I like to follow tradition around the holidays. When thinking about what to have for dessert for Christmas, I like to make something fruity with apples. Because apple pies are such an integral part of the Thanksgiving experience, I find myself wanting to use apples in a different way.
For the past few years I have made the Apple Caramel Casserole from my cookbook. It is a divine synergy of layers of rich pastry dough and apples that are caramelized as they bake in a glorious butter sugar mixture. I think that I have always loved Tart Tatin but have thought of it as something way too complicated and “European” for me to make. This casserole baked in an actual casserole dish has a taste that is very similar to Tart Tatin.
However over the past 6 months, in developing new recipes for my new cookbook, I decided to take on the challenge of a Tart Tatin and much to my surprise found out that it was as easy as pie.! This year I will make one of these for my family. You will see that it is a simple recipe to follow and there is really no way that it can disappoint because of the inherent sublime nature of it’s components.
Now for Chanukah, I will get out my deep fryer and make my Buttermilk Donut Holes which I have to say are one of my favorite desserts, despite the fact that I indulge in them only once a year!
When those little balls have been pulled out of the oil, drained and cooled slightly, I am ready with my two little bags- one with cinnamon and sugar and the other with confectioners sugar. You can choose from a donut dusted in either of the two before you pop them in your mouth and groan with pleasure.