Post by al on Oct 17, 2024 21:16:41 GMT -5
Am, hoping that those of you, who bake, can offer some tips on this. At work I did some baking, because I had to, it’s way outside my comfort zone.
My daughter found this recipe a couple of years ago, she loves it. She makes it every Thanksgiving, the issue is the crust, I don’t know if it’s the crust recipe or she’s making it to thick (just under a ¼ inch). I think it’s too thick, and told her, I also told her that I think she’d be better off using a gram cracker crust recipe, but to use the ginger snaps, or do a Pâte Sucrée. I think the issue the amount of AP flour the recipe calls for. Any thoughts?
This year, my daughter and son in-law are coming over here for dinner, as he won’t eat turkey, I always make him something else for dinner, here’s his thanksgiving dinner menu
APP: duck and truffle meatballs w/Cranberry/mustard demi
Salad: (Same as us) Caesar w/Parma chips (grilled romaine)
Entrée: Pan seared Duck Breast w/Green peppercorn/honey demi
Sides: Wild rice, carrot, celery, onion, walnuts, sun-dried cherries
Rosemary roasted sweet potatoes
* Exported from MasterCook *
Cranberry Tart
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the cranberry curd
1 pound (455 grams/4 cups) fresh or frozen cranberries
1 1/4 cups (250 grams) granulated sugar
Finely grated zest and juice of 1 orange (about 1 tablespoon zest and 1/2 cup juice)
One (2-inch) piece fresh ginger, peeled and thinly sliced
Pinch fine sea salt or table salt
3 large egg yolks
2 teaspoons cornstarch
4 tablespoons (55 grams) unsalted butter, cut into 4 pieces and at room temperature
For the gingersnap cookie crust
8 tablespoons (113 grams/1 stick) unsalted butter, at room temperature
1/4 cup packed (55 grams) dark brown sugar
1/4 cup (50 grams) granulated sugar
1 large egg yolk
2 tablespoons molasses
1 3/4 cups (220 grams) all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon fine sea salt or table salt
For the cookie-fruit crumble (optional)
1/2 cup (50 grams) crumbled gingersnap cookies
1/4 cup (50 grams) diced crystallized ginger
1/4 cup (50 grams) diced candied orange peel
cranberry curd
over medium-high heat, combine the cranberries, sugar, orange zest and juice, ginger and salt and bring to a boil, stirring occasionally. reduce heat to maintain a very gentle simmer, cover, cook until all the cranberries have burst and started to shrivel, about 10 minutes.
in a small bowl, whisk together the egg yolks and cornstarch until smooth. Transfer the hot cranberry mixture to a heatproof blender Immediately add the yolk mixture, cover loosely, gradually increase the speed to high and blend until smooth, about 1 minute. Let the mixture cool, uncovered, in the blender until a skin forms and it registers 120 to 125 degrees on an instant-read thermometer, about 1 hour 30 minutes.
gingersnap cookie crust
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown and granulated sugars on medium-low speed until smooth, 2 to 3 minutes.
Increase the mixer speed to medium, add the egg yolk and molasses and mix to combine. Stop the mixer and scrape down the sides and bottom of the bowl thoroughly. Add the flour, ginger, cinnamon, allspice and salt and mix on low speed until fully incorporated and the mixture looks like crumbly cookie dough, about 1 minute
Turn out the dough into a 9-inch tart pan with a removable bottom. Use your fingers to press it evenly across the bottom and up the sides. Loosely cover with a kitchen towel or plastic wrap and refrigerate for at least 30 minutes and up to overnight.
When the crust is ready to bake, position a rack in the middle of the oven and preheat to 350 degrees. Dock the crust across the bottom with a fork and blind-bake (without pie weights), until evenly golden brown, 20 to 22 minutes. Transfer to a wire rack and let cool completely before adding the filling.
