Two ingredients, two ways for Thanksgiving
Pumpkin and apple are my two favorite fall flavors, both of which coincidentally work quite well in savory and sweet dishes. For Thanksgiving this year, I encourage you to try both sides of these fantastic fruits of fall.
The toffee-crusted apple cake, a magical cake that will disappear from the table in minutes, shows off the sweet side of apples. The toffee syrup poured over the cake keeps it moist, while the crust adds a new, unexpected texture to the cake. Meanwhile, the apple tarte tatin with rosemary and maple provides a twist on the classic French dessert. The rosemary adds a delightful herb flavor to the maple and caramel soaked apples sitting atop perfectly baked, buttery puff pastry.
Of course every table needs a pumpkin pie, but who says it has to be traditional? The creamy texture of the paleo pumpkin bars, sweetened with dates and honey, satisfy cravings while avoiding processed ingredients like refined sugar and sweetened condensed milk. On the savory side, pumpkin plays with an herb sausage to create miniature pies perfect for a pre-turkey appetizer. Earthy sage compliments the squash in the filling while pecans on top add a nutty crunch.
Click on the icons in the above photo for the recipe of whichever baked good you desire to see at your Thanksgiving feast this year.
For photos of each dessert, visit the Thanksgiving 2013 dessert photo gallery.