Dessert Inspiration

[Anonymous]

Help please! I need some inspiration for Thanksgiving desserts. Something a bit off the beaten path (no apple/pumpkin pies, for instance), but still can be made in large enough quantities to feed about 25 people. I am technically adept, so challenging things are fine, so long as they don't all have to be done last minute.

[Anonymous]

rice pudding
death by chocolate
variety of brownies and blondies with mix-ins (toffee chips, craisins, sea salt & caramel)

[Anonymous]

Pecan tassies.

[Anonymous]

I am really into the chocolate with sea salt movement. Anything with that combo.

[Anonymous]

Cheesecake with cranberry compote
Some kind of riff on tamal de elote (sweet corn tamales)

[Anonymous]

Cranberry Curd Tart from NYT

[Anonymous]

I make a NYT plum torte (the most requested NYT recipe of all time) with cranberries instead of plums. The recipe is well suited to just about any fruit, and I've made it with many, but do add some sugar to your cranberries if you try this otherwise it is too tart. Frozen cranberries are fine.

I have posted about this before and people seemed to like the idea. It's rustic ... not a fancy presentation. But beyond delicious. Serve with whipped cream. Oh, and it is very easy. When you have the batter and put it in the pan you might think "this is not enough batter, I did something wrong" -- but you didn't do anything wrong, it will rise up just fine.

Here's a gift link: https://cooking.nytimes.com/recipes/3783-original-plum-torte?unlocked_article_code=1.uU8.CXZQ.diwdbfCpOtnK&smid=share-url

[Anonymous]

Anonymous wrote:Cranberry Curd Tart from NYT

I do have that saved somewhere!

[Anonymous]

Anonymous wrote:I make a NYT plum torte (the most requested NYT recipe of all time) with cranberries instead of plums. The recipe is well suited to just about any fruit, and I've made it with many, but do add some sugar to your cranberries if you try this otherwise it is too tart. Frozen cranberries are fine.

I have posted about this before and people seemed to like the idea. It's rustic ... not a fancy presentation. But beyond delicious. Serve with whipped cream. Oh, and it is very easy. When you have the batter and put it in the pan you might think "this is not enough batter, I did something wrong" -- but you didn't do anything wrong, it will rise up just fine.

Here's a gift link: https://cooking.nytimes.com/recipes/3783-original-plum-torte?unlocked_article_code=1.uU8.CXZQ.diwdbfCpOtnK&smid=share-url

What is the equivalence for the quantity of plums? 24 plums is A LOT of plums (and I LOVE plums!!!)! I like this idea a lot, so I might just make it now and freeze it to save on time.

[Anonymous]

I make this and everyone loves it but looks like Epicurious is now behind a pay wall:

https://www.epicurious.com/recipes/food/views/pumpkin-roll-cake-with-toffee-cream-filling-and-caramel-sauce-911

[Anonymous]

Cranberry swirl cheesecake bars, cut into rectangles. Or turtle cheesecake bars to bring in the caramel/ pecan flavors.

[Anonymous]

I made a chocolate silk pie one year that was a huge hit. I try to have one chocolate dessert every year.

[Anonymous]

Rice pudding sounds good.

[Anonymous]

I have made the cranberry curd tart and plum torte in previous years and can recommend them!
Another really nice fall dessert is a French style pear almond tart.
This year, I’m doing a giant cheesecake with a few different toppings that folks can add to their portions. I’ve planned caramel pecan topping and cranberry compote so far; may add another!

[Anonymous]

It’s rustic and definitely not fancy but how about a pear cranberry crisp with homemade whipped cream.