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Thanksgiving Recipes from Fashion Designers

November 16, 2011

Tony Burch’s


15 oz. pumpkin puree (recipe follows)
1/4 cup Myers Original Dark Rum
2 tsp. unflavored gelatin powder
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large egg whites
a few pinches of salt
1 1/2 cups cold heavy cream
Additional sweetened whipped cream for serving
gingersnaps (recipe follows)

  1. Place the rum into a stainless steel bowl and rain the gelatin over the rum. Set the bowl aside and allow the gelatin to bloom for 10 minutes.
  2. Whisk the brown sugar into the pumpkin puree.
  3. Heat 1/2 cup of the puree in a saucepan.  Add the gelatin to the saucepan and whisk over medium heat until the gelatin has dissolved. Blend the warm pumpkin/ gelatin mixture into the remaining pumpkin puree.
  4. Place the egg whites into the bowl of a stand mixer with the salt and sugar. Set the bowl over a pot of simmering water and whisk constantly until the mixture reaches 145 degrees on an instant read thermometer. Transfer to the stand mixer and whip on high until stiff peaks form and until the meringue has cooled.
  5. Whip heavy cream to medium peaks.
  6. Gently fold one-third of the meringue mixture into the pumpkin mixture to lighten it. Fold in the remaining meringue, thoroughly incorporating it. Fold in the whipped cream. Pipe or spoon the mousse into serving glasses and cover with plastic until the mixture has set.
  7. Serve with a dollop of sweetened whipped cream and gingersnaps.

For the pumpkin puree:
1 large cheese pumpkin (You may substitute hubbard squash or butternut squash if you cannot find cheese pumpkin.)
1 vanilla bean
1/2 tsp. ground cinnamon
2 tsp. orange zest
1/4 tsp. freshly grated ginger
1/8 tsp. ground cardamom

  1. Preheat the oven to 375 degrees.
  2. Cut the pumpkin in half and scrape out the seeds.  Place the halves, cut side up, on a lined baking sheet and bake until tender, about 1 1/2 hours. You should be able to insert a sharp knife into the pumpkin and feel no resistance when the pumpkin is done.
  3. When the pumpkin is cool enough to handle, scrape out the flesh and puree in a food processor until it is very smooth.  Line a sieve with a double layer of cheesecloth and rest it over a clean bowl. Place the puree into the sieve and allow it to drain in the refrigerator overnight.
  4. The next day, place 15 oz. of the puree into a clean food processor (you can reserve the drained pumpkin liquid to use in place of stock or water for a very flavorful squash or pumpkin soup and the remaining puree can be used for other pumpkin desserts).
  5. Using a sharp knife, score the vanilla bean lengthwise and scrape the vanilla pulp into the food processor with the pumpkin puree.  Add the cinnamon, orange zest, ginger, and cardamom. Puree the mixture again. Pass the puree through a fine sieve and set aside for use in the above pumpkin mousse recipe.

For the gingersnaps:
(Yields 6 dozen cookies)

1 1/2 cups packed dark brown sugar
1 1/2 cups softened unsalted butter
1/4 cup molasses
1 large egg
1 T grated fresh ginger
1 tsp. lemon zest
3 3/4 cups unbleached all purpose flour
1 1/4 tsp. baking powder
2 T ground ginger
3 tsp. ground cinnamon
1/2 tsp. ground white pepper
1/4 tsp. ground allspice
2 T turbinado sugar

  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and butter until light and fluffy. Add the molasses, egg, fresh ginger, and lemon zest and beat until well incorporated.
  2. In a separate bowl, whisk together the flour, baking powder, ground ginger, cinnamon, white pepper and allspice. Gradually add the dry ingredients to the butter mixture and mix until well combined.  Wrap tightly in plastic and refrigerate overnight.
  3. Preheat the oven to 350 degrees. Using a very small ice cream scoop or a teaspoon, scoop one piece at a time and roll it in the palm of your hands to form a ball and place each ball on a parchment-lined cookie sheet. Press down each ball with the bottom of a glass that has been dipped in flour to flatten each cookie. Sprinkle the top of each cookie with some of the turbinado sugar. Bake for about 10 minutes or until crisp, rotating the tray about halfway through the baking time to ensure even baking.
  4. Cool the cookies on a wire rack and serve with pumpkin mousse.

Jason Wu’s


For the crust:
1 1/3 cups all-purpose flour
pinch of salt
1 tsp. sugar
1/2 stick unsalted butter, cut into 1/2-inch cubes
1/4 cup chilled solid vegetable shortening, cut into 1/2-inch cubes
3 T ice water

For the filling:
3 lbs apples (I like a mixture of Granny Smith and gala apples) peeled, cored, and thinly sliced
3/4 cup sugar
1 tsp. fresh lemon juice
2 tsp. ground cinnamon
pinch of nutmeg
2 T unsalted butter, melted
¼ cup of golden raisins

For the crumble topping:
1 cup all-purpose flour
½ cup sugar
¼ brown sugar, packed
pinch of cinnamon
6 T unsalted butter, cut into 1/2-inch cubes

To make the crust:
Mix flour, sugar, salt in a bowl, and add butter and shortening. Mix by hand until coarse. Drizzle ice-water over flour mixture and stir with a fork until clumpy and moist; add water as needed if the dough is dry. Make dough into a ball and flatten. Wrap in plastic wrap and refrigerate for approximately 40 minutes.

Preheat oven to 400 degrees. Roll out dough on lightly floured surface to approximately 12-inch round. Place into a 9-inch pie dish and trim edge into shape. Pinch the edge of the crust to form a trim. Refrigerate while preparing filling.

To make the filling:
Mix all filling contents in a large bowl until apples are evenly coated. Distribute content into piecrust.

To make the topping:
Blend all ingredients in a bowl and add the butter cubes, mixing them in by  hand. Mixture should resemble a wet crumble.

To assemble:
Pack topping over apples and bake pie on a baking sheet until it is golden. It takes about 45 minutes, but monitor throughout to make sure that the crumble is not burnt. (Cover top with foil if necessary.) Reduce temperature to 350 degrees and bake for another 45 minutes, until the filling is bubbling at the edges and apples are tender when pierced. Cool on pie rack. Serve with vanilla ice cream.

Peter Som’s


10 cups cubed panettone
2 cups half and half
1 15 oz.-can pure pumpkin
1 cup dark brown sugar
2 extra-large eggs
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 1/2 tsp. ground cinnamon
1 vanilla bean, split lengthwise, and seeds scraped out
1/2 cups golden raisins.

Preheat oven to 350 degrees.
Trim crust of panettone, cut into 1-inch cubes and place on sheet pan in single layer. Place in oven for 10 minutes until slightly browned. Place in buttered baking dish.
Whisk half and half, pumpkin, dark brown sugar, eggs, spices, and vanilla bean in large bowl. Mix in raisins. Pour entire mixture over bread cubes and let sit for 10 minutes. Bake for about 40 minutes until golden brown and—voilà! you’re ready to eat, preferably with sweetened whipped cream. Or ice cream. (And yes, this makes good morning-after leftovers!)

Tell us your Thanksgiving recipes too!


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