Black bottom pie
Serves 8
Easy
This recipe for Southern pie by Felicity Cloake owes its name to its rich, dark cocoa base and chocolate custard, topped with a rum mousse and a cloud of whipped cream. Pure indulgence, Dixie style.
Ingredients
- Oreo biscuits 24, (just shy of 2 packets)
- unsalted butter 55g, melted
- whole milk 500ml
- eggs 4, separated
- golden caster sugar 225g
- cornflour 4 tsp
- fine salt 1/4 tsp
- dark chocolate 75g, finely chopped, plus a little extra to top
- leaf gelatine 6 sheets
- golden or dark rum 1 tbsp
- vanilla extract 1 tsp
- ground nutmeg 1/8 tsp
- double cream 250ml
- icing sugar 2 tbsp
Method
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STEP 1
Whizz the Oreos to crumbs in a food processor, then add the melted butter and briefly whizz again. Press into a 23cm springform cake tin, cover and chill.
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STEP 2
Gently bring the milk to a boil in a heavy-based saucepan. Meanwhile, whisk the egg yolks and half the caster sugar together in a large, heatproof bowl until paler in colour, then whisk in the cornflour and salt. Whisk as you pour the hot milk onto the yolks, then return to the pan and cook over a low heat, stirring, until the mixture coats the back of a wooden spoon. Take off the heat and pour half into a bowl, while this is cooling soak the gelatine in cold water until pliable. Squeeze the water out of 2 of the leaves. Stir the chocolate and these gelatine leaves into the pan with the custard mixture until they have melted, then pour onto the base. Chill.
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STEP 3
Stir the rum, vanilla, nutmeg and remaining 4 gelatine leaves into the warm, reserved custard mixture and leave to cool completely.
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STEP 4
Beat the egg whites to soft peaks, then add the remaining caster sugar and beat until the mixture is stiff and glossy. Fold this into the cooled custard, then spoon on top of the chocolate custard and chill until set – about 4 hours. Whip the cream and icing sugar to soft peaks, spoon on top of the pie, then shave a little chocolate over the top to serve.
Nutritional Information
Kcals643 Fat38.1g Saturates22g Carbs63g Sugars52.2g Fibre2.4g Protein9.5g Salt0.8g
- 24 Oreo biscuits , (just shy of 2 packets)
- 55 g Unsalted Butter melted
- 500 ml Whole Milk
- 4 Egg separated
- 225 g golden caster sugar
- 4 tsp cornflour
- 1/4 tsp fine salt
- 75 g dark chocolate, finely chopped, plus a little extra to top
- 6 sheets leaf gelatine
- 1 tbsp golden or dark rum
- 1 tsp Vanilla Extract
- 1/8 tsp ground nutmeg
- 250 ml double cream
- 2 tbsp icing sugar
Turkey Arts and Crafts Activities
Because, let’s face it, the turkey ends up being the spokesbird for this holiday.
1) Experiment with different ways to draw turkeys
Hand turkeys are one way; but try some other ways, too!
2) How to draw and paint a turkey step-by-step (on Deep Space Sparkle)
3) Make playdough turkeys (on Mama Papa Bubba)
4) Set up an art invitation to create paper turkeys (on Paper and Glue)
5) Make pinecone turkeys (on a Pumpkin and a Prince)
6) Print turkey tracks for a fun Thanksgiving art activity (on Fun-a-Day)
7) Make autumn leaf feather turkeys (on BabyCenter)
Thanksgiving Party Ideas for Kids: Fun Activities, Crafts, Treats!
This is it! The final countdown to Thanksgiving Day! Are you still searching for that last-minute kiddie game? Still short by a couple of creative crafts? Or maybe you need just one more treat to complete the family feast? Well, here’s a roundup of great Thanksgiving party ideas just for kids (with helpful how-to’s included) covering all 3 of those areas to make this holiday extra-special for you and your loved ones. Enjoy!
From turkey toss games to tic-tac-turkey, here are five unique ways to keep the kids happy at the party:
1 – ‘A Thankful Heart’ activity [Let’s Lasso the Moon] 2 – Tic-Tac-Turkey [How Does She?] 3 – ‘Thankful Pumpkins’ activity [Busy as a Honeybee] 4 – Turkey Toss Game, made with Kiwi Crate’s Thanksgiving Kids Craft Box [via The Celebration Shoppe] 5 – Artsy Leaf Rubbings [Snack Picks.com]
KID-FRIENDLY CRAFTS/PARTY DECORATIONS
Make fun party crafts and decor. while getting the kids involved, too! We just love these 7 unique ideas from pompom turkeys to boat treat holders:
1 – Cupcake Wrapper Turkeys [Oh My! Creative] 2 – Pompom Turkeys [Mom on Timeout] 3 – Autumn Leaf Mask [Small + Friendly] 4 – Turkey Pinwheels [Parents.com] 5 – ‘Indian Corn’ Favors [The Fickle Pickle] 6 – Pilgrim Boat Treat Holder [Sheek Shindigs] 7 – Tree Centerpiece [Catch My Party]
THANKSGIVING SWEETS AND TREATS FOR THE LITTLE ONES
What would a party be without sweet treats for the little ones? Take these 6 scrumptiously cute ideas, and you’ll be seeing smiles all around:
1 – Pilgrim Hat Cookies [Craftily Ever After] 2 – Mini Chocolate Pumpkin Bundt Cakes [The Chic Site] 3 – Turkey Rice Krispie Treats [Shugary Sweets] 4 – Cheesy Turkey Snacks [Living Locurto] 5 – ‘Little Gobbler’ Cookies [7th House on the Left] 6 – Trail Mix in a Turkey Treats Holder [Fiskars]
Are you planning a kid-friendly Thanksgiving party this season? Or, planning a kids’ table at the celebration? Please leave a comment and share an idea! You might just help a busy mom out there!
