This is the fourth post in a blog series called Bakers’ Basics with Marcy Goldman. In this post, she shares her best Thanksgiving recipes, both classic and modern! Here’s Marcy:
I love Thanksgiving for oh-so-many reasons. As a baker, I love this time of year because it’s perfect for baking (it’s just beginning to be chilly, so it’s cozy inside) and the full harvest of the land is upon us. There’s just such a bounty! Add the Thanksgiving gathering table to the mix, which is the best time to create amazing food, host and celebrate, and it’s easy to see why I’m so smitten. In fact, the only challenge is choosing what to make for Thanksgiving and culling it down to a manageable feast. There’s the turkey, of course, and all the savory sides, and as a baker who cooks, I want to strut my best stuff with the ‘mains.’ But Thanksgiving is also a time that I want to showcase the best desserts I have, as well as baking powder breads. Decisions, decisions!
In this month’s feature, I’m delighted to share some hallmark flavors and recipes for the holiday table. I’ve chosen a special recipe collection that is both sweet and savory, traditional and contemporary.
Overnight Parker House Biscuits
An overnight rise makes these flakey, ready-to-bake fresh, and just when you need them! Just cut and bake what you need (the dough holds for a few days). This is baking powder biscuit-easy fused to the heritage taste of traditional Parker House rolls. The combination of yeast and baking powder (but no kneading is involved) makes these biscuits extra light. Portions of dough can be baked (or fried) as desired.
If you happen to adore old-fashioned cake doughnuts, this recipe has your name on it. Baking powder goes a long way to transform a simple dough into a crisp/tender doughnut that touts the essence of Thanksgiving in one whiff of a fresh batch.
Pendelton Pie is essentially chocolate pecan pie that features a unique chocolate shortbread tart/crust. It’s both extravagant and delicious. There’s many Pendelton Pie recipes floating around, but my version is tweaked to perfection. It’s a perfect pie for Thanksgiving (Baker’s trick: a pinch of baking powder in the tart dough adds a bit of flakiness!).
This is a clementine-infused biscotti, dotted with fresh cranberries. Once baked and cut into sticks, it is then dipped in fresh orange juice, pressed in fine sugar, and baked once again into a crisp, sweet finale. A wonderful dessert for the festive table or a perfect gift.
This will take the chill out of the air, and it’s also a wonderful hostess potable to serve throughout the fall into winter, starting with Thanksgiving. You could also add a touch of vanilla extract to this, or even a few bags of green tea or chamomile. I serve this in glass mugs with slices of honey crisp apples and a cinnamon stick.