October 27, 2010
October 26, 2010
October 25, 2010
As some of you know, I've been on a quest to perfect our office/art room space. But I've decided to give up - give up, and just move in to Michelle's house. Check out this fabulously inspirational yellow office! Do you think she'd be okay with it?! :)
October 24, 2010
Festive Cranberry Tart with Walnut Crust
4 cups (16 ounces) fresh whole cranberries
2/3 cups granulated sugar
2/3 cups golden syrup
zest from 1/2 unwaxed lemon
For the Walnut Crust:
1 cup unbleached all-purpose flour
3/4 cups walnut meal (pulse walnuts in food processor until consistency of cornmeal)
1/4 cup powdered sugar
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, cut into small pieces and chilled
1-3 tablespoons cold water
To prepare the filling:
Heat the syrup and sugar over medium heat until the sugar is dissolved and the mixtures is bubbling. Add cranberries and lemon zest and give it a few stirs to ensure that all the berries are evenly coated. You don't want to overcook the cranberries at this stage or else they will pop and not look at pretty in your finished tart. Remove from heat and let cool to room temperature.
For the Walnut Crust:
Add dry ingredients to food processor and pulse a few times to combine. Add chilled butter pieces and pulse until the mixture resembles coarse cornmeal. Continue by adding water one tablespoon at a time and pulsing until the dough comes together into a loose ball. Gather up dough and shape into disk. Tightly wrap in plastic wrap and chill for at least 30 minutes.
Preheat oven to 375.
Roll dough out to 1/8 " thickness. Pour cooled cranberry mixture in the middle, and pleat dough up and over filling. ** This way will most definitely result in some syrup leaking out...if this displeases you use a tart pan or quiche baking dish. If you do decide to follow these directions, please-oh-please use a rimmed baking sheet. Need I again mention this tart's amazing flammable qualities!? **
Transfer to parchment lined rimmed baking sheet and bake uncovered for 30 - 45 minutes or until the crust has browned nicely and the filling is bubbling. Let cool for a bit and then serve warm with vanilla ice cream, or plain for all you hard core cranberry purists out there. Enjoy!
October 23, 2010
October 21, 2010
|sorry about the less than ideal picture - it was late!|
fresh, in waffles (yes!) - I just love it.
Peel and core apples. Slice into 1/4 inch think pieces. Squeeze a bit of lemon juice over the apples, add a few dashes of cinnamon, a few drops of vanilla, and enough sugar to coat evenly.
October 20, 2010
(like the one pictured above).
October 19, 2010
October 16, 2010
whole wheat candied orange.
October 13, 2010
October 10, 2010
October 7, 2010
October 5, 2010
La Lune's first photoshoot.
really anywhere we can!
but I just can't help myself... :)
from the shoot tomorrow...
October 4, 2010
A good garage sale or antique show.
October 2, 2010
October 1, 2010
|an autumn afternoon of plucking pears and plums|