Sweet Spins On Thanksgiving Desserts

 Thanksgiving demands tradition. Yet more and more home chefs are rethinking sides, and reimagining sides and even the turkey itself. Now that idea is coming to dessert. It's not just the traditional pies. It's taking time honored recipes and spinning them around.

Pie has always been the tried and true way to end the holiday dinner.There had to be  home baked pumpkin pie, and if you were feeling ambitious apple and pecan. You can srill have these but rethink them as tartlets The crust can be either already made dough like Pilsbury's or homemade. Instead of using a pie tin, a muffin tin works the best for this. Another idea is ditching the pie pan completely and making a free form galette.  The crust should be a butter one which complements the filling's richness. Fill it with any of the traditional pie recipes. Most galettes are fruit filled so you could just make an apple one although the other fillings work equally as well. Serve with a dollop of creme fraiche  Instead of the usual Cool Whip or even homemade whipped cream. Its' tanginess is perfect to offset the galette's sweetness. if you still want to make pie, then think alternatives. Pears are another delicious fall fruit that unfairly gets second billing. A pear pie would be an interesting way to end the meal. Use Bartlett or Bosc for the filling.Walnut pie can be a tasty sub in for pecan, Use maple syrup instead of corn syrup though. Walnuts have a bitter taste the others don't have.

You can use relatively the ingredients but in different recipes. What about ending the meal with a pumpkin tiramisu? It has the same pumpkin puree and the same spices of cinnamon and nutmeg.The puree is combined with cream cheese and mascapone to form a creamy filling. Lady fingers are still a vital part of the recipe and , yes, there is espresso used as in traditional mascapone.Yet it's given a new spin with cinnamon and nutmeg for a more pumpkin pie tasting flavor. Pumpkin is also an excellent medium for mousse. You can create an easy one using vanilla pudding mixed with pumpkin puree, and maple syrup.  Top with homemade whipped cream. Apples may be good in a pie but they're fantastic in cake. It's a nice old fashioned cake using shredded apples along with apples and cinnamon. It' also makes a good snack cake too when you just want a slice of cake and a cup of coffee or tea later on. Another fun home baked treat is pecan caramel bars. It has all the gooey nuttiness of pecan pie but on top of a buttery shortbread crust. You can also just candy pecans as an after dinner treat too.

Traditional Thanksgiving desserts can be changed up too. It's easy to sub in a galette for pie or create a mouse , cake or bar. Use a new ingredient like a pear or walnuts  in a classic recipes. These  spins will definitely liven up the holiday dessert table.

Fall Fruit's Savory Side

Fall is here  and with it comes bushels of apples and pears. Many home bakers will be excited by this  as they make everything from pies to tarts to crumbles. Yet both fruits have a savory side. They can easily be incorporated into mail dishes , adding a certain tart sweetness and complexity to meats and veggies.

As any German will tell you having apples in the main meal is crucial. Apple sauce goes hand in hand with our potato pancakes and cuts their occasional greasiness. Cut up apples figure prominently in red cabbage, in fact they the ingredient that gives the salad its' signature tartness.An apple chutney  or whole  apples is usually served with roast pork .The last is cooked with the meat and the fruit picks up the pork's rich flavor while the meat absorbs the apples aroma and juices. Any kind of apple , from Granny Smith to Fuji are excellent in slaws. Mix shredded apples with cabbage , along with carrots and scallions for a crunchy sharp slaw,perfect with any tailgating barbecue. Another idea is a Waldorf salad, a yummy mix of chopped apples, grapes chicken, celery and walnuts. This is an excellent dish for a Sunday brunch, especially when served with a sparkly French cider. Apple chutney is a great side to both pork and beef .It's easy to make, cooking it , usually for thirty minutes, is the most labor intensive. It's a mix of the fruit,blended with onions, spices such as cinnamon and nutmeg.

Pears are also in abundance right now. Most home chefs and home bakers usually use them in buttery rich tart.  However pears, whether they be Anjou or Bosc can be perfect in main dishes as well. Of course there is pear salad.One version includes spinach for a healthy kick and bacon whose saltiness is the perfect marriage  of savory  and sweet. Assiago cheese can be sprinkled over it for more tang. Pear chutney is another good recipe.Pair it with ginger for a fiery bite that would be a great go with for ribs or even a roast beef.Try Bosc pears in a garlicky one that would work with roasted or even barbecued  chicken .An unusual fall party dish is a savory pear tart made with creamy feta and sage. Just slices of this paired with a sparkly white wine like Prosecco makes for elegant eating. Anything blue cheese and pear is wonderful together  as is cheddar and pear surprisingly. You can make a tasty and flavorful grilled cheese  with them for a fun and unusual lunch.

This season, don't look at just apples and pears for only baking. They can be incorporated in a wonderful variety of savory dishes, from grilled cheese to chutney . Try them this way for a new twist on fall fruit.