My favorite part about Thanksgiving is always the desserts. Pumpkin pie and pecan pie are my favorites, but squash pie is my personal specialty. But all the Thanksgiving pies are very much American specialties. You can't really find pie as popular anywhere else in the world. The first Americans, the pilgrims, who celebrated the holiday did not automatically think to make pies out of the land's native squashes and pumpkins. They were more apt to eat meat pies for a main dish and custards for dessert as was the tradition in Europe, but because of scarcity, they had to use the plentiful crops for something. Some bright individual combined pumpkins, pie, and custard and came up with the basics for the recipes we follow today. I sincerely thank that individual.
There's just something special about fall and winter squashes, their unique shapes and earthy flavors, that makes me want to cook and bake with them. Since I prefer the more mellow flavor of squash to pumpkin, I use acorn or butternut squash. Sometimes I steam or roast them for this recipe, but canned squash or pumpkin works perfectly well. Since it's synonymous with the holiday, it's the only time I use a can all year. This recipe is very quick and easy. The squash custard is whipped in one bowl. A machine isn't even required. So, do not buy a pumpkin pie from the bakery or frozen section of the grocery store. And whatever you do, don't buy frozen pie crust either. This pie with its cornmeal crust is much more unique than anything available in stores. Serve with a dollop of fresh whipped cream and your guests will be delightedly pleased with Thanksgiving dessert.
For some reason I have found myself in Scandinavian and Eastern European countries during the winter months and although the weather can be a bit frigid, the experience has always been memorable. Recent visits to Amsterdam, Berlin, Stockholm, Copenhagen, Helsinki, and Prague proved not only beautiful to see around the holidays, but each city also offered its own version of a warm libation to combat the cold temperatures – mulled wine.
Are you looking for that perfect cookie to round out your holiday cookie platter? The one that will please the chocolate lovers, the coffee lovers and nut lovers alike? This is it!
Now you may be asking yourself, "what is a pepper biscuit?" This recipe was my grandmother's original and has been in the family for over 80 years. It's a savory Italian biscuit made primarily of flour, olive oil, black pepper, and fennel seeds. They can be found in many Italian delis and are usually ring-shaped biscuits that have been boiled.
Each holiday season there are new chocolates and I am first in line to try as many as I can. This year there were so many I packed them all up and took them to Thanksgiving dinner to let my friends and family try them too. Here are the highlights: