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Our Thanksgiving Secret Ingredient

Keep your sanity intact this Thanksgiving with delicious make-ahead holiday recipes.

Season’s Greetings with Gourmet Garnishes

What’s better than an edible holiday garnish that’s easy, fabulous, and delicious? These Cocoa-Powdered Almond-Filled Pine Cones add the perfect touch to any holiday arrangement – think décor for the dinner table, embellishment on a winter dessert, or alongside appetizers and beverages.

Honey Marshmallows for S'mores

Of course, the classic s’more is delicious, but have you made homemade marshmallow s'mores yet? They are top-notch. And what’s better Homemade honey marshmallows – it just can’t get better than this.

Cranberry Sauce with Pinot Noir

Each year, I look forward to the fresh antioxidant-rich cranberry sauce. It cuts through the weight of the gravy and adds a kick to the smokey ham and buttery biscuits. Cranberry sauce recipes vary greatly from family to family – some are canned, some are fresh, some are peppered, and some are... wined? This Oregon Cranberry Sauce with Pinot Noir is made with red wine, cloves, orange juice, peppercorns, and (of course) honey! Robust, bright, and juicy – this sauce will prove to be everyone’s favorite side dish year after year.

Nobody Puts Butter in a Corner

Specially flavored butters can cut cooking time in half, add extra flavor to any dish, and impress your guests. These four butter combinations are from the amazing Russian aficionados at evilolivefood.com and are incredibly easy to make and delicious to schmear. Grab the whole family and make some butter!

Spiced Pumpkin Baklava with Honey and Walnuts

This spiced pumpkin baklava with walnuts and honey is the fabulous fusion I’ve been looking for! On a crisply cool day this fall, cozy up with a good book, a cup of warm ellinikos kafes, and a chunk of pumpkin baklava – Opa!

French Apple Tart with Honey

Sunday, October 6, 2013

Thank goodness, the fall season has arrived! It’s finally time to throw away those alfalfa sprouts, pour out those detox drinks, and put away those bathing suits. This is the time we all welcome in with open arms (and waistbands) warm pumpkin chai lattes, creamy cinnamon cheesecake bites, and brown sugar glazed hams. Yum! But with all the sugar this season’s known for, we need to stop and think about ways to use natural sugar. If we keep spoiling our appetite during the day, we’ll miss out on those savory dinner favorites like roasted garlic potatoes, butternut squash soup, and rosemary rack of lamb. So before you reach for that slice of pumpkin pie or cup of hot chocolate try reaching for some honey with this delightfully sweet French Apple Tart from theframedtable.com!

French Apple Tart

Author: The Framed Table, Recipe type: Dessert, Cuisine: French

Serves: 4

Ingredients

1 Puff Pastry Sheet (thawed)
2 tbsp unsalted butter, melted
2 tbsp honey (Cloister Honey: Wildflower)
1 tbsp Calvados or apple brandy
2 tbsp apricot or peach preserves (room temperature)
3 tsp granulated sugar
1 vanilla pod
3 lbs apples (approximately)

Instructions

Preheat oven to 425F. Thaw one sheet of puff pastry on the counter.
Peel the apples and cut into quarters, then remove the cores and pits.
Slice the apple quarters into thin slices and set aside.
Using a rolling pin, roll out the puff pastry sheet slightly, until large enough to trace a small dinner plate on it. Transfer the pastry to a parchment lined baking sheet, then trace your circle shape using a sharp knife. Remove the excess pastry and the plate.
Using fork, poke a few holes in the pastry to keep it from bubbling up during baking.
On the pastry circle, arrange the apple slices in concentric rings, and be creative with the center. Use a few smaller slices to create a rose shape, or just dice up a few pieces and sprinkle in the middle.
Split open the vanilla pod lengthwise and gently scrape out the seeds using a spoon, or back of a knife. Stir the seeds into the melted butter.
Brush your arranged apple slices lightly with melted butter and vanilla seeds. Stir the honey and Calvados together and brush lightly over the buttered apples. Sprinkle the whole tart evenly with sugar.
Bake at 425F for 15 minutes, then reduce heat to 400F and continue bake for about 30 more minutes, or until browned.
Brush the tart with the preserves and serve while still warm, with a scoop of ice cream.