Homemade Pizza with Duck, Sage and Dried Cherries

Duck Sage and Cherry Pizza

It’s Use Up the Leftovers Before the Christmas Road Trip Day!  This can be a fun little game and can even force you into being more creative than usual.  I love leaving an empty fridge before a big trip.  Helps to not have Ghosts of Dinners Past to greet you when you get back.  When the holidays are over, I want to move forward.  I don’t want to stare at a pan of bread pudding in the fridge.  I want to start fresh!

I had a bit of leftover duck terrine from Sunday (another wonderful recipe from Homemade Winter), a few sage leaves and dried cherries and thought that would be a great pizza combination.  It was, indeed!  We also made a pizza with leftover ground beef, goat cheese and sauteed leeks, and one with Matt’s favorite combo: Parmesan, pistachios and rosemary.  I made my trusty tomato soup and we dunked our pizza crusts in it, and had a wonderful “Pre-Christmas” lunch together before heading off tomorrow to spend a week going here and there and everywhere!

I’d recommend instead of the duck terrine, which I am 99.9% sure you don’t have in your fridge, that you just use any good quality ground sausage.  The combo of sausage and sage and cherries is classic and works no matter what.  For the sauce, just use a drizzle of olive oil and sprinkle Parmesan cheese all over the crust before topping it.  I put the sage leaves on during the last few minutes of cooking so they wouldn’t burn, and I positioned some plain mozzarella over the cherries so they wouldn’t burn, and it worked out great.

For the recipe, I’ll include a link to Matt’s perfected pizza crust, which makes 3 medium sized pizzas, and I’ll let YOU raid your own fridge for the toppings you so desire!  Here are some fun combinations:

  • Corn, chorizo and potato
  • Ham, cheddar and scallion
  • Canned tomatoes, basil, mozzarella and sliced garlic
  • Leek, goat cheese and bacon
  • Broccoli, alfredo sauce, bacon and parmesan
  • Asparagus, red onion and manchego

The fun is in the leftovers you find.  Don’t limit yourself to “normal” toppings – you never know what great combinations you could create!

Sage, Duck and Cherry Pizza

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Blackberry Jam Tart – I get pie with a little help from my friends…

Blackberry Jam and Toasted Almond Tart

Blackberry Tart with Cornmeal Crust

This tart was made because I bought three packages of fresh blackberries at 99 cents a pack (usually $3) and after we had some for a snack, I realized they would probably mold by the next day, and I would have wasted them.  So, looking up blackberry recipes on Martha Stewart Living online, I found a wonderful recipe that calls for a cornmeal crust, a jar of jam and some blackberries.  Perfect.  And I JUST happened to have the most perfect jar of blackberry jam in my pantry, made by my friends in Seattle, who have an entire acre, basically, of wild blackberry bushes beside their house.  I think jams and preserves are one of those treats that should be enjoyed in season.  It’s so much more satisfying to get a jar from the literal fruits of someone’s labor, than to just go pick up any ol’ flavor you want at the grocery store.  I think eating this way is another way of naturally limiting one’s sugar intake.  My friend, Brynn’s dad, makes this blackberry hybrid batch of jam each spring/early summer, and sometimes, there’s no fruit and we’re all sad, and sometimes there’s an abundance and I get one, coveted jar.  This stuff is the most amazing jam I’ve ever eaten.  So we wait, excitedly, all year for it.  Tell me that’s not better for the soul than having exactly the flavor you want, any time of the year?  Cook seasonally, bake seasonally, and natural moderation will follow.

My cousin, Kathleen, and her daughter, Hannah, stopped by earlier this week to pick up the disc from a senior session I did for Hannah.  Hannah’s boyfriend was with them, too, and when I asked if they’d like a piece of the berry tart I’d just made that afternoon, this precious boy’s eyes lit up and he just said, “uhhhh.”  All it takes is one in your group to say “yes” for you to feel comfortable to take a piece, as well!  They all stayed and ate and chatted and kept Matt and me company as we started prep for our dinner.  I was in my little piece of heaven.  Just wish it happened more often.  I don’t always have a piece of pie or tart or cookies, but I ALWAYS have coffee.  Always. So stop by any time.  You might get pie, if you’re lucky!

A Piece of Blackberry Jam Tart

Blackberry Tart with Blackberry Jam, Toasted Almonds and a Cornmeal Crust

Blackberry Jam Tart*

For the crust:  (I didn’t have enough butter, so I just halved the recipe. It makes two crusts, anyway, so it worked out!  I’ll post the full, two-crust recipe. This recipe also uses a food processor, which is easier, but you don’t burn as many calories and you have a food processor to clean up. Sometimes I’d rather pull a muscle than have to clean gadgets)

2 cups AP flour
1/2 cup cornmeal
1 tsp salt
1 tsp sugar
2 sticks unsalted butter, cold, cut into small pieces
1/4 to 1/2 cup ice water

Place the flour, cornmeal, salt and sugar in a bowl and whisk until combined.  Add the butter and cut with a pastry cutter until the mixture resembles coarse sand.  Add a few tablespoons of water and continue cutting it into the mixture until the dough holds together when pressed between your fingers.  Knead it inside the bowl about 10 times until it all holds together in a ball.  Divide the dough in half and wrap in plastic wrap and press into a nice disc.  Refrigerate for at least one hour, up to one day before using.

For the Tart:

AP flour, for surface rolling
half a jar (about one cup) of blackberry jam
12 ounces fresh blackberries (about 3 cups)
1/4 cup toasted, sliced almonds

Preheat oven to 375 degrees.  Roll out the crust into an 11 inch round (about 1/4 inch thick) on a floured surface.  Press dough into the bottom and up the sides of a 10 inch springform pan.  Trim the edges to come 1 inch up the sides using a paring knife.  Use the trimmings to patch up any thin areas or holes in the crust bottom.  Refrigerate for 30 minutes.

Prick the tart shell all over with a fork.  Bake until golden brown, about 25 minutes. Immediately spread jam into the tart shell, top with blackberries, sprinkle with almonds and bake for 10 minutes more.  Serve warm.

*adapted from Martha Stewart Living

Blackberry Tart