The military tends to move its service members and their families to places that the family members, particularly the spouse, may have never dreamed of living. My husband, being a United States Marine, didn’t have the ability to choose some of the glamorous locales available to the other services.

At one time I found myself sobbing about how much I hated living in the middle of the Mohave Desert when another Marine Corps spouse gave me some very sound advice, “You have to grow where you are planted, honey.” That gooey, corny advice, complete with southern drawl did not sit well with this on-the-verge-of –a-complete- meltdown North Easterner. But, once I stopped feeling sorry for myself I realized she was right. I started to look around me. I discovered that the desert wasn’t a flat, one dimensional, seemingly sterile land. It was a living, breathing environment that hid its precious secrets well. And, when I saw a flower open that hadn’t bloomed in 40 years I knew I witnessed beauty in its purest form.

We spent 5 years in the desert. I grew to love the desert and I grew as a person. I learned how to look at my natural surroundings and not take them for granted, something I could never do at our next assignment. We moved, leaving the desert on December 15th, for Cape Cod, Massachusetts. Upon arriving on Cape Cod my senses went into overdrive. I was back in the north east. I smelled the ocean, listened to the gulls, marveled at the trees…even the ones without their leaves. I was inhaling every bit of this dynamic environment.

I couldn’t say that one thing impressed me more than another regarding the natural environment of Cape Cod. There was just so much to take in, changing with each season. But, one of my favorite memories was seeing the cranberry bogs everywhere we drove. They were a part of the landscape. I loved to see the bogs in each season. They were absolutely wonderful to me, from the pink flowers to the floating red berries.

The Cranberry, along with the blueberry and Concord grape, is one of America’s three native fruits. First used by the Native Americans, it wasn’t long before the European settlers, namely the Pilgrims, understood the value of the cranberry. The cranberry was named “craneberry” because the pink flowers resemble the head and bill of a Sandhill crane. Used for medicinal purposes, food and fabric dye, the cranberry was not just for the holidays.

Yet, for most Americans the cranberry has been relegated to a few uses; juice (to go with your vodka of course…making a “cape cod”, relish, chutney or sauce to go with turkey, strung with popcorn for making a Christmas garland and for making tarts or pies. It was on Cape Cod that I first tasted a cranberry linzer tart.

Watching the growing process and the harvesting of cranberries made me appreciate them all the more, but even if you don’t have that opportunity, you will definitely appreciate the sweet-tart deliciousness of this cranberry linzer tart. The recipe was given to me by a local who made it each year for Christmas and promised I’d never make it to give away as a gift! Well, here it is for you. Just make sure, if you’re on Cape Cod, you don’t make it and give it as a gift.

Cranberry Linzer Tart

Ingredients

2 cups granulated sugar
2/3 cup water
8 cups fresh cranberries, rinsed
½ cup golden raisins
½ cup dried cranberries
Zest of 2 oranges
Linzer dough (see below)

Directions

1. Combine the sugar, water, fresh cranberries, dried cranberries, raisins and orange zest in a medium saucepan. Bring to a boil then lower the heat and simmer for about 15 minutes or until cranberries begin to pop and liquid begins to thicken.

2. Drain the cranberries over a bowl. Set aside the cranberries and return the liquid to the saucepan. Simmer for another 10-15 minutes to reduce and thicken. Then, pour into the bowl with the cranberries and mix together. Set the cranberries aside to cool completely.

3. At this time you can make the crust.

4. When the crust is made and the cranberry mixture is cool spoon the filling into the crust. Weave the strips of dough into a lattice.

5. Bake for about 25-35 minutes or until crust is a warm brown. When it is finished, place on a cooling rack to set.

Linzer Dough

Ingredients

1 ½ cups unbleached all-purpose flour
1 ½ cups almond flour
¾ cup granulated sugar
1 tsp ground cinnamon
1 tsp grated orange peel
¼ tsp ground cloves
1 teaspoon vanilla
A pinch of salt
6 Tbs unsalted butter, at room temperature
2 egg yolks, beaten
Ice water, as needed

Directions

1. In a food processor, combine the all-purpose flour, ground almond flour, sugar, cinnamon, orange peel, cloves, and salt.

2. Add the butter, and process until the mixture is crumbly. With the machine running, add the egg yolks and vanilla. Process until combined.

