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Make the finale grand
Compiled from Times wires The turkey may be golden and juicy, the mashed potatoes fluffy and the gravy creamy, but long after the last dish is put away and the candles are snuffed, it's the dessert that will linger in memories of the perfect feast. Thanksgiving is a day steeped in tradition, and cooks will fare much better if they make few departures from the usual menu. Diners expect the memorable pleasures to remain fairly constant from one year to the next. They want dishes to include all the bounty of the harvest season: cranberries, yams, potatoes and pumpkin. There is rarely any serious question about the main attraction: turkey. But Thanksgiving is never complete without dessert. Because Thanksgiving is show time in the kitchen, you will want the dessert to be perfect. You can buy frozen pumpkin and/or pecan pies, or you might want to try something different this year. Want to really blow their minds? Make pumpkin brownies and serve them with vanilla ice cream. Or try maple pumpkin cheesecake with a graham cracker crumb crust that's easier for many cooks to pull off than a pastry crust. Easier than making home crust is buying a prepared frozen crust or refrigerated pie dough sheets. They work fine with both Southern pecan pie with bourbon and whipped cream and pumpkin-sour cream pie. Maple Pumpkin Cheesecake
Preheat the oven to 325 degrees. Combine the crumbs, sugar and butter; press the crust firmly onto the bottom of 9-inch springform pan. In a large mixing bowl, beat the cream cheese until it's fluffy. Gradually beat in the sweetened condensed milk until the mixture is smooth. Add the pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour the filling over the crust in the pan. Bake for 11/4 hours or until the center appears nearly set when shaken. Remove the cake from the oven and let it cool 5 minutes. Run a knife along the edge to loosen the cheesecake from the sides. Cool one hour. Cover and chill at least four hours before serving. To freeze the cake for later consumption, cool it completely and place it in the freezer on a sheet pan, unwrapped. Once it's frozen, wrap the cake in freezer-quality plastic wrap, then in foil. Before serving, thaw it overnight in the refrigerator. To serve, spoon some Maple Pecan Sauce over the cheesecake if desired. Garnish with additional pecans, if desired. Pass the remaining sauce. Store leftovers, covered, in refrigerator. Note: To prepare the Maple Pecan Sauce: In a medium saucepan, combine 1 cup (1/2 pint) whipping cream and 3/4 cup pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving. Makes 10 servings. Source: Adapted from the Los Angeles Daily News Pumpkin Brownies
Position rack in the lower third of the oven. Preheat oven to 350 degrees. Butter and flour a 9-inch square baking pan; set aside. In a medium bowl, whisk cocoa powder, flour, cinnamon, baking powder, nutmeg and salt until well combined. Set aside. In a large bowl, cream brown sugar and butter with an electric mixer at medium speed; continue beating until mixture is pale brown and thick, about 5 minutes. Beat in eggs one at a time, adding the second only after the first is thoroughly incorporated. Add pumpkin and continue beating at medium speed until smooth and creamy, about 3 minutes. With a wooden spoon or a rubber spatula, stir in the flour mixture just until incorporated. Do not beat. Pour batter into prepared pan, spreading it gently to the corners. Bake 30 minutes or until a toothpick or cake tester comes out clean. Set pan on a wire rack to cool at least 30 minutes. Cut brownies into 16 squares while still in the pan. Carefully remove them with a spatula. Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature. Brownies will stay fresh up to four days. Source: Ultimate Brownie Book by Bruce Weinstein (William Morrow, $16.95) Southern Pecan Pie With Bourbon and Whipped Cream
In a large mixing bowl, combine eggs, molasses, sugars, corn syrup, butter, salt and bourbon or vanilla. Divide mixture between two pie shells. Sprinkle the pecans over the topping. Bake at 275 degrees until just set, about one hour. Whip the cream with the confectioners' sugar until soft peaks form; add bourbon and whip until stiff peaks form. Tip: This pie freezes well, after baking, for up to two weeks. The pie also is easier to cut into slices when frozen. Makes two pies; serves 16. Source: Knight Ridder Newspapers Pumpkin Roll CakeFor cake:
For icing:
Preheat the oven to 325 degrees. Spray a jellyroll pan with nonstick spray and sprinkle lightly with flour. Dust a clean dish towel with 1 teaspoon of the confectioners' sugar. Combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger, nutmeg, vanilla and lemon juice; beat well. Pour into the pan and bake 15 minutes. Let cool 5 minutes, then invert onto the dish towel. Sprinkle the cake with 1 teaspoon of confectioners' sugar, then roll up the cake and towel together, jellyroll style. Let cool. Cream the icing ingredients in a large bowl. Unroll the cake, spread the icing on top, then reroll the cake without the towel. Refrigerate until chilled. Sprinkle with the remaining 1 teaspoon of confectioners' sugar. Makes 24 servings. Source: Associated Press
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From the Times Taste section From the features wire |
