Wensleydale Apple Cranberry Tartlets with Thyme Shortbread Crust and Bourbon Glaze

Be the star of a holiday party- bring these delectable little tartlets.  

They're like little mini-apple pies, made with Wensleydale cheese with cranberries. 

Wensleydale is an English crumbly cheese that is supple and moist with a flavor of wild honey.

Wild Honey!

This Wensleydale has cranberries mixed in- adding just a bit of... tartness... to these tarts! 

An unexpected, but incredible herb-y thyme shortbread crust that balances out the sweetness of the apples. 

I found this Wensleydale with Cranberries at Whole Foods.  

It would be AMAZING on a leftover turkey sandwich after Thanksgiving.  

So as I'm baking these, The Boyfriend keeps asking me when he can have one.

Finally I give him one.  I turn around, turn back around, and it's gone.  GONE.  

He looks at me wide-eyed, like he doesn't know what happened. 

And takes another.   

Wensleydale Apple Cranberry Tartlets with Thyme Shortbread Crust and Bourbon Glaze

The Crust:

1 1/4 cup bread flour

3 tbsp sugar

1/8 tsp pure vanilla extract

1/4 cup thyme, leaves only, chopped

1/2 cup butter

2 tbsp ice water

The Tart:

4 Granny Smith Apples, peeled and sliced

2 McIntosh Apples, peeled and sliced

1/4 lb Wensleydale Cheese with Cranberries

3 cups sugar

1 cup plus 1 tbsp water

1 stick cinnamon

2 whole cloves

1 cup heavy cream

1 tbsp bourbon

*You'll also need some kind of little tart baking pans. I found mine at either Kitchen Kapers or ACMoore, I can't recall..

Make the Crust:

1. In a medium bowl, combine the flour, sugar, vanilla, and thyme. Cut in the old butter using a pastry blender or a knife until dough is crumbly.

2. Sprinkle 1 tbsp cold water over dough.  Quickly form into a ball, adding a few more drops of water if you need more moisture to hold it together. Do as quickly as possible, you don't want to handle the dough to long or the warmth from your hands will melt the butter, resulting in a less flaky crust.

3. Wrap dough in plastic wrap and chill for at least an hour, or a day or two.

4. Remove from fridge and roll out to about 1/4' thickness.

5. Cut out approximate shape of your tart pan, and lay dough over top.  Press into pan gently.  Use a rolling pin to roll over the TOP of the tart pan, giving you a nice even crust.

6. Cover with plastic wrap and refrigerate until needed.

Make the Tart:

1. Preheat oven to 350 degrees. In a medium saucepan, combine the sugar, water, cinnamon stick, and cloves. Bring contents to just a boil.

2. Reduce heat immediately and add all apples.  Cook until tender but not falling apart.  If it looks like the liquid is evaporating to quickly, add a bit of water to keep it moist.

3. Remove the apples, and lay out on parchment paper in one layer to cool off.  Reserve the poaching liquid.

4. Slice the Wensleydale cheese thinly.  Don't worry if it crumbles. 

Assemble:

1. Remove the crust from fridge.  Add a few of the apple slices that did not keep their perfect shape (the unsightly ones).  Top with a few slices (or crumbles) or cheese.  Pour 1 tsp of heavy cream over, letting it sink down (this is how much I used for tarts that were 3 inches across.  If you are making larger tarts, you may need to add a tbsp or two of heavy cream.  The cream shouldn't reach the top of the tart, rather just cover the bottom layers of apples and beginning to seep into the cheese layer).

2. Add the pretty, intact sliced apples on top, fanning them out decoratively.  At the base of the 'fan' add a crumble of cheese with cranberry for contrast in color.

3. Repeat with remaining tarts.

4. Bake in the preheated oven about 10 minutes, until edges of apples begin to darken and shortbread crust begins to turn golden.

5. Cool on a wire rack.

Glaze:

1. When tarts are cool, remove the cinnamon stick and cloves from the reserved poaching liquid. Add the bourbon.  Head the liquid medium high heat, reducing by half.  Liquid will get a bit sticky.

2. Brush the glaze over the tarts immediately. Let dry, and brush another layer over. 

Old Fashioned Pork Chop and Thyme Apple Bake

This is my mom's recipe.  Having moved across the country from her last month, I was craving some comfort food from my childhood.  And I came across this recipe she gave me.

