Archive for the ‘thanksgiving’ Category

It is December 1st, and we are still working on leftovers. It’s been delicious (we’ve also had turkey soup and turkey melts), but I think it is now time to stop.

Here are just a few photos of our Thanksgiving dishes. We made roast turkey with herbs and shiitake mushroom gravy, cornbread stuffing, roasted butternut squash & purple sweet potatoes with sage, braised brussels sprouts with lemon and thyme (a favorite of mine), brown rice with black barley & radish seeds (a mix from TJ’s) with crimini mushrooms, and fresh cranberry sauce with orange zest. I was so excited to eat that I forgot to take a picture of our table when we sat down to dinner.

Turkey, three quarters of the way through. It turned a richer, deeper brown after all the basting towards the end. (Yes, that is my foot in the picture.)




Cranberry sauce.


And there was dessert. Butterscotch budino (pudding).


The weekend before Thanksgiving, we were in Los Angeles for a friend’s wedding. J planned ahead and got us a dinner reservation at Mario Batali’s Pizzeria Mozza. While the pizza was delicious, I was turning cartwheels over the butterscotch budino that we had ordered for dessert. Luckily for me, after a quick internet key word search upon our return home, I was able to find the recipe for Mozza’s butterscotch budino. I then turned some more cartwheels and instantly decided that this year, butterscotch pudding would take the place of pumpkin pie as Thanksgiving dessert.

With multiple components, the recipe (thank you, NY Times!) is a bit involved, but the pudding, caramel, and creme fraiche topping can all be made ahead of time. You may choose to scale down if you have a smaller party, but trust me, I wouldn’t. These are leftovers that you would love to have again and again.

Butterscotch Budino With Caramel Sauce (10 servings)
Adapted from Dahlia Narvaez of Pizzeria Mozza; Time: 1 hour, plus 3 hours’ chilling


3 cups heavy cream
1 1/2 cups milk
1 large egg
3 large egg yolks
5 tablespoons cornstarch
1 1/8 cups dark brown sugar
1 1/2teaspoons kosher salt
5 tablespoons butter
1 1/2 tablespoons dark rum (I used 2+ tablespoons, and it was just right)


3/4 cup heavy cream
Scrapings from 1-inch piece of vanilla bean, or 1/4 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons light corn syrup
1/2 cup sugar
1 1/4 teaspoons fleur de sel (I pounded coarse sea salt into fine flakes using a small plastic sandwich bag and a rolling pin)
3/4 cup crème fraîche.

1. For the budino, combine cream and milk in bowl or pitcher, set aside. Whisk egg, egg yolks and cornstarch in medium bowl, set aside.
2. Combine brown sugar, kosher salt and 1/2 cup water in pot. Place over medium-high heat and let sit until edges start to brown. Tilt pot as needed to even the browning until caramelized, nutty and deep brown, about 10 minutes.
3. Immediately whisk in cream mixture, mixture will steam and caramel will seize. Bring to a boil, then reduce heat to medium. Whisk a cup at a time into egg mixture until half is incorporated. Remove from heat, and immediately whisk egg mixture back into pot until custard is very thick, about 2 minutes.
4. Whisk in butter and rum. Pass through a fine mesh strainer and divide among 10 6-ounce ramekins. Cover with plastic wrap, allow to cool, and refrigerate until chilled, about 3 hours or up to 3 days.
5. For sauce, combine 1/2 cup of cream and the vanilla in medium saucepan. Heat until simmering. Add butter and remove from heat; set aside.
6. In large heavy-bottomed saucepan, combine corn syrup, sugar and enough water (3 to 4 tablespoons) to make a wet, sandy mixture. Cook over medium-high heat, swirling pan for even cooking, until mixture is medium amber, about 10 minutes. Remove from heat and carefully whisk in cream mixture; set aside and let cool. (May be refrigerated and reheated before serving.)
7. Whisk remaining 1/4 cup cream in a large bowl until it begins to thicken. Add crème fraîche and whisk until thick and fluffy. To serve, spoon a tablespoon of warm caramel sauce over each budino. Sprinkle with 1/8 teaspoon fleur de sel, and add a dollop of cream topping.


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