7 Desserts to Give Thanks For
Every feast deserves a happy ending; these pies add a plot twist... Plus, we've added an Oprah.com exclusive: wine pairings for each treat.
By Celia Barbour and Rachel Mount
Pumpkin Gingersnap Pie
The great pumpkin (pie) has come at last. A crust of crushed walnuts and gingersnap cookies makes the perfect counterpoint to a smooth and spicy filling drizzled with cranberry glaze and sugared cranberries.
Continue this 'normal with a twist' combination with café correcto—a classic Italian duo of coffee or espresso with a bitter digestif.
Try: Fernet Branca liqueur ($30),
Snooth.com (Fernet is known for its medicinal qualities, especially helpful after a heavy holiday meal.)
Get the recipe: Pumpkin Gingersnap Pie
Apple Pie Undone
As American as innovation, this version of the classic dessert pairs crisp and flaky piecrust cookies with a warm, velvety apple compote.
"Sweet sherry tastes like liquid raisin so it's the perfect flavor to compliment apple pie," says Marc Destito, director of the Sherry Council of America , who suggests following the Spanish tradition: pour a splash from your glass over vanilla ice cream.
Try: Osborne Premium Sweet Sherry, Pedro Ximenez 1827 ($20);
Snooth.com
Get the recipe: Apple Pie Undone
Chocolate Pistachio Pie
Okay, so the Pilgrims didn't eat chocolate. But surely they would have if they'd been offered a pie as blessedly dense and rich as this one, made with a filling of dark chocolate custard nestled in a tender, cocoa-flavored crust.
This pie demands a drink with equally strong intensity and richness. "A ruby port, in particular, goes well with dark chocolate desserts," says Paul Mugnier of Premium Port Wines.
Try: Graham's Six Grapes Port ($22),
PremiumPort.com
Recipe: Chocolate Pistachio Pie
Quince Paste and Crème Fraîche Tartlets
Win the hearts of your Thanksgiving guests with these dainty, sophisticated, not-too-sweet tartlets topped with dollops of crème fraîche.
Deirdre Heekin, author of
Libation: A Bitter Alchemy suggests a Kir Royale—in a champagne flute, mix Moscato d'Asti, a low alcohol, sweet wine, with a dash of crème de cassis.
Try: Trenel crème de cassis ($28) with Michele Chiarlo Moscato d'Asti ($14), both at
Snooth.com
Recipe: Quince Paste and Crème Fraîche Tartlets
Bottomless Lemon Meringue
Just don't call them crusty. Lofty peaks of swirled meringue top pools of buttery lemon custard.
Regis Camus, chief champagne maker for Piper Heidsieck, recommends a Champagne with fruity citrus notes to match the bright zing of the lemon
Try: Piper Heidsieck NV Cuvee ($45),
Wine.com
Recipe: Bottomless Lemon Meringue
Pecan Pie Truffles
Nobody—and we mean nobody—is too full of turkey to eat one (or two...or six) of these irresistible truffles, made by layering dark chocolate ganache and pecan pie filling in miniature baking cups.
These pop-in-your-mouth bites pair well with fun fruity wines like syrah, cabarnet franc, or cabarnet sauvignon.
Try: Frei Brothers Syrah ($20),
TheBarrelRoom.com; or Cameron Hughes Lot 150, Central Coast Meritage ($7), available at Sam's Club.
Recipe: Pecan Pie Truffles
Jam Straws
What do you get if you combine berry pie and breadsticks? This playful new twist on two old favorites—and a perfect linger-at-the-table nibble to serve with coffee or after-dinner drinks.
Mixologist Francesco Lafranconi started with soju—a Japanese distilled spirit similar to vodka, but with about half the calories!—to devise a simple cocktail that picks up the fruit flavors in jam: Muddle 2-3 blackberries (or other berries) in a highball glass with a squirt of lemon or lime juice. Add an ounce and a half of chilled soju and an ice cube; serve.
Try: TY KU Soju ($33),
TryTYKU.com/locator
Recipe: Jam Straws
From the
November 2009 issue of
O, The Oprah Magazine