This is one of my favorite things she made. 

It's a wonderful recipe to incorporate those beautiful apples that are so in season right now.  

Pork does exceptionally well with almost any kind of fruit- oranges, apples, apricots, etc.  Often pork is marinated in apple juice or cider, or orange juice.  In this recipe, I didn't have time to marinate, and I'm not sure the pork needed a marinade.  The chops really soak up some of the flavor and moistness of both the apples and the baked beans.

And pork and beans is just a combination you don't question!  

For the beans, I added a few ingredients to spice them up a bit.  If short on time, you could definitely just use a can of beans without any additions (in fact my mom's original recipe used a can of beans with no additions and it was so so good).  

The bean recipe comes loosely from my future mother-in-law.  The Boyfriend loves her baked beans, and I've never been able to replicate her recipe to his approval.  Some things your mother makes, no one else can make the same, you know?  

But I tried to replicate here again today, only I didn't really remember exactly what she adds, of course.  These may not be Debbie's beans, but they turned out pretty darn good.  

So this recipe is a merging of mothers.  Home-cooked comfort food at it's finest. 

The best part is you can make this ahead of time, refrigerate, and pop it in the oven.  

8 Homemade Spice Blends

Hey East Coasters!

Stuck inside your house for the storm?  Bored?  

Why not make your own spice blends for quick cooking later on?  

Here's 10 of my favorites.  These are blends I often make and have on-hand.  Simply combine all ingredients and store up to 3 months in an airtight container.   Rub them on some chicken or whatever meat, cook-n-serve. 

These make entertaining easy too.  

More time to devote to side dishes and desserts, less time measuring our teaspoons and tablespoons of herbs.

AND they make great gifts!  Make now, pack in pretty glass jars with some decorative lace or whatever you're into, and voila!

'Na mean?

Creole Seasoning

5 tbsp sweet paprika

3 tbsp salt

2 tbsp onion powder

2 tbsp garlic powder

2 tbsp dried oregano

2 tbsp dried basil

1 tbsp dried thyme

1 tbsp fresh ground black pepper

1 tbsp white pepper

1 tbsp cayenne pepper (or more if you like SPICY!) or ground ancho chile pepper

1/2 tsp ground allspice

Chili Seasoning

1/2 cup chili powder

1/4 cup tbsp garlic powder

1/4 cup cumin

3 tbsp dried oregano

3 tbsp onion powder

2 tbsp paprika

1 tbsp thyme

1 tsp dried basil

1 tsp salt

1 tsp black pepper

1 tsp cayenne pepper

1 tsp white sugar

 Pumpkin Pie 

OR Apple Pie Spice

Enough for one pie

1 tsp ground cinnamon

1/4 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp salt

1/2 tsp allspice

pinch cloves if desired

Macaroni and Cheese Spice!

Just add to the roux, add cheese, and bake.

1 tbsp powdered mustard

1 bay leaf

1/2 tsp paprika

1/2 tsp cayenne pepper (I add 1 tsp for a little kick)

1 tsp salt

1/2 tsp fresh ground pepper

Taco Seasoning

1 tbsp chili powder

2 tsp ground cumin

3/4 tsp paprika

1/2 tsp dried oregano

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp crushed red pepper flakes

1 tsp salt

1 tsp pepper

Harrisa Spice Blend

(A North African chili paste blend)

1/2 cup olive oil

3-5 dried red chili peppers or 1 1/2 tsp to a tbsp of red pepper flakes or cayenne pepper

1/2 cup cilantro

4 tbsp ground garlic

1 tbsp ground coriander

1 tbsp ground cumin

1 tbsp salt

1 tbsp dried mint

In a food processor, blend 1/4 cup olive oil with spices.  Pour into your airtight jar. Add remaining oil on top, and seal.  When ready to use, give it a good shake, and rub on meat. 

Jamaican-Me-Crazy Jerk Seasoning

1/4 cup packed brown sugar

2 tbsp onion powder

2 tsp garlic powder

1 tbsp dried thyme

2 tsp ground allspice

2 tsp black pepper

1 tsp cayenne pepper

1/2 tsp ground cinnamon

1/2 tsp nutmeg

1/2 tsp salt