Sweet, sweet night

On Thanksgiving, as on all Thanksgivings, we ate and ate and ate. Thanks to a menu that leaned generally towards the healthy side, I actually didn’t get that traditional, but painful, groaningly stuffed feeling. I felt just right – like I had feasted but not overindulged. However, there was still an entire dessert course waiting to be conquered – or would it conquer us?

Vegan Chocolate Mousse with Whipped Cream and Fruit Preserves

Vegan Chocolate Mousse with Whipped Cream and Fruit Preserves

We decided to go for a walk. After much bundling up and changing of shoes, we all trooped out to Golden Gate Park. The whole neighborhood was nearly deserted, even usually-bustling Haight Street was dark and silent. We moved in and out of happy, chatting pairings between old friends and new acquaintances. I led us in a big loop through the park and the Panhandle, but it didn’t really matter where we were going. This wasn’t actually about the fresh air or the exercise or the sightseeing. This was about making room for dessert!

Poached Pears in Spiced Red Wine

Poached Pears in Spiced Red Wine Syrup

We returned home having found a few crevices and crannies in our bellies where just a bite of something sweet might possibly find a home. Duck and I had planned the dessert course with even more military precision than the rest of the meal, attending to the balance between chocolate, spices and fruit, making sure to include a complement of traditional holiday flavors, and supplying beverage choices ranging from tea and coffee to a honeyed, floral dessert wine.

Dessert:
Chocolate Mousse with Whipped Cream and Fruit Preserves (recipe follows)
Pumpkin Pie from Crave Bakery (review follows) *not vegan
Poached Pears in Spiced Red Wine Syrup (recipe follows)
Chewy Ginger Cookies (recipe follows) *not GF
Muscat de Beaumes de Venise
Coffee & tea selection

More on each dish follows… Continue reading