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Friday, November 23, 2007

Thank goodness for foodie holidays!

Happy belated Thanksgiving friends! I hope you all had wonderful days filled with family, friends, and food! I spent the holiday with at my Auntie's house in Kirkland. They have just finished rebuilding their house, so we got to help christen their new beautiful kitchen!

The day was filled with dancing (ala Soulja Boy and a "Learn to hip hop by Kelly Peters" dvd). We also later watched "Stomp the Yard" which went along with the whole dancing theme.

Erica was the only one of us to get this Kelly Peters move down:

Of course there was delicious food! One of the most fun to make was the Cranberry Almond Tart from Martha Stewart Living's October issue.

Due to a minor mishap where the pate sucree was placed on top of a lit burner and burned through, I ended up using a different crust recipe than Martha's (because it's quicker)



1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon vanilla

1 Pulse together flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses.

2 Butter and dust with flour the inside of your springform pan. Press dough onto bottom and evenly (about 1/4 inch thick) about two inches up side of springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes. Use with Martha's Cranberry Almond Tart recipe in place of the Pate Sucree.


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