First, I would like to take a moment to direct your attention to the left side toolbar. I put up pictures of things I made for fun and in school!
I love Sukkot! It’s really one of my favorite Jewish holidays. TONS of guests, we get to eat
outside, and it’s even a mitzvah to be happy!
The Jewish holidays turned out really well for me this year in regards to school. The chagim fall out on Wednesday, Thursday and Friday, while my school is Sunday, Monday and Tuesday. Perfect? I think YES!
I was able to go home for the Sukkot, so I jumped at the opportunity! Since we eat outside, I decided to really focus on warm and seasonal foods for the sukkah. I made a braised lamb shank with a red wine reduction in class, and I couldn’t wait to try it out at home! It was fantastic, the warm and cozy braised lamb contrasting the brisk and cool outside temperature…!
I also made a Cranberry, Almond and Caramel Tart, utilizing the seasonal cranberries.
Cranberry, Almond and Caramel Tart
1 1/4 Cups Almond Milk
1 Cup Earth Balance
Pinch of Salt
1 Cup Granulated Sugar
1 tsp. Vanilla Extract
1 3/4 Cup Frozen Cranberries
2 Cups Unblanched Sliced Almonds
1. Keep (or preheat) the oven to 350 degrees. Measure the milk, salt and butter into a saucepan and heat it over low heat. When the butter has melted completely, remove from heat.
2. To make the caramel, spread the sugar evenly in a perfectly dry, deep 10-inch skillet and place it over medium-low heat.
3. The sugar should turn straw-colored, then gold and then a nutty-brown caramel after about 10 minutes. If the sugar cooks unevenly, gently tilt or swirl the pan to evenly distribute the sugar. Remove from heat and slowly whisk the milk and butter into the sugar, which can splatter as the cream is added (long sleeves are a good precaution). If the caramel seizes, return it to the heat and continue to stir until it is smooth and creamy. Strain the caramel into a bowl and cool it for 30 minutes.
4. Stir the vanilla, frozen cranberries and the almonds into the caramel and mix until all the fruit and nuts are coated. Spoon the filling into the baked tart dough mounding toward the center.
5. Bake for 25 to 30 minutes, until the juices and the caramel are bubbling slowly around the edges. Remove from the oven and let stand for 1 hour, then gently lift the tart ring off the pastry.
6. Carefully transfer the tart to a serving platter. Serve warm or at room temperature.