Who knew I could bake? For this early Thanksgiving dinner I attempted a Salted Caramel Apple-Pear Tart from Fine Cooking Magazine. It looked great (if I do say so myself) and was not too arduous. This lattice-topped tart combined fall fruit with cardamom. Salted caramel tied the flavours together and large-crystal sanding sugar on the lattice added crunch. The Classic Pumpkin Pie, also from Fine Cooking Magazine, had a flaky, buttery crust and a creamy, spiced pumpkin filling.
The other standout dish was the Roasted Brussel Sprouts with Caramelized Onions (again from Fine Cooking Magazine) which was flavoured with thyme and a little cider vinegar. The soft and sweet onions nestled into the tender, roasted sprouts, so you got a taste of them with every bite.
I swear I’m not sponsored by Fine Cooking Magazine but I have to say that it was a nice having them by my side whilst cooking this whole feast.
Salted Caramel Apple-Pear Tart
Classic pumpkin pie
Roasted brussel sprouts with caramelized onions
Bread stuffing with fresh herbs
Mashed Sweet Potatoes with Brown Sugar and Pecans
Potato and Celery Root Gratin with Leeks