3. If the dough looks too dry add ice water, one teaspoon at a time until the dough comes together.

4. Set aside about ¼ of the dough. Roll out the other portion to a round the size of your tart pan. Press the dough into the pan. Roll the small portion of dough into strips to be used for the lattice (or you can roll the dough and cut out shapes with a cookie cutter). Chill the dough in the pan and the strips of dough for the lattice.

These individual potato and onion tarts are the perfect accompaniment to any holiday meal. They look fabulous on the table. Of course, when we have large gatherings we make large portions that are placed on the dining or buffet table. But, it is always impressive to add at least one side dish that is made for each individual. These tarts are perfect. They are easy to make, look fantastic and taste even better. Even if you aren’t a huge fan of onions, you will love the buttery goodness of these potato and onion tarts.

We recommend that you try to make your own puff pastry (pate feuilletee.) There is nothing like home made puff pastry. And, once you make a batch it can be kept in the freezer. The recipe below makes about two pounds of puff pastry so it will last for several recipes. Of course, with everyone busy, the store bought puff pastry is a good option and will taste very good.

Both the Potato and Onion Tart recipe as well as the Pate Feuilletee recipe come from the Martha Stewart Baking Handbook.

Individual Potato-and-Onion Tartes Tatin

Ingredients

4 tablespoons (1/2 stick) unsalted butter, cold, cut into small pieces, plus more for pans

All-purpose flour, for dusting
1 (17 1/4-ounce) standard package store-bought puff pastry
4 medium yellow onions, peeled, cut into 1/4-inch-thick rounds
5 small new potatoes, peeled
Coarse salt and freshly ground pepper
6 small pats of butter (this is something we added)
1/4 cup balsamic vinegar
Pinch of sugar

Directions

1. Very generously butter six 5-inch round metal pie plates; set aside. (You can also use an oversized muffin pan.) On a lightly floured work surface, roll out puff pastry to a scant 1/4-inch thickness. Using a cutter or a small plate as a guide, cut dough into 4 1/2-inch rounds. Prick rounds all over with a fork. Transfer to a parchment-lined baking sheet; chill until firm, about 30 minutes. Meanwhile, preheat oven to 425 degrees.

2. Lay two or three onion rounds on the bottom of each pie pan. Using a mandoline or sharp knife, slice potatoes into thin rounds, about a scant 1/4 inch thick. Place potato slices, slightly over lapping, over the onion in two layers of concentric circles (they should completely cover the onion). Sprinkle potatoes generously with salt and pepper. Place a pat of butter on top of the potatoes and then place chilled puff pastry rounds on top of the potatoes in each pie plate. Bake until golden brown, about 20 minutes.

3. Immediately invert tartlets onto a platter. In a small saucepan, combine balsamic vinegar and sugar. Bring to a simmer and cook until mixture reduces to a syrup, about 4 minutes. Whisk in butter, a piece at a time, until incorporated. Season with salt and pepper. Glaze tartlets with balsamic syrup and serve warm.

Puff Pastry (Pate Feuilletee)
FoodBreakfastBrunchButterDessert FrenchPuff pastry

Ingredients

1 pound all-purpose flour, accurately weighed
1 pound (4 sticks) cold unsalted butter, cut into small pieces
1 teaspoon salt
1 cup heavy cream (or 1/2 cup heavy cream mixed with 1/2 cup ice water)

Directions

1. Make the butter dough: In the bowl of a food processor or using the flat paddle of an electric mixer, mix 1/2 cup flour with the butter until very smooth. Shape the mixture into a 1-inch-thick flat square, wrap well in plastic, and chill for at least 30 minutes.

2. Make the flour dough: In a large mixing bowl, combine salt with the remaining flour, and add cream. Mix the dough well by hand or with an electric mixer; the dough will not be completely smooth, but it should not be sticky. Shape it into a 1 1/2-inch-thick flat square, wrap in plastic, and chill for at least 30 minutes.

3. Remove the flour dough from the refrigerator. On a lightly floured board, roll the dough into a rectangle twice as long as the butter-dough square. Place the butter dough in the center, fold up the ends of the flour dough to completely encase the butter dough, and seal the edges by pinching them together. Wrap well in plastic, and chill for at least 30 minutes so that the dough achieves the same temperature throughout.

