So it’s November, and Thanksgiving is rapidly approaching. Like many of you, I will be attending two Thanksgiving dinners, one at my in-law’s house and one at my mom’s house. Both of these meals will be fabulous I’m sure, but I’d be lying if I said I wasn’t looking forward to my mom’s house a little more.
It’s not that I don’t like the meal my in-laws typically create, it’s just that it’s different from the Thanksgiving traditions I’ve become accustomed to, those that I grew up with. Different isn’t necessarily bad, it’s just, well… different. Many of the elements are the same. The turkey, the dressing, the sides of sweet potatoes or yams, the pies, they’re all there. But they’re wearing different clothes, and sometimes it’s hard for me to recognize them. My marriage is young, so I’m sure over time I’ll become used to these strangely dressed items, the broccoli casserole made with bread crumbs instead of rice (not my favorite), the spicy green beans (which I love). My husband and I will surely combine our traditions as our grandparents and parents age, and hopefully one day our meal, our table and our home will create new and different Thanksgiving Day memories for our families.
So even though we won’t be having a Thanksgiving meal in our home this year, and in fact we’ll be attending two separate celebrations, I’ve decided to start some of my own traditions that I can carry out regardless of my location. I’ve talked to my mom and this year I’ll be bringing a healthy butternut squash side dish in lieu of the sickly sweet yam goo that I’ve avoided for long, and my sister and I will also be attempting a new pie. That’s where you, dear reader, come in.
In terms of pie, my mom is going to stick to the basics this year, pecan and pumpkin, although we’ve been known to have all kinds of different pies in my family, from oreo to rhubarb and pretty much everything in between. For my pie this year, my very first pie, I’d like to have something new, something different, and of course something delicious.
In that vein I’ve been scouring the web looking for new recipes to try. My plan is to try the pie this week, and if it’s a complete disaster, which could very well happen, I’ll try another pie (or however many it takes) next week. Hopefully by the time Thanksgiving rolls around in two weeks, I’ll have perfected something. Or at least I’ll have something edible.
I’ve narrowed it down to a couple of different options, but now I’d love to hear your input. If you already had a pumpkin and pecan option at your house, what else would you get excited about? Keep in mind I’m going for different, exciting and new, but I’m also hoping to start a tradition out of this pie. This is going to be MY PIE.
Roasted Grape and Mascarpone Cheese Pie from Health.com
I like the idea of this pie because I think the grapes and cheese would pair nicely with a glass of wine after a big meal, and I don’t think it would be quite as sickly sweet as some of the other fruit pies out there. My main concern with this pie is that I’m typically not a fan of warm fruit, so I don’t know whether or not the roasted grapes will appeal to my pallet. And it’s obviously all about me.
Chocolate Hazelnut Pie from Health.com
To me, this looks like the ultimate indulgence. Intense chocolate and hazelnut flavors, and a nice departure from fruit. Would be delicious with coffee of course.
Black Bottom Banana Cream Pie from CookingLight.com
This is another cold pie, which I know can be off-putting to some people. I love banana and chocolate together though, and for some reason banana cream pie just seems like a great Thanksgiving topper. John always says drinking apple juice reminds him of his childhood, and I think eating some banana cream pie might do the same for me.
Chuck the pie idea and go with cookies, a cake, bars or these sweet potato balls, which sound kind of crazy and yummy (even though I was just talking smack about sweet potato goo).
What do you guys think? Do you have any new suggestions I haven’t though of? Where oh where is my pie?