It’s been extremely cold outside lately. I took my oldest with me to the grocery store and just walking from the car to the store, I was regretting my decision to leave my gloves at home. But what got me was what I witnessed on our way home. A middle school aged boy walking home with shorts, lightweight sweatshirt & basketball jersey. Seriously?! I checked the temp stat once I got home…31 degrees, but feels like 21.
This makes me happy knowing we have heat in our home, a pot of chicken stock cooking, beds that are “just right” (I’ve been telling a lot of Goldilocks these days) and a family that is in anticipation during this Advent season. I was reminded yesterday about the need to believe again. Believe in the unseen & seen. To believe what continues to turn up empty. So, as Ben is sick in bed and me listening to the rhythm of the dishwasher, I will continue to hope.
And I think part of that hoping is tied up with food. We look forward to events to share life with one another, but also the food involved in the communal feast. This crostata or galette (there pretty much the same thing) is a delightful Holiday feast with the flaky crust, tangy cranberries, zest of orange & cardamom to bring it all together.
Cranberry Crostata or Galette (printable recipe)
I made this for a dear friend after she had her first baby. The crust is one I have used to make mini pecan tartlets, which is from The Pampered Chef. When I made it, I doubled the crust, in order to make another for later.
1/2 cup butter
1/2 cup cream cheese
1 cup unbleached all-purpose flour
1 beaten egg
turbinado sugar for sprinkling
2 cups frozen cranberries or fresh
1/4 teaspoon ground cardamom
zest of one orange
juice from one orange
2 tablespoons Triple Sec (or Cointreau)
1/2 cup light brown sugar
1/4 cup turbinado sugar
Preheat oven to 350.
Crust: Combine all ingredients into a food processor to combine until it forms a ball. You could also beat your butter & cream cheese in a mixer, then add your flour. Separate into two equal disks. Wrap in plastic wrap and refrigerate for at least an hour.
Filling: Combine all of the ingredients into a pan over medium heat. Stirring to combine and wait till it starts to bubble. Turn to low heat and allow the cranberries to pop. Some of the cranberries will keep their form, while others will not. It will thicken up a bit, around 15 (if frozen) minutes. Taste to see if it needs more sugar. You still want the sour tang, but not overpowering you that you’re in a constant pucker face. Take off heat.
Assemble: If you have a pizza peel, then you could put some parchment on it and roll out your pastry dough on top. I have a pizza stone in my oven at all times & I simply slide the parchment with galette onto the stone. If you don’t have either of these, then put the parchment paper on a jelly roll sheet or cookie sheet. Roll it to 12 inches. Pour all of the cooked cranberries in the middle of the rolled out dough. You should have about a 2-3 inch circle of dough without cranberries on it. Carefully, fold up one part of the dough onto the cranberries.
Then, going counterclockwise, continue making folds with pleats, until you get to the last fold of dough. Brush your beaten egg over the dough & sprinkle with turbinado sugar. Bake for 30-35 minutes. OR…till the pastry puffs & is a lovely golden color. Let it cool for around 25 minutes before you slice into it.