Preparing for Thanksgiving. We're Starting with Dessert!

by on ‎11-11-2011 06:34 PM

Hello, foodies…


Happy Veterans Day! I hope you all spend a few moments today and this weekend remembering the sacrifices so many men and women have made for our country. Be sure to fly your flag high! With every day that passes, we get that much closer to Thanksgiving and the happy holiday season. So, for the next two In the Kitchen with David shows, we’re going to help you prepare for Turkey Day. Whether this is your first time cooking or your 100th time behind the stove, we’ve got some great ideas to keep your stress level low and your spirits high. It all starts — with dessert first — on Sunday at Noon ET.


Cookbook Corner” this Sunday features two books. The first is Michele’s Pies (F09541) by Michele Stuart, a 26-time National Pie Championship winner! In her 204-page cookbook, she shares the recipes for her award-winners as well as other taste bud-tempters like Boston Cream, Chocolate Raspberry, and Maple Pumpkin Pie with a Pecan Streusel. There are also savory pies in here, too, like Individual Chicken Pot Pies and Broccoli & Cheddar Quiche. This fantastic book comes to you for less than $19. Be sure to get your copy! Our second book is from our friend Bob Warden. It’s his brand-new pressure cooking cookbook Great Food Fast (F09631). Along with 130 brand-new recipes, Bob has time charts to make pressure cooking even easier. Order your Advance Order copy today. It ships to you on 12/9…just in time for the holiday. What a great gift it would make with a pressure cooker!


David’s Recipe” this Sunday is a perfect complement to Michele Stuart’s pie book! We’re making my Mini Pumpkin Chiffon Pies. These are little individual-sized pieces of heaven we’re making in the Technique® Nonstick 12-cup Square Muffin Pan (K19286). You won’t believe how light and refreshing these are! There’s no better way to finish off a heavy Thanksgiving meal. The filling is made of vanilla pudding and all those familiar pumpkin pie spices. And the crust you can buy pre-made! Just follow the baking directions in the recipe on They’ll be beautiful…and delicious!


“Food for Thought” this week talks about making your own pumpkin purée for my recipe or your classic recipe. Now, I know what you’re thinking…you need ideas on how to make Thanksgiving easier, not harder! But, you can freeze fresh pumpkin for up to one year. And, when you use it in your recipe, you WILL taste the difference. So, head to the market now before the busyness really begins and look for a pumpkin specifically grown for eating, like a cheese, milk, or sugar. (Those jack-o-lantern pumpkins won’t work!) The one you choose should be small, firm, and about 2 4 lbs. You can usually expect to get 1 cup of puree per pound. After it’s washed, boil, steam, or pressure-cook your pumpkin until the flesh is tender. Then, remove the rind and mash the flesh into a puree. Freeze your pumpkin in air-tight bags or containers until you’re ready to bake. If you have extra purée, keep it in the freezer till next year.


Here’s your blog question this week. What’s your favorite Thanksgiving dessert? Is it apple cake, bread pudding, or is it a delicious pumpkin pie? I’m always grateful for the replies and comments you all provide. And, I’ll be especially thankful for your thoughts this week! See you Sunday at Noon ET!


Keep it flavorful!



P.S. Have you been watching Chef Anne Burrell on The Next Iron Chef Super Chefs? If so, you may have seen another familiar face. Chef Michael Chiarello is also competing for the Iron Chef title and he’s one of the chefs I interviewed at the FOOD & WINE Classic in Aspen! In this video, we talk about food and wine pairings. He’s got an interesting approach and great advice. Enjoy.

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