The food writer Michael Pollan once wrote, "Don't eat anything your grandmother wouldn't recognize as food." Sadly, most of the food that now adorns Thanksgiving tables, particularly the dessert table, wouldn't meet that basic requirement: pumpkin from cans, "whipped topping" that contains more genetically modified corn- and soy-based ingredients than actual cream, artificially dyed pie filling, high-fructose-corn-syrup (aka "pecan") pie.
This year, unprocess your holiday with these Thanksgiving dessert ideas, which come to us from Brent Ridge's and Josh Kilmer-Purcell's Beekman 1802 Heirloom Dessert Cookbook, a collection of recipes gathered across generations from grandmas, aunts, and moms, who knew how to cook real foods long before GMO-filled frozen pies, cakes and "whipped topping" in plastic tubs took root at our holiday tables.
Winter Kabocha Squash Pie
Serves 8
If you love pumpkin pie, then you'll also love this dessert (most canned "pumpkin" on the grocery store shelf is actually winter squash). Kabocha is a type of winter squash (like pumpkin, butternut, acorn, and others) with deep orange flesh and a somewhat dry texture reminiscent of chestnuts. It is sweet and delicious.
Ingredients:
Pie dough*
2 cups kabocha squash puree
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2/3 cup heavy cream
2/3 cup milk
2 large eggs
2 tablespoons bourbon or Scotch
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
Directions:
1. On a lightly floured work surface, roll out the dough to a 12-inch round. Roll the dough around the rolling pin and then fit it into a 9-inch pie plate without stretching it, pressing the dough into the bottom and against the sides of the pan. With a pair of scissors or a paring knife, trim the dough to leave a 1-inch overhang around the edge. Fold the overhang in over the rim to make a double layer of dough and, with your fingers, crimp the dough all around. Refrigerate for at least 1 hour before baking (this helps to relax the dough and prevents it from shrinking once baked).
2. Preheat the oven to 350°F.
3. In a large bowl, whisk together the kabocha puree, the granulated and brown sugars, cream, milk, eggs, and bourbon. Stir in the flour, cinnamon, ginger, and cloves.
4. Pour the mixture into the pie shell and bake for 45 minutes, or until the pie is set with a slightly wobbly center. Cool on a wire rack. Serve at room temperature or chilled.
TIP: You'll need about 2 pounds of large (unpeeled) squash chunks to get 2 cups of puree. Roast them in a pan covered with foil in a 400°F oven until soft. Then scrape the flesh off the skin and puree in a food processor.
*Any homemade pie dough recipe will work, but if making pie dough from scratch is too intimidating, look for a premade organic crust from Wholly Wholesome or 365 Organic.
Next: A Fresh Take on Apple Pie
Cranberry-Apple Custard Pie
Serves 8
Cranberries make a great pie filling or topping. Pick up a few bags when they're in season, pop them in the freezer, and you'll be able to make this pie anytime.
Ingredients:
Pie dough
Flour for the work surface
Filling
3 tablespoons organic cornstarch
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 cup milk
1/2 cup heavy cream
2 large egg yolks
1/4 teaspoon salt
1 tablespoon unsalted butter
1/2 teaspoon pure vanilla extract
Topping
2 cups fresh or frozen cranberries (no need to thaw if frozen)
2 apples (9 ounces total), peeled, cored, and cut into 1-inch chunks
3/4 cup granulated sugar
Directions:
To make the crust:
1. On a lightly floured work surface, roll out your pie dough to a 12-inch round. Roll the dough around the rolling pin and then fit it into a 9-inch pie plate without stretching it, pressing the dough into the bottom and against the sides of the pan. With a pair of scissors or a paring knife, trim the dough to leave a 1-inch overhang all around. Fold the overhang in over the rim to make a double layer of dough and, with your fingers, crimp the dough around the edge. Refrigerate for at least 1 hour before baking (this helps relax the dough so it doesn't shrink when baking).
2. Preheat the oven to 375°F.
3. Line the pie shell with foil or parchment paper, leaving an overhang, and fill with pie weights or dried beans to weight the crust down. Bake for 30 minutes, then remove the foil or paper and weights and bake for 10 minutes longer, or until baked through and crisp.
To make the filling:
1. Meanwhile, in a large, heavy-bottom saucepan, whisk together the cornstarch, granulated and brown sugars, milk, cream, egg yolks, and salt.
2. Cook over medium-low heat whisking constantly, for 7 minutes, or until large bubbles erupt on the surface and the custard has thickened.
3. Remove from the heat and whisk in the vanilla. Cool to room temperature.
To make the topping:
1. Meanwhile, in a medium saucepan, combine the cranberries, apples, and sugar and bring to a boil over medium heat.
2. Cook, stirring frequently, for 15 minutes, or until most of the cranberries have popped and the apples are tender. Let cool to room temperature.
3. Fill the cooled pie shell with the custard and then top with the cooled cranberry-apple mixture.
Next: Pancake Cake with Maple Cream Frosting
Pancake Cake With Maple Cream Frosting
Serves 6
Great for busy Thanksgiving cooks, the pancakes can be made up to a day ahead and refrigerated, and the cake can be assembled up to 2 hours ahead. Even if you don't use this for a dessert after your dinner, use it to feed breakfast to your holiday crowd. Prepare the pancakes using only 2 tablespoons of sugar and have them for breakfast.
