C4 Tart - It's "the bomb!"

Jake asked me what I was going to call this tart, between crumbly, chewy, chocolatey bites. "I don't know. What should I call it?" Silence. Punctuated with lots of 'mmmmm's. No help from him. I settled on C4 because it explodes with flavor and, well, it has Chocolate, Cranberries, Cayenne, and Coffee in it. This was inspired by A Thought for Food's Chocolate-Cranberry Galette. Of course I tweaked a bit, adding the other two c's and changing the crust. Maybe I'll eventually learn how to follow a recipe. Probably not though.

Tart Crust
2 C flour
1/2 C organic powdered sugar
3/4 C butter, at room temperature
2 T cold water

Blend all the ingredients - except the water - together to form pea-sized chunks. Add the water and gently press together until it forms a ball. Press the dough into your buttered baking dish. Chill in the freezer while the oven heats.

Preheat the oven to 350 degrees.

Filling
3 C frozen, or fresh, cranberries
1/2 C unsweetened cocoa
1/2 C orgranic granulated sugar
4 T butter, at room temperature
dash of cayenne
2 T espresso

Mix all of the filling ingredients together in a bowl. Spoon into the chilled crust. Bake for an hour, or until the crust is firm, slightly golden, and the cranberries and chocolate are sinfully gooey.

I served this with a glass of fruity Pinot Noir. Thanks for the wine, Holman Ranch!

*Update 11/16/2012: I just added this post to Katherine Martinelli's Thanksgiving Blog Hop*

Comments

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of Food Lust People Love , Sue of Palatable Pastime , Rebekah of Making Miracles , and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event." Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...

Culinary Adventures with Camilla

Search This Blog