Thanksgiving Day is a national holiday celebrated primarily in Canada and the United States. It is celebrated on the second Monday of October in Canada and on the fourth Thursday of November in the United States.
Many Mayo people are now living and working in the United States and will be celebrating on the big day. Here are a few dessert recipes that we should try, not feel left out.
These are cold chocolate custard pots, served with cream and shaved chocolate, and can be made a few days in advance.
150g caster sugar
80g plain chocolate (chopped )
1 teaspoon vanilla extract
5 large egg yolks (beaten )
In a saucepan over medium heat, melt the chocolate with the milk, cream, sugar, and vanilla. Stir to melt the chocolate completely, and allow to gently simmer (not boil ) for a few minutes. Meanwhile beat the egg yolks in a large glass or ceramic bowl. Remove the chocolate mixture from the heat, and slowly add to the beaten yolks while whisking vigorously. Continue until you have used about half of the chocolate mixture, whisking all the time to prevent curdling. Slowly add the yolk mixture back into the saucepan with the remaining chocolate mixture, whisking vigorously. Place back over medium heat. Allow to thicken over medium heat, for about four minutes, stirring frequently.
Strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into six small bowls and refrigerate until the pots de crème are chilled, at least six hours or overnight. Serve the chocolate pots with unsweetened whipped cream and chocolate shavings.
Nothing says Thanksgiving like pumpkin pie; here is my easy version.
750g/1lb 10oz pumpkin or butternut squash (peeled, deseeded and cut into chunks )
350g sweet shortcrust pastry
Plain flour (for dusting )
140g caster sugar
½ tsp salt
½ tsp fresh nutmeg (grated )
1 tsp cinnamon
2 eggs (beaten )
25g butter (melted )
1 tbsp icing sugar
Place the pumpkin in a large saucepan, cover it with water and bring to the boil. Cover with a lid and simmer for 15 minutes or until tender. Drain and let cool. Heat the oven to 180C. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 minutes. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 minutes until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
Increase the oven heat to 220C. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 minutess, then reduce the temperature to 180C. Continue to bake for 35-40 minutes until the filling has just set.
Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled with a big dollop of freshly whipped cream. Delicious. Happy Thanksgiving everyone!
If you have any culinary questions, please feel free to e-mail me on [email protected] and I will do my best to answer them.