Sunday, November 21, 2010

A Short & Sweet Note on What to Bring for Thanksgiving Dessert

Isn’t it interesting that on Thanksgiving, when there’s a 16 to 20 pound bird to carve, savory sides to die for, not to mention gravy n’ stuffing passed down among generations that there could still be so much anticipation over who is bringing the dessert?

That’s why I’ve decided to make this post, the figurative “cherry on top” of a whole series of Thanksgiving related pieces I’ve done since November started. I thought about featuring a classic (and very special!) pumpkin pie I have on file—and you can e-mail me for it if you really want it—but overall, when I let the spirit of the season wash over me, I just couldn’t stop thinking about pecans, and the gooey, crunchy blended flavors of corn syrup and rum, which make party guests melt into the holidays (Note: don’t have any Captain Morgan? Bourbon makes a great substitute here, too!). When you make my Southern Pecan Pie, someone—you mark my words—a dinner guest is going to ask you over a pie wedge and some really good coffee if you wouldn’t mind sharing the recipe. Well, guess what? I grant you permission to pass this one out!

While Southerners swear no holiday is complete without a pecan pie, Americans nationwide are arguing the same thing about apple, so get ready to jot down my Deep Dish Apple Pie recipe, which is decadent fork-loaded testimony to the fact that, yes, ingredients do matter; make sure your Thanksgiving dessert is made with real butter and unrefined sugars and flour—no margarine, eggbeaters or refined sugar allowed this time!

It may interest readers to note that pecan and apple pies officially rank as favorite Thanksgiving desserts, and I use the word “officially” because Southern Living says so, putting them at #1 and #2 on the list. I did some more research, wondering just what it is about pie that makes it the dominant dessert choice on Thanksgiving Day. I went to the American Pie Council and wondered if it might lead to lining my windowsills with various cooling pies; it’s hard to believe there are as many as 20 different kinds of pie Americans enjoy on the day-to-day. Around the American Revolution, we coined the phrase CRUST, though it had been called something entirely different when the Egyptians introduced pies around 9500 B.C.

I don’t know about then, but I do know about now—there’s going to be an awful lot of pies out there that probably rival what the Pie Council is baking up for National Pie Day on January 23. Let me know what you serve next week, if you don’t mind. Leave me a comment—and if you have it in your head, you don’t want pie (gasp!), please let me know, and I’ll send you a guiltless recipe: pumpkin cheesecake made of tofu. Just promise to keep tofu out of your turkey recipe!

Happy dining, my friends!

1 comment:

Salt Lake City Caterers said...

Not sure I would want a pumpkin pie made from tofu

Salt Lake City Caterers

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