4. Remove the dough from the refrigerator, and on a lightly floured board, roll it out into a large rectangle approximately 1/2 inch thick. Fold the dough into thirds, aligning the edges carefully and brushing off any excess flour. The object is to ensure that the butter is distributed evenly throughout so that the pastry will puff evenly when baked. Wrap the dough, and chill it for at least 30 minutes. This completes one turn.

5. Repeat this process five more times; classic puff pastry gets six turns, creating hundreds of layers of butter between layers of the flour dough (729 to be exact). Use as little flour as possible when rolling out the dough, and always brush off any excess. Remember to let the dough rest for at least 30 minutes in the refrigerator between turns, or 15 minutes in the freezer. This chilling makes rolling out the dough much easier and keeps the layers of butter equally thick.

6. By the sixth and final turn, the dough should be very smooth, with no lumps of butter visible. Wrap the pastry in plastic wrap; refrigerate until ready to use (for up to 2 days), or freeze for future use.

These individual potato and onion tarts are the perfect accompaniment to any holiday meal. They look fabulous on the table. Of course, when we have large gatherings we make large portions that are placed on the dining or buffet table. But, it is always impressive to add at least one side dish that is made for each individual. These tarts are perfect. They are easy to make, look fantastic and taste even better. Even if you aren’t a huge fan of onions, you will love the buttery goodness of these potato and onion tarts.

We recommend that you try to make your own puff pastry (pate feuilletee.) There is nothing like home made puff pastry. And, once you make a batch it can be kept in the freezer. The recipe below makes about two pounds of puff pastry so it will last for several recipes. Of course, with everyone busy, the store bought puff pastry is a good option and will taste very good.

Both the Potato and Onion Tart recipe as well as the Pate Feuilletee recipe come from the Martha Stewart Baking Handbook.

Individual Potato-and-Onion Tartes Tatin

Ingredients

4 tablespoons (1/2 stick) unsalted butter, cold, cut into small pieces, plus more for pans

All-purpose flour, for dusting
1 (17 1/4-ounce) standard package store-bought puff pastry
4 medium yellow onions, peeled, cut into 1/4-inch-thick rounds
5 small new potatoes, peeled
Coarse salt and freshly ground pepper
6 small pats of butter (this is something we added)
1/4 cup balsamic vinegar
Pinch of sugar

Directions

1. Very generously butter six 5-inch round metal pie plates; set aside. (You can also use an oversized muffin pan.) On a lightly floured work surface, roll out puff pastry to a scant 1/4-inch thickness. Using a cutter or a small plate as a guide, cut dough into 4 1/2-inch rounds. Prick rounds all over with a fork. Transfer to a parchment-lined baking sheet; chill until firm, about 30 minutes. Meanwhile, preheat oven to 425 degrees.

2. Lay two or three onion rounds on the bottom of each pie pan. Using a mandoline or sharp knife, slice potatoes into thin rounds, about a scant 1/4 inch thick. Place potato slices, slightly over lapping, over the onion in two layers of concentric circles (they should completely cover the onion). Sprinkle potatoes generously with salt and pepper. Place a pat of butter on top of the potatoes and then place chilled puff pastry rounds on top of the potatoes in each pie plate. Bake until golden brown, about 20 minutes.

3. Immediately invert tartlets onto a platter. In a small saucepan, combine balsamic vinegar and sugar. Bring to a simmer and cook until mixture reduces to a syrup, about 4 minutes. Whisk in butter, a piece at a time, until incorporated. Season with salt and pepper. Glaze tartlets with balsamic syrup and serve warm.

Puff Pastry (Pate Feuilletee)
FoodBreakfastBrunchButterDessert FrenchPuff pastry

Ingredients

1 pound all-purpose flour, accurately weighed
1 pound (4 sticks) cold unsalted butter, cut into small pieces
1 teaspoon salt
1 cup heavy cream (or 1/2 cup heavy cream mixed with 1/2 cup ice water)

Directions

1. Make the butter dough: In the bowl of a food processor or using the flat paddle of an electric mixer, mix 1/2 cup flour with the butter until very smooth. Shape the mixture into a 1-inch-thick flat square, wrap well in plastic, and chill for at least 30 minutes.

