Thanksgiving is just around the corner!!! Let us prepare your holiday feast. Hurry orders need to be placed by November 21st! Thanksgiving Delivered To Your Table Lemon and Thyme Roasted Turkey Traditional Gravy Chestnut and Apple Dressing Cranberry and Orange Chutney Garlic Smashed Potatoes Sweet Potato Gratin Vegetable Succotash Dinner Rolls with Honey Butter Desserts Pumpkin Pie laced with Cinnamon and Nutmeg or Caramel Apple Pie Contact Us today to book your family's meal. Eat, Drink, and Enjoy your Thanksgiving! $34.50 per person plus tax Order by 11/15 to receive Free Delivery Tasty Treats Cranberry Meringue Pie        $16 Dutch Apple Pie                   $17 Mudslide Pie                        $18 Pecan Pie                            $18 Pumpkin Pie                         $15 Caramel Cheesecake            $21 Make your reservation now! Call 845-518-6533

Pie... the Second Piece

Now that the perfect crust is ready, let's talk filling...  There are many types of pie, fruit, custard, and savory...

In this segment, I am going to focus on fruit pies.  Fruit comes in all shapes, sizes, flavors.  Because of this cooking times and quantity of fruit needed in a pie varies. 

When assembling a pie, apples should fill the crust to an inch above the edge, cherries, blueberries, and similar fruit are filled to just below the rim of the pie pan. The fruit will expand when it gets hot and tends to run out of the edges if overfilled.

Here are guidelines for the quantity of fruit needed for a 9" pie:

Apple: 8 small, 5 large = 6 to 8 cups

Apricot: 10-12 medium = 5-6 cups

Blackberry: 6 (1/2 pint) baskets = 6 cups

Blueberry: 3 pint baskets = 6 cups

Cherry: 1 pound = 6 cups

Peach: 10 -12 small or 6-7 large = 5-6 cups

Pumpkin: 1/2 pound =1 cup

Raspberry: 6 (1/2 pint) baskets = 6 cups

Rhubarb: 6 medium stalks / 5-6 cups

Strawberry: 4 pint baskets = 6 cups

Sweet Potato: 1/2 pound =1 cup

Now that the fruit is picked out, you need a thickener.  Here are some choices:

Cornstarch                                                                                                                                          
is a good thickener to use with fruit to make a filling because it does not have any flavor and creates a smooth texture. It also does not thin when reheating a slice of pie.  Cornstarch has twice the thickening power of flour, but doesn’t work well if the filling is high in acidity.

Tapioca

 is often used because it can hold more fruit juices than other thickeners without becoming rigid.  It is not recommended for a lattice top pie or other open fruit pie, as it hardens when exposed to the hot air of the oven. However, it can be used with a two-crust pie.  Tapioca has no flavor and  cooks quickly. If you use tapioca, let the filling mixture stand for at least 15 minutes before you spoon it into the crust to bake. This will allow for more efficient thickening. When you prepare a pie filling, mix the thickener first with sugar and any spices to prevent lumps and uneven thickening, then add the fruit. Granules are gritty if under cooked but are clear and soft when fully cooked.

Arrowroot                                                                                                                                              
is not a desirable choice because it thickens before the boiling point of fruit fillings in the pies.  It imparts no flavor of its own but provides a high gloss, and just 1 tablespoon will firm up each cup of liquid. It’s fine for high- and low-acid fruit mixtures, but it creates a gloppy mess if mixed with any dairy product.

Potato Starch                                                                                                                                        
this gluten-free starch's main advantage over other starch thickeners is that it's a permitted ingredient for Passover, unlike cornstarch and other grain-based foods. Liquids thickened with potato starch should never be boiled.

Once the fruit and thickener are chosen, all that is left is flavoring with lemon juice, sugar, and spices.  Bake and Enjoy!

Some additional helpful tips:

 

-Bake on a cookie sheet covered in aluminum foil to catch any juices that may run over the edge.

