I just wanted to wish everyone a very HAPPY Thanksgiving!!
I have a few more minutes before I have to start baking my little dairy-free heart away. Actually, I'm getting MUCH better with that whole thing. I bought the cookbook Deceptively Delicious by Jessica Seinfeld and the majority of her recipes are made with some form of dairy. The more my daughter and I looked through the pictures, the more I realized that I am insane and just too sensitive. I want to make all those recipes for her and enjoy them myself too! So today, hopefully, will be the first day I eat something with dairy in it since reading THAT BOOK.
In other news, if you are responsible for bringing the dessert today, I have an easy and delicious one for you to try out should you be interested. It looks like it is a lot of work, but you do things while other parts are cooking. It goes pretty quickly.
Cherry Mascarpone Cheese Tart
CRUST
Do yourself a favor and just buy a pre-made one. But if you want the directions from the real recipe, click here.
FILLING
* 2 tablespoons unsalted butter, softened
* 1/4 cup sugar
* 1 1/4 cups mascarpone cheese
* 1 large egg
* 1 teaspoon pure vanilla extract
* Finely grated zest of 1 lemon
* 2 tablespoons heavy cream
CHERRIES
* 1/2 cup sugar
* 1/2 cup black Muscat wine
* Juice of 1 lemon
* 1 pound cherries - ”stemmed, pitted and halved
NOTE: I make this with any fruit that is available. There happens to be cherries in the market these days. But if you can't find them. Use whatever they have (strawberries, peaches or a combo of both). Substitute the Muscat wine (because I couldn't find that anywhere) with any preserve that matches the fruit of your choice.  I typically make it with strawberries and peaches and throw in peach preserve. 
directions
1. BAKE THE CRUST: Preheat the oven to 350°Roll it out to a 9-inch square, a scant 1/4 inch thick. Bake for about 10 minutes, until the edges are lightly browned. Set aside. Lower the oven temperature to 300°. Refrigerate until firm, 20 minutes. Again for real recipe on crust, see above.
2. MEANWHILE, MAKE THE FILLING: In a medium bowl, using an electric mixer, beat the butter with the sugar at medium speed until fluffy, about 2 minutes. Add half of the mascarpone cheese and beat at low speed until combined. Add the remaining mascarpone cheese, the egg, vanilla, lemon zest and cream and beat just until smooth, about 1 minute. Pour the filling into the crust and smooth the surface.
3. Set the tart pan on a sturdy baking sheet. Position racks in the bottom and center of the oven. On the bottom rack, place a roasting pan filled with 1 inch of water. ( I don't do this water thing and it still comes out fine) Place the tart on the center rack and bake for 35 to 40 minutes, until the filling is puffed and set. Let cool to room temperature, then refrigerate until chilled, at least 2 hours. Lift the tart from the pan and remove the foil. Transfer to a platter.
4. PREPARE THE CHERRIES: In a small saucepan, bring the sugar, Muscat (or whatever you are using) and lemon juice to a boil. Reduce the heat to moderate and simmer until syrupy, about 10 minutes. Let cool slightly, then transfer to a bowl and add the cherries. Let stand for 10 minutes. Using a slotted spoon, transfer the cherries to the tart and serve. NOTE: If you decide to use another fruit, I would add it to the mixture for a few minutes to soften it up a bit.