Breaking Tradition: Alternatives to Thanksgiving mains, sides& dessert
booberry85
3 years ago
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Now for the important stuff, dessert!
Comments (20)The 'ultimate' pumpkin pie is aptly named with its rich creamy texture and shortbread-like crust. A dessert table centerpiece. Crust 1 ¼ cups all purpose flour ½ cup powdered sugar ½ cup (1 stick) chilled butter, cut into pieces ½ teaspoon nutmeg 3 tablespoons whipping cream Filling ¾ cup sugar 1 Tablespoon packed golden brown sugar 1 Tablespoon cornstarch 2 teaspoons ground cinnamon ¾ teaspoon ground ginger ½ teaspoon nutmeg ¼ teaspoon (generous) salt 1 16-ounce can solid pack pumpkin ¾ cup whipping cream ½ cup sour cream 3 large eggs, beaten to blend ¼ cup apricot preserves For crust: Preheat oven to 350°F. Blend first 4 ingredients in processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball, flatten into disk. Wrap in plastic; chill 15 minutes. Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust edge at 1/2 inch intervals. Bend alternate edge pieces inward. Freeze 15 minutes. Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325°F. For filling: Using whisk, mix first 7 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs. Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.) Here is a link that might be useful: Confessions of an Aspiring Food Snob...See MoreThanksgiving Dessert
Comments (10)This is on the front cover of Bon Appetit Magazine this month. I'm gonna make this...I hope it taste as good as it looks. White Chocolate Tiramisu Trifle with Spiced Pears Bon Appétit : December 2007 Dede Wilson Spiced Pears: 1 750-ml bottle dry white wine 2 cups pear juice or pear nectar 1 1/4 cups sugar 12 whole green cardamom pods, crushed in resealable plastic bag with mallet 4 1-inch-diameter rounds peeled fresh ginger (each about 1/8 inch thick) 2 cinnamon sticks, broken in half 5 large firm but ripe Anjou pears (3 to 31/4 pounds), peeled White Chocolate Mascarpone Mousse: 7 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped 1/3 cup poire Williams (clear pear brandy) 1/4 cup water 1/2 vanilla bean, split lengthwise 1 8- to 8.8-ounce container mascarpone cheese* 1 cup chilled heavy whipping cream Trifle Assembly: 3 3-ounce packages soft ladyfingers,** separated 2 cups chilled heavy whipping cream 1/4 cup minced crystallized ginger White chocolate curls 1 tablespoon powdered sugar PreparationFor spiced pears: Combine first 6 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Add pears and bring to boil. Reduce heat to medium, cover, and simmer until pears are just tender when pierced with knife, about 35 minutes. Transfer liquid with pears to large bowl and refrigerate until cold, about 3 hours. Using slotted spoon, transfer pears to plate. Boil poaching liquid in heavy large saucepan over medium-high heat until slightly thickened and reduced to generous 1 1/2 cups, about 15 minutes. Strain into 2-cup measuring cup; discard spices in strainer. Cool. Cover and chill pears and pear syrup until cold. For mousse: Combine white chocolate, pear brandy, and 1/4 cup water in top of double boiler set over simmering water. Stir until smooth (mixture will be very liquidy). Scrape in seeds from vanilla bean; discard bean. Transfer white chocolate mixture to large bowl; gradually add mascarpone, whisking until mixture is smooth. Cool mascarpone mixture until barely lukewarm. Using electric mixer, beat 1 cup cream in medium bowl until peaks form. Fold whipped cream into mascarpone mixture in 4 additions. Cover and chill white chocolate mousse until set, about 3 hours. DO AHEAD: Pears and mousse can be made 1 day ahead. Keep chilled. For trifle assembly: Cut pears lengthwise in half and remove cores and stems; cut halves lengthwise into 1/4-inch-thick slices. Arrange ladyfingers, rounded sides down, in single layer in bottom of 12-cup trifle dish (about 8 inches in diameter and 5 inches deep), covering bottom completely (using about 15 ladyfingers). Drizzle 5 tablespoons pear syrup evenly over ladyfingers. Using small offset spatula, spread 1/3 of white chocolate mousse over ladyfingers, making layer slightly thicker around outer edges of dish to allow mousse to be more visible (center of mousse layer will be thin). Starting at outer edges of dish, place pear slices in single layer with curved edges against sides of dish atop mousse, covering completely. Repeat layering of ladyfingers, syrup, mousse, and pears 2 more times. Cover with fourth layer of ladyfingers (some ladyfingers and pear slices may be left over). Drizzle ladyfingers evenly with 5 tablespoons syrup. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate trifle and remaining pear syrup separately. Using electric mixer, beat 2 cups whipping cream in large bowl until soft peaks form. Add 1/4 cup pear syrup and beat until stiff peaks form. Working in batches, transfer cream to large pastry bag fitted with large star tip. Pipe rosettes all over top of trifle, mounding slightly in center. Sprinkle with crystallized ginger. Garnish with chocolate curls. DO AHEAD: Can be made 6 hours ahead. Keep refrigerated. Sift powdered sugar over trifle just before serving. * Mascarpone is an Italian cream cheese; sold at many supermarkets and at Italian markets. ** Available in the bakery or bread section of some supermarkets and at specialty foods stores. TEST-KITCHEN TIP: To make chocolate curls, place one 3 1/2-ounce bar of high-quality white chocolate (such as Lindt or Perugina) on a plate and microwave on high at 5-second intervals just until slightly softened, but not hot or beginning to melt. Using vegetable peeler and starting at one long edge of the chocolate bar, shave white chocolate into curls. If the shaved chocolate breaks into small shards, it's not soft enough, so place in microwave again for a few seconds. If the chocolate becomes too soft, let it stand at room temperature or chill briefly until it firms up a bit....See MoreNeed side dish idea and thoughts on dessert
Comments (10)Traditional trifle doesn't have a cookie layer, it has a sponge cake layer. You can make a GF sponge cake easily. This recipe is pretty well bomb-proof, I have given it to people who are positive they can't make a sponge cake and they've been pleasantly surprised: No Fail Sponge Cake 4 eggs, separated 3/4 cup caster (superfine) sugar 1 cup GF cornstarch 2 tsp GF baking powder 1 tsp vanilla Grease and line two deep 8" cake pans. Preheat oven to 350F. Stir baking powder into cornstarch. Whip egg whites until soft peaks appear, then gradually beat in sugar until stiff and glossy. With a metal spoon, fold in egg yolks and vanilla, then fold in cornstarch mixture. Pour batter into pans and bake about 30 minutes, or until cake is springy and starting to pull away from the sides of the pans. Immediately turn out of the pans onto cake racks to cool. You can freeze any unneeded cake for later....See MoreA Thanksgiving Tradition
Comments (18)No traditions but this is how we spent one Thanksgiving back in 1971. Jody usually works on Thanksgiving. One year we wanted to go out to eat for Thanksgiving, but we didn't have enough money. So we decided to take the boat shrimping and make one drag, sell the shrimp and go out to eat. It was just Jody and me on the boat, Three Brothers. We made a drag....caught a lot of shrimp....couldn't stop and come in, so kept shrimping. At the end of the day, we started for the dock. Of course, when we got there, the fish house (who we sold to) was closed. So we unloaded the boat, iced the shrimp and put them in the cooler. Three Brothers was a big boat but it was so rough that day. I remember still feeling like we were still rocking and rolling on the waves when I got on the dock. Very tired. We had about $1200 in shrimp, but no one to pay us until the next day. On the way home we found a convenience store that was open, and bought two turkey tv dinners. That was our Thanksgiving. (Ahhh....to be young again!!)...See Morebooberry85
3 years ago
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