Eric and I are planning a gigantic Christmas feast this year. We are torn between rack of lamb or the classic glazed ham for the main course. Dessert is my department, and a traditional Christmas pudding ala Charles Dickens was suggested. A Wikipedia hunt showed a rather revolting lump of a dessert- like an unhappy marriage between bread pudding and fruit cake, neither of which I love on their own. I was hunting for something that would be decadent, delicious and totally showstopping. Then I saw this nine inch high caramel pecan apple pie in O Magazine. I think it fits the bill, don't you? Though I'm not really interested in paying $50 to have a pie airlifted to my home packed on dry ice as though it was a life saving heart transplant, I'm willing to spend several hours in my kitchen trying it on my own. (Confection confidence has been bolstered by the successful Baked Alaska!) I'll be using this recipe from Paula Deen.
3 comments:
You might consider kransekake, a traditional norwegian gluten free cake. Very dramatic too!
2 cups of Crisco for the crust...just sayin'
I'll have to check out Kransekake- I have a friend who is gluten free and I'm always on the hunt for desserts for her.
As for the two cups of Crisco- ah well, that's why it's for a very special occasion- and why I'll have lots of friends over to share it with! :)
Post a Comment