When my sister and her husband lived in Brooklyn, we had Thanksgiving at their apartment in Greenpoint. My mom and brother would come up, sometimes with our grandmother too. We usually collected whomever happened to stay in the city as well, making it he perfect blend of a family/friendsgiving.
I love Thanksgiving wherever I am, but those Greenpoint holidays were always my favorite. New York is so quiet and fun this weekend, and only having to walk two blocks, holding a tart, or green beans (and always cranberry sauce) made me feel like I didn't really move away from my home and family.
I want nothing more than for Adam and I to have a house or apartment in New York big enough that his family, my family and all of our friends can come over for holidays. We already sort of host Easter (or have for the past two years) but it's just friends and it's quite tight. Last year, we packed twelve people around our tiny table that comfortable seats four. Adam says Thanksgiving shouldn't be so fly-by-the-seat-of-your-pants. I disagree, but that's okay. I'll wait 'til we have our Brownstone to host, and then -- everyone is invited. Even if we have a massive table, I hope it still feels like our sardines Easter or those old Thanksgivings at Meme's apartment.
Here's what I'm bringing to Philly tomorrow:
Galaxy Pie
(Adapted from The Kitchn's Apple Blackberry Ginger Pie and Mark Bittman's Apple Pizza)
Make Mark Bittman's Apple Pizza crust (I didn't even bother trying to look up or make another crust. I used this one last week, it's easy and delicious. Why switch it up?)
1 1/4 c ap flour
pinch salt
3 tbsp sugar
8 tbsp butter
1 egg yolk
Combine flour, sugar and salt in food processor. Pulse twice. Cut cold butter into pieces (some of mine was even frozen). Add butter and egg yolk to food processor. Process for 10 seconds, or until butter is blended. Move mixture to bowl. Add 4 tbsp ice water, mixing after each. Combine mixture into a ball with your hands. Cover with cling wrap and move to the fridge for at least an hour.
Once chilled, roll out onto a floured surface. If the dough sticks, add more flour. I usually knead the dough with a bit of flour. This make it easier to roll out.
Cover the bottom of a 8in pie pan with half the dough, trim. Fill with dry beans (or pie weights), put back in the freezer.
Cut stars and moons (or whatever shapes you want) from the remaining dough. Layer on a cookie sheet and put these in the freezer as well.
Filling:
1 c frozen blackberries (I froze my blackberries day of, on a baking sheet, an hour will do it)
1 c frozen blueberries
1/4 c sweet, crystalized ginger - finely chopped
6 tbsp light brown sugar
2 apples - peeled, cored and chopped
1/2 tsp nutmeg
1 tbsp cornstarch
pinch salt
Mix berries, apples and brown sugar in a bowl. Set aside.
Mix nutmeg and cornstarch. Sprinkle cornstarch mixture over fruit mixture until well combined (no white specks remain).
Remove dough from freezer, remove beans or weights. Fill the the pie with your filling and decorate top with stars and moons.
Bake at 375 for 30 minutes.
Yearly Orange-Cranberry Relish
I could make this one in my sleep. I even put a version on this blog four years ago. That's when I didn't really know how to cook. I'm sure I'll look at the above pie and laugh in four years too.
1 c water
1/4 c red wine
1 orange
1/4 c light brown sugar
8 oz cranberries
spices
Remove the rind of your orange with a serrated peeler, set rinds aside.
Bring water, wine, sugar and the juice of your orange to a boil over medium heat. When water begins to boil add cranberries, reduce heat to low. As berries begin to pop add orange rinds and whatever autumnal spices you please (cinnamon, cloves, nutmeg, ginger, cardamom). Simmer sauce until sauce has thickened to your liking (about 20 minutes).
Take off heat and put into a jar to cool.
No comments:
Post a Comment