Well, the great feast is only eight days away and the planning should be pretty well complete. But if you haven't got your dessert plans fortified, the Made in Oklahoma Coalition, as usual, has your back.
The final flourish of the feast is, of course, dessert. Many dinners go light on dessert, but not Thanksgiving. There are two standards expected: pecan and pumpkin pie.
Most folks have a family recipe, and we have recipes listed here in The Oklahoman. You can also find a Field's Pie at pretty much any local grocery store.
If you're wanting to do something a little different, or if you already are planning for Christmas, you might want to consider poaching some pears and dressing them with Suan's Scotch Bonnett Pepper Jelly and Red Wine. It's easy to make and can be done a couple of days ahead; leaving the pears to soak in the poaching sauce only makes them better. Served in stemmed goblets, the dessert will be head and shoulders above the remaining dessert table.
I have yet to find the food that isn't improved by a kiss from Suan Grant's dazzling product. Some nice poached pears are a perfect candidate. This one is a scene-stealer with minimal fuss.
If you're looking for something completely different but less work, grab a Field's German Chocolate Pie and turn it into a German Mocha Trifle with a little extra effort.
These choices will serve as a welcome addition or replacement for traditional holiday desserts.
Poached Pears in Suan's Scotch Bonnet Pepper Jelly and Red Wine
8 Bosc pears
2 cups red wine
2 tablespoons fresh lemon juice
½ cup sugar
½ cup Scotch Bonnet Pepper Jelly, melted over low heat
1 stick cinnamon
Zest of lemon
1 vanilla bean
• Peel pears without removing stems, placing in a deep saucepan.
• In saucepan of melted Scotch Bonnet Pepper Jelly, add wine, lemon juice, sugar, cinnamon, lemon zest, vanilla bean and enough water to cover pears.
• Pour over pears and simmer very slowly until just tender, 10 to 20 minutes.
• Remove pears carefully to a serving dish.
• Rapidly boil down liquid to about one cup.
• Pour over pears and serve cool to cold topped with whipped cream or creme fraiche.
German Mocha Trifle
1 Field's German Chocolate Pie
3.4-ounce package of vanilla instant pudding
½ cup brewed Neighbor's Colombian Coffee, chilled
1 cup Braum's Milk
1 12-ounce container whipped topping, thawed
¼ teaspoon coconut extract
1 teaspoon cinnamon
½ cup chopped pecans
• Thaw Field's German Chocolate Pie in the refrigerator overnight.
• Chop pie into small pieces. Prepare pudding mix as directed on package but use 1 cup Braum's milk and ½ cup Neighbor's Colombian Breakfast Blend coffee. Fold in 2 cups whipped topping. In two quart clear glass serving bowl, place a third of the pie pieces. Cover with half of whipped topping mixture. Layer another third of the pie pieces and top with more whipped topping mixture. Finish with the last third of the pie pieces.
• Combine remaining topping with ¼ teaspoon coconut extract and spread over top pie layer. Sprinkle with 1 teaspoon of cinnamon and ½ cup chopped pecans. Refrigerate several hours. Serves 10-12.