Todd and Diane, the White On Rice Couple, cleverly tossed the leftovers into a galette. Visit their website and be awed by their recipes and photography.

A galette is a rustic pie, made without a pie pan. The crust is formed by hand, leaving a bare edge to fold up around the ingredients. The shape can be round, rectangular or freeform; the filling can be be sweet or savory.

The crust here is shortcrust pastry or pâte brisée (POT bree-ZAY), a flaky, buttery crust traditionally used for pies and quiches, sweet and savory. It has no leavening agent so does not puff up during baking. The dough can be made one day ahead and refrigerated, well wrapped in plastic; or it can be frozen for up to one month. The ball of kneaded dough is flattened into a disc or discs to allow it to chill faster (and similarly, to thaw faster if frozen).

FOR MORE RECIPES, see Part 2 of this article.
 
RECIPE: TODD & DIANE’S THANKSGIVING GALETTE

Ingredients For The Crust

 
Leftovers For The Filling

 
*If you have potatoes that are not mashed, mash them.
 

Preparation

1. MAKE the dough. Place the flour, sugar and salt in a mixing bowl and whisk to combine. Add the butter pieces and with your hands, pinch them together with the flour mix until most of the large chunks of butter are broken up and there is no remaining dry flour.

2. ADD just enough cold water for the mixture to bind together; forms it into a rough ball. Knead the ball just until the dough begins to become smooth. Never overwork dough or it will be tough when baked.

3. DIVIDE the dough ball in half and roll each half into a ball, then flatten them into disks. Wrap each disk in plastic wrap and chill for at least 30 minutes or overnight. When ready to make the pie…

4. PREHEAT the oven to 375°F. Line a baking sheet pan with parchment paper.

5. LET the chilled dough sit at room temperature for 15 minutes. Dough will roll out best when is still cold to the touch. On a floured surface, roll the dough into a 12″ circle and transfer to the baking sheet.

6. LAYER the fillings, including any fresh herbs, leaving a clean edge of 2 inches to fold up. Fold the edges of the dough over the filling, creasing and folding all the way around. Brush the folded-up crust with the egg wash or cream. Grind black pepper over the filling. Bake for 50 to 60 minutes, or until the crust is golden.

7. SERVE hot, warm or at room temperature with knives and forks. If you have more gravy, pass it so that participants can pour more over the top of their slices.
 
Click here to see a step-by-step video.

We adapted this recipe from Audra, The Baker Chick. Our leftovers are different from hers, and we put them in parentheses. See all of Audra’s recipes at TheBakerChick.com
 
Ingredients For One 14-Inch Pizza

1. PREHEAT the oven to 500°F and heat the pizza pan or stone along with it, for at least 30 minutes

2. COVER the work surface with a sheet of parchment paper and place the dough ball in the center. Coat your hands with olive oil, then roll and spread the dough until it is thin and shaped. Form a thin crust ridge around the edge. Use a bit of extra oil as needed to spread the dough thinly.

3. SPREAD the mashed potatoes on top, up until the crust rim. Optional: Drizzle the potatoes with gravy.

4. SPRINKLE the bacon, corn and scallions on top of the potatoes. Add any other leftover ingredients you want. Then, top with any fresh herbs and the cheese.

5. USE a cutting board or pizza peel to help transfer the pizza to the hot stone. Bake for 10-12 minutes, or until golden and crisp.

What about the cranberry sauce?

You can place dabs of it over the toppings but before the mozzarella, or serve it on the side so people can garnish their own slices.

If you feel you could have done one more thing to dress your Thanksgiving table, we recommend turkey-festooned plates. They’re all on sale now for half price, maybe even less.

The handsome tom turkey on these “Plymouth” porcelain salad plates greet guests when they come to the table. They plates can be used for desserts as well.

They create an endearing family tradition. We always looked forward to seeing the turkey plates each year at our grandmother’s house; and when our mother or aunt hosted the dinner, Nana had to bring the turkey plates with her!

Microwavable and dishwasher safe, a set of four salad/dessert plates is on sale for $29.98, regularly $59.95. They’re an online exclusive at Williams-Sonoma.com.

A matching set of four dinner plates, bordered with a harvest garland of oak leaves and acorns, is $33.98, regularly $67.95.

What are you waiting for? Gobble them up!

Thoughts for the day:

“I am grateful for what I am and have. My thanksgiving is perpetual.”
Henry David Thoreau

“When asked if my cup is half-full or half-empty my only response is that I am thankful I have a cup.”
Sam Lefkowitz

“When I started counting my blessings, my whole life turned around.”
Willie Nelson

“Be thankful for what you have; you’ll end up having more. If you concentrate on what you don’t have, you will never, ever have enough.”
Oprah Winfrey

“If you are really thankful, what do you do? You share.”
W. Clement Stone

“Freedom From Want” | Norman Rockwell.

[2] Zac Young’s Thanksgiving PieCaken (photos #1 and #2 © Dillon Burke | sndwch creativ).

[2] Cinnamon buttercream and oat crumble add the finishing touches.

