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I’ve always envied Americans their Thanksgiving and even if one of the things that those first feasting fathers were celebrating was being shot of us lot this side of the Atlantic, I’m very happy to join in. I love going to or giving Thanksgiving Dinners, and feel that any chance we get to give thanks is a good thing. I remember the first time I was at a friend’s house in the States for Thanksgiving, the reserved British part of me was quite alarmed and embarrassed when, going around the table, we all had to say what we had to be thankful for, but actually doing it (and I’ve done it since without hesitation) felt very important and moving.
Photo by James Merrell
I do, most certainly, have all the main and necessary features of your Thanksgiving feast covered - and please click on this link to see recipes for dips before, desserts after, and of course the turkey and trimmings and so forth - but what I wanted to concentrate on here was the sweet course. You may want inspiration for just a little something different this year, or be planning a whole jubilant dessert table, but either way, I’m ready with alternative sweet suggestions! First off the bat, I have to proffer you my Pumpkin Cheesecake; this has done sterling service over the years, and is a regular repeat request from friends. As with other cheesecakes, it’s handily portable. Just leave it in its tin, cover with foil, and take a plate and cranked spatula with you so you can unmould with ease in situ. It also makes life easier that it’s make-ahead (as indeed most desserts on this list are) and you can obviously make as many as you need, depending on how many people you need to feed. Other cheesecakes in contention have to be my White Chocolate Cheesecake (a no-bake affair, which means you can be using your oven for other things) or my Gleaming Maple Cheesecake which makes its first entrance on the site specially for Thanksgiving this year.
Photo by Jonathan Lovekin
Also new to the website are my Pumpkin Bundt Cake and Honey Pie, both of which deserve a place on any dessert table. And I couldn’t go any further without suggesting my Brandied Pumpkin Ice Cream which is a very easy no-churn affair (and uses up the remaining canned pumpkin leftover from making the bundt) and is a wonderfully accompaniment to any dessert. In particular, it would be just glorious with my Holiday Hotcake and the egg nog cream that already comes with the hotcake can be served with, just as one example, my Pecan-Plus Pie.
Photo by Keiko Oikawa
Photo by Keiko Oikawa
Photo by Lis Parsons
If it’s a frozen dessert you’re after, I have to steer you to the wonderfully named Girdlebuster Pie. While I make this with storebought coffee ice cream mostly, please do use whichever flavour you wish, and you could well bear in mind using the pumpkin ice cream, above, of course. And for a glorious showstopper, there’s an old favourite, Gooey Chocolate Stack. You can make the meringue discs and chocolate filling in advance, and just assemble at the last minute. If you prefer something chocolatey that can be made ahead and simply unmoulded at the last minute, then I suggest my Chocolate Meringue Truffle Cake and my Salted Chocolate Tart which is always a runaway success.
Photo by Keiko Oikawa
I realise I’ve given many ideas already, but I can’t leave it without suggesting a new favourite, my Ginger and Walnut Carrot Cake which makes instant conquests. And for me, no dessert table is complete without a pavlova, and this Lemon Pavlova is a particularly luscious example. I could go on, but will make myself stop. But before I go, let me just say how grateful I am for all of you. It is a pleasure for me to be able to give thanks.
Happy Thanksgiving to all those of you celebrating it.
Photo by Keiko Oikawa
