If you don’t already have your Thanksgiving meal prepped and ready to go, don’t worry -- it’s not too late. Reporter Mallory Noe-Payne attended a “Friendsgiving” in Richmond and brings us this last-minute inspiration.
In a large ballroom in downtown Richmond, hundreds gathered to sample some fall-inspired dishes. Everything from smoked country ham, to spoon bread.
Part of a four-day food festival in Richmond, this Friendsgiving feast brought the best of Virginia’s food, and alcohol, to one place.
“Actually every single winery that is here tonight is very good. Very good, definitely top-notch best of Virginia I would say,” says Jess Kuehl.
Kuehl, along with friend Amy Martin, say food isn’t actually their Thanksgiving priority.
“I’m actually planning the food around the wine that I want to drink," laughs Kuehl.
"In moderation red wine is good for your year, just put that out there,” says Martin.
I would say any Thanksgiving meal is not complete without dessert -- like pastry chef MeganPhelan’s apple tart, with candied fennel.
“So I sliced it thin on a mandolin and then you simmer it in simple syrup...and literally candied.," says Phelan.
And if you’re looking for something a little more classic, look no further than Sydney Coleman’s pumpkin bread pudding with praline dark rum butter sauce.
"It’s decadent but it’s perfect for Thanksgiving, like watch the game, pass out,” says Coleman.
As a chef, Coleman will be making that dish for customers all week. But as for her own meal? She’ll be doing what you might and leaving the cooking to someone else.
Recipe: Apple Fennel Tart
Yield: @ six 4” individual tarts
Crust:
1 + 1/3 cup all purpose flour5 1/3
1 tsp fine sea salt4
1 tsp white sugar4
9 TB butter (1 sticks and 1 TB/4.5 oz), chilled and diced1 lb 4 TB
@1/4 cup ice cold water1 cup
Candied Fennel:
2-3 fennel bulbs, thinly sliced on mandoline
1 cup sugar
pinch of salt
Almond Cream:
¼ cup butter (1/2 stick), room temperature
¼ cup white sugar
¼ cup almond flour
1 egg
@1/8 tsp anise extract, or to taste
pinch of salt
For Assembly:
2-3 apples, cored and thinly sliced on mandoline
lemon juice or citric acid powder
Make the Crust:
Combine flour, sugar and salt in a large bowl. Add the cold butter and using two knives, a pastry cutter or your fingers, cut the butter into the flour mixture until there are large pea sized pieces of butter still showing. Sprinkle ice cold water over the flour mixture, a little at a time, and toss the mixture with a fork to incorporate. Use as much or as little water as needed. The dough should still look dry and crumbly but hold together if squeezed in the hand.
Press the dough gently together and wrap with plastic wrap. Chill for at least one hour, preferably overnight. Can be done up to two days in advance.
Make the Candied Fennel:
In a small pot, combine one cup of sugar and one cup of water with a pinch of salt. Bring to a simmer and turn to low heat to continue simmering. Meanwhile, slice the fennel bulbs very thinly, about 1/16th of an inch thick. Place the sliced fennel into the sugar water mixture and let simmer until the fennel turns translucent and candied. Remove from the heat and let cool to room temperature in the syrup mixture. Can be done one day ahead.
Make the Almond Cream:
Cream the butter and sugar until light and fluffy. Slowly stir in the almond flour until just combined. Add the egg and mix until just combined. Season with salt and anise extract and again stir until just combined. Chill until ready to use. Can be made up to 5 days in advance. It is easiest to work with at room temperature so let it temper if it is made ahead.
Assemble and Bake the Tarts:
Lightly grease six 4” tart pans. Set aside. Preheat oven to 375 degrees F.
Using a mandolin, thinly slice the cored and halved apples, about 1/16” thick. The slices should look like half moons in shape. To keep the apples from turning brown, fill a shallow baking dish with cold water and the juice of one lemon or a pinch or two of citric acid powder. Once the apples are sliced, place slices immediately into the water. Leave in the water, submerged until ready to use.
Take out the chilled dough and divide into 6 equal portions. Working with one portion at a time, roll out into a disc shape large enough to fit into a 4” tart pan, it should be about 1/8 “ thick. Gentle press the dough into the bottom and up the sides of the tart pan. Trim the excess dough from around the top. Repeat with remaining portions of dough. Chill the finished tart shells.
Place 1.5 TB of almond cream in the bottom of each tart shell (there will be extra almond cream, it freezes well) and spread out with a small offset spatula or the back of a spoon.
Working on a clean surface, make a line of apple slices with the flat side all facing the same direction, overlapping the apples by about half the length of the apple slice. Continue the line of apple slices until you have a stretch of apple slices about 18-20” long.
Drain the candied fennel slices, reserving the syrup. Scatter cooled fennel slices on top of the apple slices. Starting at one end, carefully roll the apple slices onto themselves, forming a spirally disc. Make sure to hold all sides of the disc as you roll so the apple slices don’t fall out. Once the length of apples is rolled, lift and lower the disc, flat side down, into the prepared tart shell.
Repeat the process to fill all of the tart shells. Once all are filled, place on a sheet pan and bake at 375 for 45-55 minutes, or under dark golden brown around edges. Remove from the oven and let cool. Brush cooled tarts with the syrup left over from the candied fennel and serve.