Need Dessert for Thanksgiving Dinner
Hi All. I am going to friend's Thanksgiving (third year in a row) and want to bring a dessert that is not a pie as I don't want to compete with Aunt who brings all the pies. I believe I brought Epicurious' Lemon creme brulee tart last year but looking for something new. Any suggestions? (Has anyone besides me made the hazelnut crusted tart with cranberry and apricot from Epicurious? I loved it but found the dough impossible to work with therefore don't feel like attempting it again!)THANKS EVERYONE!!!
I'm doing a chocolate caramel hazelnut tart (Food & Wine mag, November 2004) and a New York Cheesecake (Cooks Illustrated Best Recipes) with cranberry/orange sauce.
Good for you! I always try to have an apple pie and pumpkin in some alternative apparition. I like pumpkin cheesecake (I can give you an excellent recipe or there are loads of the on the net). I also like pumpkin bread pudding. It's excellent and I'm happy to share that recipe too. But it entails baking a pumpkin yeast bread (which is excellent) and then the bread pudding.
Let me know if you want any of the recipes. I can e-mail them. I'd simply post them but Chowhound deletes them and sends me pointed little notes.
hi rainey! I've been deleted, but as yet no little notes. I think a list of ingredients is OK, but instructions MUST be paraphrased. I think, (as you do?) that a straightforward acknowledgement is best.
4chowpups--I would bring a Tres Leches Cake--I use the recipe from "Monica" at the Allrecipes site. It will be a revelation to some guests and an old favorite of others. Use after pumpkin and chocolate have been covered, of course!
This is one we've been enjoying in my family for 10 years.
• 32 ounce cream cheese
• 1 1/2 cup dark brown sugar, firmly packed
• 1/4 cup all purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1/4 teaspoon ground ginger
• 1 teaspoon orange peel, grated
• 5 eggs
• 16 ounce pumpkin puree, NOT pie filling
Directions paraphrased by rainey:
With an electric mixer, mix all ingredients except the eggs. Mix until smooth, scraping down the sides of bowl a few times.
With the mixer off, add two eggs. Turn mixer on medium speed and blend together with cream cheese mixture. Add the remaining eggs, one at a time with mixer running. Scrape down sides of bowl and continue mixing.
Pour mixture into a buttered and floured 9 inch springform pan.
Bake in a 250 degree oven for 2 1/2 hours. When the center is set (general movement when the pan is jiggled but no trace of ripples), gently tuck crust back inside the edge of pan and let cool in oven with door open. The cake will shrink as it cools and you don't want it to get hung up on edges suspended on the rim of the pan.
Best if served the day after it's baked.
Notes: My adaptation of this Orlando Sentinel recipe is our Thanksgiving alternative to pumpkin pie. Can be prepared crustless (as the original from an Orlando bakery was) or with a ground nut or cookie crumb crust. Cinnamon glazed nuts or slices of candied ginger dipped in white chocolate make a nice garnish.
A half recipe can be baked in a 7" springform pan. Bake at 250 degrees for 2 hours. This half size is great for Thanksgiving when there are other desserts to choose from.
I second the pumpkin bread pudding. Or a praline bread pudding, to get away from the pumpkin.
Or howabout a pumpkin mousse?
I made this caramel coated pumpkin flan a few years ago. It was a huge hit. The best was when I served it because it slid right out of the dish. It looked so impressive but it was really a minimal effort.
Also great was this pumpkin cheesecake with a bruleed top.
The difficult thing was to find a pan big enough for the water bath. My fit almost exactly so I had some slight problems when replenishing the water. But, it still tasted great.
I like the idea of a bread pudding... not pumpkin tho'. How about bourbon pecan breaf pudding?