Mom to two adorable little ones, and lover of clean, wholesome ingredients, recipe developer Erin Williams of Kitchen of Eatin’ celebrates her cultural roots with a healthy twist on a traditional Jewish staple.
Category: Global Dishes
Cranberry Gingersnap Pie
Nothing says holiday like cranberries and gingersnaps, and the two make quite a pair in this colorfully delicious dessert. With a spicy gingersnap crumb crust and a silky cranberry curd filling, this Cranberry Gingersnap Pie will make a lovely and festive new addition to your holiday dessert table.
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Nothing says holiday like cranberries and gingersnaps, and the two make quite a pair in this colorfully delicious dessert. With a spicy gingersnap crumb crust and a silky cranberry curd filling, this Cranberry Gingersnap Pie will make a lovely and festive new addition to your holiday dessert table.
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Ingredients
Crust
- 1 cup walnuts
- 4 tbsp coconut sugar
- 1 tsp ground ginger
- 1 1/2 cups almond flour
- 4 tbsp coconut oil, melted
- 1-2 tbsp molasses
- 1 pinch of salt
Filling
- 12 oz bag of fresh cranberries
- 1 1/2 cups organic coconut sugar, divided
- 1/4 cup water
- 3 large eggs
- 2 egg yolks
- 1 pinch of salt
- 1/2 cup fresh lemon juice
- 4 tbsp coconut oil, at room temp
Servings:
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Instructions
Crust
- Set oven to 350F
- Put walnuts, coconut sugar, ginger and almond flour in food processor; process until everything is finely ground.
- Add the coconut oil, molasses and salt and process briefly to combine.
- Remove the mixture from the processor and transfer to a 9-inch pie plate. Pat the mixture into the bottom of the dish, and up the sides to form your crust.
- Bake for 10-12 minutes. Then, set aside to cool.
Filling
- Combine the cranberries, 1 cup of the sugar, and 1/4 cup water in a saucepan.
- Set the heat to low and simmer the cranberries, uncovered, for about 15 minutes until they've popped and the mixture is quite thick.
- Remove from heat to let the mixture cool slightly and then puree in a Vitamix until completely smooth.
- In a saucepan, combine the puree with the eggs, yolks, salt, lemon juice and remaining 1/2 cup sugar, and whisk together.
- Set over medium heat to cook, stirring constantly until the mixture thickens and coats the back of the spoon. This will take about 10 minutes or so.
- Push the curd through a mesh strainer, using the back of a spoon to get it all through.
- Let the curd cool for a few minutes and then add in the room temperature coconut oil, bit by bit, while you stir to melt it.
- Pour the curd into the pie crust and smooth out evenly. Then set in the fridge and chill until firm, about 2 hours or so.
Garnish
- Top off your pie with a sugared cranberry garnish. Just roll damp cranberries in organic cane sugar (or coconut sugar) and let dry.
- For a little extra fancy, accent the inner edges of the crust with slivered almonds, and pop a fresh sprig of mint in the center of your dish.
Recipe Notes
Recipe adapted from theviewfromgreatisland.com and photographed by Tea-friend and whole foods blogger, Erin Williams of Kitchen of Eatin'
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Guest Post: A Taste of Scotland
‘Tis the season for traditions…the quirky, the eclectic and the delicious! Celebrate with Ava and her best friend Simon, as they share a few of her family’s favorite Scottish dishes.
Cock-A-Leekie Soup
Long-time Tea customer, Kristen Turner, shares her husband’s authentic Scottish family recipe for Cock-A-Leekie soup. Read the full post here for more on this traditional Scottish dish and other tasty cultural treats.
Enjoyed by Scots for generations, this hearty, classic soup consists of peppery chicken, leeks, barley and more traditionally, pitted prunes. A wonderfully heartwarming dish for a cold winter day!
| Servings | Prep Time |
| 4 bowls | 30 minutes |
| Cook Time |
| 12 hours and 40 minutes |
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Enjoyed by Scots for generations, this hearty, classic soup consists of peppery chicken, leeks, barley and more traditionally, pitted prunes. A wonderfully heartwarming dish for a cold winter day!
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Ingredients
Chicken Stock
Soup
- 6 cups chicken stock
- 4 cups cooked chicken, chopped
- 2 leeks
- 1 tsp brown sugar
- 1 sprig thyme
- 1 bay leaf
- salt and pepper (to taste)
- 2 cups water
- 1/2 cup cooked barley or rice
- parsley
Servings: bowls
Units:
Instructions
- In a slow cooker, combine the chicken bones and carcass with one tablespoon of apple cider vinegar. Then add enough water to cover the chicken bones.
