Let the Baking Begin! (Not to mention the canning).

For Thanksgiving, I made one of my very favorite desserts: a cranberry tart with a polenta crust. It's divine, especially with a cloud of freshly whipped cream, barely sweetened with a bit of powdered sugar and a dash of vanilla.

I changed the corn syrup to Lyle's Golden Syrup, but otherwise it's about the same as the printed recipe.

Cranberry (Polenta) Tart

This is crisp and bright in flavor, a nice change from some of the very sweet desserts more traditional at Thanksgiving.

We went out for dinner this year, to a wonderful old tavern about an hour away. My husband and I took a friend who wasn't able to get home for Thanksgiving.

Here we are, after dinner.

 

 

I have also started with the mince pies; this year made from cranberry mincemeat, rather than green tomato mincemeat. I am also considering a batch of traditional mincemeat.

 

 

Below are apple marmalade, and spicy pork and apple pie, as mentioned in the previous post.



I happened on some good sized quince in the market today, so tomorrow will probably be something or other with the quince, and I also plan to make another dozen mince pies.

In knitting news, I have finished a beanie for my mother-in-law, and found some coordinating leather mittens; I am trying to finish a ruffled necklet scarf to match.

These past few months have been some of the worst I can remember; not only for us, but for so many other people. I am trying, with some success, I hope, to burnish up the good things, to make them stand out and remind us that there are still good things, and good people in this world.