janet-in-nc
Well-known member
Any ideas anyone? Also, not a cheesecake. Maybe a flan or similar? Thanks for any ideas
Thanksgiving dessert? Not a pie or cake and make ahead??
- Thread starter janet-in-nc
- Start date
REC: Caramelized Pumpkin and Pear Crumble
http://food.realsimple.com/realsimple/display/recipefinder.dyn?action=displayRecipe&recipe_id=524052
http://food.realsimple.com/realsimple/display/recipefinder.dyn?action=displayRecipe&recipe_id=524052
andreaindc
Well-known member
I have a family recipe for Swedish Cream with a raspberry puree. It's fabulous.
It sets up - not as firm as a cheesecake - and is very smooth. I can post if you want.
I always make it in individual dessert glasses, so you would need to have room in your fridge to hold them. I usually make them the day before or the morning of.
For an idea of taste - the main ingredients are cream, sour cream, vanilla with the raspberry (using frozen berries) to balance it out.
It sets up - not as firm as a cheesecake - and is very smooth. I can post if you want.
I always make it in individual dessert glasses, so you would need to have room in your fridge to hold them. I usually make them the day before or the morning of.
For an idea of taste - the main ingredients are cream, sour cream, vanilla with the raspberry (using frozen berries) to balance it out.
Rec: Brandied Pumpkin Flan
Oldie but goodie, from a Gourmet or McCall's Magazine, I think. I admit to not having made it for several years.
Brandied Pumpkin Flan
3/4 cup sugar
Pumpkin custard:
1 cup canned pumpkin
1 cup milk
1 cup light cream
6 eggs
1/2 cup sugar
1/2 tsp salt
2 tsp vanilla extract
1/3 cup brandy
Boiling water
2 tablespoons brandy
In a large, heavy skillet, over medium heat, cook 3/4 cup sugar until it melts and forms a light-brown syrup. Stir to blend.
Immediately pour syrup into a heated 8 1/4-inch round, shallow baking dish. Holding dish with pot holders, quickly rotate, to cover bottom and side complete.y Set aside.
Preheat oven to 325 F.
Make pumpkin custard: In medium saucepan, combine pumpkin, milk and cream, stirring until well blended. Heat over low heat until bubbles form around edge of pan.
In large bowl, with rotary beater, beat eggs slightly. Add sugar, salt and vanilla. gradually stir in the hot milk mixture and 1/3 cup brandy. Pour into prepared baking dish.
Set dish in shallow pan; pour boiling water to a depth of 1/2-inch around dish.
Bake 50 to 60 minutes, or until silver knife inserted in center comes out clean. Let custard cool, refrigerate overnight.
To serve: Run small spatula around edge of dish, to loosen. Invert on shallow serving dish; shake gentley to release. The caramel acts as a sauce.
At the table, warm 2 tablespoons brandy slightly, ignite and quickly pour over flan.
Makes 8 servings.
Oldie but goodie, from a Gourmet or McCall's Magazine, I think. I admit to not having made it for several years.
Brandied Pumpkin Flan
3/4 cup sugar
Pumpkin custard:
1 cup canned pumpkin
1 cup milk
1 cup light cream
6 eggs
1/2 cup sugar
1/2 tsp salt
2 tsp vanilla extract
1/3 cup brandy
Boiling water
2 tablespoons brandy
In a large, heavy skillet, over medium heat, cook 3/4 cup sugar until it melts and forms a light-brown syrup. Stir to blend.
Immediately pour syrup into a heated 8 1/4-inch round, shallow baking dish. Holding dish with pot holders, quickly rotate, to cover bottom and side complete.y Set aside.
Preheat oven to 325 F.
Make pumpkin custard: In medium saucepan, combine pumpkin, milk and cream, stirring until well blended. Heat over low heat until bubbles form around edge of pan.
In large bowl, with rotary beater, beat eggs slightly. Add sugar, salt and vanilla. gradually stir in the hot milk mixture and 1/3 cup brandy. Pour into prepared baking dish.
Set dish in shallow pan; pour boiling water to a depth of 1/2-inch around dish.
Bake 50 to 60 minutes, or until silver knife inserted in center comes out clean. Let custard cool, refrigerate overnight.
To serve: Run small spatula around edge of dish, to loosen. Invert on shallow serving dish; shake gentley to release. The caramel acts as a sauce.
At the table, warm 2 tablespoons brandy slightly, ignite and quickly pour over flan.
Makes 8 servings.
janet-in-nc
Well-known member
Thanks everyone, This year I have to do it all, don't ask, so...
I need a couple of "do aheads". I forgot to mention that two of the guests are on pacemakers and therefore we need something low fat. The pumpkin and pear crumble might be it. Do you think it will be OK made the day before and refrigerated? Somehow that type of thing seems better made shortly before serving.
