Let me just say that I have had a blast participating in the Cook With Us #25 @docsmith Handcrafted Knife Contest. And, in all honesty, I have been totally surprised (and honored) as I progressed through each round! Since my family serves as a my official taste testers, they have as much invested in this contest as I. They have, I have been assured, really enjoyed the fruits of my labors.

I must admit that I was a bit late finding out that I made it to round three of the contest. Like most residents of coastal and central North Carolina last week, I was busy preparing for Hurricane Florence which was steadily bearing down on our coast! As Hurricane Florence was forecasted as a potential category 4 storm, I was tasked with going from store to store collecting our emergency supplies. And, since some of our family members lived in the coastal town where the hurricane was predicted to make landfall, they came to stay with us after the entire town was evacuated. This led me to go back to the store for water and emergency supplies. It was only after this that I learned that I had progressed to Round 3.

Because I had my fill of crowded stores which were bereft of supplies. Any recipe development would have to rely mostly on items already in my pantry, refrigerator or freezer.

SUMMARY OF MY ROUND 1 AND ROUND 2 ENTRIES:

For Round 1, the Appetizer Round, I made Watermelon Poke Bites (https://steemit.com/cookwithus/@atmemestable/cook-with-us-23-watermelon-poke-bites).

One of the inspirations for this dish was because "For sometime now, my daughter has been singing the praises of the new food craze Poke Bowls."

For Round 2, the Mystery Box Round, I made Chai Tea Infused Masala Tofu, Topped with Strawberry Chutney and served over Cornmeal Waffles Studded with Tomato Raisins (https://steemit.com/cookwithus/@atmemestable/cook-with-us-24-docsmith-handcrafted-knife-contest-round-two-chai-tea-infused-masala-tofu-with-cornmeal-waffles-tomato-raisins)

But, what? Oh, what would I make for Round 3: Desserts?

The rain is pouring down and the wind is blowing outside. And, while I am so thankful that, at least for now, my family is safe and dry inside our home, I am also prayerful for the safety of everyone in the path of Hurricane Florence. For this entry, again I turn to my family for inspiration.

Thanksgiving is my favorite holidays. From sunup to sundown, Thanksgiving is a great time for family fun. It's also a great time for family feasting! In our family, we usually start our day with breakfast. Perhaps a cup of hot cocoa topped with a fluffy marshmallow. Ths would go great with a nice slice of warm Ginger Molasses cake. And, no Thanksgiving dinner would be complete without a homemade cranberry/apple sauce. For dessert, there is always, always a pumpkin pie and maybe a rich pecan pie. With these family Thanksgiving favorites in mind, I present my entry for Cook with Us 24 - @docsmith Handcrafted Knife Contest Round Three - Thanksgiving Delight Entremet.

NOTE: IF YOU JUST WANT TO SKIP THE CHITCHAT AND GET TO THE GOOD STUFF, RECIPES USED IN MAKING THIS DESSERT ARE AT THE END OF THIS ARTICLE.

What is an Entremet?

An entremet is the perfect dessert for someone who likes a little bit of everything. An entremet is a multi-layered dessert using different textures. There is usually a cake layer, a creamy layer, a jelly layer and a crunchy layer. For my Thanksgiving Delight Entremet, my desire was to pay homage to a traditional Thanksgiving day feast...sunup to sundown. The Thanksgiving Delight Entremet has layers of creamy Molasses Gingerbread, Cranberry/Apple Sauce, Pumpkin Mousse...all encased in a dark chocolate mirror glaze. A dollop of marshmallow-like aquafaba meringue tops the Thanksgiving Delight Entremet and it is served atop a base of spicy/sweet/salty crunchy pecans.

A taste of Thanksgiving all on one little dessert plate!

The Making of The Thanksgiving Delight Entremet.

Whenever I cook for holidays, I approach cooking the family meal with an eye toward strategy and timing. I made the elements of the dessert over two days. Breaking the recipe into steps really simplifies preparation for me. Also, for the most part, I try to use ingredients that are common to my region and that I will likely have in my pantry or freezer. And, the Thanksgiving Delight Entremet is not an exception to these rules.

