Whoever thinks the turkey is the star of Thanksgiving clearly has never had mulled wine or an amazing apple tart! Pocket Star author of FROM SCRATCH, or as we like to call her our resident foodie, Rachel Goodman stopped by XOXOAD to share a couple of her favorite Thanksgiving recipes. Give us a moment, we’re all currently salivating and trying to hide our stomach growls…
If you’re looking for a new recipe to wow the fam, or just want to add some goodies to the already full dessert table, take a peek at the recipes below! And don’t miss the gorgeous new cover of Rachel’s second book in the The Blue Plate series, SOUR GRAPES, coming Spring 2016!
Thanksgiving is a time for family and gathering with loved ones, for delicious food and football, for recognizing all for which we have to be thankful. My favorite kinds of dishes are those whose smells permeate the whole house, where every room smells of warmth and spices. With that in mind, here are two of my favorite Turkey Day recipes.
Come the holiday season, there’s nothing better than a spiced, warm glass of mulled wine to get you in the festive spirit.
- 4 cups apple cider
- 1 ½ (750-ml) bottles red wine, such as Cabernet Sauvignon
- 1/4 cup honey
- 2 cinnamon sticks
- 4 whole cloves
- 6 whole allspice berries
- 2 whole star anise
- 1 (1-inch) piece fresh ginger, sliced
- 3 large strips orange zest
- 3 large strips lemon zest
Combine the cider, wine, honey, cinnamon sticks, cloves, allspice berries, star anise, ginger, and citrus zest in a large sauce pan, bring to a boil, then reduce to a simmer over very low heat for 15 minutes.
Pour into mugs, add an orange peel to each, and serve. Strain if necessary.
Rustic Apple Tart
To me, apples at their most natural taste the finest, and this simple, delicious, rustic apple tart showcases just that.
Serves: 8 slices
- 1 cup unbleached all-purpose flour
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- 3/4 stick (6 Tbsp) cold, unsalted butter, cut in 1/2-inch cubes
- 3 1/2 tablespoons cold water
- 2-2 1/4 lbs Golden Delicious apples, peeled, cored, and thinly sliced
- 2 Tbsp cold, unsalted butter, cut into small pieces
- 3 Tbsp sugar
- 1 tsp cinnamon
Glaze for Crust:
- 1 tablespoon unsalted butter, melted
- ½ Tbsp sugar
In a food processor or stand mixer, combine the flour, sugar, salt, and butter. Stir together at a low speed until the mixture resembles large peas. Next slowly sprinkle in the ice water a tablespoon at a time, stirring between each tablespoon, until the pastry just holds together. Dump the dough onto a dry, floured surface, roll it into a ball, and then pat it into a 4-inch-thick disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled.
Peel, halve, and core the apples and slice them crosswise 1/4 inch thick. In a small bowl, combine the sugar and cinnamon.
After an hour, remove the dough from the fridge and let it soften so it’s pliable. Preheat the oven to 400°F.
On a lightly floured surface, roll out the pastry into a 14-inch circle about 1/8 inch thick and transfer to a parchment-lined rimmed baking sheet. Decoratively overlap the apple slices on the pastry in concentric circles, starting outward and working inward until you reach the center, leaving a 1.5-inch ring around the outer dough edge. Sprinkle the cinnamon sugar mixture evenly over the apples and dot with the cold pieces of butter.
Fold the pastry edge up and over the apples to create a 1-inch border, brush the dough with melted butter, and sprinkle with ½ tablespoon of sugar.
Bake the tart in center of oven until the apples are soft with browned edges and the crust has turned a dark golden color (about 45 minutes).
Remove the tart from oven and place it on a cooling rack. Let it rest at least 15 minutes before slicing and serving.