A quick word on this year’s Thanksgiving baking: as usual, I brought desserts.  I wasn’t sure how many of the other 20-ish guests were bringing dessert, so I went a little crazy.

  • Banana Ice Cream with Caramelized White Chocolate Freckles, from Jeni’s Splendid Ice Creams at Home.  I’d never had banana ice cream before, but for some reason this recipe jumped out at me.  It was a HUGE hit.  Plus, I was a big fan of how she does her recipes – clear instructions that are ordered well – she tells you what to have prepped in advance and that made it all come together smoothly.  I have the book out of the library, where it (of course) has holds, so it will go back this week – but I might have to get myself a copy before too long, to keep David Lebovitz’s The Perfect Scoop company on my shelf.  Oh, and I have half of the white chocolate bombe shell leftover, and the only question is which recipe to use it in/on?  Dark chocolate for contrast?  Something tart for a different kind of contrast?
  • Caramel Pumpkin Pie, from Dorie Greenspan’s Baking.  This was like darker, slightly more intense pumpkin pie.  I made it the morning of, with limited time, and the sugar took forever to caramelize, so I may not have gotten it quite as dark as would be ideal.  The flavor of the pie ended up being a nice balance between pumpkin and caramel.  I’d make it again, but not prebake the crust as long as she calls for (I used her Good for Almost Everything Pie Dough, in my brand-spanking-new food processor, and it was marvelously flaky but a bit too browned).
  • My Favorite Pecan Pie, also from Baking.  It earned the title.  Mark and I fought out who would have the last piece.  The espresso powder adds just the right hint of coffee flavor, and the dark chocolate chunks are perfect against the gooey filling.  Plus pecans are awesome.  I ended up keeping this one at home, which was a good call since there were tons of desserts to go around at dinner.
  • Double Apple Bundt Cake, again from Baking.  Big and moist and tasty, and a nice option for non-traditional-dessert people.  I didn’t ice it, but I kind of wish I had (I think the lemon icing would make a nice contrast to the sweet apple flavors).  I used Granny Smiths.

It’s a little bit of torture to write this all up now, in the midst of the Advent fast (no meat or dairy, fish generally allowed on the weekends).  It’s never my best fast – the rest of the world is firmly into holiday treat mode – but I’m doing pretty well with Lenten dinners.  Let’s not talk about the cream in my coffee, and just focus on the mujadara and vegetarian chili.  And now it’s time to decide which Christmas cookies to bake this year (I’ve been wishing I had a nice big expanse of counter to roll out sugar cookies and gingerbread).

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