ruby red beauty … Cranberry Crumble Tart

When it comes to cranberry sauce on my Thanksgiving table, I’m a traditionalist. I make this triple cranberry sauce every year. Made with fresh cranberries, dried cranberries and cranberry juice it is bright, full of flavor and I love it. I might make a second one, spiced with ginger or zapped with horseradish or whatnot to mix it up, but the triple-cranberry version is non-negotiable. I might even make an allowance for a canned jelly, which is as much a tradition in some families as the turkey, but a whole berry, chunky sauce is a must have. Regardless of which direction you go, canned or homemade, we can all agree that cranberry sauce in some manner is required, especially on a leftover turkey sandwich. But what about cranberries in other parts of the meal? Like dessert? This year I decided to try something different and came up with a cranberry tart to cap the meal. I have to say, I’m quite happy with the results.

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a good little traveler … French Apple Pie

I’m always on the lookout for new apple pie recipes. Lattice, crumble or dutch; salted caramel, cider or cranberry … I’ve made them all. I’ve experimented with all types of pastry too … butter, shortening, lard and various combinations of each. Every year when I find myself with a pile of apples, I’ll try something new or go back to an old favorite. Just depends upon my mood. My middle godson, the lover of apple pies, is often a recipient as an enthusiastic and receptive audience is always welcome in my book. A few months ago it was his birthday and it just so happened that his parents were out of town so I hung out with him for a few days. I think I was there pretty much to make sure the house was still intact when the folks came home but I didn’t mind a bit as hanging out with this kid is fun. He took me out to dinner (so sweet!) and I took him to the movies (Deadpool. He had to explain a lot of backstory for me.) To celebrate his birthday, I made him an apple pie.

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Libby’s, Reddi-Whip and family traditions … Classic Pumpkin Pie

Like most, I grew up on the pumpkin pie from the back of the Libby’s label.  The crust may have been homemade or may have been a Pillsbury crust, I don’t really recall, but the pumpkin came from a can.  Mixed with fresh eggs, various seasonal spices and a can of evaporated milk it was the holiday standard.  When I was old enough to assume pie responsibilities, I follwed the recipe religiously and produced two beautiful pies. There was never deviation from this plan. Don’t mess with tradition; there are dire consequences.  The pie was always, always, served with Reddi-Whip right out of the can.  In fact, squirting copious amounts of Reddi-Whip directly into our mouths while hiding behind the refrigerator door was an important part of my sisters’ and my holiday tradition.  Our mother was on watch as soon as the groceries were unpacked and would listen for that telltale sound.  With ears like a hawk, we never quite pulled it off.

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