It’s a tradition we have in my family: the night before Thanksgiving my mom and I cook up a vegetarian meal before the holiday bird. The recipes are carefully selected and, as a vegetarian myself, I have to admit that I actually enjoy this Thanksgiving eve meal more than the real deal (when I tend to stock up on bread, sweet potatoes and far too much dessert!).
Yet, this year our pre-Thanksgiving menu went awry – the pumpkin gnocchi turned out all wrong and our side dish of braised brussel sprouts with cranberries and walnuts became an impromptu main with the addition of pasta.
When it came time for dessert, I had my doubts. While the recipe sounded delicious on paper, would it end up just another mishap?
Let me preface this by saying that my mother is a tough critic to please. Her chocolate chip cookie recipe is still the holy grail of desserts in my book. She knows how to make a baked good – and certainly doesn’t welcome new recipes into her repertoire unless they are more than up to par.
Enter the Pecan Pie Truffles, a recipe I came across in The New York Times vegetarian Thanksgiving guide (credit to the VegNews food columnist Hannah Kaminsky). They sounded perfect: pecans, graham cracker crumbs, dark chocolate. Could I really screw these up?
Thankfully not. I believe my mother’s exact words after her first bite were, “Pardon my French, but these are !#%$@ good!”
It’s a simple enough recipe for a beyond delicious result – an easy way to impress friends and family this holiday season (and make sure to save some for yourself!).