Thanksgiving Dessert Countdown: Atypical Sweets

Happy Monday everyone! Now that Halloween is behind us, and people are already discussing Christmas decorations, now seems like a great time to discuss the holiday that actually comes next - Thanksgiving! These recipes are different for a traditional holiday table, for those of us tired of the "same old, same old."

A little Russian treat...
Apple Sharlotka
Matt Danko

Ingredients

• 4 Granny Smith apples—peeled, cored, quartered and thinly sliced
• 1 tablespoon fresh lemon juice
• 1 cup sugar
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Pinch of kosher salt
• 3 large eggs
• 1/2 teaspoon pure almond extract
• Confectioners’ sugar, for dusting

Directions

1. Preheat the oven to 350°. Grease the bottom and side of an 8-inch springform pan.
2. In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
3. Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt. In a medium bowl, using an electric mixer, beat the eggs with the almond extract and the remaining 3/4 cup plus 2 tablespoons sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes. Gently fold in the dry ingredients just until incorporated.
4. Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them. Let stand for 5 minutes to allow the batter to sink in a little.
5. Bake the sharlotka for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean. Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter. Dust with confectioners’ sugar and serve warm.

MAKE AHEAD: The sharlotka can be made up to 4 hours ahead.

Unusual Americana...

New England Cinnamon Sugar-Cider Donuts

Saveur

Ingredients

• 1 3⁄4 cups (7 3⁄4 oz.) all-purpose flour, sifted
• 1⁄4 cup (1 1⁄8 oz.) whole wheat graham flour
• 3 1⁄2 tsp. ground cinnamon
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1⁄2 tsp. kosher salt
• 2 tbsp. unsalted butter
• 1 1⁄2 cups sugar
• 2 egg yolks
• 1 tsp. vanilla extract
• 1⁄4 cup apple cider
• 1⁄4 cup buttermilk
• Canola oil, for forming and frying

Directions

1. Whisk flours, 2 tsp. cinnamon, baking powder, soda, and salt in a bowl; set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and 1⁄2 cup sugar until fluffy. Add yolks, vanilla, cider, and buttermilk; mix until smooth. With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.
2. Combine remaining cinnamon and sugar in a bowl; set aside. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Using lightly oiled hands, roll about 1⁄4 cup batter into a loose, sticky ball; pat gently into a disk. With your thumb, make a 1 1⁄2" hole in the center of dough; carefully slide into oil and fry, flipping once, until golden, 3–4 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough. Let donuts cool completely; toss in cinnamon-sugar mixture.

Pie no more!

Pumpkin Bread Puddings Brulee

Ella Brennan, Bon Appetit, October 1999

Ingredients

• 1 3/4 cups half and half
• 3/4 cup sugar
• 2 tablespoons (1/4 stick) unsalted butter, room temperature
• 6 slices cinnamon raisin bread (each about 3 1/2 by 3 1/2 inches)
• 3/4 cup canned pure pumpkin
• 4 large egg yolks
• 1 large egg
• 1 tablespoon amaretto or Frangelico (hazelnut liqueur)
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 6 tablespoons whipping cream
• 6 tablespoons (packed) golden brown sugar

Directions

1. Stir half and half and 3/4 cup sugar in medium saucepan over medium heat until sugar dissolves. Remove saucepan from heat; cool mixture to lukewarm.
2. Spread butter over 1 side of each bread slice. Cut bread into 3/4-inch pieces. Divide among six 1 1/4-cup soufflé dishes or custard cups.
3. Whisk pumpkin, yolks, egg, liqueur, vanilla, nutmeg and salt in medium bowl until blended. Add half and half mixture; whisk until smooth. Pour pumpkin custard over bread in dishes, dividing equally. Let stand 30 minutes, occasionally pressing on bread to submerge.
4. Preheat oven to 350°F. Place soufflé dishes in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of soufflé dishes; tent loosely with foil. Place roasting pan in oven. Bake puddings until knife inserted into center comes out clean, about 45 minutes. Transfer puddings to rack and cool completely. Cover and refrigerate at least 4 hours or overnight.
5. Preheat broiler. Spoon 1 tablespoon whipping cream over top of each pudding. Sprinkle 1 tablespoon brown sugar over each. Broil puddings until tops are bubbly and golden brown, watching closely to avoid burning, about 2 minutes. Serve immediately.

Happy baking!