Food Minia

Wake up to the inviting aroma of just-baked muffins, right from your oven Every bite is filled with the fresh flavor of cranberries and a hint of sweet oranges These homemade, bakery-style muffins are a sure way of perking up your morning.  Bursting with fresh cranberries and juicy oranges. Soft and delicious. Fruity and sweet.  I really love the flavor combination of oranges and

When I first saw NYT Food's Instagram post featuring a cranberry curd tart I knew I needed to make it if only because of how gorgeous it was.  But each time I made it I couldn't figure out how to photograph it so that the picture would do it justice.  Which meant I just kept making it over and over again.  Awful, I know.  Then this last time I got a pomegranate in my Boston Organics delivery and decided to try sprinkling some on top of the tart for some contrast, and it finally looked as good as it tasted!  They also give the tart a little crunch and freshness to cut all the richness. For the crust, instead of the using the hazelnut crust in the original recipe, I used Smitten Kitchen's " great unshrinkable sweet tart shell " because hazelnuts are expensive and it's pretty much a no-fail recipe.  To save time and effort, I usually end up just pressing the dough into the tart pan right after making it (starting with the edges), docking it, and then freezing...

Sometimes you get an idea in your head that you just need to make a reality.  This was one of those times.  I already had alphabet cookie cutters from another project  and a good slab pie recipe .  I didn't have any leaf cookie cutters, but those were easy enough to freehand cut out of the dough. For the filling I used up fruits that had been accumulating from my Boston Organics deliveries and ended up using 3 pears, 2 apples, and 4 oz. of cranberries, which I think ended up being about 5-6 cups of chopped fruit.  I liked how the cranberries added a little tartness and color to the otherwise simply sweet filling.  (If you want to add more than 4 oz. of cranberries, I would also up the amount of sugar to account for the additional tartness.) I cheated a little and didn't make a bottom crust, but in the end I think that was a good call because it saved a lot of time and aggravation and really, no one likes the soggy bottom crust right?  That meant I coul...