A wise person once said: Always leave room for dessert. While perhaps this is a bigger task after Thanksgiving dinner, it’s well worth the effort. There are so many ways to do Thanksgiving dessert, but advice from some of the best pastry chefs and bakers normally goes something like Ben Mackall’s advice on Thanksgiving wine: keep it simple.
Ashley Dodd, Big Sky baker and the host of the pandemic-born series “The Great Big Sky Baking Show,” suggests giving your dessert spread a solid base with the usual crowd pleasers and sprinkling in the deviations. Pies, especially the traditional varieties like apple and pumpkin, will always please. And there’s always room to reinvent tradition.
“A lot of times when I do a pumpkin pie, I’ll do a pumpkin brûlée pie” Dodd says. “And it’s just as simple as doing a brûléed sugar crust on top of the pumpkin pie. It’s not so different that traditionalists are going to be put out, but it’s just fun enough that it’s interesting and new.”
Traditional flavors can be retained for seasonality in a less traditional dessert. Dodd makes a pumpkin roll, for example. The New York Times has a library of non-pie Thanksgiving desserts that fit the bill as well including treats like cranberry bars, pumpkin flan and cinnamon rice pudding.
Dodd also recommends having lighter sweet snacks for those looking to nibble on something after dinner but who don’t want a full plate of dessert. In the past, she’s made bites like toffee or brittle.
In terms of production, Dodd says it’s best to prepare your desserts a day ahead, whether you’re in charge of preparing Thanksgiving dinner or not.
“Pie is almost always better the second day after it’s had a chance to sort of set up,” she says.
As for how much to make?
“I find that especially after a meal like Thanksgiving, you never need as much dessert as you think you do,” Dodd says. “But it’s also one of the things people are most excited about for leftovers.” Dodd says a standard 9-inch pie can easily feed a dozen people, but if you want some the next day, you better make more.
Desserts aren’t just limited to the solids. Thanksgiving is a great time to bust out holiday drinks like spiced apple cider or eggnog (Dodd makes her own), both things that can be spiked for adult drinkers.
We all are familiar with using a limited palette, but do you use one? Do you know how to use a
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We all are familiar with using a limited palette, but do you use one? Do you know how to use a limited palette to create different color combinations? Are you tired of carrying around 15-20 different tubes when you paint plein air? Have you ever wanted to create a certain “mood” in a painting but failed? Do you create a lot of mud? Do you struggle to achieve color harmony? All these problems are addressed in John’s workbook in clear and concise language!
Based on the bestselling “Limited Palatte, Unlimited Color” workbook written by John Pototschnik, the workshop is run by Maggie Shane and Annie McCoy, accomplished landscape (acrylic) and plein air (oil) artists,exhibitors at the Big Sky Artists’ Studio & Gallery and members of the Big Sky Artists Collective.
Each student will receive a copy of “Limited Palette, Unlimited Color” to keep and take home to continue your limited palette journey. We will show you how to use the color wheel and mix your own clean mixtures to successfully create a mood for your paintings.
Each day, we will create a different limited palette color chart and paint a version of a simple landscape using John’s directives. You will then be able to go home and paint more schemes using the book for guidance.
Workshop is open to painters (oil or acrylic) of any level although students must have some basic knowledge of the medium he or she uses. Students will be provided the book ($92 value), color wheel, value scale and canvas papers to complete the daily exercises.
Please join the Arts Council of Big Sky for free music from Jacob Rountree at the Wilson Hotel Lobby Bar from 5-7 p.m.
Event Details
Please join the Arts Council of Big Sky for free music from Jacob Rountree at the Wilson Hotel Lobby Bar from 5-7 p.m. on April 24.
Jacob Rountree is an alternative/indie songwriter living in the stunning alpine of Montana. Contemplative yet playful, his lyric forward style is reflective of his love for philosophy, poetry and quantum physics.