{"id":9248,"date":"2015-11-20T18:17:49","date_gmt":"2015-11-20T08:17:49","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=9248"},"modified":"2017-06-25T18:18:38","modified_gmt":"2017-06-25T08:18:38","slug":"thanksgiving-dessert-recipes","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/thanksgiving-dessert-recipes\/","title":{"rendered":"Extravagant Thanksgiving Dessert Recipe"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\">\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/11\/IMG_0578-550x413.jpg\" alt=\"macaron tart recipe How To Cook That\" width=\"550\" height=\"413\" class=\"photo\" \/><\/p>\n<p>&nbsp; <\/p>\n<p>I am in the USA for a couple of weeks so I just had to make something for Thanksgiving.  I searched online and it seems that pecan or apple pies are the traditional choice but as I&#8217;m from Australia let&#8217;s break tradition and go with something a little more extravagant.  Hopefully my US friends will love it.<br \/>\nIf you are not quite up to the challenge just pick one element of this such as the mousse or macarons and make that instead.<\/p>\n<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/rkkJp1iflIA?rel=0\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n&nbsp;<\/p>\n<h4 class=\"fn\">Thanksgiving dessert recipe<\/h4>\n<p><strong>Orange Cr\u00e8me Brulee Recipe <\/strong><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.21.24-pm-550x817.png\" alt=\"creme brulee recipe how to cook that\" width=\"550\" height=\"817\" class=\"aligncenter size-large wp-image-9519\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.21.24-pm-550x817.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.21.24-pm-300x446.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.21.24-pm-202x300.png 202w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.21.24-pm-60x89.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.21.24-pm-400x594.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.21.24-pm.png 1026w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nMakes enough for three small brulee, you can make a lesser quantity or make extra and freeze.<br \/>\n3 cups or 714g (25.19 ounces) <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\">cream<\/a><br \/>\n1\/2 cup or 108g (3.81 ounces) sugar<br \/>\nrind of one orange grated<br \/>\n7 egg yolks or 105g (3.7 ounces)<br \/>\nPreheat oven to 150C (302 degrees Fahrenheit).<br \/>\nBring the cream, sugar and rind to the boil in a pan.  Take off the heat and let the flavour infuse for 15 minutes.  Pour through a strainer.  Whisk egg yolks, slowly add the cream mixture, whisking continuously.<br \/>\nPour into a dish that is ovenproof and the desired shape for the dessert.  Place the bowl into a large oven dish and place in oven.  Add water to the outside dish ensuring that the water comes up the outside of the bowl to at least the same level as the brulee is on the inside. Be careful not to get water int he brulee.  If you do not add the water the brulee will overheat and split so you&#8217;ll end up with little lumps like scrambled egg floating through it.<br \/>\nBake for approx 25 minutes \u2013 depending on the size of your bowl or until it is set but still jiggly in the middle. Remove from oven and allow to cool completely then cover with plastic wrap and freeze.<\/p>\n<p><strong>Pastry shell <\/strong><br \/>\n<span class=\"ingredient\"><span class=\"amount\">125g (4.41 ounces) or 1\/2 cup plus 1 Tbsp<\/span> <span class=\"name\">unsalted butter<\/span><\/span><br \/>\n50g (1.76 ounces) or 1\/4 cup of caster or superfine sugar<br \/>\n1 egg<br \/>\n1\/2 tsp vanilla<br \/>\n200g (7.05 ounces) or 1 1\/4 cups plain or all-purpose flour<br \/>\nceramic baking weights (or you can use rice or dried beans \/lentils)<br \/>\nloose based tin \u2013 mine is 20cm (7.87 inches)<br \/>\nPreheat the oven to 180C (356 degrees Fahrenheit)<br \/>\nRub the butter into the flour, keep going until it looks like bread crumbs.<br \/>\nStir in the sugar.  Add the eggs and stir until combined then use your fingers to squeeze the mixture together to form a ball.<br \/>\nRoll it out between two sheets of plastic wrap.  Place over base of loose based tin lined with a circle of baking paper.  Cut a strip using pizza cutter and ruler for edge and add to the tin.  Line the base and sides with non-stick paper and add ceramic baking weights. Place in the oven until it is lightly brown. Then remove the baking beads and the paper and return it to the oven so that base can crisp up. Once it is golden remove from the oven and leave to cool.<\/p>\n<p><strong>Raspberry Glaze Recipe<\/strong><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.22.01-pm-550x713.png\" alt=\"Raspberry Glaze Recipe Ann Reardon\" width=\"550\" height=\"713\" class=\"aligncenter size-large wp-image-9520\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.22.01-pm-550x713.