Just Desserts

I’m not working on Thanksgiving this year, nor am I cooking a big meal. We’re going to travel about a hour west to our friends house. With three children of their own, a beautiful country home on 80 acres, and goats, cats, ducks, and turkeys running underfood, it’ll be a very down-to-earth holiday. Then again, the turkeys will no longer be running anywhere…

I’m happy to beg off cooking the meal. Instead I’m making a selection of desserts to bring and also to drop off for some of my personal chef clients. Thanksgiving offers so many fine choices when it comes to sweets, items and flavors that I save for this time of year, thereby increasing their specialness.

To start with, I’m going to make squash pie in a graham cracker crust instead of the usual pumpkin. I have several large butternuts from my garden, so I’m going to roast them whole, then scoop out the soft flesh and puree it with the other ingredients. I’ll use sweetened condensed milk, eggs, and a healthy dose of cinnamon, allspice, cloves, and ginger.

I love gingerbread, especially when it’s dark and sticky with lots of spice. I like the one from Fannie Farmer’s Baking Book called Moosehead Gingerbread. It’s got brown sugar and dark molasses, black pepper and ground mustard, along with dried ginger, cinnamon, and cloves. Slightly sweetened vanilla whipped cream will be served in abundance.

For the children, I’m going to make decorated chewy sugar cookies in the shape of turkeys, pumpkins, and pilgrims. Anything with brightly colored frosting is always a big draw for kids, and if it’s got a face on it, all the better. “Look Mom, I ate the nose!”

The last dessert will be something a little different–though what I’m not sure. My clients don’t care so I’m free to experiment. I could go for a caramel cheese cake with a crunchy pecan topping. Or an upside down cranberry orange cake I learned to make years ago from my dear chef friend Alice. Or the maple walnut pie in a beautiful spiraled filo crust from Horn of the Moon cookbook (must have vanilla ice cream for this one). Then again, I could make a rustic apple or pear tart on puffed pastry. Hmmmm. I could also peruse the culinary school websites. They usually offer some exciting holiday recipes.

That’s my plan. It doesn’t involve chocolate but I think that’s okay–just this once.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            4 Program(s) Found
            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
            Show more [+]
            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
            Show more [+]
            3 Program(s) Found
            • Has been training students in the culinary arts since 1946.
            • Teaches hands-on culinary training in French, Asian, Mediterranean, Latin and American cooking, along with professional baking and pastry techniques.
            • Helps students gain professional skills in culinary management.
            • Offers an Italian Culinary Arts program where students get to externship in Italy.
            • Its instructors are respected chefs who put their dedication and life experiences into their instruction.
            Show more [+]
            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            1 Program(s) Found
            • A contemporary, career-focused institution of higher education dedicated to excellence since 1902.
            • Has academic advising that provides students someone to answer questions and provide guidance.
            • Offers scholarships for qualifying military members, adult learners, as well as program-specific scholarships.
            • Provides tutoring services to help students master any assignments that give them trouble.
            • Gives students the option to study online, at one of the 12 campuses in Indiana or Ohio, or a combination of both.
            Show more [+]
            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits