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Desserts To Give Thanks For: Ingredients
Desserts To Give Thanks For: Ingredients
Ingredients:
Serves 8–10
Preheat oven to 400°. Cut cold dough into 4 pieces and grate into a 9-inch pie plate using
large holes of a box grater; work quickly to keep dough cold. Press dough into bottom, sides,
and along the rim of pan to uniform thickness. Trim excess dough; crimp edges. Chill 20
minutes.
Line shell with parchment paper and fill with rice or pie weights. Bake 10 to 12 minutes;
remove rice and paper and bake until crust is cooked through, 8 to 10 more minutes. Cool on
a rack.
Whisk half-and-half, yolks, brown sugar, cornstarch, cocoa, and salt in a medium saucepan.
Cook over medium-high heat, stirring constantly, until it thickens and bubbles. Cook 1 minute
more; remove from heat. Stir in bittersweet chocolate, butter, and vanilla. Pour into pie shell;
cool completely. Transfer to refrigerator to set, at least 2 hours or up to 2 days.
When serving, make a topping by beating heavy cream, pistachio paste, and sugar (if using) in
a cold bowl to soft peaks. Sprinkle pie with pistachios and chocolate shavings (if using); add a
dollop of pistachio cream to each slice.
Note: If you buy pistachio paste specifically to make this recipe (which doesn't require much),
use the rest for breakfast (smeared on toast with honey) or as a snack (mixed with jelly on
crackers).
Ingredients:
Serves 6
Perfect Pie Dough get the recipe
Flour , for dusting
12 ounces quince paste
3/4 Tbsp. butter
1/4 tsp. salt
1 1/2 Tbsp. dessert wine , such as sherry or muscat
Creme fraiche , for serving
Mint leaves , for garnish (optional)
Preheat oven to 400°. Divide pie dough into 4 pieces; roll out each piece on a flour-dusted
surface to just under 1/4 inch thick. Cut a 5-inch circle from each, then press circles into 4-
inch tartlet pans; trim and crimp edges. Reroll scraps to make a total of 6 tartlets. Chill 20
minutes. Line shells with parchment paper and fill with rice or pie weights; bake 12 minutes.
Remove rice and paper. Prick dough 3 times on the bottom and bake until crust is cooked and
golden, 6 to 8 minutes.
Heat quince paste, butter, salt, and 3 tablespoons water over medium heat, until bubbling.
Whisk to remove lumps. Remove from heat; stir in wine.
Divide quince filling among tartlets; let cool on a rack. To serve, top with a dollop of crème
fraîche and a mint leaf (if using).
Note: For a South American twist on this Spanish-inspired pastry, try substituting guava paste
and rum for the quince paste and dessert wine.
Ingredients:
Makes 12 truffles
Note: It's best to have everything measured and ready before you start cooking so none of the
ingredients will become too firm.
Line a 12-cup minimuffin tin with mini baking cups; set aside. Place chocolate in a medium
bowl. Bring cream to a boil in a small saucepan, and immediately pour over chocolate. Let
mixture sit for 1 minute before stirring with a whisk to melt chocolate and form a smooth
ganache. Avoid stirring too vigorously (it shouldn't bubble). Fill each muffin cup with 2
teaspoons ganache, and tap the tin gently to allow chocolate to spread. Set remaining ganache
aside in a warm place (on top of the stove) until ready to use. Chill tin in freezer until firm,
about 15 minutes.
Meanwhile, bring chopped pecans, corn syrup, sugar, butter, salt, and heavy cream to a boil in
a medium pan over medium heat; boil 5 minutes. Remove from heat and stir in bourbon and
vanilla. Let cool slightly before spooning 2 teaspoons of mixture into all muffin cups,
followed by 1 teaspoon of remaining ganache. Garnish each with 1 pecan half. Chill in
refrigerator until set (about 1 hour), then serve. Store in refrigerator for up to 5 days.
Jam Straws
Recipe created by Cheryl Slocum
Photo: Anna Williams
What do you get if you combine berry pie and breadsticks? This playful new twist on two old
favorites—and a perfect linger-at-the-table nibble to serve with coffee or after-dinner drinks.
Ingredients:
Makes 24 straws
Roll pastry sheet to a 12" x 16" rectangle. Cut crosswise into 2 (8" x 12") rectangles. Brush 1
rectangle with jam and place second sheet on top. Mix sugar and cinnamon together and
sprinkle half on top. Press in gently with a rolling pin. Flip pastry over and repeat on other
side. Cut pastry into 24 (1/2-inch-wide) strips; leave flat or twist. Transfer to 2 parchment-
lined baking sheets, keeping 1 1/2 inches between them. Chill tray for 20 minutes.
Meanwhile, preheat oven to 400°.
Bake until pastry is cooked through and golden, about 10 minutes, turning after 5 minutes.