For our Thanksgiving menus this year, we decided to call in some ringers—fantastic chefs from different corners of the country, with very different takes on American cuisine. We’re proud to share with you updated traditionalist recipes from Michael Anthony of New York City’s Gramercy Tavern, Latin-Jewish flavors from Michelle Bernstein of Miami’s Michy’s, and the tricked-out hackers’ Thanksgiving from Anthony Myint and Karen Leibowitz of San Francisco’s Mission Street Food. Plus, special guest appearances from Nathan Myhrvold and the Modernist Cuisine team, in case your holidays won’t be complete without some carbonated cranberries. Special thanks to Fishs Eddy for the awesome props and Saipua for the stunning flowers. Enjoy! – Ed.
Face it: you have too many other things to do on Thanksgiving to make a pie from scratch. You can, of course, ask a guest to do the baking. Or you can even pick up a halfway-decent one at the store and fancy it up with maple-candied pistachios and rich whipped mascarpone. Hey, instant winner!
The Cheater’s Maple-Candied Pistachio Pumpkin Pie
Anthony Myint and Karen Leibowitz, Mission Street Food
1 store-bought (or prepared-by-a-guest pumpkin pie)
1 cup shelled pistachios
2 tablespoons maple syrup
2 tablespoons sugar
2 tablespoons water
2 cups mascarpone
Splash of bourbon
Powdered sugar, to taste
- Preheat oven to 350°F. Dissolve the sugar, maple syrup in the water in a small pan over medium heat.
- Toss the syrup with pistachios and spread out in a single layer on a silicone mat-lined baking sheet tray (or generously grease the tray). Bake until golden, about 10 to 15 minutes. Let cool completely, and break apart if need be.
- In a large bowl, whip mascarpone with a splash of bourbon and powdered sugar to taste. Serve slices of pie with whipped mascarpone and candied pistachios.