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.22.01-pm-300x389.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.22.01-pm-231x300.png 231w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.22.01-pm-60x78.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.22.01-pm-400x519.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.22.01-pm.png 1186w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nThis makes much more than you will need, glaze freezes really well so put the extra in a plastic bag in the freezer until you are ready to use it.  Or halve the recipe.<br \/>\n2 tsp or 10g (0.35 ounces) gelatine powder<br \/>\n150millilitres (5.07 fluid ounces) or 1\/2 cup plus 1 Tbsp and 2 tsp raspberry puree<br \/>\n25g (0.88 ounces) or 1\/4 cup cornflour (cornstarch)<br \/>\n30g (1.06 ounces) or 1 Tbsp and 1 tsp glucose syrup<br \/>\n60millilitres (2.03 fluid ounces) or 1\/4 cup water<br \/>\n280g (9.88 ounces) or 1 1\/4 cups plus 2 tsp sugar<br \/>\n350g (12.35 ounces) or 1 \u00bd cups <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\">cream <\/a>(35% fat)<br \/>\n230g (8.11 ounces) white chocolate<br \/>\nred colouring<br \/>\nAdd 3 tablespoons of puree to the gelatine and another three tablespoons of puree to the cornflour.<br \/>\nHeat glucose syrup, sugar and \u00bc cup water until sugar is dissolved.  Mix in the cream, bring to the boil, add cornflour mixture and boil to thicken.  Take off heat. Add gelatin and stir until dissolved. For a bright red glaze add some red colouring. Pour mixture through sieve onto the white chocolate, wait a minute, then mix well.  Cool to room temp.<\/p>\n<p><strong>Chocolate Mousse Recipe<\/strong><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.31.31-pm-550x700.png\" alt=\"chocolate mousse dessert recipe ann reardon\" width=\"550\" height=\"700\" class=\"aligncenter size-large wp-image-9524\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.31.31-pm-550x700.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.31.31-pm-300x382.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.31.31-pm-236x300.png 236w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.31.31-pm-60x76.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.31.31-pm-400x509.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.31.31-pm.png 1032w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nAgain I am making more than needed here.  Why not!  This way you can make a whole extra dessert and keep it in the freezer.  Seriously this is enough for three tarts, or one tart and a nice bowl of mousse.<br \/>\n6g (0.21 ounces) gelatine powder<br \/>\n500mL (16.91 fluid ounces) or 2 cups <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\">cream<\/a><br \/>\n160g (5.64 ounces) or 2\/3 cup milk (4% fat)<br \/>\n16g (0.56 ounces) or 1 Tbsp and 1 tsp sugar<br \/>\n40g (1.41 ounces) or 3 egg yolks<br \/>\n300g (10.58 ounces) chocolate<br \/>\nBloom the gelatin in 40mL (1.35 fluid ounces) of the cream<br \/>\nWhip the rest of the cream to soft peaks set aside.  Combine milk, sugar and egg yolks and cook to 86C (186.8 degrees Fahrenheit).<br \/>\nPour over chocolate, wait a couple of minutes, then mix well.<br \/>\nCool to room temperature (do not put into the fridge or it will set).  Fold in the cream and pour into the pastry shell.  Place in the fridge to set.<\/p>\n<p><strong>Macaron filling recipe<\/strong><br \/>\n300g (10.58 ounces) milk chocolate<br \/>\n100mL (3.38 fluid ounces) or or 1\/3 cup passion fruit syrup without seeds<\/p>\n<p>Heat the syrup and then pour over the chocolate.  Wait a minute and then stir to combine.  Place flat in a plastic bag in the fridge to cool quickly.<\/p>\n<p><strong>Macaron Recipe<\/strong><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.20.11-pm-550x274.png\" alt=\"how to cook that perfect macarons\" width=\"550\" height=\"274\" class=\"aligncenter size-large wp-image-9517\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.20.11-pm-550x274.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.20.11-pm-300x149.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.20.11-pm-60x30.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.20.11-pm-400x199.png 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nMACARON PRINTABLE TEMPLATES:<br \/>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/11\/mini_macaron_size_guide.pdf\">2.5cm (0.98 inches) template<\/a> or<br \/>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/11\/3cm_macaron_template1.pdf\">3cm_macaron_template<\/a>, note they will bake slightly bigger than you pipe them.