Thanksgiving is the one holiday meal when it is OK (maybe even mandatory) to serve and enjoy more than one type of dessert. In my family, we view the dessert as our “supper,” with the big feast usually served around 2 p.m. 

Who can possibly consider dessert after turkey, stuffing, gravy, creamed onions, cranberry, turnip, green beans, mashed potato and sweet potato, stuffed celery and Mom’s homemade rolls? 

After the dishes are done and the kitchen is neat and tidy, isn’t it lovely to sit down, put your feet up, have a cup of tea and a special dessert and just call it “supper” even if it is 10 p.m.?

Sweet potato bread pudding with apple cider glaze:

(Recipe courtesy of my friend Lisa Preney of Falmouth)

• 3 large eggs
• 1/2 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 1-1/2 cups half & half
• 1-1/2 cups whole milk
• 4 Tbsp. unsalted butter, melted
• 1 Tbsp. vanilla extract
• 1/4 tsp. ground nutmeg
• 2 medium sweet potatoes, peeled and grated
• 5 cups cubed French bread, lightly packed

Combine eggs, granulated sugar, and brown sugar in a large bowl and whisk until smooth. Add half & half, milk, melted butter, vanilla, nutmeg and grated sweet potato; stir well. Add bread and stir until bread is well moistened. Cover and chill 30 minutes, stirring once. 

Spoon bread mixture into a 7-inch by 11-inch baking dish coated with non-stick spray and bake in a preheated 325°F oven for 55-60 minutes or until tester inserted near center comes out clean. Serve warm with Apple Cider Glaze. (Recipe below.) Yield: six servings

Apple cider glaze:

• 4 Tbsp. unsalted butter
• 3 Tbsp. light brown sugar
• 3 tsp. granulated sugar
• 6 Tbsp. apple cider
• 2 Tbsp. half & half

Melt butter in a small saucepan set over medium heat. Add brown sugar, granulated sugar and apple cider. Bring all to a boil in small sauce pan; add half & half and stir to combine. Reduce heat to low; simmer for 5 minutes whisking constantly. Remove from heat and let stand 3 minutes before serving.

White chocolate and cranberry crème brûlée:

• 2 cups whipping cream, divided use
• 4 oz. good quality white chocolate
• 1 tsp. vanilla extract
• 5 large egg yolks
• 1/2 cup sugar, divided use
• 1/2 (15-oz.) can whole-berry cranberry sauce
• Ice cubes
• Garnish: Sugared Cranberries and fresh mint leaves (optional)

Combine 1/2 cup cream and white chocolate in a heavy saucepan; cook over low heat for 2-3 minutes, stirring constantly. When chocolate is melted, remove from heat and stir in vanilla and remaining 1-1/2 cups cream.

Combine egg yolks with 1/4 cup sugar stirring just until sugar is dissolved and mixture is thick and pale yellow. Add cream mixture, whisking until blended. Pour mixture through a fine wire-mesh strainer into a large bowl.

Spoon 1-1/2 Tbsp. cranberry sauce into each of 6 (4-oz.) ramekins. Pour cream-and-egg mixture evenly into ramekins; place ramekins in a large roasting pan and add hot water to about 1/2 inch deep. Bake in a preheated 300°F oven for 45-55 minutes or until edges are set. Leave custards in the pan but set it on a wire rack to cool for 25 minutes. Remove ramekins from water bath; cover and refrigerate eight hours or overnight.

Sprinkle 1-1/2 to 2 tsp. remaining sugar evenly over each ramekin. Fill a large roasting pan or 15x10x1-inch jelly-roll pan with ice; arrange ramekins in pan. Broil 5 inches from heat for 3 to 5 minutes or until sugar is melted and caramelized. Let stand 5 minutes before serving. Garnish, if desired. Yield: six servings.

Meatless holiday mincemeat:

• 2 firm (but ripe) pears, peeled, cored, and finely chopped (1 lb. total)
• 1/2 cup dried sour cherries
• 1/2 cup dried currants
• 1/2 cup dried cranberries
• 1/2 cup packed light brown sugar
• 1/4 cup brandy
• 2 tsp. finely grated fresh lemon zest
• 2 tsp. finely grated fresh orange zest 
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. cinnamon
• 1/2 tsp. ground allspice
• 1/4 tsp. freshly grated nutmeg
• 1/8 tsp. salt
• 3/4 cup walnuts, toasted and finely chopped

Stir together all ingredients and place in an airtight container. Refrigerate for at least 3 days, stirring once a day. Yield: enough filling for a 2-crust pie.

Elegant and easy pumpkin tiramisu:

• 1-1/2 cups chilled whipping cream
• 3/4 cup sugar
• 8 oz. mascarpone cheese
• 1 can (15 oz.) pumpkin puree
• 3/4 tsp. pumpkin pie spice blend (see recipe below)
• 1 pkg . (6 oz.) ladyfingers, each cookie cut in half, divided use
• 4 Tbsp. rum, divided use
• 2 oz. crushed amaretti cookies (about 16 small)

Place cream and sugar in a medium bowl and with electric mixer, beat on high speed until peaks form. Add mascarpone cheese, pumpkin and spice blend and beat just until filling is smooth and creamy. Line bottom of a 9-inch springform pan (with 2-3/4-inch high sides) with one half of the package of the halved ladyfingers, overlapping and crowded to fit. Sprinkle with 2 Tbsp. of rum and then spread half of the pumpkin filling over the top. Repeat layers, smoothing top. Cover tightly with plastic wrap and then foil and chill overnight in the refrigerator. Remove wraps and run knife around inside edge of pan and release pan side. Sprinkle top with crushed armaretti cookies. Yield: eight generous servings.

Pumpkin pie spice:

• 2 tsp. EACH ground nutmeg and cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. EACH ground mace and ground cloves

Combine all ingredients and shake well. Store in an airtight container away from heat and light. Yield: 2 Tbsp.

Chocolate cranberry cheesecake:

For the crust:

• 1-1/3 cups chocolate wafer crumbs
• 1/4 cup sugar
• 1/4 cup unsalted butter, melted
• FOR THE FILLING:
• 2 pkgs.(8 oz. each) cream cheese, softened
• 1/2 cup sugar
• 3/4 cup sour cream
• 1 Tbsp. cornstarch
• 2 large eggs, lightly beaten
• 1 cup whole-berry cranberry sauce
• 1/4 cup hot fudge ice cream topping, warmed

Combine crumbs, sugar and butter in a small bowl. Press onto the bottom and 1 inch up the sides of a 9-inch springform pan (coat sides with a bit of butter so they stick easily); set aside.

Combine cream cheese and sugar in a large mixing bowl and beat on medium high speed of electric mixer until smooth. Add sour cream and cornstarch; beat well. Add eggs; beat on low speed just until combined. Fold in cranberry sauce. Pour into crust and place pan on a baking sheet.

Bake in a preheated 325°F oven for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes; run a knife around edges and release pan sides. Cool 1 hour longer; cover and refrigerate overnight. Remove pan sides. To serve, swirl a bit of fudge topping on plate and top with slice of cheesecake. Yield: 10-12 servings.

Paula Anderson is a freelance journalist specializing in food, entertaining and nutrition. She writes for several newspapers, as well as Maine Food & Lifestyle Magazine. She divides her time between Scarborough and Big Pine Key, Fla., where she lives with her husband Peter and their kitty Mina. Correspondence can be addressed to her at the Boothbay Register, P.O. Box 357, Boothbay Harbor, ME 04538 or the Wiscasset Newspaper, P.O. Box 429, Wiscasset, ME 04578. You can also write to her directly via email at pander@maine.rr.com.