This weekend was one of firsts - the first flurries of snow in New York City (even though they were fleeting and nothing stuck), and my first time trying Venezuelan food at Cas Cara in Williamsburg after my friend Kate's birthday party. The crisp air paired with delicious arepas that I'm still dreaming about made for a pretty solid weekend. I'm also dog-sitting the sweetest puppy named Sofee so I spent a good majority of my Sunday snuggled up in bed with her. I think she may like Pat better than me, but I won't hold it against her.
I can't believe the holidays are right around the corner! I still have yet to complete most of my Christmas shopping which is causing me much stress. This year it feels like my gift-creativeness is at an all time low, so I've literally been emailing my family members asking "please send me a link of what you want and I'll buy it." Ugh. So not exciting but I feel like I've been flying by the seat of my pants at work lately and have had zero time to think about the impending gift giving season.
Speaking of the holidays, my friend Madeline and I are hosting a blogger Cookie Swap, which will be live next week! I've already done some baking myself and have seen a couple treat previews so I think it's going to be awesome. Have a great week!
I have an obsession with key lime pie so when I saw this recipe on Bon Appetit featuring equally eye-watering tart cranberries I immediately added it to my baking list. I'm calling mine a tart because I made less so I could put it in a shallow 9-in tart pan instead of a deep pie dish. It's really rich and decadent - perfect for the holidays!
Cranberry-Lime Tart (inspired by Bon Appetit)
- 2 cups gingersnap cookies, finely crushed
- 4 tablespoons unsalted butter, melted
- 1 teaspoon cinnamon
Filling And Assembly
- 1 12-ounce package fresh cranberries (reserve 1/2 cup for serving)
- 1 1/4 cups granulated sugar
- 3 large eggs
- 2 large egg yolks
- 1/2 teaspoon finely grated lemon zest
- 2 teaspoons finely grated lime zest, divided
- ½ cup fresh lime juice
- Pinch of kosher salt
- 1 1/4 sticks) unsalted butter, cold, cut into pieces
Crush gingersnap cookies until the crumbs are very fine, add cinnamon, and mix with melted butter. Transfer to a 9in tart pan and use fingers to press into all the edges in an even layer.
Bring 12 oz. cranberries, 1 cup granulated sugar, and ¼ cup water to a boil in a large saucepan over medium-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 15-20 minutes. Let cool. Transfer mixture into a blender and purée until very smooth.
Cook cranberry purée, eggs, egg yolks, lemon zest, lime juice, salt, ½ cup sugar, and 1 tsp. lime zest in a heatproof bowl set over a saucepan of simmering water, stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8–10 minutes. Let cool until just warm.
Using an electric mixer on medium-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes. Scrape the curd mixture into crust and chill until firm, about 2 hours.
Bring 3 tsp. sugar and ½ cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Add remaining 1/2 cup cranberries and cook until barely starting to soften, about 1 minute. Transfer cranberries to a wire rack set inside a rimmed baking sheet using a slotted spoon. Chill until no longer sticky, 20–30 minutes. Toss 2 tsp. granulated sugar and 1 tsp. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries and serve cold.