<br \/>\n220g (7.76 ounces) or 1 3\/4 cup icing sugar (powdered sugar)<br \/>\n120g (4.23 ounces) or 1 cup plus 1 Tbsp almond meal<br \/>\n120g (4.23 ounces) or 4 egg whites<br \/>\n80g (2.82 ounces) or 1\/3 cup plus 2 tsp caster sugar<br \/>\n10g (0.35 ounces) raw sugar (optional, for sprinkling on top)<br \/>\n1 tsp powdered colour (optional) note liquid colour kills macarons<br \/>\nPreheat the oven to 150C (302 degrees Fahrenheit)<br \/>\nIf you have never made macarons before please watch the <a href=\"https:\/\/www.howtocookthat.net\/public_html\/macaron-recipe-faq-troubleshooting\/\" title=\"Macaron Recipe Troubleshooting FAQ Cracked, Flat, Lumpy,\">troubleshooting q&#038;a video first<\/a>.<br \/>\nSift together the icing sugar and almond meal using a coarse sieve.  Discard any gritty bits of almond meal that do not go through.<br \/>\nBeat together the egg whites and caster sugar on high speed until they are stiff enough that you can turn the bowl upside down without them falling out.  Add the colour and beat for an additional 2 minutes to dry the egg whites.  Add the almond icing sugar mixture and fold in using a rubber spatula.  Keep gently folding until the mixture looks like lava, it should have some movement but not be runny.  While you are folding periodically scrape down the sides of the bowl and the spatula to make sure everything is mixed uniformly.<br \/>\nSpoon into a piping bag and pipe small circles of mixture onto NON-STICK baking paper. Slide onto a baking tray and bang on the bench firmly several times on each side.<\/p>\n<p><strong>Assemble Dessert<\/strong><br \/>\n100g (3.53 ounces) milk chocolate, melted<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.20.46-pm-550x285.png\" alt=\"passionfruit meringue recipe how to cook that\" width=\"550\" height=\"285\" class=\"aligncenter size-large wp-image-9518\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.20.46-pm-550x285.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.20.46-pm-300x156.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.20.46-pm-60x31.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/Screen-Shot-2015-11-15-at-11.20.46-pm-400x208.png 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nUsing a spoon add a thin coat of chocolate to the pastry shell.  This creates a barrier from the filling so the shell stays crisp.  Fill the pastry case with mousse and let it set in the fridge.<br \/>\nPipe filling into your macarons and let them firm up in the fridge<br \/>\nGlaze the brulee and add to centre of mousse.<br \/>\nAdd macarons around the outside of the dessert.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/11\/macaron-tart-inside-entermet-recipe-550x206.jpg\" alt=\"macaron tart recipe entremet Ann Reardon\" width=\"550\" height=\"206\" class=\"aligncenter size-large wp-image-9515\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/macaron-tart-inside-entermet-recipe-550x206.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/macaron-tart-inside-entermet-recipe-300x113.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/macaron-tart-inside-entermet-recipe-60x23.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/macaron-tart-inside-entermet-recipe-400x150.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n<h7 class=\"updated\">by Ann Reardon Copyright 2015 <\/h7><a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/thanksgiving-dessert-recipes\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/IMG_0578-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"macaron tart recipe How To Cook That\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/IMG_0578-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/IMG_0578-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/IMG_0578-300x300.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/11\/IMG_0578-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"9513\" \/><\/a><p>&nbsp; I am in the USA for a couple of weeks so I just had to make something for Thanksgiving. I searched online and it seems that pecan or apple pies are the traditional choice but as I&#8217;m from Australia let&#8217;s break tradition and go with something a little more extravagant. Hopefully my US friends will love it. If you are not quite up to the challenge just pick one element of this such as<\/p>\n","protected":false},"author":1,"featured_media":9513,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1654,142,145],"tags":[31,972,803,523,2317,238,2318,1184,163,559,998,770,1231,2320,2319,2321,2322,521,1773,2323,1468],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/9248"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=9248"}],"version-history":[{"count":29,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/9248\/revisions"}],"predecessor-version":[{"id":55860,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/9248\/revisions\/55860"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/9513"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=9248"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=9248"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=9248"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}