Batter Licker

November 22, 2010

apple crumble with cinnamon, brown sugar and pretzel topping

Filed under: dessert,fruit,pies, tarts, crumbles,vegan — Tags: , , , , , , , — Kristen @ 7:55 pm

Thanksgiving is my favorite holiday, and after 3 straight years of late November and early December law school exams putting a celebratory restraint on this national holiday of excessive cooking, drinking, and feasting, I’m making the most of it this year.

This weekend, I attended my second Friendsgiving dinner for the month and celebrated even more jubilantly thanks to receiving the very relieving news that I passed the California bar exam (little yay; BIG SIGH). And now, mere days before actual Turkey Day, I broke my usual week-of-Thanksgiving rule of not eating any remotely American food before the big day.

I have no defense. I’ve been sick, sitting in pajamas and slurping on soup and sipping up tea all day for six days straight. I needed a change. I needed some crunch. I needed to use up the rest of the 1-pound bag of pretzel sticks I’ve been munching on since last Wednesday. And, because I’ve been almost entirely without energy, I needed a super easy, slap-it-together, stick-it-in-the-oven-and-let-it-do-its-thing answer.

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So after 5 minutes of prep and 12 minutes of lounging on the couch while it baked, my spoon dove through the crunchy, crumbly, cinnamony brown sugar and pretzel topping into a ramekin full of warm, gooey apples, and I forgot all about that silly little pre-Thanksgiving rule of mine. (more…)

November 1, 2010

pear tart with gorgonzola-walnut crust

Sweet and salty, refreshing but buttery – this tart takes all the wonderfully complex flavors in a traditional pear, gorgonzola, and walnut salad topped with balsamic vinegar, and turns them into a baked treat appropriate for the warm holiday season and cold weather ahead.

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I always look forward to the end of summer, as it marks the beginning of the season for speckled, golden yellow-skinned, slightly red-flushed Bartlett pears. The creamy, tender white flesh of Bartletts tastes refreshingly sweet when consumed raw in salads or bruschetta, but also holds its shape well in cooked dishes, whether baked in cinnamon butter or poached in red wine.

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