SJSK will be open and serving PB&J and (possibly) tuna sandwiches to customers on Saturday, Nov 3, 2012.
morning prep shift at 10am
serving shift at 1pm
The power is still out in Greenwich Village; however, with our combined enthusiasm and resourcefulness, we will work diligently to bring operations back to normal at the soup kitchen.
30 years of service!!
For your baking pleasure! St. Joseph’s Soup Kitchen (SJSK) recently served guests a Cranberry-Pear Tart in a Walnut Shortbread Crust baked from scratch from a volunteer’s personal favorites recipe; the original recipe is listed below. Enjoy!
Cranberry Pear Tart in a Walnut Shortbread Crust
Yields one 9-inch tart; serves eight to twelve
For the Walnut Shortbread Crust:
- 1 large egg yolk
- 1 tablespoon half-and-half
- 1/2 teaspoon pure vanilla extract
- 5-3/4 ounces (1-1/2 cups) of unbleached all-purpose flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 pound (1/2 cup) cold unsalted butter, cut into 1/2-inch dice
- 1/3 cup walnuts, toasted and finely chopped
For the Cranberry-Pear Filling:
- 3 large ripe pears, such as Anjou or Bartlett
- 2 cups fresh cranberries, picked through and rinsed
- 1 tablespoon brandy
- 2/3 cup granulated sugar
- 2 teaspoons unbleached all-purpose flour
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon table salt
For the Buttery Brown Sugar Streusel:
- 1-3/4 ounces (1/3 cup plus 1 tablespoon) unbleached all-purpose flour
- 1/4 cup packed light brown sugar
- 1/8 teaspoon table salt
- 1 ounce (2 tablespoons) unsalted butter, melted
- 1/4 teaspoon pure vanilla extract
Make the crust:
- Position a rack near the center of the oven and heat the oven to 400 degrees F.
- In a small bowl, mix the egg yolk, half-and-half, and vanilla.
- Put the flour, sugar, and salt in a food processor; pulse until combined.
- Add the butter and pulse until the butter pieces are no longer visible.
- With the processor running, add the yolk mixture in a steady stream and then pulse until the moisture is fairly evenly dispersed, 10 to 20 seconds.
- Transfer the mixture to a bowl.
- Using your hands, mix the chopped walnuts to distribute them evenly.
- The dough will be a mealy, crumbly mass.
- Pour the crumb mixture into a 9-1/2 inch round fluted tart pan with a removable bottom.
- Starting with the sides of the pan, firmly press the crumbs against the pan to create a crust about 1/4 inch thick.
- Press the remaining crumbs evenly agains the bottom of the pan.
- Prick the bottom of the crust all over with a fork and freeze for 10 minutes.
- Bake until the sides just begin to darken and the bottom is set, about 15 minutes.
- Transfer to a cooling rack. Reduce the oven temperature to 350 degrees F.
Make the filling:
- Peel the pears, quarter them lengthwise, core, and cut crosswire into 1/4 inch thick slices.
- In a food processor, coarsely chop the cranberries. In a medium bowl, mix the pears, cranberries, and brandy.
- In a small bowl, mix the sugar, flour, cardamom, ginger, cinnamon, allspice, and salt; add to the cranberry-pear mixture, tossing to combine.
- Spoon the filling into the pan-baked crust, leveling the filling and packing it down slightly with the back of a spoon.
Make the streusel and bake:
- In a small bowl, mix the flour, brown sugar, and salt.
- Add the melted butter and vanilla. Combine with your fingers until the mixture begins to clump together in small pieces when pressed.
- Sprinkle the streusel over the filling, breaking it into smaller pieces if necessary.
- Bake at 350 degrees F until the fruit is tender when pierced with a fork and the streusel and the edges of the crust are golden brown, about 50 minutes.
- If the tart begins to get overly brown at the edges, cover with foil.
- Let the tart cool on a rack until it’s just barely warm before serving.
- The tart will keep, covered and at room temperature, for two to three days.