mariadnoca
Moderator
Thanks all! These all look good!
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My freezer has been breeding bags of "fresh" cranberries - what to make? I need the freezer space!
- Thread starter mariadnoca
- Start date
janet-in-nc
Well-known member
Nantucket Cranberry Pie. Lots of recipes here probably
This is really good - REC: Cranberry Blueberry Pie
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=40442
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=40442
Okay, the answer is yes. Does anyone know what I'm babbling on about?
(anyone care?)
I don't trust Wikipedia as a resource but this is just one of several that I found indicating the same thing.
http://en.wikipedia.org/wiki/Butter_tart
(anyone care?)
I don't trust Wikipedia as a resource but this is just one of several that I found indicating the same thing.
http://en.wikipedia.org/wiki/Butter_tart
mariadnoca
Moderator
oooh, I found REC: Laurie Colwin's Nantucket Cranberry Pie (a cake) ... sounds delish!
Laurie Colwin's Nantucket Cranberry Pie
This recipe for her Nantucket Cranberry Pie from the November 1993 issue of Gourmet is my favorite of all of them. I'll quote from her words directly:
"When people feel they must make a REAL dessert they are usually looking for something simple and wonderful, two qualities often seen as mutually exclusive. I like a cake that takes about four seconds to put together and gives an ambrosial result. Fortunately, such cakes exist and are generally found at someone else's home. You then purloin the recipe (because you have taken care to acquire generous friends) and serve it to other friends who in turn, pass it on to yet others. This is the way in which nations are unified and relationships are made solid.
My candidate for an easy, spectacular dessert is something called Nantucket Cranberry Pie, which is not a pie, but a cake. It was served to me in the country by a friend who lives on a dairy farm; she got the recipe from her mother, who can no longer remember where it originally came from. It is now a staple in their family, and the buck stops there.
In an effort to find the true roots of this cake I looked in The Yankee Cook Book by Imogene Wolcott, a classic tome that contains just about everything anyone needs to know about traditional New England fare. In the index was Cape Cod Cranberry Pie, but it turned out to be a real live pie. Our Nantucket Cranberry Pie is definitely a cake; furthermore, it is a snap to make, and, last but not least, it is delicious. If you wanted to try your hand at lily-gilding, you might put vanilla ice-cream, creme fraiche, or (if you have tons of time) custard on the side, but my friend serves it straight, which is, I agree, the best way.
Nantucket Cranberry Pie
1. Preheat oven to 350F. Chop enough cranberries to make 2 cups and enough walnuts to make 1/2 cup.
2. Put the chopped cranberries and walnuts and 1/2 cup sugar in a buttered 10-inch pie plate or springform pan.
3. Mix 2 large eggs, 3/4 cup (1 1/2 sticks) melted and cooled butter, 1 cups sugar, one cup flour, 1/4 teaspoon salt and 1/4 teaspoon almond extract. Stir the batter until it is smooth and pour it over the cranberry walnut mixture. Bake the cake in the middle of the oven for 40 minutes, or until a tester comes out clean.
There is something about the tartness of the cranberries and the smooth, sweet, buttery taste of the cake is irresistible. This dessert is so easy a child could make it, and so, if you happen to have a child or two around, I suggest you set them to work for your next dinner party."
Laurie Colwin's Nantucket Cranberry Pie
This recipe for her Nantucket Cranberry Pie from the November 1993 issue of Gourmet is my favorite of all of them. I'll quote from her words directly:
"When people feel they must make a REAL dessert they are usually looking for something simple and wonderful, two qualities often seen as mutually exclusive. I like a cake that takes about four seconds to put together and gives an ambrosial result. Fortunately, such cakes exist and are generally found at someone else's home. You then purloin the recipe (because you have taken care to acquire generous friends) and serve it to other friends who in turn, pass it on to yet others. This is the way in which nations are unified and relationships are made solid.
My candidate for an easy, spectacular dessert is something called Nantucket Cranberry Pie, which is not a pie, but a cake. It was served to me in the country by a friend who lives on a dairy farm; she got the recipe from her mother, who can no longer remember where it originally came from. It is now a staple in their family, and the buck stops there.
In an effort to find the true roots of this cake I looked in The Yankee Cook Book by Imogene Wolcott, a classic tome that contains just about everything anyone needs to know about traditional New England fare. In the index was Cape Cod Cranberry Pie, but it turned out to be a real live pie. Our Nantucket Cranberry Pie is definitely a cake; furthermore, it is a snap to make, and, last but not least, it is delicious. If you wanted to try your hand at lily-gilding, you might put vanilla ice-cream, creme fraiche, or (if you have tons of time) custard on the side, but my friend serves it straight, which is, I agree, the best way.
Nantucket Cranberry Pie
1. Preheat oven to 350F. Chop enough cranberries to make 2 cups and enough walnuts to make 1/2 cup.
2. Put the chopped cranberries and walnuts and 1/2 cup sugar in a buttered 10-inch pie plate or springform pan.
3. Mix 2 large eggs, 3/4 cup (1 1/2 sticks) melted and cooled butter, 1 cups sugar, one cup flour, 1/4 teaspoon salt and 1/4 teaspoon almond extract. Stir the batter until it is smooth and pour it over the cranberry walnut mixture. Bake the cake in the middle of the oven for 40 minutes, or until a tester comes out clean.
There is something about the tartness of the cranberries and the smooth, sweet, buttery taste of the cake is irresistible. This dessert is so easy a child could make it, and so, if you happen to have a child or two around, I suggest you set them to work for your next dinner party."
amanda_pennsylvania
Well-known member
LOVE butter tarts. My Canadian relatives bring them down when they visit.
Okay, I found it.
Mom's Butter Tarts
1 c. brown sugar
1 egg
1 t. vanilla
1 c. currants (be sure they are plumped)
1/2 c. melted butter
Beat egg and combine with other ingredients. Cook all together only until just heated through.
Fill unbaked tart shells. (I actually liked them as full as possible, not allowing them to run over. My mom did them just over halfway but I did them further)
Bake at 400 for 15 minutes. Watch carefully.
Your dentist is bang on with the gooeyness. But the more filling you can into the shells, the more goo to enjoy. I think that's the real trick. The filling puffs a bit so if it puffs just to the top edge, perfect. I've made them only twice, I think, and not for 40 years.
Mom's Butter Tarts
1 c. brown sugar
1 egg
1 t. vanilla
1 c. currants (be sure they are plumped)
1/2 c. melted butter
Beat egg and combine with other ingredients. Cook all together only until just heated through.
Fill unbaked tart shells. (I actually liked them as full as possible, not allowing them to run over. My mom did them just over halfway but I did them further)
Bake at 400 for 15 minutes. Watch carefully.
Your dentist is bang on with the gooeyness. But the more filling you can into the shells, the more goo to enjoy. I think that's the real trick. The filling puffs a bit so if it puffs just to the top edge, perfect. I've made them only twice, I think, and not for 40 years.
Is it Toby Greenberg's Cranberry Pie recipe from her Cold Weather Cooking cookbook?
If so, it sounds tasty. But what looks even better are the Cranberry Curd Tartlets in the same book. Wonder how I never saw that recipe before. Gee, if I only had some cranberries in my freezer, LOL.
If so, it sounds tasty. But what looks even better are the Cranberry Curd Tartlets in the same book. Wonder how I never saw that recipe before. Gee, if I only had some cranberries in my freezer, LOL.