Thanksgiving Dinner 2015

Roasted garlic potatoes with mushrooms and peppers

I hat to cut down my “To Make list” in half after realizing that presentation for each dish takes a lot longer than planned. That part I didn’t estimate well. Still, we had more than PLENTY of food for our small crowd. So GLAD that my in-laws, my family, are here and able to celebrate with us. I’m happy to see their excited faces. My mother-in-law LOVES my creations every holiday and walks away with enough food for several days.

It may not seem like there is much food on the table, but each dish is prepared with LOTS OF LOVE!

Appetizers:

Smoked Salmon Deviled Eggs

Layered Shrimp Salad

From the bottom: Avocado layer, red onion, eggs and mayo, shrimp with melted cheese. Garnish with shrimp and cucumber slices on top of the cream cheese scoop. 

Olivier salad

Shrimp Scampi

Seledka (herrings in olive oil)

Chicken Liver Pate and crackers

DESSERTS: 

Chocolate and Cherry Mousse Crepe Cake! 

This Stunning Chocolate and Cherry Mousse Crepe Cake with Fruit and Roasted Hazelnuts on top was a Stunner and Absolutely Delicious at our recent Thanksgiving table. The secret was in creating a lower-calorie dessert.

Yes, I know, but even for the holidays, I pay close attention to the calories. I can gain 5 pounds in just a couple of days that will take me a year to lose. I do not want a quick indulgence with monthly payments. LOL

Looking for a lower calorie cake that still has an Amazing taste and Satisfaction was EXTREMELY challenging.

Most bloggers DO NOT pay attention to the calories, I’m afraid. You start reading: “2 Cups Butter”, “3 Cups Sugar”, “4 Cups Flour” and so on. I lost my enthusiasm rather quickly.

Then, I had an idea to make a Crepe Cake. The problem with this is normally you need 20+ plus layers to get the height and the look of a cake. I was able to create my stunner with just T E N layers, craftily layered to give a height of a Full-Fledged cake!

How to make Chocolate and Cherry Mousse Crepe Cake

Crepes Recipe:

1 cup Flour
1 1/2 Cup of milk (used 2% milk)
2 Eggs
1 Tbsp. Sugar
Dash of salt
2 Tbsp. Butter, melted
1 tsp. vanilla extract

Directions:

Whisk eggs, milk, sugar, and salt. Slowly start stirring in flour and oil. You can use a Whisk or a Hand mixer to combine the ingredients. For best results, refrigerate for 1 hour or overnight.

I use a specially designed for making crepes skillet which is a perfect size, but you can use a regular skillet.

Rub oil and heat the skillet to medium-high. Tip: I use a small dish with oil and a paper towel that I dip and rub the skillet in between making a new crepe. Pour or scoop the batter onto the skillet, using approximately 2 tablespoons for each crepe.

Rotate the pan to spread batter as thinly as possible. Lift the sides to see if it’s done and flip to the other side. Brown on both sides.

Chocolate Mousse:

2 cups heavy cream, chilled
4 large egg yolks
8 ounces semi-sweet chocolate, melted
1 tsp. vanilla extract

Directions:

Place beaters and a mixing bowl in the freezer for 10 to 15 minutes. Put heavy cream into a bowl and beat on high for 5-6 minutes or until stiff peaks.
In another bowl, whisk together egg yolks, cooled melted chocolate, and vanilla extract.
Gently combine the ingredients together.

Cherry Mousse:

1 Cup heavy cream
4 oz. Philadelphia Black cherry cream cheese

Directions:

Place beaters and a mixing bowl in the freezer for 10 to 15 minutes. Put heavy cream into a bowl and beat on high for 5-6 minutes or until stiff peaks. Add cream cheese and mix well.

Assembly:

I had 10 crepes, you may have more or less depending on the size you make. Mine was 9 inches.

Spread Cherry Mousse evenly among the crepes and add fruit.

On the bottom, I have 4 crepes, folded in half and then folded in half again. You can spread a bit of Chocolate Mousse on top. Next layer, same manner. On top I have 2 crepes, just folded in half.

I have piped the Chocolate Mousse on top using OODLE TIP DISPOSABLE PASTRY BAG, which I absolutely love and will buy more.

Decorate the cake with fruit and roasted hazelnuts.

Make sure to refrigerate this cake for 3 hours to overnight so that the flavors absorb into the crepes.

