A ‘Lively’ Instagram Exchange, A Cranberry Crostata, and An Update on the Documentary ‘The Automat’
A couple of weeks ago there was an Instagram post on The New York Times cooking page, @nytcooking.
It unleashed some strong — and in many cases, hilarious — responses to the suggestion that a retro Jell-O Salad replace Cranberry Sauce on your Thanksgiving table. The nerve!
I like Jell-O and make it a couple of times a year. But I wouldn’t have it replace cranberry sauce. Maybe in addition to?
Here’s the post if you’d like to access the recipe link and the comments. The overall sentiment was a hard “No” but there were also some enthusiastic proponents of the Jell-O Salad option by readers who have served it on Thanksgiving for years.
What struck me about this post was the sheer number of responses to it — almost 1,300. No entry on the @nytcooking feed the week before or after even came close to that number of comments.
It was a reminder that food traditions with family and friends are powerful and emotional things.
And in a turbulent world, something as simple as how you serve cranberries on a holiday can represent a comforting fixed star.
Since we’re talking cranberries, this crostata would be another delicious addition to your holiday dessert table. I had one round of pie dough in my freezer left over from last week’s recipe from. You can find the recipe in the index of Kate’s newsletter, along with a schedule of her upcoming pie classes and workshops.
Preheat oven to 450F degrees
I like the dough a little thicker for a crostata. Roll out the dough to a 10” round and place on a parchment lined sheet pan and park it while you make the filling.
A Really Simple Filling
Serves 6-8 depending on slice size.
In a bowl combine 1 3/4 cups whole cranberries with of 1/2 cup plus 2 tablespoons sugar and about 2 teaspoons of orange zest. Stir.
Place the mixture in the center of your pie crust.
Work your way around the filling making pleats with the dough to form the casing for the filling. Or, however you want to fold it —this is a rustic tart so it doesn’t need to be fancy or perfect, just needs to taste good.
Brush the dough with egg wash (one egg and 1 Tbsp milk, whisked together - you won’t need all of it) and then sprinkle the crust with sugar.
Bake for 25-30 minutes
An Update on ‘The Automat’
If you’re interested in watching the documentary The Automat, Turner Classic Movies will be premiering the film on Tuesday, November 22 starting at 8pm ET.
There will be an interview with Director Lisa Hurwitz @automatgirl, along with other movies that include scenes filmed at Automats. Click on the post below for more information. It sounds like a fun night.
I really enjoyed all of your comments last week about The Automat including one from Elizabeth Sowden who writes.
Someone get me a time machine so I can save the Automats! — Elizabeth Sowden
Another comment bywho pens mentioned that she loved the bit about my grandmother taking me to the Automat, so I thought I’d share this photo of me, with my grandmother — and a crowd— in New York City.
My 15 minutes of fame came early. I peaked at age three.
My grandmother would sometimes take me to St. Patrick’s Cathedral for Sunday Mass. This particular Sunday was Palm Sunday.
For whatever reason a photographer for the Herald Tribune wanted to take my picture. At the same time, a photographer from The Daily News took a picture of the photographer taking the photo of me.
The picture landed on the front page of The Daily News the next day with the caption “Picture’s A Click Already.” I still have one of the tattered copies of that Monday Edition that my family scooped up.
St. Pat’s, Rockefeller Center, Radio City, Schrafft’s and the Automat were some of the regular destinations on these City visits. And taking the Subway was like an amusement park ride, so fast.
Watching The Automat has reminded me of all of these earliest adventures with delight.
Have a great weekend, Everyone!
He wanted to take your picture because you were adorable! 😉
That tart is a dream to look at, Jolene!