10 Ways to Reuse Your Thanksgiving Leftovers (That You Haven't Heard Of Yet)


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Pumpkin Pie -- Dessert
Jazz up your leftover pumpkin pie with a special sauce drizzled on top.
Jazz up your leftover pumpkin pie with a special sauce drizzled on top.
©iStockphoto.com/2GreenEyes

While most people probably won't have leftover pumpkin pie for long, to add a flavor kick to this dessert, Megan Ketover C.P.C, pastry chef/adjunct professor at Bakery Hill at Midwest Culinary Institute in Cincinnati and a member of the American Culinary Federation, recommends a Bourbon Whiskey Caramel Sauce with Toasted Pecans [source: Ketover].

Ingredients:

  • 1 cup sugar
  • 1/3 cup water
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 2 ounces bourbon whiskey
  • Pinch of cinnamon
  • 1/2 cup pecans, toasted and cooled

Directions:

  • Combine sugar and water in saucepan over medium heat, until sugar dissolves.
  • Brush down sides of saucepan with pastry brush dipped in water to push down any undissolved sugar crystals.
  • Cook sauce until it turns a golden-amber color.
  • Stir in heavy cream. (The sauce will bubble up in the pan.)
  • After cream absorbs into sauce, remove from heat.
  • Stir in vanilla, salt, bourbon whiskey and cinnamon.
  • Drizzle warm sauce over the pie. Top with toasted pecans.

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Sources

  • American Farm Bureau. "Classic Thanksgiving Dinner Still Affordable." November 13, 2008. (August 25, 2009)http://www.fb.org/index.php?fuseaction=newsroom.newsfocus&year=2008&file=nr1113.html
  • The Cranberry Institute. "Frequently Asked Questions." (August 24, 2009)http://www.cranberryinstitute.org/cranfacts/faq.htm
  • Feller, Ben. The Seattle Times. "Bush pardons Thanksgiving Turkey after Barney put 'Flyer' to flight." November 23, 2006.http://seattletimes.nwsource.com/html/nationworld/2003444313_pardon23.html
  • Gates, Dawn. Communication manager for the Cape Cod Cranberry Growers' Association and fourth generation cranberry grower. Personal interview. August 26, 2009.
  • Jamieson, Saralee. Silver Threads. "Pumpkin Facts." November/December 2007. (August 27, 2009)http://extension.missouri.edu/silverthreads/2007%20articles/pumpkin%20facts.htm
  • Ketover, Megan. C.P.C, pastry chef/adjunct professor at Bakery Hill at Midwest Culinary Institute in Cincinnati and a member of the American Culinary Federation. Personal correspondence. August 27, 2009.
  • Kraft Foods. "Festive Cranberry Dip for Fresh Fruit." (August 26, 2009)http://www.kraftfoods.com/kf/recipes/festive-cranberry-dip-for-89998.aspx
  • Leonardi, Joseph. C.E.C., executive chef at Somerset Club in Boston and member of the American Culinary Federation. Personal correspondence. August 27, 2009.
  • Myers, Meredith. Manager of public relations for the United States Potato Board. Personal interview and correspondence. August 25, 2009.
  • National Turkey Federation. "NTF Chairman Celebrates 60thAnniversary of Presenting the U.S. President with the National Thanksgiving Turkey." November 20, 2007. (August 26, 2009)http://www.eatturkey.com/news/news_print.cgi/151/1
  • Ore-Ida. "Ore-Ida Fun Zone: Fun Facts." (August 26, 2009)http://www.oreida.com/funzone.funfacts.aspx
  • The Portland Tribune. "Thanksgiving Day dinner stays 'affordable'" November 13, 2008. (September 3, 2009).http://www.portlandtribune.com/news/story.php?story_id=122660603802570700
  • Rosenblatt, Sherrie. Spokesperson for the National Turkey Federation. Personal interview. August 25, 2009.
  • University of Massachusetts Cranberry Station. "How Cranberries Grow." (August 26, 2009)http://www.umass.edu/cranberry/cranberry/seasons/shtml
  • U.S. Department of Agriculture, Economic Research Service. "Briefing Rooms: Potatoes." July 31, 2009. (August 24, 2009)http://www.ers.usda.gov/Briefing/Potatoes/
  • Virginia Pumpkin Growers Association. "Pumpkin Facts." (August 27, 2009)http://www.pumpkinva.org/index.php?slug=pumpkin-facts
  • Washington State Potato Commission. "Fun Fact and Trivia." (August 26, 2009)http://www.potatoes.com/FunFactsandTrivia.cfm
  • Williams-Clark, Sara. Chef-instructor at Le Cordon Bleu St. Louis and member of the American Culinary Federation. Personal correspondence. August 27, 2009.

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