Thanksgiving Desserts

Discussion in 'Food & Cooking' started by koukouvagia, Nov 14, 2010.

  1. koukouvagia

    koukouvagia

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    What kind of desserts do you like eating at Thanksgiving?  Do you make yourself and are there any recipes you'd like to share?

    My favorite is pumpkin pie with whipped cream - no point in pumpkin pie without whipped cream IMO.  I'm contemplating making it myself rather than buying from Costco this year.  I'm terrible at pie crusts though and much help is necessary.
     
  2. tylerm713

    tylerm713

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    When I was growing up, we always had pecan pie, sweet potato pie, and (my favorite) buttermilk pie for Thanksgiving. If you've never had buttermilk pie, it could be the greatest dessert you've never had. It's almost like creme brulee in a pie shell.
     
  3. petemccracken

    petemccracken

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    Pumpkin Creme Brule
     
    kuan likes this.
  4. chefedb

    chefedb

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    None Don't have room to eat anymore. I'll have them next day.
     
  5. mezzaluna

    mezzaluna

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    Pumpkin pie! The recipe on the label of Libby's Pumpkin (with amped spices) is my favorite. I recently started using the Cook's Illustrated crust recipe with vodka subbing for water. You don't taste it, but you get the flaky crust. I'm not afraid of making crusts any more.
     
  6. siduri

    siduri

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    I'll post the recipe i just sent to publish on the school newspaper for the study abroad students at my university, who don't have enough vacation to go back to the states for thanksgiving and tend to get homesick.  sorry the formatting came out weird in the translation - NOte there is more flour in proportion tofat in this recipe, to adjust for italian weak flour and strong butter - but it is easier like this if you're not used to making crusts

    Crust (recipe for bottom crust only):

    1 1/2 cups flour

    1 tsp salt

    1 tbsp sugar

    125 gm butter: cold, and cut into small pieces or frozen then grated

    2 tbsp lard (you can replace with butter, but it’s a whole different crust with lard, soft and flakey)

    2 – 3 tbsp cold water

    Preheat oven to 200 C (400F)

    Mix dry ingredients, add fats and either rub with finger tips or put in the mixer and mix on low speed, watching carefully not to overdo it, until the mixture looks like flakey like oatmeal. 

    Add water, and toss with hands.  Try to make a ball.  If it holds together and if you sort of twist it, it doesn’t crumble, go to next step, if not, break it all up, wet your hands and sprinkle over the whole thing, stir up and toss and try again to make a ball- repeat till it sticks together.  Don’t work it or knead it, just toss and press.

    Roll between parchment paper or waxed paper: press flat with hands, then roll from center to 1 inch from edge, turn 1/8 and roll from center to near edge again, and continue till the size of the pan with some overhang. Transfer to pie pan using one sheet of the parchment paper, and pinch to make deep fluted edge.  Prick. Put a sheet of parchment paper inside and fill with weights like beans or rice or crumple a sheet of foil and press it against the edges to hold it up (I always "spill the beans" so i prefer this method).  Bake blind for about 20 min and remove.

    Filling

    Take a pumpkin or squash – enough to make about 1½ cups.  The absolute best is that squat round type that is dark green with bumps all over, that has a brilliant yellow-greeny-orangey color inside.  (The kind for ravioli).  Otherwise butternut is good.  Cut in chunks and DON’T PEEL (easier by far to scoop it out of the skin when cooked).  Steam or wrap in foil and bake (much quicker to steam it)

    When soft, cool a little and scrape out of the skin with a spoon.  Measure it.

    1½ cups pumpkin pulp

    1 tbsp flour

    1/3 cup white sugar

    2 tbsp dark brown sugar

    1 tsp cinnamon

    ½ tsp nutmeg

    ½ tsp cloves (and whatever you like – ginger, allspice, etc – just don’t go much over 2 to 2½  tsp in all)

    1 2/3 cup milk

    ½ tsp salt

    2 eggs lightly beaten

    Mix together till blended.

    Preheat oven to 210C (425F)

    Fill half-baked pie shell. Bake 20 min, then reduce heat to 375F and bake another 40 to 45 min.

    It should have jelled in center and if you shake it, it should move but not like liquid – or put a thin knife in and it should come out fairly clean. 

    Cool on rack

    I like it warm with whipped cream with a little vanilla and sugar beaten in.
     
  7. chef tomain

    chef tomain Banned

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    Pumpkin Cheese Cake is my favorite
     
  8. koukouvagia

    koukouvagia

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    Oh yes me too, pumpkin cheesecake is the bomb!
     
  9. kuan

    kuan Moderator Staff Member

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    Absolutely!