Christmas Cranberry Galette Recipe Epicuriouscom

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PECAN-CRANBERRY GALETTE



Pecan-Cranberry Galette image

A whole pecan pie is a lot of work if you're just serving dessert to two or four people. Instead, make this elegant little galette studded with whiskey-soaked cranberries.

Provided by Anna Stockwell

Categories     Dessert     Pecan     Cinnamon     Butter     Cranberry     Whiskey     Egg     Thanksgiving

Yield 2-4 servings

Number Of Ingredients 18

For the dough:
3/4 cup all-purpose flour
2 Tbsp. pecan halves
1 Tbsp. granulated sugar
1/4 tsp. ground cinnamon
1/4 tsp. kosher salt
5 Tbsp. cold unsalted butter, cut into pieces
For the filling and assembly:
1/2 cup dried cranberries
1/3 cup whiskey or brandy
1 large egg
1/2 cup (packed) light or dark brown sugar
2 Tbsp. butter, melted
1/8 tsp. kosher salt
1 cup pecan halves
All-purpose flour (for dusting)
Coarse or granulated sugar (for sprinkling)
Whipped cream, ice cream, or crème fraîche (for serving)

Steps:

  • Make the dough:
  • Pulse flour, pecans, granulated sugar, cinnamon, and salt in a food processor until pecans are finely ground. Add butter and pulse until sandy. With the motor running, slowly pour in 1 Tbsp. cold water, then pulse until dough starts to clump together. Form into a ball with your hands. Tightly wrap in plastic and chill at least 1 hour or up to 2 days.
  • Make the filling and assemble:
  • Preheat oven to 350°F. Bring cranberries and whiskey to a boil in a small saucepan over medium heat (or microwave in a small heatproof bowl). Remove from heat and let sit 10 minutes. Strain cranberries through a fine-mesh sieve, discarding (or drinking) the booze.
  • Whisk egg in a large bowl. Set aside about 1 tsp. beaten egg in a small bowl to use for brushing crust. Whisk brown sugar, butter, and salt into remaining egg in large bowl until smooth, then stir in cranberries and pecans.
  • Let dough sit at room temperature 10 minutes. Roll out dough on a lightly floured work surface to an approximately 11" round. Don't worry if your circle isn't perfect or the edges are cracked-that's okay. Transfer to a parchment-lined rimmed baking sheet.
  • Spoon filling onto center of dough, leaving a 2" border. Fold dough up and over filling, overlapping slightly and using parchment to help lift the dough. Brush dough with reserved egg wash, then sprinkle generously with coarse sugar. Chill for 10 minutes.
  • Bake galette until filling is puffed and set and crust is golden brown, 25-30 minutes. If some of the filling leaks out, don't worry-just trim that off before serving. Let galette cool slightly. Serve with whipped cream.

CHRISTMAS CRANBERRY GALETTE



Christmas Cranberry Galette image

Provided by Rose Levy Beranbaum

Categories     Berry     Nut     Dessert     Bake     Christmas     Cranberry     Fall     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 10

Flaky Cream Cheese Pie Crust for a 14-inch free-form tart * (14.3 ounces = 406 grams)
3/4 cup sugar, preferably superfine,** divided (5.25 ounces = 150 grams)
1/4 cup light brown sugar, packed (2 ounces = 54 grams)
3 cups fresh or frozen cranberries, picked over (10.5 ounces = 300 grams)
3/4 cup walnuts, coarsely chopped (3 ounces = 85 grams)
powdered sugar
*Omit the baking powder and increase the salt to 1/4 teaspoon.
**To make your own, simply place granulated sugar in a food processor with the metal blade and process for a few minutes or until fine.
Equipment:
A 12- to 14-inch flat round heavy steel pizza pan or an inverted baking sheet, preferably black

Steps:

  • Make the dough for the Flaky Cream Cheese Pie Crust with modifications as noted above.
  • Macerate the Cranberries:
  • A minimum of 1 1/2 hours and a maximum of 24 hours ahead of baking, in a medium bowl, place the superfine sugar (reserve 1 teaspoon for the border) and the light brown sugar and use your fingertips to combine them and rub out any lumps of brown sugar. Cut each cranberry in half and add them to the sugar mixture. Stir the mixture well and set it aside for 1 hour at room temperature or, preferably, overnight in the refrigerator.
  • Stir the cranberry mixture well, then stir in the walnuts.
  • Preheat the oven to 400°F. at least 20 minutes before baking. If not using a black pan, plan to bake the galette directly on the oven floor; alternatively, set an oven rack at the lowest level and place a baking stone or cookie sheet on it before preheating.
  • Using a floured pastry cloth and rolling pin sleeve rubbed with flour, or two sheets of lightly floured plastic wrap,*** roll the pastry to a circle roughly 18 inches in diameter. Using an expandable flan ring or a cardboard template and a sharp knife as a guide, cut out a 16-inch circle. If the dough softens, slip it (still on the cloth or plastic wrap) onto a baking sheet and refrigerate it for about 30 minutes, covered, until firm before lining the pan. The pastry is too large to slip your hands under and support adequately. To transfer it to the pan, roll it loosely over the rolling pin or dust it lightly with flour and fold in quarters. Leave the overhang.
  • Scatter the cranberry mixture evenly over the dough, covering a 13-inch area and leaving a 1 1/2-inch border. Fold the overhanging border of dough over the outer edge of the cranberries, using your fingers to pleat it loosely at even intervals. Brush this border with a little milk or water and sprinkle on the reserved sugar. (This will give the border a crunchy texture.)
  • Cut a 10-inch round of foil and place it gently over the cranberries, leaving the crust uncovered. Bake the galette for 30 minutes.
  • Place a second round of foil large enough to cover the filling and the crust border loosely over the tart and continue baking for about 10 minutes more or until the bottom crust is golden brown. (Slip a small angled metal spatula or flexible knife under the edge of the tart, lifting it slightly, to check doneness.) Cool the tart on the pan on a rack for about 20 minutes or until warm. Dust with powdered sugar.
  • Store:
  • Room temperature, up to 2 days.
  • Note:
  • A half-size galette can be made using a 9-inch pan. Roll the dough less than 1/8 inch thick and large enough to cut an 11-inch circle.
  • Understanding:
  • The challenge with this particular berry tart is to keep the cut cranberries from drying out without underbaking the crust, which would make it soggy. The solution is to make a temporary top "crust" from foil and to bake the tart on a baking stone or directly on the floor of the oven.
  • Cutting the cranberries in half and allowing them to sit with the sugar allows them to absorb the sugar. With their tough outer peel, whole cranberries would retain most of their juices, so they would not dissolve the sugar fully. This would cause the bitterness of the cranberry to stand apart from the sugar, rendering the final effect too bitter and too sweet simultaneously.
  • The crust must be prepared without baking powder, as the weight of the cranberrry/nut mixture would not be sufficient to keep it from puffing.
  • ***You may have to overlap sheets of plastic wrap to roll the dough large enough.

CHRISTMAS CRANBERRY, PEAR AND WALNUT TORTE WITH CREAM CHEESE-ORANGE FROSTING



Christmas Cranberry, Pear and Walnut Torte with Cream Cheese-Orange Frosting image

Categories     Cake     Food Processor     Mixer     Cheese     Dairy     Egg     Fruit     Nut     Dessert     Bake     Christmas     Cream Cheese     Cranberry     Orange     Pear     Walnut     Fall     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 15

2 3/4 cups chopped toasted walnuts
1 cup all purpose flour
1/2 cup plain dry breadcrumbs
2 teaspoons grated orange peel
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 teaspoon salt
6 large eggs
1 1/2 cups sugar
1/2 cup (packed) golden brown sugar
1 cup (2 sticks) unsalted butter, melted, lukewarm
1/2 cup fresh or frozen cranberries
Cream Cheese-Orange Frosting
Poached Pears with Cranberry Puree

Steps:

  • Position rack in center of oven; preheat to 375°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour waxed paper; tap out excess flour.
  • Blend 2 cups walnuts and flour in processor until walnuts are finely ground. Add breadcrumbs, orange peel, spices and salt. Using on/off turns, process just until blended.
  • Using electric mixer, beat eggs in large bowl until frothy. Gradually beat in 1 cup sugar and brown sugar. Continue beating until mixture is thick and triples in volume, about 6 minutes.
  • Fold flour mixture and melted lukewarm butter alternately into egg mixture, beginning and ending with flour mixture (do not overmix or batter will deflate). Divide batter between prepared cake pans; smooth tops. Bake cakes until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks; cool 5 minutes. Invert cakes onto racks; cool completely. Remove waxed paper.
  • Toss cranberries with remaining 1/2 cup sugar in small bowl to coat. Transfer berries to plate. Cover and freeze. (Can be prepared ahead. Wrap each cake layer separately in plastic. Freeze cake layers and sugarcoated cranberries up to 1 week.)
  • Place 1 cake layer on platter. Spread with 1 cup frosting. Top with second cake layer. Spread remaining frosting over top and sides of torte. Press remaining 3/4 cup walnuts onto torte sides. Arrange poached pears in concentric circles atop torte. (Torte can be frosted 1 day ahead. Cover torte; chill. Let torte stand 30 minutes at room temperature before serving.)
  • Rewarm cranberry puree in small saucepan over medium heat. Brush some puree over pears. Transfer remaining puree to bowl.
  • Garnish torte with frozen sugarcoated cranberries. Serve torte with puree.

CRANBERRY-TANGERINE CHRISTMAS COOLER



Cranberry-Tangerine Christmas Cooler image

Categories     Fruit Juice     Non-Alcoholic     Christmas     Cranberry     Lime     Tangerine     Bon Appétit     Drink

Yield Serves 6

Number Of Ingredients 4

48-ounce bottle cranberry juice cocktail, chilled
3 cups freshly squeezed tangerine juice or purchased tangerine juice
1/2 cup fresh lime juice
2 tangerines, unpeeled

Steps:

  • Combine cranberry juice and tangerine juice in large pitcher. Add lime juice and stir to blend. (Can be made 1 day ahead. Cover and refrigerate.)
  • Cut thin slice off tops and bottoms of tangerines. Cut each horizontally into three 1/4- to 1/3-inch-thick rounds. Divide cooler among 6 tall glasses. Garnish with tangerine rounds and serve.

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