You can find decadent desserts from Executive Pastry Chef Helena Larson year-round, but her fall offerings stand out as a perfect way to add a sweet touch to your holidays.
Hailing from Fayetteville, Chef Larson has been whipping up delightful desserts since she was a child, inspired by the baking wisdom of her mother and grandmother. After honing her skills at the renowned Johnson & Wales University, she’s now a culinary star known for her use of seasonal ingredients and modern techniques that pay homage to tradition while exploring daring new flavors.
With her creative blend of tradition and innovation, Chef Larson’s desserts are sure to bring warmth, joy, and a sprinkle of magic to any holiday celebration. Gather your loved ones and make this season the sweetest one yet!
Chef Larson lends her dessert expertise to three local restaurants: Oak Steakhouse, O-Ku, and Colletta, all part of the Indigo Road Hospitality Group.
One of her favorite holiday creations is the showstopping Pumpkin Cheesecake at Oak Steakhouse. Picture this: a creamy pumpkin filling nestled in an irresistible oatmeal walnut coconut crust. Inspired by a treasured recipe from her mother’s cookbook from the 1970s, Chef Larson has honed this nostalgic treat into a holiday must-have. She’s even generously shared her secret recipe for you to try at home — it’s bound to become a new family favorite.
More holiday cheer awaits at Oak Steakhouse. Prepare your taste buds for the Apple Cinnamon Moon Pie, a warm, spiced delight that encapsulates the flavors of the season. The combination of tart apples and cozy spices yields a treat perfect for festive gatherings.
At O-Ku, Chef Larson takes dessert to the next level with her fabulous Ube Mochi Brownie. Nutty undertones elevate the traditional brownie to a truly extraordinary rich and chewy treat that makes the perfect complement to the bold flavors found on O-Ku’s menu.
And let’s not forget the star of Colletta: the stunning Peanut Praline Tart, which boasts a swoon-worthy sweet and salty combination of crunchy praline with silky filling. Colletta will also feature special preorder to-go desserts for the holidays: Pumpkin Tiramisu for Thanksgiving and Tiramisu for Christmas.
Get to Know Chef Helena Larson
Chef Larson is the dessert mastermind and pastry chef behind the trio of Triangle restaurants by Indigo Road Hospitality Group: Oak Steakhouse, O-Ku, and Colletta.
Contributed by Indigo Road Hospitality Group
What is challenging and rewarding about baking for three different restaurants?
Having to do three completely different cuisines that both fit the customer’s taste and the restaurant’s cuisine.
How does each individual restaurant menu influence your dessert recipes?
The desserts need to complement the savory menu to make it cohesive. I try to mirror the executive chef’s style while still making the menu a representation of me.
Do you have a signature style that is unique to you or signature ingredients that you love to use?
I usually do twists on classic desserts with fun ingredients or vice versa. I use honey, ginger, cardamom, and almond flour a lot.
How does it feel knowing your desserts are likely making the final impression on restaurant guests?
It’s the best part of my job.
What is your favorite dessert to make/bake at the holidays?
Cheesecake or coffee cake.
What are the most popular desserts with customers during the holidays?
Anything with a classic flavor profile: apple, pumpkin, pecan, caramel, etc.
What does a typical holiday spread look like in your home?
We do turkey and baked ham with all the sides for Thanksgiving. We do a horseradish garlic-crusted prime rib with twice-baked potatoes and green beans for Christmas.
Any tips for home cooks to get showstopping results with their holiday baking?
The quality of your ingredients matters more than you think. And start baking early!
Pumpkin Cheesecake
Contributed by Indigo Road Hospitality Group
Crust
1 cup rolled oats
1 cup walnuts, chopped
1 cup sweetened shredded coconut
¹⁄³ cup sugar
6 tablespoons butter, cold, diced
Filling
11 ounces cream cheese, diced
1 pound pumpkin puree
3 eggs
²⁄³ cup sugar
1 ½ teaspoons ground cinnamon
1 teaspoon vanilla extract
Instructions
- Add all crust ingredients except butter to a food processor. Pulse a few times to combine.
- Add cold butter and pulse until dough holds together. Spray a 9-inch springform pan with cooking spray.
- Press crust evenly over the bottom and 1 inch up the sides of the pan. Bake at 300 degrees for 20–25 minutes until lightly golden brown
- While crust cooks, combine all the filling ingredients in a blender and blend until smooth.
- When crust is fully baked, pour filling into the crust. Set oven to 350 degrees.
- Bake until filling is set in center, about 30–35 minutes. Cheesecake should jiggle not wave when pan is gently shaken when fully cooked.
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