Pumpkin pie redux
Who would’ve thought that discussing pumpkin pie would be such a popular topic among Timberites (and others as well). Here, I offer an alternative European perspective as there were eight of us around the table last night (with not an American in sight although some later joined us for socializing): three Italians, two Germans, one German/French, one Dutch and one Hungarian. First of all, I’m proud to say that you couldn’t have had a more traditional Thanksgiving meal including a mashed potato/sweet potato dish, bean casserole, cranberry relish, cranberry jello salad, squash, stuffing, plenty of gravy and, of course, a beautiful and delicious turkey. Other than the dinner rolls, ice cream and whipped cream everything was home made. But let me fast forward to the dessert portion of the evening.
After a walk out to the beach to make some room for the pies, we started a general discussion comparing European vs American pastries. Several people around the table thought that American desserts are just too sweet. This may explain why most people only took a small slice of my pecan pie (oh, and I cheated, I didn’t make the crust). However, I was happy to note that people were quite excited about the pumpkin pie (pictured here without the important whipped cream component). I relied on canned pumpkin pure, but used a special recipe that adds vanilla ice cream to the filling making it extra fluffy and yummy. To the skeptics who in the comments to Belle’s post wondered whether people just said they liked the pie versus actually enjoyed it, I can report that my guests were quite honest regarding their preferences. Everyone got to take food when they left and people did not seem to have any qualms about expressing their preferences (thus I got to keep quite a few peanutbutter bars given that several of those in attendance have not yet developed a taste for peanut butter). I should add that my friend’s Alsatian apple tart was a really big hit as well (and as suggested earlier, it was not as sweet as the other desserts). One more point about desserts: I never use vanilla extract, I use vanilla sugar instead. I think it works much better (the former seems to have an artificial taste I don’t like). Substituting one packet for one teaspoon seems to work well.
The evening ended with us reminiscing about European 70s music (that may require a separate post sometime) and playing around with the various toys on my coffee table (coffee table books are so passé, try putting some Rubik games out sometime). Of course, after that amount of food no need to get so technical as to introduce elaborate puzzles. I brought out my vintage Schwarzer Peter card deck my grandmother and I used to play with when I was five. There is a reason I used to play with it when I was five. After a few minutes of playing we started wondering how many PhDs it takes to figure out the quickest way to end the game (well, you know, without actually just calling it quits). (Keep reinventing the rules and working with the other players so someone can win.) What a fun evening, and of course, no need to cook for the next several days.