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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I adapted this from The Bel Canto Cookbook, a compilation of the favorite recipes of opera singers. This one is a favorite of the astonishing tenor James McCracken. His wife, Sandra, also a singer, created this for him. Ingredients:
2 c cranberries, picked over |
1/3 c broken nutmeats--break them by hand, they taste better--i use pecans, but walnuts should be good too |
1/3 c light brown sugar |
2/3 c white sugar |
1/3 c melted butter, plus another t or so to grease the pan generously |
1 egg |
1/2c less 1 t flour |
generous pinch of salt |
1c ground nuts--whatever kind you are using above. |
Directions:
1. Preheat oven to 325 degrees.
2. Grease a 9-inch pie pan (a pie plate, you might say) generously.
3. In a mixer with a stand, mix the egg and white sugar until the mixture begins to turn pale.
4. Add the melted butter, mix until very well blended, then add the flour.
5. Mix for 5 (f*i*v*e) minutes at medium speed. A good deal of the charm of this dish is the meringue-like surface, so you must let a good deal of air be beaten in.
6. While this is going on, scatter the cranberries in the pie pan.
7. Sprinkle with the nuts, then with the brown sugar.
8. When the batter has served its five (5)minutes, stir in the ground nuts.
9. Place dollops of batter on the cranberries and gently spread the batter so that it almost reaches the sides. It's OK if it does reach the sides.
10. Bake at least 50 m, or whatever it takes for the crust to become dark golden brown, as dark as caramel or cafe au lait.
11. Cut into wedges and serve with whipped cream or vanilla ice cream, or as is.
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