-Rotate the pie 180 degrees midway through baking. This helps the pie to cook evenly and balances the surface browning.

-When cutting, wet the knife with hot water to make a clean cut that won’t tear the filling.

“Cut my pie into four pieces, I don’t think I could eat eight.”
― Yogi Berra

Thanksgiving Specials

Thanksgiving is just around the corner!!! And although the Holidays are a wonderful time to celebrate with friends and family, they can also add a bit of stress in the preparation process. So, here are some tips to help you prepare for a less chaotic Turkey-a-thon. Follow these steps to stay on top of your holiday game plan.

Saturday November 15
- Plan your menu - decide which items can be made ahead of time and frozen.
- Figure out what size turkey you'll need, and order it.
- Ask for ome of your guests to bring dishes so you don't have to do it all.

Saturday November 22
- Make your grocery lists. - Go shopping for ingredients and non-perishable items including drinks.

Sunday November 23

 - Make pies, cakes, breads and freeze them

Monday November 24

 - Start defrosting turkey.

Tuesday November 25
- Make any dips and sauces - these will keep for 5 days. - Make the stuffing or dressing - it keeps for three days in the fridge. - Shop for remaining food items such as salad greens

Wednesday November 26

- Set the table. - Chill beverages.
- Cut and prepare the vegetable and starch dishes. - Remove bread, pies, and desserts from freezer.
Thanksgiving day
- Cook the turkey. - Reheat the side dishes. - Take the turkey out of the oven, make the gravy.

Friday November 28
- Check out www.chocolatemoussecatering.com for creative ways to spruce up leftovers.

Or save yourself the trouble and headaches let us do the cooking for you. Browse the menu below and choose your favorites and let us prepare your holiday feast.

Happy Eating,
Heather Casto
The Chocolate Mousse

 

Thanksgiving Menu

 

Herb-Roasted Turkey Breast with Truffle Butter
White Wine Gravy
Chestnut, Leek and Apple stuffing
Cranberry and Orange Chutney
Sweet Potato Gratin
Brussels sprouts with Bacon
Dinner rolls & Butter

Desserts
Pumpkin Pie laced with Cinnamon and Nutmeg
or
Caramel Apple Pie

Hurry! Orders need to be in by November 22rd.

                                                                     Thanksgiving Menu
                                                                        $35 per person
                                            Customized and A La Carte Menus are Available.
Call for details.
845-518-6533

Thanksgiving Pies

Caramel Apple Pie $16

Pecan Pie $17

Pumpkin Pie $15

Chocolate Mudslide Pie $17

NY Cheesecake $20

 

 

 

*Place your specialty orders for just $2.00 extra

Hyde Park, New York 12538
845-518-6533
chocolatemoussecatering.com
Chefgirlhg@aol.com

Thanksgiving Menu Order Forms

Thanksgiving Dinner                                                                                                                                                        

$35 per person

Choice of Appetizer:

Pumpkin Soup
Local Maple Cream

Bibb Lettuce Salad
Granny Smith Apples, Spiced Pecans, and Red Wine Vinaigrette

Choice of Entrée:

Oven Roasted Turkey

with Pan Gravy

Braised Beef Brisket

Pork Loin

Stuffed with Empire Apples and Prunes

Side Dishes:                                                                                                  

You Choose Three                                                                                                          

Seasonal Local Roasted Vegetables

Broccoli Florets, Grape Tomato and Garlic Medley

Herb Glazed Root Vegetables

Garlic Spinach and Potatoes Gratin

Wild Rice with Mushrooms and Onions

Sweet Potato Puree

  Included One Portion each:

Chestnut and Apple Stuffing

Cranberry Orange Chutney

Dinner Roll

Slice Pumpkin Pie

Orders of 8 or more includes a free cookie platter

Pick up and delivery on Thanksgiving Day available. Please add $5.00 for delivery.

