Thanksgiving Desserts :: Honeyed Fig + Lavender Crostata

Photo by Karen Mordechai

We love these gorgeous Crostatas, light and fruity. Use beautiful end of the season figs and a sprinkle of lavender, a sweet departure from the traditional cakes & pies. Recipe adapted from food & wine

1 ½ cups all purpose flour
1/8 cup sugar
Kosher salt
¾ stick cold unsalted butter cut into ½ cubes
1/8 cup water (+ extra if needed)

6-8 figs cut into 6 wedges each
1.5 tbsp honey
2 tsp lemon juice
Zest of ½ lemon
¼ tsp chopped lavender + more for garnish

1 egg beaten + 1 tbsp water

In a food processor pulse together flour sugar and salt. Slowly add butter cubes and pulse until small peas form. Slowly add water and pulse until dough gathers. Form disc , wrap in plastic wrap, and refrigerate for 30 minutes.

Roll disc out on lightly floured surface until 1/8 inch thick. Cut out 3 5.5 inch rounds (use any jar top or bowl!), rewrap in plastic, and refrigerate for another 30 minutes.

Preheat oven to 375 degrees. Combine ¾ of your figs, 1 tbsp honey, ½ tsp lavender, lemon juice, and a half of your zest in a bowl. Distribute figs amongst the center of your rounds leaving ¾ to an inch of border. Fold over sides, and brush with egg wash. Bake for 35 minutes, rotating pan half way through.

Let crostatas rest for 10 minutes. Combine left over honey and figs and distribute on top of cooled crostatas. Zest last quarter of lemon on top, and garnish with lavender. Serve!



All Food Styling + Photos by Karen Mordechai

Thanksgiving Sides :: Roasted Truffled Fingerling Potatoes

If you're looking for an alternative to the traditional mash, these truffled potatoes might be just the thing. Simple & good but still so very indulgent.

2 lbs ½ inch thick fingerling potato (we used purple peruvian, red, and yukon gold) rounds
1 tbsp olive oil
Salt + pepper
Coarse sea salt
Truffle oil

Preheat oven to 450. Toss potato rounds in olive oil and salt and pepper to taste. Bake for 20 minutes, until potatoes pierce easily. Lightly drizzle with truffle oil and top with coarse sea salt

Thanksgiving Sides :: Maple and Sage Roasted Turnips + Carrots

Photography + Food Styling by Karen Mordechai

It’s a busy pre-holiday week here at Sunday Suppers. We’re editing this week’s beautiful supper for all to enjoy, while preparing a charming and simple Thanksgiving meal. Nothing says I love you to family and friends like a thoughtful and delicious spread on the last Thursday in November. Sunday Suppers is here to help you through with some savory sides we’ve tested in our very own kitchen. We’re starting with the best elements of fall: roasted root veggies, slightly sweet and piping hot.


Maple and Sage Roasted Turnips + Carrots

2 tbsp butter
6 tbsp maple syrup
2 tbsp olive oil
2 tbsp chopped sage
2 sml bunches turnips
2 sml bunches sweet fall nantes (a small French carrot variety with the greens still on top!)
Salt and pepper

Preheat oven to 400 degrees. Peel carrots. Half both carrots and turnips down the center and toss with olive oil and s + p. Roast at 400 degrees for 15-20 minutes. Over low/medium heat melt butter and combine melted butter, syrup, olive oil, and sage. Remove veggies and pour syrup mixture over veggies. Return to oven for 15-20 minutes or until syrup is bubbly and vegetables are tender. Serves 4-6 as a side dish.