Wednesday, September 14, 2011

Apple-Riesling Tart

You can tell that autumn is just around the favorite time of year.  And I believe that this year we are definitely going to have an early fall based on the cooler temps we had all summer.  It's fine by me because I love this time of year starting with Halloween and then ending with Thanksgiving, my two favorite holidays to cook and celebrate!

I know that it may seem too early to start planning your Thanksgiving menu, but I always start two months before thinking about what I'm going to serve.  So this year, I decided that I would take the entire month of October and post nothing but Thanksgiving dishes, including appetizers, entrees, side dishes, and of course desserts to help you plan your menu. 

With that said, I am now in the recipe development mode and obsessed with planning my entrees.  First up is my Apple-Riesling Tart.  It came out really good, but I still need to tweak it a bit.  It's rather complicated because everything is made from scratch, the puree, the custard, the glaze, the crust, and not to mention a time-consuming design.  If you're like me though, you won't mind getting up at the crack of dawn on Thanksgiving morning to decorate your apple tart, but others may not want to take the time and effort.  Fortunately, most of the components of the tart can be made in advance and assembled on the morning of.  But I'd like to simplify the recipe a bit and I'd also like to test a gluten-free crust version.  

So check back on October 1st and follow along with me.  It's never too early to start planning your menu and I hope that one of my recipes will be served at your Thanksgiving for many years to come!

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