This cranberry tart is based on David Tanis’ recipe from an issue of Food & Wine magazine a few years back. I have made this countless times and its wonderful during the holidays. The tart is a little bit on the sweet side so I made slight alterations to the recipe some time ago. The left over syrup from the cranberries we reserve for holiday cocktails!
Thanksgiving with my family has traditionally been a very small affair. My mother lives out of the country which leaves my father, stepmother, and girlfriend to celebrate the holiday. We do have many relatives that reside in the Los Angeles area, but we have preferred to keep the dinner experience to a minimum (less headaches if you know what I mean). In addition, this dining event has transitioned over the years from home cooking, to going to a restaurant to avoid the stressful prep and cleanup. Our go to restaurant had been the now defunct Waterloo & City in Culver City. It was a restaurant and bar that served the most incredible Thanksgiving spread anyone has ever seen (all you can eat oysters being just the tip of the iceberg), but since its closing earlier this year (at the height of their success), we had to find a new spot. Luckily, our local watering hole, The Pikey, a wonderful British Pub with amazing food and craft cocktails, was serving Thanksgiving dinner. The Pikey is the focus of today’s review.
This is my chicken meatball recipe. It is based on several recipes I learned over the years. Its amazingly authentic in taste given that this recipe doesn’t use the traditional beef and pork.
This family recipe extracts the flavors of onion and garlic without actually biting into them.