There are only a few days left until Thanksgiving, so I figured we could all use a cocktail right about now.
Also, at this late in the game I’m guessing you have your Thanksgiving menu pretty well squared away. Today probably isn’t the time to share some newfangled recipe for stuffing, green bean casserole or pecan pie. Nope. Today feels more like a cocktail kind of day. More specifically, like an Apple Cider and Elderflower White Sangria kind of day.
I firmly believe that sangria is the way to go when you’re hosting a big event like Thanksgiving. Because as much as I enjoy crafting individual drink orders for my guests, it can be a bit overwhelming when you have 80 billion other things to accomplish in the kitchen. So instead, I like to just set out a pitcher of sangria with some serving glasses and let my guests take care of the rest!
While I’m usually a red wine drinker, I actually prefer the lighter, more refreshing quality of a white wine sangria when I know I’m about to enjoy a rather heavy meal. And I think white wine pairs so nicely with apple cider, which is one of my favorite Fall beverages. This year I was lucky to get some freshly pressed cider from a friend. And when I say “fresh”, I’m not exaggerating. The time between picking the apples from the trees and pressing the cider was measured in hours, not days. This stuff was out of this world good.
I won’t be back with a new recipe until after Thanksgiving. I think the internet is full of enough delicious stuff at this point. If you try out my Apple Cider and Elderflower White Sangria, make sure to virtually stop by and tell me about it! And if you have any other burning Thanksgiving-related questions, feel free to give me a shout out on social media. I’ll be lurking around the internet the next few days and I’m happy to help out if I can!
Have a wonderful Thanksgiving! I appreciate you!
Did you all know that I used to work as a baker in a pie shop?
Well, I did. For a whole year of my life it was all pie, all the time.
So needless to say, these nimble hands of mine have rolled out a lot of dough, crimped thousands of pretty pie edges (and some not so pretty edges = learning curve) and peeled more apples than I care to think about right now.
But here is my true confession: I’m not THAT into pie.
I know that’s a horrible thing to say. Especially for a former pie baker turned food blogger on the week before Thanksgiving. But I needed to get that statement off my chest. Phew. I feel better now.
Given that it’s almost Thanksgiving, I did want to bring you something resembling a traditional dessert. So here is my feeble attempt: a Pumpkin-Chocolate Swirl Tart.
The crust here is more shortbread-like than pie crust-like. And the chocolate swirl is kind of like having a brownie baked right into a pumpkin pie. These are both very good things, in my humble opinion.
Oh and I just love how pretty (yet imperfect) the swirl is on top. If you get a crack in the top of your tart (which is fairly common with pumpkin pie filling), no one will even notice or care. It’s all part of the rustic elegance of this Pumpkin-Chocolate Swirl Tart.
I have a few notes on the recipe that I thought were worth mentioning up front. First, you can (and should!) make the tart dough one or two days in advance, which will save you some work on Thanksgiving Day. Second, don’t let the chocolate filling get too cold, or it will thicken and become difficult to swirl together with the pumpkin filling. And third, tart pans can vary widely in size. So instead of me trying to adapt the recipe to fit every and all tart pans out there, I’m going to ask you to use your best judgement here. This recipe should work out OK with anything between a 9- and 11-inch tart pan. My tart pan is 9-inches, and I ended up with enough leftover dough and filling to make the mini-tart that you see in the images. If your tart pan is 10- or 11-inches, you should be able to fit all (or almost all) of the filling into a single pan. Just don’t overfill your pan. And if you happen to have some leftover, consider making a mini-version and eating it all up before your guests arrive. That’s the perk of being the chef!