Ditch the PSL and Have Pumpkin Cheesecake Instead!

If you read my final post in the Week of Thanksgiving Series about this cheesecake then you already know that Bravetart is a wealth of baked treats that don’t disappoint. I didn’t think there could be something to surprise and delight me when it came to cheesecake but boy was I wrong. Other than passing the eggs through a fine mesh sieve this recipe is almost too simple, but here’s the thing, simplicity can sometimes offer something oh so much tastier and this cheesecake is that. Continue reading

Triple Ginger Cookies, Great for Holidays but Good Enough for Anytime of Year.

The starting point for this recipe came from Alice Medrich. I played around with the recipe until I got a consistency I enjoyed and worked for the purposes I needed them for. These originally started as a weekend treat for my husband. He used to buy ginger snaps from the Whole Foods bakery that was near us but they stopped carrying them. It then fell to me to find a meaningful alternate. It took a little digging around and a little mucking with the recipe but we ended up with a perfect cookie. Continue reading

Triple Berry Cranberry Sauce. A Family Favorite.

This is one of those recipes that is quick and easy to throw together. It’s always been a crowd pleaser. In my recipe I used raspberry and blackberry but I have used blueberries in stead of the blackberries. Just use whatever you feel like. I also call for specific amounts but this recipe is really forgiving. I would say to try to get close to equal parts of all three fruits but if the containers you buy them in mean one is more or less feel free to through them all in. It won’t hurt anything. It might just increase the cooking time to get the consistency you want.  Continue reading

As If Mashed Potatoes and Gravy Weren’t Indulgent Enough…

I could try to make arguments that there’s nutrition in mashed potatoes and even gravy for that matter but even I’ll admit that they aren’t necessarily the most nutritious thing to put on a plate. That said go the route of Pomme Purée and Giblet Gravy and it’s taking it to a level of indulgence that might cause embarrassing sounds of enjoyment around the dinner table.  Continue reading

Not Your Typical Green Bean “Casserole”

Although this was originally a dish meant to be a casserole of canned green beans and cream of mushroom soup I longed for something different. I wanted something fresh, bright, creamy, crunchy, and more visually appealing. In my post about deconstructing the original and addressing the issues I felt it had this was the dish I ultimately settled on. Yes, this involves more work but it met all my criteria and still pays homage to the original.  Continue reading

Homemade Sourdough, a Labor of Love

Anyone who’s had truly great sourdough bread knows it’s a thing of beauty. The flavor is truly unique. So much so that the starter or levain that you’re going to make or use is maybe the most hyper terroir thing there is. This is due to the fact that no matter where you get your starter from it will adapt over time to your natural yeast where you are. This isn’t a bad thing though. This just means it’s going to be unique no matter where you make it.  Continue reading

Celeriac, Chestnut, and Sourdough Stuffing

Stuffing, dressing, or whatever you want to call it, I fancy get it. In my post about being thankful for stuffing I explain my journey to get to this point. The recipe itself isn’t that complicated so take solace in that it can all go horribly wrong for all of us. That said with a little patience and focus this recipe is amazing and it both keeps well and reheats well. Continue reading

The Techniques That Saved Turkey

Whew! Thanksgiving is over and now it’s time to talk about all the wins, missed, and everything I learned. Of all the things that I couldn’t wait to blog about the turkey was the biggest. Today I blogged about finding the Ferndale Turkey but this post is about what I did with it. I wish I could take the credit and say it was all my idea but this was a result of the perfect pieces aligning. It started with a great bird, it then was made better with a fantastic technique and a secret ingredient, and it came together with the recipes and flavors I have tried to use for years.  Continue reading