Martha Stewart Living (November 2013) and Bon Appétit (November 2013)
We have some fun news: We'll be interviewed on NPR's All Things Considered today, to discuss this year's big Thanksgiving trends! [UPDATE: You can now listen to the segment online! And here's the recipe for Carrot Mash with Orange and Mint.]
But first, let's back up.
When we started thinking about this year's Thanksgiving trends, there were two major themes we noticed right away. One was desserts with savory elements, like the Pear-Rosemary Pie with Cheddar Crust we wrote about last week.
The other was brûléed pumpkin pies.
Three different food magazines featured a pumpkin pie finished with a brûléed top -- that glassy, caramelized sugar crust that makes a crème brûlée so delicious. What are the odds that such a pie would show up in the pages of Martha Stewart Living, Bon Appétit, and Saveur?
We embrace the idea whole-heartedly: Who needs an excuse to use a kitchen blowtorch? Not us.
We knew we had to try one, so for our Fakesgiving, we decided to make Martha Stewart's version. More on that in a bit.
But then last week we got an unexpected and very exciting email: Would we be interested in discussing Thanksgiving trends on NPR's All Things Considered?
All Things Considered?! Of course!
That's when we decided to try out a second brûléed pie.