Enjoy!

Apple Custard Pastry with homemade custard cream and caramelized apples

How to make Apple Custard Pastry with custard cream and caramelized apples

• 1 package puff pastry, thawed
• Filling:
• 3/4 cup sugar
• 6 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 1/2 cups whole milk
• 3 tablespoons unsalted butter
• 6 large egg yolks, beaten
• 1 1/2 teaspoons vanilla extract
• powdered sugar,  garnish
• 2 tbsp butter
• 2 green apples thinly sliced
• 2 tbsp brown sugar

Directions

Custard Creme

Prepare the custard creme first since it needs to cool down.

In a large saucepan over medium heat, whisk together butter, sugar, cornstarch, and salt.

Stir in milk and egg yolks.

Stir continuously until the mixture comes to a boil. 

Reduce heat to medium-low and continue cooking for 1 minute, then stir in vanilla extract and remove from heat.

Caramelized Apples

In a large skillet heat the butter until bubbling.

Add apple slices to the skillet and continue to cook over medium-high heat for approximately 5 minutes or until they begin to brown.

Sprinkle brown sugar on top and mix well.

Puff Pastry

Preheat oven to 400ºF and line 2 baking sheets with parchment paper.

Roll out each sheet of puff pastry to 1/4-inch thickness, making sure scored pieces are sealed together.

Cut puff pastry into 6 or 12 equal squares, puncture each square with a fork a few times.

Sprinkle with sugar and bake for approximately 20 minutes until puffy and lightly golden.

Cool, then carefully, cut each square through the center to make two parts (top and bottom).

Spread custard creme evenly among the puff pastry squares and add caramelized apples.

Place in the refrigerator for a couple of hours to overnight until set.

Dust with powdered sugar and serve.

Chocolate/hazelnut mousse!

Being an artist, I LOVE COLOR and have to have it on my plate and in my surroundings.

I’m always on the lookout for colorful, unusual shape objects.

Since it’s a Thanksgiving theme, I’ve pulled out of all my leaf-shaped plates.

Some of the decorations on the table are from the dollar store: placemats, flowers, and some fruit. The Beautiful plates just recently purchased from HomeGoods. All of my plates and serving dishes are $10 or less. There is no need to spend more. If you shop at Marshalls, TJ Maxx, HomeGoods and Burlington there are always Great Bargains!

I hope all of you had a great time with your Loved ones.

I enjoy Thanksgiving and looking forward to Christmas celebrations!

Continue to Content

Apple Custard Pastry with homemade custard cream and caramelized apples

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

This Apple Custard Pastry with homemade custard cream and caramelized apples is simply divine!

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Ingredients

• 1 package puff pastry, thawed
• Filling:
• 3/4 cup sugar
• 6 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 1/2 cups whole milk
• 3 tablespoons unsalted butter
• 6 large egg yolks, beaten
• 1 1/2 teaspoons vanilla extract
• 2 tbsp butter
• 2 green apples thinly sliced
• 2 tbsp brown sugar
• powdered sugar, garnish

Instructions

Custard Creme

1. Prepare the custard creme first since it needs to cool down.
2. In a large saucepan over medium heat, whisk together butter, sugar, cornstarch, and salt.
3. Stir in milk and egg yolks.
4. Stir continuously until the mixture comes to a boil. 
5. Reduce heat to medium-low and continue cooking for 1 minute, then stir in vanilla extract and remove from heat.

Caramelized Apples

1. In a large skillet heat the butter until bubbling.
2. Add apple slices to the skillet and continue to cook over medium-high heat for approximately 5 minutes or until they begin to brown.
3. Sprinkle brown sugar on top and mix well.

Puff Pastry

1. Preheat oven to 400ºF and line 2 baking sheets with parchment paper.
2. Roll out each sheet of puff pastry to 1/4-inch thickness, making sure scored pieces are sealed together.
3. Cut puff pastry into 6 or 12 equal squares, puncture each square with a fork a few times.
4. Sprinkle with sugar and bake for approximately 20 minutes until puffy and lightly golden.
5. Cool, then carefully, cut each square through the center to make two parts (top and bottom).
6. Spread custard creme evenly among the puff pastry squares and add caramelized apples.
7. Place in the refrigerator for a couple of hours to overnight until set.
8. Dust with powdered sugar and serve.

Did you make this recipe?

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