Thanksgiving

I've never hosted Thanksgiving dinner so I can't give you any tips on how to roast the juiciest bird or make the fluffiest mashed potatoes (I like them chunky anyway), but I do know how to make some killer Thanksgiving pies. I like to keep it pretty traditional for turkey day and I also like to give people options, so I think I'll end up making some classic pumpkin pies with lots of whipped cream and simple apple tarts with creme fraiche to feed the crowd I'll be dining with this year. I might even get wild and throw some quince or cranberries into my apple tarts, but I think I'll take the temperature of my dinner companions before going for it. I'd love to hear your plans in the comments!

If you are still pondering your own Thanksgiving menu, here are a few recipes from the archives that would be great additions to your holiday spread. Don't forget, you can make pie crust days in advance and freeze it, well wrapped. Just make sure to give the crusts at least 8 hours to defrost in the refrigerator before you roll them out to make your pies.

Apple and Quince Gingerbread
Apple, Quince and Cranberry Pie
Buttermilk Biscuits
Caramelized Pumpkin Puddings (GF)
Classic Apple Pie
Cranberry Quince Preserves (GF)
Persimmon Bread
Quince Custard Cake
Quince Frangipane Tartlets
Quince Upside Down Cake
Skillet Cornbread with Jalapeño Honey Butter (GF)
Squash Harvest Bread
Whole Wheat Cheese Straws

All of these photos are from Thanksgiving 2011 at the beautiful home of a friend in Connecticut. We'll be there again this year and I can't wait!

Special thanks to the reader who gave me the tip about finding winter luxury pumpkins in NYC. I bought three from Tamarack Hollow Farm last Wednesday at the Union Square Greenmarket and I can't wait to roast them and turn them into pie!

Thanksgiving in Connecticut

Every year that I've lived in New York I've done something different for Thanksgiving. I quite enjoy going from place to place, seeing how other families celebrate and I always feel honored when I am asked to participate in their traditions. This year we spent the holiday at the home of a dear friend in Connecticut and it was amazing. The house has the most incredible kitchen with a big, solid cast iron stove, a larder, and even a butler's pantry full of dishes from all over the world. Its one of those places that is so full of positive warm energy that it is impossible not to have a fabulous time. When my hosts found out that I was a baker by trade they asked me to dream up some desserts for a few dinners including Thanksgiving and I was more than happy to pitch in. I kept my Turkey Day pies pretty traditional, two pumpkin and apple with all butter crusts, and topped them with freshly whipped cream. So what if the crusts got a little burnt because my designated oven turner-downer got distracted while engrossed in a good book, the apple pie pictured here fared far better than the pumpkin. These weren't my best looking pies ever, but the plates were licked clean and we were all contently stuffed and in bed before 10pm. The next day we made brownie sundaes with hot fudge and salted caramel sauce (for 20) but it was too dark to snap a photo. Needless to say, they were a big hit.

All Butter Crust from here
Apple Filling from here
Pumpkin Filling from here plus a few grates of nutmeg