Tag Archives: thanksgiving desserts

Pumpkin Butterscotch Pie with Gluten Free Cashew Crust

Posted on by November 5, 2014

My Pumpkin Butterscotch Pie with Gluten Free Cashew Crust was a knock it out of the park sort of recipe. It was also a perfect fit for my Caribbean influenced 2013 menu with the funky curry fennel crust. I can’t say enough about how good this pie is. Loads and loads of complementary flavors and textures with enough pumpkin to satisfy the traditionalists in the crowd, and gluten free if you like, with rich cashew flavor. One of my favorite Thanksgiving guests has celiac disease, so I try to make as many gluten free dishes as possible so as to ensure he gets in on the fun. It always pushes me to try out new techniques and this was no exception. I often work with almond flour generally, even when I’m not so worries about gluten because I love it. And the recipe this pie is adapted from was garnished with cashews. That definitely got my mind thinking about cashew flour, and then while I was out shopping I was thrilled to discover that Trader Joe’s carries cashew meal. Things came together quickly from there and adding pumpkin to the butterscotch pudding filling was a Thanksgiving no brainer. You won’t … Continue reading →

Cranberry Caramel Tarts

Posted on by February 12, 2015

I absolutely adore these Cranberry Caramel Tarts. This was one of those desserts that I knew would be a favorite of mine, even before I tried it. And I was oh, so right, even with my ridiculously high expectations. The thing is, I REALLY love caramel. And cranberries. And almonds. These Cranberry Caramel Tarts may as well be named, Barrett’s Favorite Things Tarts. The tart cranberries balances out the sweet, rich caramel. Speaking of caramel, it’s one of those things that cooks can really fear, and to be fair it can be tricky for a variety of reasons, but the caramel in these Cranberry Caramel Tarts is a good beginner caramel recipe. After the caramel is made, it is baked in the tart, so the caramel filling will heat up, smooth out, and tends to come out well in the end even if it’s not perfectly smooth going into the oven. As if the wonderful filling weren’t enough to make this dessert stand out, a crust made with almond flour adds richness, tenderness and crunch. Finally, using slivered almonds, well, that’s my modus operandi; it ensures plenty of texture and almond taste. I serve these Cranberry Caramel Tarts with a little … Continue reading →

Apple Cider Cream Pie

Posted on by May 10, 2016

I think this Apple Cider Cream Pie one of the recipes I’ve made in the past few years with a name that doesn’t do it justice. Cream pies in general don’t look very dramatic in photos (though I’m pleased with this one) and they sound a little old-fashioned and dare I say boring. So, I’ll take it upon myself to make sure that you don’t overlook this Apple Cider Cream Pie. The apple cider is a playful take on the traditional apple pie and reducing the cider down so its full of intense apple flavor is a great move.  The cinnamon cream not only finishes the pie perfectly, but it’s a perfect cool down after our spicy Mexican mains. All in all, this is just the right amount of untraditionally-traditional to makes its way onto my every so unexpected Mexican Thanksgiving Menu. I usually make a double batch of the boiled cider when I’m taking the time to boil it down. It’s another ingredient that is fun and easy to keep on backup in the fridge since it keeps for a long time. And no one is ever said when I’m able to pull it out of the fridge and turn … Continue reading →

Dave and Elena’s Wedding Pumpkin Tres Leches Cake

Posted on by May 8, 2016

Dave and Elena’s Wedding Pumpkin Tres Leches Cake is special to me because our dear friends Dave and Elena were married the weekend before my Thanksgiving party in 2012. They had a beautiful fall wedding that was decorated with pumpkins. Golds, whites, greens and turquoise pumpkins were piled high on tables, in windowsills, and around the ceremony space. After enjoying a happy and fun wedding and weekend, I received a call from the busy fools early Monday morning. “We’re coming over, and we’re bringing pumpkins!” I brought a laundry basket out to their car (how DLK, right?) and filled it to the brim with gourds and pumpkins. I proceeded to spray them gold, stack them into towers, and roast them for snacks and purées. Generous and eco-friendly; because of their thoughtfulness, their décor was used more than once, and the pumpkins were cooked and enjoyed all year long in the form of cakes and breads. Dave and Elena’s Wedding Pumpkin Tres Leches Cake was an homage to their wedding, and their offering. … Continue reading →

Pumpkin Crème Brûlée

Posted on by October 27, 2014

Something truly terrible happened this week. I had leftover cream and pumpkin purée at the same time. I know. Tragic. What’s a girl to do? I decided to face the tragedy head on and make Pumpkin Crème Brûlée. Okay, you got me. Crème brûlée also happens to be one of my very favorite desserts. The creamy, silky, rich custard protected by a shard of smooth smoked sugar glass just begging for me to crack it open. Yeah. I really like crème brûlée. But since it’s Thanksgiving prep time, and I had the pumpkin purée ready anyway, it was time to up the ante and make Pumpkin Crème Brûlée. The richness of the brown sugar, rather than white and a touch extra salt give the custard a caramel essence and the purée gives the custard a festive golden hue. Also, it afforded me the opportunity to break out my torch. I know. I shouldn’t really admit to owning a torch, but I do. So I may as well use it; besides, it’s really fun. And this is the month it comes in handy for all sorts of things. Crisping the skin of turkey that’s ready on the inside but you left … Continue reading →