Tim Thompson, Baker
FOOD
Caterer and Hired Gun
Cranberry Caramel Tart
HOW DID YOU GET STARTED? My Mom
worked in the cafeteria at my grade school. I re-
member going in early in the morning with her
and playing with dough and making rolls. It
was something that I always did, and I assumed
that every other child did it as well. The baking
was in me. It was something that was there.
KITCHEN INSPIRATION? My Grandmother
was a nice German lady. She babysat me so I
was around her a great deal. I remember some
of her yummy treats. She was on a fixed income
so at Christmas she’d make her Kringle cookie
for everyone. Her apartment was crowded with
the preparations. She’s since passed away, and
that’s a tradition that I continue.
FAVORITE HOLIDAY? Michael (Mendelson,
his partner) and I have two different faiths.
It’s a little funny, Michael is Jewish but he’s
generally a little antsy about putting up the
Christmas tree and I’m excited about pulling
out the Menorah.
CHRISTMAS TRADITION? Our biologi-
cal families are in the Midwest, so we’ve had
to create our own family, our own memories.
On Christmas Eve, Michael and I go out to
whichever expensive, extravagant restaurant
we can find open and are defiantly decadent.
Then (we go) home to watch the twenty-four
hour marathon of Christmas Story and open
a gift or two. The following morning, Christ-
mas Day, we have our Christmas brunch for
8 - 10 friends. And, of course, we have lots of
Grandma Linda's Kringle. And Mimosas.
FAVORITE INGREDIENT? I loved chocolate
until I moved to Oregon and discovered the
fresh fruit. Now I can't wait to make some-
thing with the first rhubarb, the first apples or
cranberries. §
pdxtt@aol.com
The detailed recipes for this
dish can be found at our
website. Justout.com/recipes
November 2012
JustOut.com
29