A Wisconsin Cranberry Bake

Cranberries are actually one of only three native fruits in North America, the other two being blueberries and concord grapes.

Wild cranberries are native to the marshlands of central Wisconsin, and Native Americans have harvested them for centuries. Local Ho-Chunk Indians carried on a large trade for them with early settlers of Juneau County in 1849. Commercial production in Wisconsin began near Berlin in Green Lake County in the early 1850s. The center of the industry later moved to marshes around Tomah, Warrens and Wisconsin Rapids.

Advances in technology and agricultural research helped the industry expand over the last 100 years. In the early 20th century the Cranberry Experimental Station was set up to investigate drainage methods, insects and diseases, and the value of varieties native to Wisconsin. Thanks partly to this research, by 1956 Wisconsin had become the second largest source of cranberries (behind Massachusetts) and in 1994 became the country's leading cranberry producer.

This week’s bake is a White Chocolate Mousse Tart filled with Door County Cranberries, from Chef Anna Olson

Here is the recipe:

INGREDIENTS

Cranberry Compote

2 cups (220 g) fresh or frozen cranberries

½ cup (125 ml) water

2/3 cup (140 g) sugar

2 tsp (4 g) finely grated orange zest

2 Tbsp (30 ml) brandy

1 tsp (5 ml) vanilla extract

Chocolate Crust

1 ½ cups (155 g) chocolate cookie crumbs

¼ cup (60 g) unsalted butter, melted 

White Chocolate Mousse

8 oz (226 g) chopped white chocolate

2 Tbsp (30 g) unsalted butter

1 ¼ cups (310 ml) milk

3 large egg yolks

3 Tbsp (36 g) sugar

2 Tbsp (15 g) cornstarch

2 tsp (4 g) gelatin powder, softened in 3 Tbsp (45 ml) cold water

1 cup (250 ml) whipping cream

INSTRUCTIONS

For the cranberry compote, simmer the cranberries, water, sugar, and orange zest, stirring occasionally, for about 20 minutes, until the cranberries are tender and have “popped”. Remove the pot from the heat, stir in the vanilla and brandy, and then cool to room temperature before chilling until ready to use.

For the crust, preheat the oven to 350 F (175 C). Stir the cookie crumbs and butter together and press this into an ungreased 9-inch fluted, removable-bottom tart pan. Bake the shell for 10 minutes, and then cool.

For the white chocolate mousse, place the white chocolate and butter in a medium bowl, with a strainer placed over it. Heat the milk to just below a simmer. In a separate bowl, whisk the yolks, sugar, and cornstarch together. Whisk the hot milk into the egg mixture gradually, whisking while adding. Return this to the pot and continue to whisk over medium heat until glossy and thickened, about 4 minutes then stir in the softened gelatin. Pour this through the strainer and stir until the chocolate and butter has melted. Cool the chocolate mixture to room temperature.

Whip the cream until it holds a soft peak and folds this into the chocolate mixture. Chill the mousse until set slightly but still soft, about 90 minutes.

To assemble the tart, spread half of the mousse over the bottom of the tart shell. Stir the chilled cranberry compote to loosen it and spoon this over the center of the tart, spreading gently. Spoon the remaining half of the mousse into a piping bag fitted with a large star tip and pipe the mousse around the edge of the tart, creating a scalloped pattern. Chill the tart until ready to serve.

Here are some pictures from the bake: 

Have a Great Day -  Rob and Linda !