Thanksgiving Round-Up, 2012

The Bojon kitchen has been a glut of Fall delights as of late, and it is with great joy that I share this collection of favorite Thanksgiving-ish recipes from the past year of The Bojon Gourmet.

Plenty of spicy bourbon and flakes of crunchy Malden salt tame what is usually a too-sweet dessert inMaple Bourbon Pecan Pie. This version gets its judicious sweetness from maple syrup and dark brown sugar rather than corn syrup. A few tricks alla Cook’s Illustrated ensure a silky texture and crisp crust.

It may be hard to fathom so many yummy things in one Gluten-Free Pumpkin Cream Tart,but there they are: maple, oats, pecans, bourbon, cream, vanilla bean, “pumpkin” (though I used roasted kabocha squash) and warm spices. Silky smooth pumpkin custard fills a gluten-free crust that tastes like a cross between an oatmeal cookie and buttery shortbread, and maple bourbon whipped cream and freshly grated nutmeg top it all off.

A new favorite as of earlier this year is Lemon Buttermilk Pie. A brilliant use for excess buttermilk, this pie tastes like a fresh croissant slathered with thick lemon cream. Flavored with floral vanilla and vibrant meyer lemon, this would make a refreshing addition to any Thanksgiving dessert selection.

Chocolate Bourbon Banana Cream Tart is a grown-up take on a classic. This one uses an easy cocoa press-in crust (that will remind you of old-fashioned sandwich cookies), topped with vanilla-bourbon custard, sliced bananas, bourbon-spiked cream and shaved chocolate. Not too sweet, this is simply a crowd-pleaser.

You can’t go wrong withGluten-Free Bourbon Pumpkin Cheesecake Brownies. Cut them into small shapes to serve at a cocktail party, or bake in a 9″ round pan, cut into wedges, and serve at room temperature on a plate with whipped cream.

Though kinda healthy, Super Moist Apple Cakeis rich, sweet, and tender enough to be dessert. A pour of heavy cream over the unbaked batter creates a custardy layer, and pink pearl apples make it extra pretty.

Serve warm slices with a scoop of Fresh Ginger Ice Cream

or Maple Bourbon Pecan Ice Cream.

Easier than pie, but just as good, are Warm Pumpkin Pudding Cakes with Crème Anglaise. These puddings are steamed in a water bath, which gives them an incredibly moist texture. Serve warm in a pool of thick, vanilla-flecked crème anglaise. You may never go back.

On the dessert front, stay tuned for a tutorial on making the flakiest all-butter pie crust, and a recipe for a to-die-for Cranberry Apple Crumble Pie.

In the meantime, as you while away your meal anxiously awaiting dessert, stave off starvation with some Cheddar, Beer and Chive Gougères. These cheesy poofs are little bites of savory heaven.

Wash them down with a perky Pomegranate Margarita.(Or three…)

Quinoa, Kale and Sweet Potato Salad makes a nutritious side loaded with roasted sweet potatoes, crunchy pecans, tart dried cranberries, and toasty cumin. Add some pomegranate arils for color, tang and crunch.

Sweet Corn Cheddar Spoon Bread, packed with crunchy corn kernals, chives and cheddar cheese,can do double duty as a gluten-free side dish or a vegetarian main course. Move over, cornbread.

And for a truly spectacular vegetarian main, bring Leek and Gruyère Bread Pudding Baked in a Pumpkinto the table.

For more inspiration, check out Thanksgiving Round-Up, 2010andThanksgiving Round-Up, 2011.

Thanks for reading, and happy holidays!

Check Out These Other Holiday Recipes

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