Pareve Dessert for Thanksgiving
Does anyone have any pareve dessert recipes for Thanksgiving? I want to bring something to my mom's this year, but there are some limitations: she always makes cookies and pie, so those are out. I'm thinking some sort of tart or cake. Any suggestions??? Thanks in advance!
I can tell you what NOT to make, I've had great success doing pareve cheesecake using the Tofutti Cream Cheese spread, so I tried doing a pumpkin cheesecake 2 years ago...dont bother. If you want to go with a regular cheesecake, just use the toffutti as a 1:1 replacement for the cream cheese, expect the texture to be a little different, otherwise enjoy.
I know you said pie was out, but in case she doesn't make them, it's very easy to make a pumpkin pie pareve using soy milk instead of sweetened condensed/evaporated milk. Also, I've made good key lime pie using Tofutti Cream Cheese and Tofutti Sour Cream on a 1:1 ratio in place of sweetened condensed.
sandra blank who edited the kosher palette was on good day ny before rosh hashanna with an east tart recipe-clip is here http://www.myfoxny.com/myfox/pages/Ho...
here is the recipe
RUSTIC FRUIT TART RECIPE
1 cup all-purpose flour
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 cup vegetable oil
1/4 cup ice water
3/4 teaspoon vanilla extract
3 McIntosh apples, peeled and cored
10 tablespoons sugar
7 to 8 ripe plums, sliced
2 1/2 tablespoons all-purpose flour
10 tablespoons sugar, divided
1/2 cup water
1 cup plus 2 tablespoons late-harvest riesling or dessert wine, divided
1/2 cup plus 1 tablespoon sugar, divided
3 large Anjou pears, peeled, cored and thinly sliced
1 tablespoon all-purpose flour
For the pastry, mix flour, sugar and salt in a bowl. Mix in half the oil with a fork until mixture resembles meal. Add remaining oil and mix well. Combine water and vanilla and add to flour mixture, mixing until well blended. Form into a ball, wrap up and chill for 1 hour. Roll dough into a 15-inch circle on a floured surface. Place on a baking sheet and chill for 10 minutes.
For the plum filling, preheat oven to 400 degrees. Toss plums with flour and 3 tablespoons of sugar in a bowl. Arrange over the pastry circle, leaving a 3-inch edge. Sprinkle with 4 tablespoons of sugar. Fold the edge of the pastry over the plums and brush with water. Sprinkle the edge with remaining 3 tablespoons sugar. Bake for 45 minutes or until light brown, pushing the plums down gently with a spoon so juices bubble up to cover the plums. Cool on a wire rack.
For the pear filling, preheat oven to 400 degrees. bring water with 1 cup wine and 1/2 cup sugar to a boil in a saucepan. Boil until syrup is reduced to 1/2 cup. Add pears and cook for 5 minutes. Drain, reserving pears and syrup separately. Toss pears with flour and 1 tablespoon sugar.
Spread over the center of the pastry circle. Drizzle half the reserved syrup over pears. Fold edge of pastry over pears, enclosing pears and juices. Bake for 35 to 45 minutes or until crust is golden brown and pears are tender. Whisk remaining 2 tablespoons wine into remaining syrup.
Cut tart into wedges. Drizzle with syrup.
Makes 8 servings.
I'm of the school that nothing is an adequate substitute for butter/cream. Therefore I would avoid baking, unless you're making a chiffon cake or cake that uses oil - for example, Claudia Flemming has a wonderful Guiness ginger cake (it's on Epicurious).
Since your mother is making baked goods, why not bring sorbet (or a granita if you don't have an ice cream maker), poached fruit or a fruit compote.
People often welcome having dessert options which aren't very rich.