Thanksgiving in the Southwest - Part 5, The Grand Finale!

What would Thanksgiving be without pumpkin pie? This traditional dessert of the season originated with the early American settlers of the Plymouth Plantation, who celebrated their first harvest season in 1621 with a three day celebration along with the local native Americans. Although the pumpkins were more likely hollowed out, filled with milk, honey, and spices, and then baked in hot ashes. It wasn't until 1651, when famous French chef Francois Pierre la Varenne wrote La Vrai Cuisinier Francois, which included a recipe for pumpkin pie, did pumpkin pie take its modern form. In 1929, when the Libby McNeill and Libby Company (LM&L) purchased Dickinson and Company, canned pumpkin became readily accessible. Today, LIBBY'S is now owned by Nestle and produces 85% of the world's canned pumpkin!

For my nontraditional Southwestern Thanksgiving menu, of course traditional pumpkin pie is not on the menu. Gasp! Instead, a decadent pumpkin creme brulee served with fresh raspberries is the grand finale! This luscious custard is made with cream, sugar, vanilla, and eggs, and is elevated with the addition of canned pumpkin! It's an unforgettable dessert and unique alternative to traditional pumpkin pie! Bissinger's Chocolate Cinnamon Chile Cake would also be a wonderful addition! Happy Thanksgiving!

Pumpkin Creme Brulee

Serves 6

Ingredients:

For the Custard

1/2 vanilla bean, split

2 1/2 cups heavy cream

2/3 cup sugar

8 large egg yolks

1 cup pumpkin (LIBBYS of course!)

1 tablespoon vanilla extract

For the Topping

1/2 cup sugar

Fresh raspberries, for garnish

Directions:

Preheat oven to 325 degrees. Split the vanilla bean lengthwise. 

Heat cream, sugar, and vanilla bean until hot, but not boiling to dissolve sugar. Remove from heat. 

Meanwhile, beat egg yolks, pumpkin, and vanilla extract until smooth. Strain out vanilla bean from cream mixture. Reserve bean and scrape out seeds. Add seeds back to cream mixture and stir to incorporate. 

Temper the egg yolks by adding just a little of the hot cream mixture to equalize the temperature. This will keep the eggs from "scrambling" when the rest of the hot mixture is added. Then add the rest of the cream and mix well. 

Pour into 6 small ramekins. Place the ramekins in a bain marie (a 2-inch high roasting pan filled halfway up with hot water). 

Bake at 325 degrees for 20-30 minutes until firm, but still a little wiggly in the center. (It took mine a few minutes more). Remove from water and chill 4 hours or preferably overnight. 

Sprinkle sugar onto the tops and using a torch or broiler, quickly brown to caramelize sugar. Garnish with a few raspberries and serve immediately.

Thanksgiving in the Southwest - Part 4

As part of my Southwestern Thanksgiving menu, these "Smashed Candied Sweet Potatoes" make a colorful substitution for the traditional mashed potatoes. Unusual additions like chile powder and red wine vinegar balance the sweetness of the honey. Not only is this a beautiful side dish, it is interesting and addictive! It's almost like dessert! If this fabulous recipe doesn't appeal to you, another option would be Whipped Chipotle Sweet Potatoes.

Smashed Candied Sweet Potatoes

Serves 6

Ingredients:

5 large sweet potatoes (about 3 pounds)

1 cup honey

2 tablespoons Guajillo or New Mexican red chile powder

2 tablespoons red wine vinegar

1/2 cup butter

1 teaspoon salt

1 tablespoon freshly ground black pepper

Directions:

Preheat oven to 400 degrees. Roast potatoes until tender, about 45 minutes. Let sit until cool enough to handle. Cut in half and scoop insides into a large bowl. Discard the skins. Smash, mixing in remaining ingredients. Place in a serving dish and return to oven to reheat until hot. Serve hot.

Thanksgiving in the Southwest - Part 3

I love it when cranberries come into season! Not only are they a must with your Thanksgiving turkey, they make beautiful displays in hurricane lanterns with candles. One of my favorite brunch recipes is my Cranberry Pear Coffee Cake, as well as this exciting "Cranberry-Jalapeno Chutney." This recipe utilizes jalapenos for a touch of heat, golden raisins for added sweetness, crystallized ginger for zing, and a splash of lime juice to counteract the sugar. If you are afraid of the jalapenos, just remove the seeds. It is the perfect addition to my Southwestern Thanksgiving menu, alongside Stuffed Turkey Rolls with Poblano Cornbread-Chorizo Stuffing and Pecan Mole Sauce. Easy, delicious, and beautiful!

Cranberry-Jalapeno Chutney

Serves 6

Ingredients:

4 cups fresh or frozen cranberries, roughly chopped

2 fresh jalapenos, thinly sliced

1/2 cup golden raisins

1 tablespoon fresh cilantro, finely chopped

2 tablespoons crystallized ginger, minced

2 tablespoons fresh-squeezed lime juice

1/2 cup cranberry juice

1/2 teaspoon salt

1 cup sugar

Directions:

Combine all ingredients and cook over medium heat until cranberries are tender and chutney has thickened. Taste; if too tart, add more sugar. Let cool. Cover and refrigerate overnight. Serve as a garnish for the Stuffed Turkey Rolls. This is also great served with pork tenderloin or roasted turkey.