Thanksgiving desserts

Cook up a delightful sweet dish or a shooter for this year’s festive dinner

November 24, 2014 05:20 pm | Updated 05:20 pm IST

Pumpkin Pie Shooters

Pumpkin Pie Shooters

Pumpkin Pie Shooters

Ingredients:

Pumpkin puree:

3 tbsp

Full fat cream:

one by fourth cup

Vanilla extract:

Half tsp

Whipped cream

vodka: 60 gm

Marshmallow fluff

(optional)

Cream crackers

(optional)

Method:

Dip the top of your shot glasses in marshmallow fluff until the rim is coated.

Dip the coated rim in cream cracker crumbs until the marshmallow fluff is completely covered.

Add the pumpkin puree, cream, vanilla extract and whipped cream vodka to your blender.

Blend until smooth.

Pear rosemary pie with cheddar

Ingredients:

All-purpose flour:

two and a half cups 

Table salt: one by

eighth teaspoon 

Granulated sugar,

divided:

three tablespoons 

Finely grated sharp cheddar cheese:

one cup 

Cold butter: one cup 

Cold heavy cream:

3 tablespoons 

Ice-cold water:

4 to 5 tbsp

Pears, peeled and

sliced: Three and a

fourth pound

Firmly packed light

brown sugar: one

third cup   

Cornstarch: Two and

a half tablespoons 

Fresh lemon juice: 2

tablespoons 

Vanilla extract: One

and a half teaspoon

Chopped fresh

rosemary:

1 teaspoon 

Table salt: One-

fourth teaspoon   

Egg, lightly beaten:

1 large

Method

Pulse first two ingredients and two tablespoons of granulated sugar in a food processor three or four times . Add cheese and butter; pulses until mixture resembles coarse meal. Drizzle cream and water over mixture; until moist clumps form.

Divide dough in half, and flatten into disks. Wrap disks in plastic wrap, and cool for 30 minutes.

Stir together pears, the other ingredients and the remaining granulated sugar in a large bowl.

Preheat oven to 400° c. Roll one dough disk into a 12 and a half inch circle on a lightly floured surface. Fit piecrust into a 10-inch pie plate; fold edges under and crimp. Spoon the pear mixture into crust.

Roll remaining dough disk to 1/8-inch thickness on a lightly floured surface, and cut into six strips. Arrange strips in a lattice design over filling, press ends of strips into crust, sealing to bottom crust, and crimp. Whisk together egg and two tablespoon water. Brush lattice with egg mixture.

Bake at 400 degree Celsius for an hour shielding with aluminium foil after 30 minutes to prevent excessive browning. Let it cool on a wire rack for an hour.

Pear-cherry pie with cheddar crust: Prepare as directed, adding one cup dried cherries to pear mixture and increasing cornstarch to one-fourth cup.

The writer is a chef at the Grand Mercure hotel

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