Cranberry Gingersnap
Charles Rosselli, Executive Pastry Chef, Sailfish Point Country Club in Stuart
Made with: cranberries, gingersnaps, walnuts, Italian meringue, cocoa butter, salt, sugar, eggs, butter, thyme
Says Charles: “If you love cranberries with your Thanksgiving turkey, then this pie is for you!
The shell is made with ground homemade ginger-snap cookies, toasted walnuts, salt, and cocoa butter. For the filling, I boil fresh cranberries with a little sugar until they pop, then put the mixture through a fine strainer. The result is a cranberry juice that is full of flavor and pectin, a natural thickener. With this cranberry juice, I make a curd, which is fruit juice cooked with sugar, eggs, and butter. I top the pie with dollops of thyme-scented Italian meringue and garnish with chocolate lace cranberry leaves and sprigs of fresh thyme.”
*Also pictured: almond plum tart and whole grain pumpkin bread
Spiced Pumpkin Meringue
Rebecca Traverse, Pastry Chef, Coolinary in Palm Beach Gardens
Made with: pumpkin, Chinese five spice, ginger, molasses, graham crackers, sour cream, meringue
Says Rebecca: “Holiday baking will always be dear to my heart, and pumpkin pie is one of the first recipes my mother taught me. This pie consists of a ginger molasses graham cracker crust with a creamy and tangy pumpkin filling. I like to add Chinese five spice to give a rich, warm flavor to the pie filling, and sour cream for acidity. The torched meringue creates a visually dramatic garnish, and the meringue has a soft, subtly sweet flavor that complements and rounds out the pie.”
Pistachio Raspberry Delight
Jenniffer Woo, Executive Pastry Chef, Charlie & Joe’s at Love Street in Jupiter
Made with: fresh raspberries, chopped pistachios, raspberry jam, pistachio cream,
fresh vanilla bean, flour, sugar, butter
Says Jenniffer: “A modern take on a traditional holiday pie, this is a great dessert to serve at Thanksgiving dinner—it tastes as good as it looks! The combination of tart raspberries, nutty pistachios, and sweet vanilla combine to create an explosion of flavors with different textures of crunchy sablé, chewy pistachio cake, creamy pistachio pastry cream, and raspberry jam. To garnish, I used fresh micro mint, edible flowers, and cookies in the shape of leaves to mimic autumn.”
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