- Set your slower cooker on high for 1 hour, then reduce heat to low and cook overnight.
- When the stock is ready, remove the bones and transfer 6 cups of the broth to a medium-sized sauce pan. Freeze the extra stock for later soup-making endeavors.
- Add in the chopped chicken, leeks, brown sugar, thyme, bay leaf, salt, pepper and 2 cups water.
- Bring to a boil and then let simmer for 30 minutes.
- Stir in the cooked barley (or rice), and simmer, covered, for another 10 minutes. Add water as needed.
- Ladle soup into bowls and garnish with parsley.
- *Note: There is no wrong way to make this soup. Like a lot of Scottish cooking, it's about making do with what you have. While the basis of the soup is always chicken stock, chicken and leeks, the rest is up to taste. Some choose to add carrot or celery, and others prefer potato in place of the rice.
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Authentic Scottish Millionaire’s Shortbread
Long-time Tea customer, Kristen Turner, shares her husband’s authentic Scottish family recipe for Millionaire’s Shortbread. Read the full post here for more on this delicious Scottish dessert and other tasty cultural treats.
A modern twist on a classic Scottish treat, Millionaire's Shortbread features a delightfully rich caramel and chocolate layer atop the traditionally buttery biscuit. Thanks to one of our Tea-loving families, we've got grandma's secret recipe...straight from the Scottish Highlands!
| Servings | Prep Time |
| 16 squares | 30 minutes |
| Cook Time |
| 1 ½ hours |
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A modern twist on a classic Scottish treat, Millionaire's Shortbread features a delightfully rich caramel and chocolate layer atop the traditionally buttery biscuit. Thanks to one of our Tea-loving families, we've got grandma's secret recipe...straight from the Scottish Highlands!
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Ingredients
Shortbread Base
- 9 in baking pan
- 1/2 stick butter or non-stick cooking spray
- 2 cups all-purpose flour
- 1/2 cup sugar
- 4 tsp cornstarch
- 2 sticks unsalted butter
- 1 tbsp water
Caramel
- 14 oz can sweet condensed milk
- 1/2 cup brown sugar
- 1 stick unsalted butter
- 3 tbsp golden syrup
- 1 tsp vanilla extract
Chocolate Topping
- 12 oz semi-sweet chocolate chips
- 6 tbsp heavy cream
Servings: squares
Units:
Instructions
Shortbread Base
- Preheat oven to 350 degrees F.
- Grease 9-inch square pan with butter, or non-stick cooking spray.
- In a bowl, combine the flour, sugar and cornstarch. Mix with a whisk or food processor.
- Add the butter. Note: If not using a food processor, you will need to knead the butter thoroughly into the mixture.
- Then, mix in the water.
- Next, it's time to spoon the mixture into the pan. It will be sticky, so you'll need a spatula for this.
- Use a fork to pierce the dough, then pop it in the oven!
- Bake for 25 minutes until golden, and firm to the touch. Then set aside to cool.
Caramel
- Using a whisk, mix the condensed milk, brown sugar, butter, golden syrup and vanilla extract in a saucepan over medium heat.
- Stir continuously until the mixture comes to a boil and begins to thicken into a caramel (this should take about 10 minutes).
- Pour the caramel over the shortbread, and leave to set about 20 minutes.
Chocolate Topping
- Set a pot of water on the stove, and bring to a boil.
- Pour the chocolate and heavy cream into a metal bowl and place on top of your pot of boiling water.
- Using a whisk, stir the chocolate and cream until the mixture melts into a smooth, glossy texture.
- Then pour the chocolate top over the caramel layer and spread evenly.
- Let the pan cool and then place it in the fridge to set. Refrigerate for at least an hour—the longer, the better.
- Once the traybake is set, remove from the fridge. Then cut into squares and serve!
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Scottish Shortbread Fingers
Special occasions always call for a little something sweet! In Scotland, shortbread is a famously popular treat, and a favorite among families during the holiday season. Buttery, crumbly, and oh-so delicious, you'll want to make this recipe a tradition for years to come.
| Prep Time |
| 15 minutes |
| Cook Time |
| 20 minutes |
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Special occasions always call for a little something sweet! In Scotland, shortbread is a famously popular treat, and a favorite among families during the holiday season. Buttery, crumbly, and oh-so delicious, you'll want to make this recipe a tradition for years to come.
