This weekend is the start of my favorite time of the year: Fall. Risking sounding like a basic (you know what) I live for all things pumpkin spice and sweater weather. There are just so many things to love about the fall: the beautiful scenery as the leaves change, the crisp autumn air, the excuse for watching Halloweentown a million times and catching up with friends over a good old fashion PSL (also my birthday is in November so that helps). Another thing I love about the fall?
It is an incredible time to go home, see friends and family, get dressed up, eat great food and (let’s be honest) put on your favorite pair of fat pants immediately after people leave and devour the “leftovers” you hid in the back of the fridge.
Recently I found out that I have a temperamental sensitivity to gluten, much like my mother. In honour of this, and of my love of food, today, tomorrow and Sunday I’ll be featuring a different Thanksgiving dessert recipe that you and your family (or just you) can hopefully enjoy. There will be at least one GF and possibly one non-GF (come on I’m only human) recipe each day.
I suggest you try them all.
Today’s recipes are to die for (and you just might if you eat too much of them) but also conveniently easily both made GF:
Deep-Dish Chocolate Bourbon Pecan Pie
- 350 grams (about 2½ cups) (kumquat’s all-purpose flour)**
- ¾ teaspoon salt
- 1 cup unsalted butter
- ⅓-1/2 cup ice water
** See the link to find out what kind of four mixture she uses and how to substitute a pre-mixed gluten free flour!
- 1 (16-ounce) bottle light corn syrup
- 1½ cups packed brown sugar
- ⅓ cup butter, melted
- 5 large eggs, lightly beaten
- 4 large egg yolks, lightly beaten
- 1 tablespoon vanilla extract
- 3 tablespoons bourbon (i used maker’s mark)
- ½ teaspoon salt
- 1 cup miniature chocolate morsels
- 3½ cups pecan halves or pieces
- Mix flour and salt in the container of a food processor. Add butter; pulse until mixture resembles coarse meal. Gradually blend in enough ice water to form moist clumps. Gather dough into a ball. Roll dough on lightly-floured parchment paper into a 13-inch round. Carefully transfer to a greased 9-inch spring-form pan. Chill for 30 minutes.
- Preheat oven to 375`. Cover outside of pan with aluminum foil to prevent any leaks. Combine corn syrup, brown sugar and butter in a large bowl. Stir in eggs, egg yolks, vanilla, bourbon and salt with a wire whisk. Stir in chocolate morsels and pecans.
- Pour mixture into pan lined with uncooked pastry. Bake at 375` for 15 minutes. Reduce oven to 300` and bake for an additional 2 hours and 25 minutes. (Shield pie with aluminum foil to prevent excess browning, if necessary.) Cool completely. Cover and chill, for best slicing. Remove sides of spring-form pan before serving.
This recipe and photo was found on www.kumquatblog.com (great source for amazing GF recipes)
Pumpkin Creme Brulee
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/8 teaspoon cinnamon
- 2 pinches nutmeg
- 1 pinch ginger
- 1 pinch ground cloves
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup canned pumpkin puree
- 1/3 cup coarse sugar or raw sugar
- Preheat the oven to 300 degrees F.
- In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes.
- In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree.
- Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should “shimmy” a bit when you shake the pan; it will firm up more as it cools.
- Remove from the water bath and let cool 15 minutes.
- Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard.
- Refrigerate at least 2 hours, and up to 24 hours.
- When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards.
- Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar.
- Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.
This recipe and photo were found on www.foodnetwork.com
Happy Eating and Happy Thanksgiving Weekend!