‘Tis the season to fake it or bake-it-till-you-make it. This very different holiday season is going to call for lots of treats. And I’m up for the task of providing as much inspiration in that department as I can.
First up, for this second day of December, is this Dark Chocolate Caramel Tart with Almond Shortbread Crust. This is a great one any time of year, but particularly wonderful during the holidays, and especially dressed in red with a little pomegranate magic.
That name is a mouthful, I know, but I just had to do this tart justice. It’s got a lot going on in all the right ways. A rosemary sourdough crust with just the right amount of tangy yum, earthy, colorful and slightly sweet butternut squash and sweet potatoes kissed by a little more rosemary. Then utterly scrumptious caramelized onions mixed with not one, but three different types of cheese- gouda, parm, and creamy ricotta. This Caramelized Onion, Butternut Squash & Sweet Potato Sourdough Tart with Rosemary & Fried Sage makes for one stellar meal served with a little side salad or is a star addition to any holiday spread.
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We’re starting this week off on a sweet note. This is the last official week of summer and there’s just a few more still-in-season recipes I think you’ll enjoy and perhaps can make for a little while longer. Because at least here in Los Angeles, it feels nothing like fall outside. Well, at least from inside the house and what the temperatures read. The horrible fires here have us staying indoors. We’re on our eighth day inside, and yeah it’s been “tough” not being able to take the kids outside to play, but no where near what others are going through from the people who are right in the middle of it and have had to evacuate, to those who have lost so much and the firefighters who are doing everything they can to battle the flames and keep others safe. My heart truly goes out to everyone.
So, I think starting this Monday with a little treat and something pretty to look at, maybe is exactly what we could all use. These Triple Berry Panna Cotta Tarts are infused with so much fresh berry flavor from the blueberries, blackberries and raspberries and have a divine, silky texture. Then the shortbread crust is the perfect compliment to the smooth filling. And they sure are cute in the little heart shapes, don’t you think? But don’t worry, they will look just as darling in small rounds or one big tart. You can adapt the recipe to use whatever you have on hand. And you know what, if you don’t have any type of tart pan at all, you can still make this and pour the panna cotta into little glasses. It’s gorgeous that way too especially with a few extra berries thrown on top. Now, let’s get talking about how easy these are to make….