I need a couple of "do aheads". I forgot to mention that two of the guests are on pacemakers and therefore we need something low fat. The pumpkin and pear crumble might be it. Do you think it will be OK made the day before and refrigerated? Somehow that type of thing seems better made shortly before serving.
dawn_mo
Well-known member
Here is some do-ahead turkey gravy from Southern Living. REC: Do-Ahead Turkey Gravy
Make-Ahead Turkey Gravy
From
Prep: 15 min., Cook: 55 min. This recipe uses a homemade stock. If you prefer pan drippings, substitute the first 7 ingredients for 2 cups pan drippings.
2 turkey necks
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
1 celery rib, coarsely chopped
5 cups low-sodium chicken broth
1/4 cup loosely packed fresh flat-leaf parsley
1 fresh thyme sprig
3 tablespoons butter
1/4 cup all-purpose flour
1/4 cup white wine
1/4 teaspoon rubbed sage
Salt and freshly ground pepper to taste
1. Brown turkey necks in hot oil in a large saucepan over medium-high heat 2 to 3 minutes on each side. Add onion and celery; sauté 5 minutes. Stir in broth, parsley, and thyme. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Pour through a wire-mesh strainer; discard solids.
2. Melt butter in a large skillet over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 4 to 5 minutes or until mixture is golden. Gradually whisk in stock (or pan drippings), wine, and sage; bring to a boil over medium heat. Reduce heat; simmer, stirring occasionally, 5 to 10 minutes or until thickened. Stir in salt and pepper to taste.
Yield: Makes about 2 cups
Southern Living, NOVEMBER 2006
Make-Ahead Turkey Gravy
From
Prep: 15 min., Cook: 55 min. This recipe uses a homemade stock. If you prefer pan drippings, substitute the first 7 ingredients for 2 cups pan drippings.
2 turkey necks
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
1 celery rib, coarsely chopped
5 cups low-sodium chicken broth
1/4 cup loosely packed fresh flat-leaf parsley
1 fresh thyme sprig
3 tablespoons butter
1/4 cup all-purpose flour
1/4 cup white wine
1/4 teaspoon rubbed sage
Salt and freshly ground pepper to taste
1. Brown turkey necks in hot oil in a large saucepan over medium-high heat 2 to 3 minutes on each side. Add onion and celery; sauté 5 minutes. Stir in broth, parsley, and thyme. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Pour through a wire-mesh strainer; discard solids.
2. Melt butter in a large skillet over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 4 to 5 minutes or until mixture is golden. Gradually whisk in stock (or pan drippings), wine, and sage; bring to a boil over medium heat. Reduce heat; simmer, stirring occasionally, 5 to 10 minutes or until thickened. Stir in salt and pepper to taste.
Yield: Makes about 2 cups
Southern Living, NOVEMBER 2006
Excellent article on "make-ahead T-Day"...It saved my keister and changed my whole concept of "big
dinners" that come with a lot of "chain & ball stress".
Hope it helps, Janet. Good luck.
http://www.usaweekend.com/03_issues/031116/031116cooksmart.html
dinners" that come with a lot of "chain & ball stress".
Hope it helps, Janet. Good luck.
http://www.usaweekend.com/03_issues/031116/031116cooksmart.html
For me, this is what changed my whole holiday dinner-making life
A few weeks before Thanksgiving I roast a turkey. I treat it as if it was going to be the TG turkey and as if I was going to make gravy with the drippings. I generally have chicken bones and other scraps saved in the freezer for making stock so I take the meat off the turkey carcass (we eat some and I freeze the rest of the meat for another time), take the freezer bones and any other frozen turkey or chicken stock I might have (I always have some), put bones and stock into a large pot and cook it all down until I have that "magic" stuff that makes great gravy. I take the fat off the pan juices from the just-roasted turkey and put in a small container- this is what I will start the gravy with on Thanksgiving. I freeze this and the cooled-down stock I just completed. On Thanksgiving day I already have my gravy ingredients so I start by heating the frozen drippings, add flour, cook down and start adding the frozen stock to make gravy instead of having to start the whole process that day. I roast a turkey on Thanksgiving then take THAT carcass and the drippings and save them in the freezer for Christmas so I can do the same thing again. What a difference this makes! I also do cook my potatoes and mash them a day ahead but I add all the stuff (onions, sour cream, butter, etc) on Thanksgiving day. I assemble most sides a day ahead and refrigerate but the dressing I do make the same day. Cranberry sauce is made a few days ahead of time- the only things I make on the actual day are the dressing, the turkey and pies.
A few weeks before Thanksgiving I roast a turkey. I treat it as if it was going to be the TG turkey and as if I was going to make gravy with the drippings. I generally have chicken bones and other scraps saved in the freezer for making stock so I take the meat off the turkey carcass (we eat some and I freeze the rest of the meat for another time), take the freezer bones and any other frozen turkey or chicken stock I might have (I always have some), put bones and stock into a large pot and cook it all down until I have that "magic" stuff that makes great gravy. I take the fat off the pan juices from the just-roasted turkey and put in a small container- this is what I will start the gravy with on Thanksgiving. I freeze this and the cooled-down stock I just completed. On Thanksgiving day I already have my gravy ingredients so I start by heating the frozen drippings, add flour, cook down and start adding the frozen stock to make gravy instead of having to start the whole process that day. I roast a turkey on Thanksgiving then take THAT carcass and the drippings and save them in the freezer for Christmas so I can do the same thing again. What a difference this makes! I also do cook my potatoes and mash them a day ahead but I add all the stuff (onions, sour cream, butter, etc) on Thanksgiving day. I assemble most sides a day ahead and refrigerate but the dressing I do make the same day. Cranberry sauce is made a few days ahead of time- the only things I make on the actual day are the dressing, the turkey and pies.