[3] Before the PieCaken there was the Cherpumple: three layers of cake with a different pie baked inside of each. Here’s the recipe (photos #3 and #4 © Matthew Clark | Better Homes & Gardens).

[4] Better Homes & Gardens published the Cherpumple recipe in 2019.

[5] The St. PatCaken is a St. Patrick’s Day trinity of Whiskey Pecan Pie, Baileys Cheesecake, and Guinness Green Velvet Cake, with Salted Caramel Frosting and sprinkles (photos #5, #6 and #7 © PieCaken Bakeshop).

Fans of the Lifetime series, Drop Dead Diva, will remember when April invented the Pake—pie plus cake—and opened her Pakery.

Executive Pastry Chef Zac Young of the David Burke Group now makes the PieCaken for Thanksgiving, the dessert version of turducken. The three-layer confection consists of layers of pecan pie, pumpkin pie and apple upside down cake, along with cinnamon buttercream.

It’s sold at The Burke Group’s New York City restaurant, Fabrick for $49—and following an appearance on “Live With Kelly And Michael,” it’s pretty much sold out.

You can try your hand at it with his recipe, below. But first…
 
 
THE HISTORY OF PIECAKEN

Who invented PieCaken? According to an article on DailyDot.com, Charles Phoenix, whose Wikepedia bio calls “an author and chef whose work explores and celebrates 1950s and 1960s kitsch and Americana,” credits himself with creating the combo cake in 2007.

He called it the Cherpumple or “The Monster” Pie-Cake: a three-layer cake stuffed with cherry, apple and pumpkin pies. The apple pie is baked inside a layer of spice cake, the pumpkin inside yellow cake, and the cherry pie inside a chocolate layer. Here’s a photo and the recipe.

His inspiration was the number of dessert plates used for Thanksgiving dinner, to accommodate his family’s traditional four desserts: three pies—cherry, pumpkin and apple—and a spice cake. Everyone had a slice of everything.

Better Homes & Gardens published the recipe in 2019.

Subsequent to the Cherpumple, Phoenix created the CherBluble for July Fourth: cherry, blueberry, and apple pies are baked into red, white, and blue-colored white cake layers.

Phoenix doesn’t claim to be the first person to bake a pie in a cake (who knows who that was?), but more officially the first person to have gone Internet-viral with it.
 
 
PieCaken Arrives

The PieCaken name and concept was created by Zac Young and his team in November 2015 for a holiday dessert.

They were brainstorming Thanksgiving specials for David Burke Fabrick, a restaurant [now closed] in the boutique hotel Archer New York. The Executive Chef was very excited to be serving a Turducken special main course.

The pastry team set out to make the Turducken of desserts, which they called PieCaken. That original was three layers: pecan pie, pumpkin pie, and spice Cake, with apple pie filling and a frosting of cinnamon buttercream topped with oat crumble.

It became a sensation, and press coverage created a plethora of orders. (And frankly, it’s a better concept than the Cherpumple.)

To boot, Chef Young was named one of the Top Ten Pastry Chefs in America that same year.

Here’s a Thanksgiving PieCaken recipe from Chef Young.
 
 
RECIPE: APPLE PUMPKIN PECAN PIECAKEN

Ingredients For 8-12 Servings

For the Apple Upside-Down Cake

 
For the Apple Upside-Down Cake

 
For the Cinnamon Buttercream Frosting

 
Plus

 
________________

*Buttermilk substitute: For 1/2 cup buttermilk, substitute 1 tablespoon of lemon juice or vinegar plus enough milk to make 1/2 cup.

†Seriously, we don’t think that a cake as complex and rich as this needs whipped cream or ice cream!
________________

Preparation

1. PREHEAT the oven to 350°F. Spray an 8” cake pan with nonstick spray and line with a round of parchment paper.

2. MAKE the apple topping: Peel, core and cut the apple into quarters. Slice each quarter into very thin (1/16”) slices. Melt the butter in the microwave. In a bowl, toss the butter, brown sugar and apples together. Spread the apple mixture into a thin layer in the bottom of the prepared cake pan and bake for 10 minutes. The sugar and butter should be melted and the apples should start to soften. There may be a little liquid that has seeped out of the apples, which is fine. Let the pan cool while you make the cake.

3. MAKE the spice cake: Put the flour, baking powder, baking soda, salt and spices in a medium bowl and whisk until blended together. In a large mixing bowl, whisk the oil and sugar together. It’s actually easier to do this with a whisk than with an electric mixer; but if you really like the mixer, use it. Add both of the eggs and whisk until smooth. Add the buttermilk and vanilla and whisk until incorporated. Add the dry ingredients in two installments, whisking until blended.

4. CAREFULLY POUR the batter over the apple layer. If you simply dump it on top, you run the risk of displacing the apples and ruining the pretty apple design, but it will still taste good.

5. RETURN the pan to the oven and bake for 20 to 30 minutes, until the center of the cake is fully cooked. Once the cake has cooled for 20 minutes, flip it out of the cake pan and onto a cooling rack. Remove the parchment. Let cool fully while you make the frosting.

