One 12-ounce bag fresh or frozen cranberries
Zest and juice (about ½ cup) of 1 orange
1 cup granulated sugar
¼ teaspoon kosher salt
1 stick unsalted butter, at room temperature, cubed
2 large eggs
2 large egg yolks
2 sticks unsalted butter, at room temperature
1 cup confectioners’ sugar
½ teaspoon kosher salt
2 teaspoons vanilla extract
Zest of ½ an orange
2½ cups all-purpose flour
1. Make the Cranberry Curd: In a medium saucepan, combine the cranberries, orange zest and juice, sugar and salt. Bring to a simmer over medium-low heat, stirring occasionally, until the cranberries have popped and softened, 10 to 12 minutes. (If you’re using frozen cranberries, cook until the liquid slightly reduced, 8 to 10 minutes.)
2. With a fine-mesh sieve set over a medium bowl, strain the cranberry mixture, pressing the sauce through with a rubber spatula. Discard the solids; whisk the butter into the warm liquid.
3. In a small bowl, whisk together the eggs and egg yolks. Slowly whisk about 1 cup of the warm cranberry mixture into the eggs to temper them (this prevents the eggs from scrambling), then return this mixture to the remaining cranberry liquid and whisk to combine.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the curd bubbles and thickens slightly, 8 to 10 minutes. Transfer to a medium bowl and cover with plastic wrap directly on the surface. The curd can be made up to 2 days ahead and stored in the refrigerator. When ready to use, transfer to a pastry bag or Ziploc bag with one corner snipped.
5. Make the Cookies: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
6. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, sugar, salt, orange zest and vanilla on medium speed until creamy, about 3 minutes. Mix in the flour until a dough forms, starting on low speed and gradually increasing to medium. (In order to hold the thumbprint shape, the dough is stiff; you may need to knead it by hand a few times to bring it together.)
7. Using a small cookie scoop or your hands, roll the dough into approximately 1-inch balls and arrange them on the baking sheets about 1 inch apart. Bake for 10 minutes, then, using a ½-teaspoon measuring spoon (or your thumb), make an indentation in each cookie.
8. Pipe some of the cranberry curd into each cookie indentation, then return to the oven until the curd is set and the cookies are slightly golden, 8 to 10 minutes more. Cool for 10 minutes on the baking sheets before transferring to a cooling rack to cool completely. The cookies will keep in an airtight container for up to 5 days.
¾ cup granulated sugar
4 cups cubed watermelon
5 kiwis, peeled and diced
1. In a small saucepan over medium heat, bring the sugar and ¾ cup water to a simmer, stirring continuously until the sugar has dissolved. Remove from the heat.
2. In a blender or the bowl of a food processor, puree the watermelon with two-thirds of the simple syrup until smooth.
3. Place 12 small paper cups on a baking sheet. Divide the watermelon mixture among the cups, filling three-quarters of each one. Insert wooden ice pop sticks and freeze until solid, at least 2 hours.
4. In a blender or the bowl of a food processor, puree the kiwi with the remaining simple syrup until smooth. Divide the mixture among the cups, filling to just under the edge of each cup. Freeze until solid, at least 1 hour. Store in the freezer for up to two weeks.
Quick post today to make sure you saw this Clare Crespo post about clever ways to decorate Halloween cupcakes over on Cup of Jo. Thanks to Clare‘s advice a decade ago when we worked on some magazine stories together, I’ve kept every doll my daughters outgrew just for the purpose of making her “buried alive” creation and I can’t tell you how much it makes people laugh. Last Friday, I texted the girls, begging for them to give me an excuse to bake a batch — never a foregone conclusion when you have teenagers — and as luck would have it, both of them were attending gatherings and both of them agreed that it might be cute. Victory is sweet.
P.S. For more Clare, follow her on instagram.
1 cup (140g) superfine brown rice flour
1 cup (100g) almond flour
½ cup (100g) light brown sugar
1 teaspoon kosher salt
10 tablespoons (140g) virgin coconut oil
⅓ cup pine nuts
6 ounces (about 1½ cups or 180g) blackberries, fresh or frozen
3 small or 2 large apples—halved, cored and thinly sliced
1 lemon, juiced and zested
2 tablespoons granulated sugar
1 or 2 tablespoons tapioca starch or cornstarch
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
1. Preheat the oven to 375°F. In a large bowl, toss together the brown rice flour, almond flour, brown sugar and salt. Add the coconut oil and work it into the flour using your fingertips until you have a dough that resembles coarse sand. The dough should clump up but feel slightly dry. Add 2 tablespoons ice water and mix it with your hands until it comes together into a loose dough.
2. Take approximately two-thirds of the dough and press it into a 9-inch tart mold, bringing it up around the edge. Mix the pine nuts into the remaining dough to make the crumble topping. Refrigerate both the tart crust and the crumble topping while preparing the filling.
3. In a large bowl, toss together the blackberries, sliced apples, lemon juice and zest, sugar, tapioca starch, vanilla and cinnamon. If the filling is very wet, add 1 more tablespoon of tapioca starch. Add the fruit filling to the tart mold and sprinkle with the crumble topping.
4. Bake until the crust is golden and the filling is bubbly, 45 to 50 minutes. Allow the tart to cool slightly before slicing.
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