Note: You are going to need a silicone mold, like this one, for this recipe. I purchased mine from Amazon.

Battle Plan for Making a Thanksgiving Delight Entremet.

Day One

Make (1) Candied Pecans, Cranberry/Apple Sauce, Molasses Gingerbread and Pumpkin Mousse. Layer Dessert in Silicone Molds and Freeze.

Day Two

Unmold Dessert from Molds. Make Mirror Glaze, Make Aquafaba Meringue. Pour Mirror Glaze over molded entremets. Let glaze set on entremets and, if desired, spray slightly with edible gold paid. Top each Thanksgiving Delight Entremet with a swirl of Aquafaba Meringue. Toast meringue with kitchen torch. (My torch ran out of fuel just as I started to toast my meringue. Since the all the stores were closed due to Hurricane Florence, my poor little meringue remained untoasted.) Plate the Thanksgiving Delight Entremet by surrounding it with a handful of chopped Candied pecans. (Another side note: I originally intended on pressing some of the nuts around the base of the Entremet but I waited too long and my chocolate had already set. Keep this timing issue in mind when making your entremets.) Grab a fork, dig in and ENJOY!!

A Photographic Journey: Making the Thanksgiving Delight Entremet

1. MAKE THE CANDIED PECANS

2. MAKE THE CRANBERRY/APPLE SAUCE

3. MAKE THE MOLASSES GINGERBREAD

4. MAKE THE PUMPKIN MOUSSE

!

5. LAYER THE PUMPKIN MOUSSE, CRANBERRY/APPLE SAUCE AND MOLASSES GINGERBREAD IN SILICONE MOLD

IMG_2209.JPG

6. NAKED ENTREMETS REMOVED FROM MOLDS AND AWAITING ENROBING IN MIRROR GLAZE

7. MAKE DARK CHOCOLATE MIRROR GLAZE

8. ENROBE ENTREMET IN DARK CHOCOLATE MIRROR GLAZE

9. MAKE THE AQUAFABA MERINGUE

10. PLATED AND ALL GLAMMED UP WITH A BIT OF EDIBLE GOLD PAINT

11. AND FINALLY, MY PROOF PHOTO

AND NOW, THE RECIPES FOR THE THANKSGIVING DELIGHT ENTREMET

A. Candied Pecans

Pecan trees are common in my area. And, during a good harvest year, pecans are plentiful and usually economical. For this reason, pecans are often included in the making of regional desserts and other meals.This recipe is a variation of one that I make every Christmas. A tin of these is always a welcome gift for friends and family. The addition of cayenne pepper gives these nuts an unexpected kick.

Ingredients:

1/2 cup vegan confectioners sugar
3/4 teaspoon kosher salt
3/4 teaspoon cayenne pepper
2 cups pecans
4 teaspoons water

Method:

1. Line a baking sheet with parchment paper and preheat oven to 350 degrees Fahrenheit.
2. While your oven is preheating, combine all ingredients (except pecans) in a medium bowl and whisk until smooth. Taste for seasoning, adjust as desired.
3. Add the pecans to the bowl. Gently and thoroughly combine until the pecans are evenly coated.
4. Place the pecans on the baking sheet, spreading into a single layer. Be sure to get every last drop on the glaze onto the pecans.
5. Bake pecans for 10 -12 minutes. The exact time will depend upon your particular. Be sure not to overcook your pecans....because burnt nuts are just taste nasty. Pecans are done when they are carmelized on the top and smell fragrant.
6. Remove from oven and immediately slide the parchment paper with the nuts off the hot baking sheet. Allow this the nuts to cool completely on baking rack or on the countertop.
7. Once the nuts are cooled, remove the pecans from the parchment, breaking apart any clusters as needed. Store in an airtight container. (If you have any left after you've sampled your share!)
8. Note: I finely chopped about 1/2 cup of the nuts and set them aside for use in the Thanksgiving Delight Entremet.