Please Place Orders by November 20th

Thanksgiving Desserts                                                            

Cranberry Apple Pie     $14.00

Pecan Pie                     $16.00

Pumpkin Pie                 $13.00

Banana Cream Pie        $15.00

NY Cheese Cake         $18.00

Orders must be received by November 20th

Delivery available, please add $5.00



Guiltless Treats

I know, I know... Pies again... but I promise this is my last post on this flakey treat for a while. This week I'd like to introduce you to a formula for healthy but very yummy pastries. Why you might ask... well, thanks for asking... 1/3 of all Americans are obese (a rather frightening statistic). Approximately 80 MILLION Americans go on a diet each year. That means at least one of your Holiday guests will be watching what they eat this year... you may even be monitoring your consumption. You should definately not be penalized with boring and tasteless food just because you want to be healthier. Rather, you should include tasty but healthful dessert choices into your diet. Everyone knows that "absence makes the heart grow fonder", and artificial, sugary snacks are not the healthiest cravings to give in to. That is why I am going to share 3 awesome pastry dough recipes - 1 whole grain - 1 gluten free - 1 Vegan and 3 fantastic and fresh fruit fillings. I hope you take advantage of them. Until next time... Happy Cooking

Whole Grain
2 cups whole wheat flour
1 cup ground oatmeal
1/2 teaspoons salt
1/3 cup vegetable oil
1/2 cup water

Combine the flour, oatmeal and salt in a bowl. Blend in the oil, then add the water

Gluten Free
1/2 cup shortening
1 cup spelt
1/2 cup rice flour
4 tbsp cold water

Cut shortening into flour until a crumb like texture forms.
Add water.
Work dough with hands until soft and form into ball.

Vegan
1 cup spelt flour
1 cup almond flour
3/4 cup coconut oil
¼ teaspoon salt
5 Tablespoons ice water

Chill all the ingredients in the freezer. (Do not allow the water to freeze.)
Mix the flour and salt.
Cut the solid coconut oil into the flour and salt mixture. The dough should be crumbly with crumbs the size of small peas.

Cranberry Apple Pie Filling
1 cup chopped cranberries
1 1/2 cups chopped apples
1/2 cup honey
1 Tbs Whole Wheat Flour
dash salt

Combine cranberries, apples, honey, and salt; cover and let stand 2 hours.
Pour into a 9-inch pie shell.
Cover with top crust, seal, and crimp edges.
Cut small vents in top of pie.
Bake at 450° for 10 minutes.
Reduce heat to 350° and bake 30 minutes longer, until nicely browned.

Cherry Rhubarb Pie Filling
1/2 cup agave
1/2 cup whole wheat flour
1 pound fresh rhubarb, chopped (1/2 inch slices)
2 pints fresh cherries (seeded and cut in half)
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar

In a large bowl, mix flour and agave.
Add strawberries and chopped rhubarb.
Toss fruit with agave and flour and let stand for 30 minutes.
Pour filling into pie crust.
Dot top with butter, and cover with top crust.
Seal edges of top and bottom crust with water.
Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar.
Cut small holes in top to let steam escape.
Bake at 400 degrees F for 35 to 40 minutes, or until bubbly and brown.
Cool on rack

Cheesy Chocolatey Pumpkin
1 cup low fat cream cheese
1/2 cup agave
1 cup canned solid-pack pumpkin puree
2 large eggs
2 tablespoons all-purpose flour
1 teaspoon cinnamon, clove, nutmeg
1/2 teaspoon salt
1/2 cup semisweet chocolate, chopped

Place cream cheese in food processor; blend until smooth. Add agave, pumpkin puree, eggs, flour, spice, and salt; process until combined.
Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted.
Add to pumpkin mixture
Pour in pie shell
Bake at 350F until set but jiggles slightly when gently shaken, 40 to 50 minutes.
Cool in pan at least 2 hours

Enjoy!

Chef Heather
The Chocolate Mousse
http://www.chocolatemoussecatering.com/
845-518-6533