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Ingredients
- 2 cups butter
- 1 cup brown sugar
- 4 to 4-1/2 cups all-purpose flour
- 8x8 inch baking pan
Servings:
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Instructions
- Preheat oven to 325 degrees.
- Cream butter and brown sugar until light and fluffy. Then add 3-3/4 cups flour and mix thoroughly.
- Turn your dough onto a flat surface and knead for 5 minutes, adding enough remaining flour to form a soft dough.
- Now it's time to get rolling! Using a rolling pin, roll your dough to 1/2-in. thickness.
- Then throw your dough into an 8x8 inch pan, prick the top with a fork and pop it in the oven.
- Bake for about 20-25 minutes, or until lightly browned.
- Then it's time to shape your shortbread. Note: There are a few traditional 'styles' you can go with—pizza-like slices called 'petticoat tails', small circular biscuits or 'rounds', or rectangular bars known as 'shortbread fingers'. We've decided to go with the 'fingers'. Simply cut your giant cookie into 3x1 inch strips, and enjoy!
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Nanie’s Plum Tart
My Nanie, Olga, was known for her fabulous French cooking—a longtime passion she developed at a young age from her mother, an equally superb cook (lovingly known as 'ma mère'). Growing up, going to Nanie's house always meant we were in for a treat, whether it was quiche Lorraine, hearty blanquette de veau (a French veal stew) or deliciously creamy éclairs. She could whip up just about anything, in gourmet fashion. But of her extensive culinary repertoire, the one dish my dad loved and missed most, was her plum tart. Lucky for us (and you), she left a legacy of delicious recipes to share. She was however known for leaving out steps, so we've done a little adapting of our own. Share a slice or two over stories of your own family traditions!
| Servings | Prep Time |
| 8 slices | 25 minutes |
| Cook Time |
| 40 minutes |
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My Nanie, Olga, was known for her fabulous French cooking—a longtime passion she developed at a young age from her mother, an equally superb cook (lovingly known as 'ma mère'). Growing up, going to Nanie's house always meant we were in for a treat, whether it was quiche Lorraine, hearty blanquette de veau (a French veal stew) or deliciously creamy éclairs. She could whip up just about anything, in gourmet fashion. But of her extensive culinary repertoire, the one dish my dad loved and missed most, was her plum tart. Lucky for us (and you), she left a legacy of delicious recipes to share. She was however known for leaving out steps, so we've done a little adapting of our own. Share a slice or two over stories of your own family traditions!
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Ingredients
Crust
- 1/2 stick butter or oil for pan
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1/2 cups cold cubed butter
- 1 tsp salt
- 1/3 cups ice water
Fruit + Filling
- 5 or 6 plums plums
- 1/4 cup sugar
- 2 tbsp ground cinnamon
- 1/2 cup whipping cream
- 1 cup sugar
- 3 tbsp all-purpose flour
- 1 tsp vanilla
- 2 eggs
Servings: slices
Units:
Instructions
Crust and Fruit
- Preheat oven to 375 degrees.
- Grease one 9" pie dish using butter, shortening or cooking spray (whichever you prefer).
- In a large mixing bowl combine the flour, sugar, butter and salt. Roll the ingredients between your fingers and hands until the butter is evenly incorporated throughout the mixture. It should resemble breadcrumbs.
- Gradually add ice water to the mixture and mix until able to form a ball of dough. your dough is balled, it's time to start rolling. Sprinkle rolling surface with flour to avoid sticking. Start rolling out the pastry dough into a large circle (it should be wide enough to cover your pie dish, and not too thin).
- When your dough is ready, transfer it to your pie dish and press the dough down to line the sides of the dish. If you have excess dough hanging over the edges, cut around the dish and lightly press the top rim with your fingers.
- Next, wash, pit and slice your plums into quarters (or to your desired thickness). Place them in a small mixing bowl and sprinkle with 1/4 cups sugar and 2 tablespoons cinnamon, mixing until the fruit is evenly coated.
- Add the sugar-coated plum mixture (flesh side up) to your pie crust—enough to completely cover the bottom of the dish—and bake in the oven for 20 minutes.
Custard Filling
- In a large bowl, combine ½ cup whipping cream, 1 cup sugar, 3 tablespoons flour and 1 teaspoon vanilla. Then gradually whisk in the eggs, until the mixture is smooth.
- When the crust and plums are ready, remove from the oven and pour the custard mixture on top, covering the plums entirely. Note: if you have any plums left over, you can add them on top of the custard to make a fun flower-like pattern.
- Now it's time to pop it into the oven! Bake another 20 minutes, or until custard is set. Then, bon appétit!
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