B. Cranberry/Apple Sauce

Ingredients

1 bag fresh or frozen cranberries (use organic if available)
1 cup organic sugar
1 lemon, use both zest and juice
1 apple (the apple is not pictured in the photo above. I decided to add it both for flavor and because the natural pectin contained in apples helps with gelling.)

Method

Place all ingredients in a medium, heavy-bottomed sauce pan. Stirring to combine, bring to boil. Reduce heat to low and, stirring occasionally, simmer for about 10-15 minutes until some berries are starting to burst. Remove from heat. Cool at room temperature and the refrigerate until ready to use in your Thanksgiving Delight Entremet. You will have leftovers which you make freeze for later use. (Note, this is great stirred in with Vegan Mayo and used on coldcut or roasted tofu sandwiches.)

C. Molasses Ginger Bread

Ingredients

1/2 cup finely chopped candied ginger
4 TB Vegan Butter (I use homemade vegan butter, but a brand like Earth Balance will work too.)
2 tsp Golden Flax Seeds, ground
2 TB Warm Water
1 cup hot water
1/2 cup molasses
1/2 tsp baking soda
1/2 tsp aluminum free baking powder
1/2 tsp fine sea salt
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1 tsp ground cinnamon
1 1/4 cups unbleached, all-purpose flour
1 TB natural cocoa

Method

1. Place rack in center of oven and then preheat oven to 350 degrees F..
2. Make flax egg by combining flaxseed with warm water. Whisk until smooth and let sit for at least five minutes.
3. Sift together all the dry ingredients and set aside.
4. Prepare your baking pan by greasing and lining with parchment paper. Since I wanted a thin layer (call me lazy, but I just didn't want to be bothered with cutting a layer in half), I used a 13 x 18 half-sheet pan. Set aside until ready to use.
5. Using a stand or hand mixer, cream softened vegan butter with the light brown sugar. Beat at medium high speed until the mixture is light and fluffy, scraping the bowl occasionally for even mixing. This should take about 5 minutes.
6. Mix the molasses with the hot water. Set aside.
7. Add your prepared flax egg to the butter/sugar mixture. Mix well at medium speed until it is well incorporated.
8. Starting with the wet (molasses/water), alternately add wet with sifted dry mixture. Scape sides of the bowl often to ensure proper mixing.
9. Pour mixture into prepared pan and bake for 30 -40 minutes. Cake is done when it springs back when touched or when an inserted toothpick comes out clean.
10. Cool on baking rack until completely cool. Cut with biscuit cutter to size of desired mold. Set aside until ready to use.

D. Pumpkin Mousse

Ingredients

2 cups raw cashews, soaked overnight (or at least 8 hours) in fridge, drained and rinsed
2 cups organic pumpkin puree (I used canned but, if you're super ambitious, make your own)
1 cup canned, full-fat coconut milk
1 tsp vanilla extract
1/2 cup refined coconut oil, melted
2 cups organic confectioner's sugar (sift it first for the best texture as organic can be a bit grainy)
1 cup Aquafaba (I've been told that you could use the cooking liquid from any white bean. However, I've only ever used chickpea liquid. It works perfectly and I get cooked chickpeas for recipes for the rest of our weekly meals.)
1 tsp Agar Powder

Method

1. Bring aquafaba (chickpea liquid) to boil. Reduce to simmer and reduce by about 1/4.
2. Sprinkle agar powder over aquafaba and bring it to a boil, whisking constantly for complete mixing.
3. Remove aquafaba mixture from heat and allow to cool to tepid, but not cold. Set aside and prepare the remaining ingredients.
4. Combine the soaked cashews, pumpkin, sugar and coconut milk in a high speed blender or food processor. Blend until completely smooth, scraping down your blender often. Depending on the size of your blender/food processor, you may need to blend this mixture in two different batches. (Note: I blend my cashews and coconut milk in blender until super creamy and then I added it to the pumpkin, vanilla, sugar and remaining coconut milk to the bowl of a food processor and blended it for about 1 minute. This makes more dishes to wash but I wanted a completely smooth and creamy mixture.)
5. Slowly pour the melted coconut oil into the mixture while the food processor is running. Process for another 30 seconds.
6. Transfer pumpkin mixture to a large mixing bowl.
7. In a stand mixer, whip the aquafaba with a balloon whip attachment to stiff glossy peaks.
   
