level? Combine the poached pears with an almond cream, and a pastry. Pears and almonds complement each other perfectly (although you could make a plain pastry cream for those with nut allergies). Adding the pastry – in this case purchased puff pastry – adds a little crunch for a delightful textural component.

A tip about puff pastry. Traditionally, it is made with butter. This, however, is not the key ingredient in Pepperidge Farms’ puff pastry. A taste test by Serious Eats found that Pepperidge Farms works just fine if as a base for other ingredients. Dufour is the preferred puff pastry for serious enthusiasts, but you would have to mail order it. I used Wegmans’ brand, which listed butter in the ingredients. I found it a little thicker than Pepperidge Farms. It is a little pricier than PR brand, but about half that of Dufour.

There are four basic steps here. None are particularly difficult. Poaching the pears is just a matter of peeling them and then using a melon baller or grapefruit spoon to scoop out the seeds. That’s the hard part. Making the almond cream, or Creme D’amandes, is no harder than mixing cake batter. The puff pastry must be defrosted, and then you need to cut either 2 circles or into smaller circles if you are making individual tarts. Finally, you brush a little apricot jam on when the tart comes out of the oven to make it shiny and pretty.

When you finished, you will feel like you have just walked out of a fine French boulangerie.

Print Recipe
Pear Tart with Almond Cream and Puff Pastry
This will make 2 9-inch tarts.
Course dessert
Cuisine American, French
Servings
tarts
Ingredients
Course dessert
Cuisine American, French
Servings
tarts
Ingredients
Instructions
  1. To make the almond cream: Cream butter and sugar until light and fluffy. Add egg, almond flour, rum, vanilla, flour, and salt. Beat until creamy. Can be refrigerated for up to 1 week.
  2. To poach the pears: Peel pears and cut in half. Use a grapefruit spoon or melon baller to seed and core. In a large pot, have water, sugar and spices at a simmer. Add pear halves and simmer for about 10 minutes, or until soft, but still holding their shape. Remove from heat and store in cooking liquid until ready to use.
  3. Unfold 1 sheet of puff pastry on a floured surface. Use your tart pan to cut out a circle. Remove excess puff pastry and roll out so it is about 2 inches larger. Place in tart pan, carefully pressing edges into fluted sides of pan. Repeat with second piece of pastry.
  4. Dock bottom by piercing with a fork all over. Freeze for about 10 minutes. Bake in a 350 degree oven until light brown, about 10 minutes. Remove from oven and allow to cool.
  5. In the meantime, cut pears into about 1/8-inch slice. You can leave the halves whole or break apart. I like to leave whole and use a spatula to transfer to the tart.
  6. Fill each tart with half of the almond cream. Top with pears. Sprinkle each tart with half of the sliced almonds. Cover with foil. Bake at 350 degrees for about 45 minutes. Remove foil and bake for another 10 minutes. Remove from oven to cool on a rack.
  7. Heat almond preserves until liquid enough to brush on the tops of the tarts.
Recipe Notes

Adapted from

http://www.marthastewart.com/317920/almond-cream

http://letthebakingbeginblog.com/2014/11/french-almond-cream-pear-tart/

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