Pumpkin Mousse and Sweet Potato Flan
both certainly have a place in the buffet of traditional Thanksgiving desserts, but we say… why stop there? Here are a few more inventive recipes to shake things up and try something new this holiday. Pie, pudding, cake and sorbet — we’ve got the scoop from 2013 Austin FOOD & WINE featured chefs Christina Tosi
, Jodi Elliot
, Jon Shook & Vinny Dotolo
and Philip Speer
Christina Tosi’s Crack Pie
Christina Tosi is a bonafide sugar junkie, and her playful and decadent creations are a testament to just that. Her famous Crack Pie is a study in sugary, sweet decadence. While it may be too late to order one of her pre-made pies from Momofuku Milk Bar in time for holiday shipping, you can still try your hand at recreating this addictive dessert in the comfort of your own kitchen. Its gooey filling and crisp oat crust will have guests coming back for more… and more…
Courtesy of Spoon and Shutter.
Jodi Elliot’s Pumpkin Bread Pudding
Co-founder—and resident pastry genius—of Austin’s Foreign & Domestic
, Jodi Elliot has been perfecting the art of baking since she was 16. Her Pumpkin Bread Pudding with Maple Whipped Cream, Cranberry Caramel Sauce and Maple Spiced Nuts
is essentially the perfect explosive combination of your typical go-to Thanksgiving desserts. At once dense and fluffy, this extra-rich bread pudding features all of the festive flavors in one place. Not to mention, it looks beautiful too!
Courtesy of Garden and Gun.
Jon Shook & Vinny Dotolo’s Lemon Curd Cakes with Poppyseeds
For a completely different sweet treat, try these Lemon Curd Cakes with Poppyseeds from LA-based chefs Jon Shook & Vinny Dotolo. The citrus flavor provides a fresh zing to round out your holiday meal, while the sweeter-than-normal spin on the classic poppy seed/lemon combination is a pleasant surprise!
Courtesy of FOOD & WINE.
Philip Speer’s Apple Miso Sorbet
As executive pastry chef of Uchi/Uchiko, Philip Speer
is a skilled master at striking the artful savory/sweet balance in each of his signature dishes. This Apple Miso Sorbet does just that, combining the juicy fullness of ripe Fuji apples with the delicate sweetness of white miso to form a light, cold dessert perfect for serving alongside an after meal coffee. It sounds more difficult than it is; the only tools you really need are a blender and an ice cream maker. Check out this how-to video for step-by-step instructions!
Courtesy of How2Heroes.com.