Chestnut, squash and sweet potato loaf
Serves 6
Easy
Check out this vegan chestnut, squash and sweet potato loaf recipe. Precise layering makes this vegan main look really smart, but it’s actually easy to put together. This can be made the day before then heated through before serving
Ingredients
- onions 3 large, grated
- coconut butter 100g
- dried chilli flakes a pinch
- sage a small bunch, chopped
- vac-packed cooked, peeled chestnuts 180g, chopped
- white breadcrumbs 100g
- ready-to-eat dried apricots 50g, chopped
- cranberry sauce 4 tbsp
- sweet potatoes 400g, peeled
- butternut squash 400g, peeled
Method
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STEP 1 To make the stuffing, put the onion in a pan with the coconut butter and chilli flakes and cook until the onions have softened. Stir in the sage and cook for 2 minutes.
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STEP 2 Put the chestnuts, breadcrumbs and apricots into a bowl. Stir in half the onion mixture, mix well and season. Mix the rest of the onions with the cranberry sauce.
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STEP 3 Slice the sweet potatoes and squash separately in a food processor or with a mandoline and divide into 3 piles of each. Melt a little more coconut butter and brush the inside of a 900g/2lb loaf tin. Line with a strip of baking paper
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STEP 4 Heat the oven to 190C/fan 170C/gas 5. Line the bottom of the tin with a neat overlapping layer of 1/3 of the squash, trimming to fit the tin. This will be the top of the loaf so get this as nice as possible – the other layers you don’t need to worry about so much. Then add a layer of 1/3 of the sweet potato.
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STEP 5 Add a layer of stuffing, then cranberry onions, then the next 1/3 of squash and sweet potato. Add the rest of the stuffing, then another layer of cranberry onions and finish with the last 1/3 of squash and sweet potato.
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STEP 6 Cover with foil, put on a baking tray and bake for 2 hours, or until the sweet potatoes and squash are tender. Leave to sit for 10 minutes before turning out and cutting into slices.
Nutritional Information
Kcals406 Fat12.3g Saturates10g Carbs60.9g Sugars29.1g Fibre12.6g Protein6.5g Salt0.3g
- 3 large onion grated
- 300 g coconut butter
- dried chilli flakes a pinch
- sage a small bunch, chopped
- 180 g peeled chestnutsg, vac-packed cooked, chopped
- 100 g white breadcrumbs
- 50 g ready-to-eat dried apricots, chopped
- 4 tbsp cranberry sauce
- 400 g Sweet Potatoes peeled
- 400 g butternut squash, peeled
Rustic Cabin Thanksgiving Party
HAPPY THANKSGIVING!
I hope you all have a splendid day!
50 Minutes Serves 4Easy
Serves 4
Easy
This recipe for beef fillet with spiced pears and chestnut pickle is easy to make but offers something a little bit different during the colder months. Buy chestnuts ready-peeled for ease.
SPICED PEARS AND CHESTNUT PICKLE
- ginger 1cm piece, finely chopped
- red chilli flakes a pinch
- olive oil 2 tbsp
- red wine vinegar 150ml
- light muscovado sugar 3 tbsp
- pears 3 or 4 small
- cooked chestnuts 60g, sliced or halved
Method
-
STEP 1 Make the pickle ahead. Put the ginger, red chilli flakes, olive oil, red wine vinegar and sugar in a small pan and bring to a simmer. Peel the pears, cut them into halves or quarters and core. Drop them into the hot mixture with the chestnuts and leave to cool completely, turning the pears over once. Lift the pears out of the mix and put them in a bowl. Simmer the liquid until it is thicker and stickier, season, and pour over the pears. This will keep in the fridge for up to 3 days.
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STEP 2 Season the beef with plenty of salt and pepper and leave to dry and come up to room temperature for an hour.
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STEP 3 Heat the oven to 200C/fan 180C/gas 6. Heat 1 tbsp olive oil in a large frying pan and sear the beef well on all sides, then put it in a roasting tin. Roast for 20 minutes for rare beef (another 10 minutes for medium-rare), cover with foil and a tea towel, then rest for 20 minutes. Slice into thick rounds and lay down the centre of a serving dish. Arrange the pears down the centre of the beef, stir any meat juices into the sauce and spoon it and the chestnuts over the pears.
- 1 cm ginger piece, finely chopped
- red chilli flakes a pinch
- 2 tbsp olive oil
- 150 ml red wine vinegar
- 3 tbsp light muscovado sugar
- 3 or 4 small pears
- 60 g cooked chestnuts sliced or halved
