Thanksgiving desserts and sides
These are my favourites:
These are all familiar enough that people won't balk but different enough to be special.
I have made this pie 3 times and I have found my perfect combo. CI vodka crust in a 9inch fluted pie pan, pre baked and filled as per the recipe. Perfection!
Everyone loves this side dish. It is different and very indulgent.
I would also serve a green vegetable, brussels sprouts or green beans.
braised red cabbage*
creamed onions or spinach*
sauteed green beans*
Twice baked sweet potatoes
chicken liver mousse crostini with carrot jam
horseradish and chive cottage cheese*
marinated white beans with onions and garlic*
homemade egg noodles with gravy
pumpkin mousse cups
pumpkin chocolate chip bread
apple ginger sorbet
candied pecans in phyllo tartlets filled with mascarpone
I have made/eaten at Thanksgiving the ones with stars.
I made this Cranberry-Walnut "pie" (really more like a big cookie), last year for Christmas,
Ridiculously easy and truly delicious.
Thanks to the CH'r who posted it last December. Sorry I forgot who you are.
I'll probably make it again for Christmas this year.
(We are hopelessly hidebound to the same T-giving menu every year. Desserts are apple and pumpkin pies unless we are having so many guests that we can add a 3rd choice. This year with 4 guests total, 2 pies seems plenty.)
> Roasted Brussels sprouts with shallots and pancetta and toasted buttered bread crumbs
> Sweet potatoes with ginger and maple syrup
> Spinach and Gruyere gratin
> Tzimmes - carrots with honey, ginger and lemon zest
> Cheddar and Chive biscuits
And I'm a traditionalist when it comes to desserts - pumpkin and apple pies. :-)
I have a few favorite sides i make all the time that are very "fall".....
Best salad ever- but ignore the directions and massage the dressing into the greens and let sit at least an hour or two before eating. A day later its better!
These potatoes were delicious and the touch of green is a nice contrast and very pretty:
This squash dish is delicious:
(I just used real cheese)
And yet another bon app, the entire cauliflower is a beautiful presentation- i have swapped in a romesco sauce for the whipped goats cheese and that was great too
My friend made the following recently. It's quite light and not very sweet. It could also be used as a trifle or no-bake pie, and I can see layering it over a pre-made thin layer of cheesecake in a deeper graham cracker crust.
PUMPKIN CHIFFON PARFAIT
3/4 CUP SUGAR
1 ENVELOPE UNFLAVORED GELATIN
1/2 TEASPOON SALT
1/2 TEASPOON GROUND CINNAMON
1/4 TEASPOON GROUND NUTMEG
3/4 CUP MILK
2 EGGS, SEPARATED
1 CUP CANNED PUMPKIN
1 TEASPOON VANILLA EXTRACT
1/2 CUP WHIPPING CREAM, WHIPPED
1. IN MEDIUM SAUCEPAN, COMBINE ONE-HALF CUP SUGAR, GELATIN, SALT, CINNAMON AND NUTMEG. STIR IN MILK, EGG YOLKS AND PUMPKIN.
2. COOK OVER MEDIUM HEAT, STIRRING CONTINUALLY UNTIL GELATIN DISSOLVES. REMOVE FROM HEAT; STIR IN VANILLA.
3. TRANSFER MIXTURE TO SMALL BOWL. CHILL OVER ICE BATH FOR APPROXIMATELY 30 MINUTES, OR UNTIL MIXTURE MOUNDS FROM SPOON; SET ASIDE.
4. IN SMALL MIXER BOWL, BEAT EGG WHITES UNTIL SOFT PEAKS FORM. GRADUALLY ADD REMAINING SUGAR, ONE TABLESPOON AT A TIME, BEATING UNTIL STIFF PEAKS FORM.
5. GENTLY FOLD EGG WHITES INTO PUMPKIN MIXTURE; FOLD IN WHIPPED CREAM. CHILL; SERVE IN CHAMPAGNE FLUTES.
MAKES 3 CUPS.
I'm only doing part of the menu; on the dessert end, I'm making gingerbread and home made lemon ice cream. We don't do pumpkin in this family but there is always sweet potato pie and I was actually thinking of doing sweet potato mousse cheesecake but others are making more desserts so I'm undecided on that as of yet. If the family were not so "traditional" I'd do stuffed collard leaf rolls with a mix of other veggies, i.e mushrooms, winter squash, mirepoix, etc.