Just as planned, I spent the long weekend baking and breaking bread with family and friends. It was a treat to try a few new recipes and enjoy a lot of good food (including an array of Chinese dishes, roast Hidden Villa turkey and frozen margherita pizza from Del Popolo).
If you’re curious, here’s a glimpse of what I created and consumed.
Martha Stewart’s shingled brandy apple pie – It’s delicious as is or with vanilla ice cream.
Freddie Bitsoie’s pumpkin bread pudding (from New Native Kitchen) – Serve the dessert however you’d like: warm, at room temperature or chilled.
And finally, beet, Camembert and walnut sheet pan pie – This sweet and savory pastry makes for an elegant appetizer, snack or light meal.
What’s the best thing you ate over the Thanksgiving holiday?
Recipe adapted from Home Made Basics. This post is sponsored by ABRAMS, as part of the ABRAMS Dinner Party.
- ¾ cup + 1 tablespoon all-purpose flour
- ¾ cup + 1 tablespoon spelt flour
- ¼ teaspoon kosher salt
- 7 tablespoons unsalted butter, cold, cut into small pieces
- 1 egg yolk
- 4 tablespoons ice water
- 4 small red beets, washed
- 1 small red onion, cut crosswise into ¼"-thick rings
- 3 sprigs fresh thyme, leaves removed, plus more for garnish
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil, plus more for finish
- kosher salt and freshly ground black pepper, to taste
- 4 ounces Camembert cheese, cut into small pieces
- 1 egg, beaten
- ½ cup walnuts
- flake salt (for finish, optional)
- In a large bowl, combine the flours and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal. Add egg yolk and water and mix with a fork until the ingredients start to come together. Then use your hands to lightly knead the dough in the bowl until it forms a ball. Turn the dough out onto a piece of plastic wrap and pat into a rectangle about ¾" thick. Wrap dough and chill until firm, about 2 hours or overnight.
- Preheat oven to 400 degrees.
- Wrap each beet loosely in foil and place on a baking sheet. Bake for 40-50 minutes until beets are fork tender. When cool enough to handle, rub off skins and cut into ½"-thick wedges.
- In a medium bowl, combine the prepared beets, onion, thyme, balsamic vinegar and olive oil. Season with salt and pepper to taste. Set aside.
- Remove the dough from the refrigerator and let it sit for 5 minutes. On a lightly floured work surface, roll out dough to a 7"x11" rectangle. Carefully transfer the dough to a baking sheet lined with parchment paper. Using a dull knife, score a ½" border around the edges, being careful not to cut all the way through. Prick the area inside the border all over with a fork. Transfer to the refrigerator to chill for 30 minutes.
- Meanwhile, preheat oven to 350 degrees.
- Bake crust for 15 minutes.
- Arrange the beet and onion filling over the prepared crust, leaving a ½" border around the edge. Scatter the Camembert cheese on top. Brush edge of the crust with the beaten egg. Transfer to the oven and bake for 15 minutes.
- Remove pie from the oven and scatter the walnuts on top. Bake for another 10 minutes. Drizzle with olive oil, garnish with additional thyme and sprinkle with flake salt, if using. Serve immediately or at room temperature.