When the cranberry puree has cooled, add the softened butter and blend until fully combined, about 30 seconds. Pour the puree into the cooled crust and smooth with an offset spatula into an even layer. Let the tart sit at room temperature for at least 2 hours
Make the cookie-fruit crumble: If desired, combine the cookies, crystallized ginger and candied orange peel in a medium bowl and sprinkle all around the edge of the tart. Slice into wedges and serve at room temperature
My daughter found this recipe a couple of years ago, she loves it. She makes it every Thanksgiving, the issue is the crust, I don’t know if it’s the crust recipe or she’s making it to thick (just under a ¼ inch). I think it’s too thick, and told her, I also told her that I think she’d be better off using a gram cracker crust recipe, but to use the ginger snaps, or do a Pâte Sucrée. I think the issue the amount of AP flour the recipe calls for. Any thoughts?
This year, my daughter and son in-law are coming over here for dinner, as he won’t eat turkey, I always make him something else for dinner, here’s his thanksgiving dinner menu
APP: duck and truffle meatballs w/Cranberry/mustard demi
Salad: (Same as us) Caesar w/Parma chips (grilled romaine)
Entrée: Pan seared Duck Breast w/Green peppercorn/honey demi
Sides: Wild rice, carrot, celery, onion, walnuts, sun-dried cherries
Rosemary roasted sweet potatoes
* Exported from MasterCook *
Cranberry Tart
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the cranberry curd
1 pound (455 grams/4 cups) fresh or frozen cranberries
1 1/4 cups (250 grams) granulated sugar
Finely grated zest and juice of 1 orange (about 1 tablespoon zest and 1/2 cup juice)
One (2-inch) piece fresh ginger, peeled and thinly sliced
Pinch fine sea salt or table salt
3 large egg yolks
2 teaspoons cornstarch
4 tablespoons (55 grams) unsalted butter, cut into 4 pieces and at room temperature
For the gingersnap cookie crust
8 tablespoons (113 grams/1 stick) unsalted butter, at room temperature
1/4 cup packed (55 grams) dark brown sugar
1/4 cup (50 grams) granulated sugar
1 large egg yolk
2 tablespoons molasses
1 3/4 cups (220 grams) all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon fine sea salt or table salt
For the cookie-fruit crumble (optional)
1/2 cup (50 grams) crumbled gingersnap cookies
1/4 cup (50 grams) diced crystallized ginger
1/4 cup (50 grams) diced candied orange peel
cranberry curd
over medium-high heat, combine the cranberries, sugar, orange zest and juice, ginger and salt and bring to a boil, stirring occasionally. reduce heat to maintain a very gentle simmer, cover, cook until all the cranberries have burst and started to shrivel, about 10 minutes.
in a small bowl, whisk together the egg yolks and cornstarch until smooth. Transfer the hot cranberry mixture to a heatproof blender Immediately add the yolk mixture, cover loosely, gradually increase the speed to high and blend until smooth, about 1 minute. Let the mixture cool, uncovered, in the blender until a skin forms and it registers 120 to 125 degrees on an instant-read thermometer, about 1 hour 30 minutes.
gingersnap cookie crust
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown and granulated sugars on medium-low speed until smooth, 2 to 3 minutes.
Increase the mixer speed to medium, add the egg yolk and molasses and mix to combine. Stop the mixer and scrape down the sides and bottom of the bowl thoroughly. Add the flour, ginger, cinnamon, allspice and salt and mix on low speed until fully incorporated and the mixture looks like crumbly cookie dough, about 1 minute
Turn out the dough into a 9-inch tart pan with a removable bottom. Use your fingers to press it evenly across the bottom and up the sides. Loosely cover with a kitchen towel or plastic wrap and refrigerate for at least 30 minutes and up to overnight.
When the crust is ready to bake, position a rack in the middle of the oven and preheat to 350 degrees. Dock the crust across the bottom with a fork and blind-bake (without pie weights), until evenly golden brown, 20 to 22 minutes. Transfer to a wire rack and let cool completely before adding the filling.
When the cranberry puree has cooled, add the softened butter and blend until fully combined, about 30 seconds. Pour the puree into the cooled crust and smooth with an offset spatula into an even layer. Let the tart sit at room temperature for at least 2 hours
Make the cookie-fruit crumble: If desired, combine the cookies, crystallized ginger and candied orange peel in a medium bowl and sprinkle all around the edge of the tart. Slice into wedges and serve at room temperature