6. MAKE the cinnamon buttercream frosting: Find a pot that will fit the bottom of the bowl of the stand mixer, fill it with three inches of water and bring to a simmer. Place the egg whites and the sugar in the mixer bowl and place over the simmering pot of water. Stir the mixture until the sugar has dissolved and the mixture is warm, about 4 minutes.

7. PLACE the bowl on the mixer stand, fitted with the whisk attachment, and beat on medium high until cool (about 8 to 10 minutes). Cut the butter into 1 inch cubes and gradually add to the mixer. Mix until the butter has incorporated and the frosting is light and fluffy (about 5 minutes). Add the salt, vanilla and cinnamon and whisk until combined.

9. PLACE the pecan pie on an 8-inch cake board or serving plate. Spread a ½ inch layer of frosting over the top of the pie. Place the pumpkin pie on top and spread a ½ inch of frosting on top. Place the cake, apple side up, on top of the frosting. With a serrated knife, trim the sides of the cake to be flush with the pies. Add the scraps to the snack pile.

10. USING an offset spatula, spread a ½ inch layer of frosting around the cake, covering the sides. Using a piping bag with whatever tip you want, pipe a pretty border around the top of the cake. Zac likes to leave the top of the cake unfrosted so that one can see the apples.

11. REFRIGERATE the PieCaken for at least an hour, or tightly wrapped for up to 5 days. Let sit at room temperature for an hour before serving so the buttercream softens. Cut the PieCaken into 8 to 12 slices using a sharp knife dipped in hot water. Serve with whipped cream or ice cream.
 
 
> The history of cake.

> The history of pie.

> The different types of cake: a photo glossary.

> The different types of pie and pastry: a photo glossary.
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Look for it in stores or make your own Rum Raisin ice cream. Photos courtesy Häagen-Dazs.

Our favorite Thanksgiving ice cream flavor is not Pumpkin, but Rum Raisin. It’s an old-fashioned flavor that seems very American (as rum was produced close to home, in the Caribbean). Actually, its roots are in Sicily; the history is below.

It’s easy to make Rum Raisin from basic Vanilla ice cream:

Marinate the raisins overnight in rum and sugar. Drain and stir the raisins into softened vanilla ice cream. Return the ice cream to the freezer to harden.

Even easier: Use the rum-soaked raisins as a topping on vanilla ice cream, or interspersed in a parfait.

TIP: We usually have a jar of rum-soaked raisins in the fridge, and give jars of it as gifts. It’s better visually to mix purple and golden raisins (sultanas). For Christmas, we add some dried cranberries; and also make a separate concoction of dried cranberries in a mix of rum and cranberry liqueur. All versions are delicious in a cup of hot tea.

If you want to make Rum Raisin Ice Cream from scratch, here’s a recipe from Saveur.
 
 
FAVORITE PAIRINGS WITH RUM RAISIN ICE CREAM

It’s so much more special than vanilla ice cream, with:

 
Use the marinated raisins themselves as a topping on:

In Sicily, where it originated, what we call Rum Raisin is known as Málaga. The Sicilians were the first to create Rum Raisin gelato, which was originally made with the local Marsala wine instead of rum.

The raisins were soaked overnight in the wine and then mixed into vanilla gelato*. The sweet Málaga raisins with a burst of alcohol were a hit, and led to Rum Raisin/Málaga flavors in other desserts. Bread puddings, cakes (especially fruit cakes and pound cakes), cookies, custards, pastries, pies and puddings were all enhanced with rum-soaked raisins.

A grass originally from the the Pacific islands of Melanesia and Polynesia, sugar cane was introduced to the Caribbean in 1493 by Christopher Columbus [sugar history and source].

By the 17th century, the Caribbean had become the major source of sugar for the West. Molasses is a by-product of refining the cane juice into sugar. Rum was first made from fermented and distilled molasses, most likely on the island of Barbados, where plantation slaves discovered that molasses could be fermented into an alcoholic beverage and then distilled to remove its impurities.

Fast forward to ice cream: As flavors proliferated in the U.S., rum-soaked raisins were as much a hit as they had been in Italy (the history of ice cream).

According to FoodTimeline.org, alcohol and ice cream were “pondered in the 18th century; commercially achieved in the USA during the 1930s.” A 1932 newspaper display ad in the Ardmore [Oklahoma] Daily Admoreite of January 14, 1932 declared, “Extra Special. Rum Raisin Ice Cream. Entirely New.” In 1970, President and Mrs. Richard Nixon gave a dinner in honor of President and Madame Georges Pompidou of France, which included pistachio and rum raisin ice creams in the shape of a melon.”

In the early 1980s, Häagen-Dazs made sure almost all Americans could taste Rum Raisin, by launching the flavor—its fifth, after chocolate, coffee, strawberry and vanilla. It became a hit, but the company now has 24 basic ice cream flavors plus 9 gelato flavors, 7 artisan flavors and 4 sorbets. As a result, Rum Raisin has become a fall season flavor.

But, just keep that jar of rum-soaked raisins in the fridge and vanilla ice cream in the freezer, and you can have it whenever you want.
 
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*The difference between gelato and ice cream.