Tag Archives: Thanksgiving

An Alternative to Pie for Thanksgiving Dessert

Emma Wartzman for Bon Appetit magazine suggests cookies instead of pie for Thanksgiving dessert.

“When you’re fall-asleep-at-the-table full, what you really want at the end of a giant meal is the perfect chocolaty, nutty, buttery, crumbly, sweet bite.”

IMG_4175-1    Chocolate-Almond Praline Cookies

You can’t see the candied almonds in these cookies, but you’ll taste them.

Ingredients

  • 3/4 cup skin on almonds
  • 1/3 cup granulated sugar
  • 5 tbsp unsalted butter
  • 3/4 cup all-purpose flour
  • 1/2 tsp kosher salt
  • 1/4 tsp baking soda
  • 1/3 cup (packed) light brown sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/3 cup chocolate chips
  • flaky sea salt

Place racks in upper and lower thirds of oven; preheat to 350. Toast almonds on a rimmed baking sheet on upper rack, tossing halfway through, until slightly darkened in color and fragrant, 6-8 minutes. Let cool.

Gather almonds into a tight pile on a nonstick silicone baking mat or a rimmed baking sheet coated with nonstick spray.  Cook granulated sugar in a small saucepan over medium heat, undisturbed, until it begins to liquefy and turn golden brown around the edges.  Use a heatproof rubber spatula to incorporate melted sugar into unmelted sugar and continue to cook, stirring occasionally, until all sugar is melted and caramel turns a medium amber color, 6-8 minutes. Carefully pour caramel over almonds and let cool.

Break almond mixture into large pieces and transfer to a food processor. Process, scraping down sides occasionally, until praline paste is very smooth and creamy, about 4 minutes.

Cook butter in a medium skillet over medium heat, swirling occasionally, until it foams, then browns, about 5 minutes. Let cool until just warm.

Mix flour, salt, and baking soda in a medium bowl.  On medium high speed, beat brown butter, paste, and brown sugar in a large bowl until mixture is smooth. Reduce speed and gradually add dry ingredients.  Mix until combined. Using a wooden spoon, mix in chocolate. Scrape out dough onto parchment paper and roll into 1 3/4″ diameter log. Chill at least 2 hours.

Reheat oven to 350. Slice dough into generous 1/4″ slices with a serrated knife and place on 2 parchment lined baking sheets, spacing 1″ apart. Sprinkle with sea salt and bake until cookies are firm around the edges, 9-10 minutes. Cool on baking sheets.

Do Ahead:

You can make the praline paste up to one week ahead, storing airtight at room temperature.  Dough can be made 3 days ahead; wrap in plastic and chill in refrigerator, or freeze up to one month.

 

 

 

Does the Turkey Have to Take Over?

THANKSGIVING

Renamed Turkey Day in our house, Thanksgiving always had mixed blessings: on the minus side  – a day spent with hair frizzing over hot pots and double ovens full of turkey and pies; on the plus side – a long weekend away from work with no more cooking for a week, and not so creative ways to use leftovers.  Now that the family is reduced to the two of us – even better to eat out, but I do miss the leftovers.

I found a site that has a 75 minute prep for a full Thanksgiving meal – might be a good way to assuage my yearning for homemade – and skip the frizz.

http://www.associatedcontent.com/article/446128/thanksgiving_dinner_recipe_in_75minutes.html?cat=22