Of course, I couldn't get through the holiday without baking some items from G
ourmet Magazine. I choose 3 recipes- the first was a Lemon Pie from Gourmet's final issue (November 2009). This called for zest from two lemons- and then exactly the amount of juice produced by said lemons. Everything about this pies was easy. The custard set exactly as it should, the graham cracker crust was thick but not too dry and the filling was just the right amount of tart. I would consider making this again and again- it would be perfect as little individual size tartlets if putting together an assortment. As always is the case with lemon tarts and pies- the picture here does not do it justice.
My second recipe was from the November 1986 Gourmet Magazine. I know with all the blogs, websites and cookbooks out there- did I really need to go back to a magazine from the '80s for a dessert recipe? Well I guess I did! I made the Cranberry Tart with Rum Cream and Chocolate from this 
edition. For those of you who don't know, or may have forgotten- Gourmet was a different kind of magazine in the '80s. Of course every type of media that was around then has shed some of that decade's trademarks-but here I'm talking more about the complexity or perhaps the lack of explicity within the recipes. I loved the cream cheese pastry crust- which is a good thing, since I had to make it twice, on account that my first attempt left me with a crust that was too small for my tart pan, and therefore left me with a browned pathetic looking crust (that ended up being a great sweet snack on it's own- while I was rolling out the second attempt!). The recipe for the rum pastry cream, could have contained the very important detail, that was included in my Lemon Custard recipe- make sure the cream sets, before adding topping! I think the '80s Gourmet reader who was the "Pre-food network, Foodie" Generation, probably knew these things already. But even through all of my slight mess ups- this ended up being a spectacular tart. The thin layer of chocolate on the base of the crust was the perfect compliment to the sweetened cranberries. And while the rum cream was a little runnier, and a little less rummier than I would have prefered- it was still a beautiful tart, that tasted good as well.
nberry Apple Crumble Pie. This recipe turned out just to be okay. The cranberries were not cooked with any sugar ahead of time, so they seemed a little too sour in comparison tothe apples. I understand the concept of the balance this pie was looking for but it just didn't seem to make it. The crust was good, but did not offer the crunchies one expects from a homemade pie. All in all, I'm not sure I'd make this recipe again. Sorry the picture is from my blackberry- not the best.Lastly, I made something savory-for post turkey day lunchtime. This was a Butternut Squash and Apple Galette with Stilton recipe I adapted from a Tasting Table recipe. It was by far the best thing I'v
e had. The crust was easy to make the day before, and the squash you actually cook with the rind left on! Since I made this in the morning before getting in the car and then serving for late afternoon snack- I waited until we were almost ready to serve and then reheated in the oven with a sprinkling of some left over Moncacy Ash Goat cheese from Cherry Glen, - instead of the stilton called for in the recipe and it was perfect. I had leftover filling the next day, which I just sauteed up, and it made an nice elegant sidedish. As you can see by the picture, half of it was gone before I got to it :) (once again pic from blackberry)