Janet, you might be better off freezing a fruit crumble or crisp after baking, rather than
refrigerating. This would also give you a lot more time to make it in advance. I've frozen leftover squares of apple crisp, and they came out fine. I always defrost them on the counter, but I'm not sure which is better - defrosting in the refrigerator or on the counter - maybe someone else here knows.
(By the way, the Cranberry Cherry Crumble is much lower in fat than the Pumpkin Pear, even when doubled. There are also some fairly lowfat bread puddings around - I have a few in my files).
refrigerating. This would also give you a lot more time to make it in advance. I've frozen leftover squares of apple crisp, and they came out fine. I always defrost them on the counter, but I'm not sure which is better - defrosting in the refrigerator or on the counter - maybe someone else here knows.
(By the way, the Cranberry Cherry Crumble is much lower in fat than the Pumpkin Pear, even when doubled. There are also some fairly lowfat bread puddings around - I have a few in my files).
janet-in-nc
Well-known member
do you add the milk or cream to the cooked and mashed potatoes....
the day before and then reheat them in a double boiler and add the other things?
Thanks for your good ideas. As long as I have the sides and dessert and cranberry sauce made ahead I don't mind doing the rest on the day.
I'll have green beans blanched and frenched and ready to quickly saute. We also love a mixture of mashed Macomber turnip and coursly chopped cooked carrots with just unsalted butter, s&p. Delicous but the Macomber turnip only grows in the area of Wesport, MA,maybe on the Cape a bit too. I was just up there and brought 5 home in my suitcase. I notice it was opened by TSA. Can't imagine why! smileys/smile.gif
the day before and then reheat them in a double boiler and add the other things?
Thanks for your good ideas. As long as I have the sides and dessert and cranberry sauce made ahead I don't mind doing the rest on the day.
I'll have green beans blanched and frenched and ready to quickly saute. We also love a mixture of mashed Macomber turnip and coursly chopped cooked carrots with just unsalted butter, s&p. Delicous but the Macomber turnip only grows in the area of Wesport, MA,maybe on the Cape a bit too. I was just up there and brought 5 home in my suitcase. I notice it was opened by TSA. Can't imagine why! smileys/smile.gif
andreaindc
Well-known member
Hi Dawn - here it is. REC: Swedish Cream
Not for those on a diet, but delicious! I've named it for my mom, who was not such a great cook, but made this wonderful dessert at Christmas and Thanksgiving. I usually make it the afternoon/night before or morning of the day I plan to serve it. Hope you enjoy it.
Lucia's Swedish Cream
2 1/3 cups heavy cream
1 cup sugar
1 envelope gelatin (plain, like Knox)
1 pint sour cream
1 teaspoon vanilla
Mix heavy cream, sugar, and gelatin. Heat gently and stir until gelatin is dissolved. Cool until slightly thickened, stirring occasionally so that wrinkles do not form. (It will not be very thick, but it will coat the back of the spoon you are stirring with and your finger will leave a path when you draw it across the back of the spoon.) Add sour cream and vanilla and blend until smooth. Chill in mold or individual glasses until gelled. Top with raspberries or pass sauce separately. Serves 10.
Raspberry Sauce:
1 package (10 oz.) frozen raspberries
1/4 cup sugar
1 Tablespoon Kirsch (optional)
Defrost fruit and place in blender with other ingredients. Blend 2 minutes. Strain. (Sauce can also be served over ice cream or fresh fruit.)
Not for those on a diet, but delicious! I've named it for my mom, who was not such a great cook, but made this wonderful dessert at Christmas and Thanksgiving. I usually make it the afternoon/night before or morning of the day I plan to serve it. Hope you enjoy it.
Lucia's Swedish Cream
2 1/3 cups heavy cream
1 cup sugar
1 envelope gelatin (plain, like Knox)
1 pint sour cream
1 teaspoon vanilla
Mix heavy cream, sugar, and gelatin. Heat gently and stir until gelatin is dissolved. Cool until slightly thickened, stirring occasionally so that wrinkles do not form. (It will not be very thick, but it will coat the back of the spoon you are stirring with and your finger will leave a path when you draw it across the back of the spoon.) Add sour cream and vanilla and blend until smooth. Chill in mold or individual glasses until gelled. Top with raspberries or pass sauce separately. Serves 10.
Raspberry Sauce:
1 package (10 oz.) frozen raspberries
1/4 cup sugar
1 Tablespoon Kirsch (optional)
Defrost fruit and place in blender with other ingredients. Blend 2 minutes. Strain. (Sauce can also be served over ice cream or fresh fruit.)