8. Gently fold the aquafaba meringue into the pumpkin mousse base. Set aside until ready to put in your prepared mold.

Dark Chocolate Mirror Glaze

Ingredients

8 oz. dark vegan chocolate, chopped
1/2 cup vegan coconut sweetened condensed mIlk
1 cup organic sugar
3/4 cup organic corn syrup
7 TB cold water
1/2 cup hot water
4 tsp powdered Agar

Method

1. Place hot water in a small bowl. Bloom agar by sprinkling it over the hot water and let it stand for 5 minutes.
2. Place chopped chocolate in a large glass bowl and set aside.
3. In a heavy bottom saucepan, combine the corn syrup, the cold water and the sugar. Over medium heat,while stirring, warm it to at least 150 degrees F.
   

Then, add the bloomed agar and bring it to a boil.
Boil rapidly for 1 minute and then remove from the heat. Add the sweetened condensed milk and whisk until smooth.

1. Pour the entire hot mixture over the chopped chocolate, slightly tilting and swirling the bowl slightly until all the chocolate is covered. Cover bowl and let sit for about 3 minutes until chocolate is melted.
2. Remove plate and whisk until the chocolate is smooth and glossy.
3. Pour chocolate through a strainer into a clean container.
4. Once the mixture has cooled to 80 or 90 degrees F., chocolate mirror glaze is ready to pour over your prepared entremet or other cake.

Aquafaba Meringue

(Note, this is the recipe that from the Rouxbe Dessert Essentials Course. https://lms.rouxbe.com/cooking-courses/essential-vegan-desserts/task/18430/activity/61704 .
Followed correctly, this recipe never fails. If you're interested in learning more about this school, drop me a message.)

Ingredients

1 cup (4 oz) cold chickpea brine/water, unsalted*
1 1/2 tsp cream of tartar
8 ounces superfine organic sugar (or organic cane sugar ground to superfine)
2 tsp pure vanilla extract

Method

1. To start, place the bean brine and cream of tartar in the bowl of standing electric mixer fitted with whisk attachment.
2. Beat the mixture on low speed until the cream of tartar is incorporated and the liquid is just semi-opaque. Increase the speed to high and beat for an additional minute, or until opaque.
3. Reduce the speed to low and begin adding the sugar 1 tbsp at a time. After the first addition, raise the speed to high, beating for 1 minute after each addition.
4. After all of the sugar has been added, continue to beat for 10 minutes on high speed, scraping down the sides of the bowl with a spatula, as needed. The meringue should be stiff, white and glossy. If not, keep beating until it is.
5. Reduce the speed to medium and slowly add the vanilla. Immediately raise the speed to high and beat for another 3 minutes, or until the meringue is stiff, white and glossy and resembles marshmallow fluff. The total time needed depends on your mixer, the brine itself and whether or not it was first reduced etc. You cannot over beat aquafaba, so don’t worry.

BUILD YOUR THANKSGIVING DELIGHT ENTREMET

1. Fill silicone mold about 1/3 full of pumpkin mousse. The exact amount will depend upon the size of your mold. For my mold, I used 2 TB.

2. Put 1 TB of the cranberry/apple sauce centered atop the pumpkin mousse.

3. Cover the cranberry/apple sauce with another 1 - 2 TB of pumpkin mousse

4. Take a round of the molasses gingerbread and push it gently onto the pumpkin mousse.
   

5. Freeze the mousse until you prepare the mirror glaze recipe then glaze as shown below.

Notes

Mousse desserts should be kept refrigerated but will stay at room temperature with no problems for up to 4 hours

ENJOY!

Until later, all the best my fellow Steemians!

Hi, I'm Benita G. You may also know me as, or call me, @AtMemesTable.

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