Ingredients:
Pancakes
1 cup all-purpose flour (spooned into cup and leveled off)
1/3 cup rye or whole wheat flour
2 tablespoons organic cornmeal
1/4 cup granulated sugar
2 tablespoons light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs
2 large egg yolks
2 tablespoons unsalted butter, melted, plus more for the pan
3/4 teaspoon pure vanilla extract
Filling
11 ounces cream cheese, at room temperature
1/4 cup whole-milk Greek yogurt
5 tablespoons maple syrup, preferably Grade B
3 tablespoons confectioners' sugar, sifted
Buy your copy of The Beekman 1802 Heirloom Dessert Cookbook today! Available from the Rodale Store• Amazon• Barnes & Noble• Apple's iBookstore
Directions:
To make the pancakes:
1. In a large bowl, whisk together the all-purpose flour, rye flour, cornmeal, granulated and brown sugars, baking powder, and salt. In a separate bowl, whisk together the milk, whole eggs, egg yolks, butter, and vanilla.
2. Coat 8-inch skillet with some melted butter and heat over medium-low heat. Pour 1/2 cup of the batter into the pan and cook for 1 1/2 minutes, or until large bubbles appear on the surface of the pancake. Carefully flip the pancake over and cook for 1 minute longer, or until the underside is just cooked through.
3. Transfer to a plate and repeat with the remaining batter to make 6 pancakes an let cool to room temperature.
To make the filling:
In a bowl, with an electric mixer, beat the cream cheese and yogurt until smooth. Beat in 4 tablespoons of the maple syrup and the confectioners' sugar until well combined.
To assemble the cake: Spread each pancake with one-sixth of the filling (about 5 tablespoons). Place one of the pancakes on a platter and stack the remaining pancakes on top. Drizzle the remaining 1 table-spoon maple syrup over the top of the cake.
Next: A Super-Simple Chocolate Treat
Orange-Chocolate Pots De Creme
Serves 6
If you've got espresso cups or even a beautiful set of small jars, use them—it's a fun way of serving pots de creme. If you like, top each with a spoonful of whipped cream.
Ingredients:
1 1/3 cups half-and-half
Grated zest of 1 orange
Pinch of salt
1/4 cup sugar
3 ounces bittersweet chocolate, coarsely chopped
3 large egg yolks
2 tablespoons unsweetened cocoa powder
1 tablespoon orange liqueur
1/2 teaspoon pure vanilla extract
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Directions:
1. Preheat the oven to 325°F.
2. In a small saucepan, combine the half-and-half, orange zest, and salt and bring to a simmer over low heat. Remove from the heat, cover, and let steep 15 minutes.
3. Strain the orange zest out of the mixture, return the half-and-half to the pan, and add the sugar. Bring to a simmer, remove from the heat, and add the chocolate. Cover and let stand for 5 minutes, or until the chocolate has melted.
4. In a large glass measuring cup with a spout (this makes for easier pouring), stir together the egg yolks, cocoa powder, orange liqueur, and vanilla until smooth. Stir in the chocolate mixture. (Don't beat vigorously as you don't want to create bubbles.)
5. Pour the custard into six 6-ounce ramekins or custard cups. Place a folded kitchen towel in the bottom of a baking pan large enough to hold the ramekins snugly. Place the ramekins in the pan and fill the pan with hot water, to come halfway up the sides of the cups. Cover the pan with foil.
6. Bake for 25 to 30 minutes, or until the custards are just set but slightly wobbly in the center. Uncover and carefully remove the cups from the water bath. Let cool to room temperature, then refrigerate until chilled.
Next: A Healthy Spin on Pound Cake
Olive Oil Pound Cake
Serves 8
In this tender, flavorful cake, olive oil takes the place of melted butter, so use an oil with full flavor but no peppery bite.
Ingredients
Cake
Olive oil for the pan
2 cups cake flour (spooned into cup and leveled off), sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup extra-virgin olive oil
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
4 large eggs, at room temperature
1 1/3 cups granulated sugar
Glaze
3/4 cup confectioners' sugar
1 tablespoon fresh lemon juice
Grated lemon zest, for garnish (optional)
Directions:
1. Preheat the oven to 350°F. Oil the bottom and sides of a 9 × 5-inch loaf pan. Line the bottom with parchment or waxed paper. Oil the paper.
2. In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the oil, lemon zest, orange zest, lemon juice, and orange juice.
3. In a bowl, with an electric mixer, beat the eggs and granulated sugar for about 7 minutes, or until thick and pale and the mixture forms a ribbon when the beater is lifted. Gradually beat in the oil mixture. Then fold in the flour mixture.
4. Scrape the batter into the pan and bake for 50 minutes to 1 hour, or until a wooden pick inserted into the center comes out clean with some moist crumbs attached. Let cool in the pan, then run a metal spatula around the sides of the cake and invert (right side up) onto a wire rack removing the paper.
5. To make the glaze, stir together the confectioners' sugar and lemon juice in a small bowl.
6. Set the rack with the cake on it over a sheet of waxed paper. Spoon the glaze over the cake. Garnish with some lemon zest, if desired. Let sit for 15 minutes to set the glaze.
 | Buy your copy of The Beekman 1802 Heirloom Dessert Cookbook today! • Rodale Store • Amazon • Barnes & Noble • Apple's iBookstore |