2. Make the flour dough: In a large mixing bowl, combine salt with the remaining flour, and add cream. Mix the dough well by hand or with an electric mixer; the dough will not be completely smooth, but it should not be sticky. Shape it into a 1 1/2-inch-thick flat square, wrap in plastic, and chill for at least 30 minutes.

3. Remove the flour dough from the refrigerator. On a lightly floured board, roll the dough into a rectangle twice as long as the butter-dough square. Place the butter dough in the center, fold up the ends of the flour dough to completely encase the butter dough, and seal the edges by pinching them together. Wrap well in plastic, and chill for at least 30 minutes so that the dough achieves the same temperature throughout.

4. Remove the dough from the refrigerator, and on a lightly floured board, roll it out into a large rectangle approximately 1/2 inch thick. Fold the dough into thirds, aligning the edges carefully and brushing off any excess flour. The object is to ensure that the butter is distributed evenly throughout so that the pastry will puff evenly when baked. Wrap the dough, and chill it for at least 30 minutes. This completes one turn.

5. Repeat this process five more times; classic puff pastry gets six turns, creating hundreds of layers of butter between layers of the flour dough (729 to be exact). Use as little flour as possible when rolling out the dough, and always brush off any excess. Remember to let the dough rest for at least 30 minutes in the refrigerator between turns, or 15 minutes in the freezer. This chilling makes rolling out the dough much easier and keeps the layers of butter equally thick.

6. By the sixth and final turn, the dough should be very smooth, with no lumps of butter visible. Wrap the pastry in plastic wrap; refrigerate until ready to use (for up to 2 days), or freeze for future use.

If you are the parent of a competitive swimmer then you understand how an entire 3 days can be consumed by a swim meet. This past weekend a friend had a small dinner party. I wanted to go because I knew it would be relaxing and the food would be delicious, but the expectation from the hostess as well as guests was that I was to bring dessert. I love the opportunity to bake for a small gathering and not just my family. However, on a swim meet weekend this can be a problem. How can it be done without losing vast hours of sleep?

Here are my tips on baking in a pinch:

1. Whenever you make a pie, tart, cookie or any freezable dough double the recipe and freeze the portion you do not use immediately. (Don’t forget to label the dough to be frozen!)

2. You might have to get up a little earlier or go to bed a little later, but budget your time. Allow a few days to make the components of your dessert.

3. Last, but not least, choose something simple. Choose something seasonal.

I was able to pull off these tartlets in a very small amount of time due to those tips. First, I looked in my freezer and found a few varieties of dough. I chose a short dough which was one I actually made at the end of April for an Easter tart.

The day before the party I made the tartlet shells using my 3×3 spring pans. I chose these because they were the perfect size for the amount of dough I had and that was a respectable dessert serving size. After making the shells, I left them to cool and went to the swim meet. When I returned home, that evening, I made the pastry cream, I which I put in the fridge to chill overnight.

The next day I was able to go to the meet knowing that I had all the components of the tartlets ready to go. I typically wash any berries right before I am to use them so all I had to do to prepare the tartlets was wash and pat the berries dry, spoon the pastry cream into the shells and decorate with berries. I quickly made a glaze and a dessert that looks like it took many hours was created without stress.

Pastry Dough
2 cups sifted all-purpose flour
½ cup sugar
Pinch of salt
8 tablespoons of cold, unsalted butter, cut into small pieces
1 large egg
1 large egg yolk

Put the flour, sugar and salt into a food processor or mixing bowl. Mix to incorporate. Add the butter. Mix until the dough is coarse. Add the egg and egg yolk. Mix to combine. Form the dough into two balls, wrap in plastic wrap and refrigerate for an hour or more.
Hint: Do not overwork the dough, causing the butter to melt into the flour. The chilled butter is what makes a flakey crust.

Pastry Cream
For the pastry cream I use the recipe provided by Martha Stewart. It is my go to recipe. Please click here for the recipe: pastry cream recipe.

Berries and Glaze
Use whatever fresh fruit is available in your local farmers market.
For the glaze you can use an apricot jam, warmed and strained, as suggested by Martha Stewart. Or you can make thick simple syrup. You can also choose to not add a glaze, but there are two reasons why I choose to do so: (a) it looks pretty …really do we need another reason? (b) The chilled glaze helps to keep the berries in place.