Dessert advice - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Dessert advice (/showthread.php?tid=32867) |
Dessert advice - Roxanne 21 - 05-19-2007 You all know (at least the "older" guys) that I love to make Boulliabaise---that said---I am hosting a VERY IMPORTANT dinner party for invited guests (by DH) and he really wants to have my Boulliabaise menu-----NO PROBLEM!!! The problem is what to have for a dessert following this (if I do say so myself) fantastic meal. I have served grand marnier souffles in the past but this has been served to this particular party before----about 4 years ago!! Can't do that again......any ideas??? Re: Dessert advice - Ron - 05-19-2007 If they liked it 4 years ago, serve it again. It's not like you served it to them last Tuesday. Re: Dessert advice - Roxanne 21 - 05-19-2007 BUT they're gonna remember----can't get into that without a novel for an explanation---- Re: Dessert advice - bjcotton - 05-19-2007 Have you ever made Pavlova? That's really nice.. Re: Dessert advice - Ron - 05-19-2007 Quote: Tell them it's your signature dessert - saved for VERY special guests. Re: Dessert advice - vannin - 05-19-2007 I know it may sound a little boring, but I honestly don't think it is possible to better a really carefully prepared fresh fruit salad. Not a pip, skin or membrane to be seen. Served with softly whipped cream. and perhaps a dish of really tiny meringues. Re: Dessert advice - Roxanne 21 - 05-20-2007 Yes, I have made Pavlova and was contemplating doing that inasmuch as it can be prepared ahead of time and is always a winner. In fact, I think I posted my recipe somewhere on this forum---the Pavlova thread, maybe?? Those lemon bites are a possibility as well--decisions!!! Fresh fruit with meringues sound good---Italians LOVE their fruit and cheeses--well, don't we all??? Re: Dessert advice - Ron - 05-20-2007 I just love Grand Marnier Souffle and would enjoy it even if frequently served, but if that isn't an option the Pavlova should be well-received. Making it ahead of time should also allow you to have a better interaction with your guests. Let us know how the meal went. I'd be tempted to drop by for the Bouillabaisse itself. Re: Dessert advice - cjs - 05-20-2007 here's a couple ideas for dinner party desserts - CHOCOLATE-GLAZED IRISH CREAM CHEESECAKE Serving Size : 12 CRUST: 6 each graham crackers 1/4 cup unsalted butter, melted FILLING: 1 1/2 pounds cream cheese, room temp 7 Tbsps sugar 1 tablespoon all-purpose flour 2 large eggs 6 Tbsps Irish cream liqueur 6 Tbsps sour cream 1 tsp vanilla extract GLAZE: 1/2 cup whipping cream 9 ozs good-quality semisweet chocolate, chopped GARNISH: 1 oz white chocolate curls (estimated qty) raspberries for garnish (~2-3) sprig mint for garnish CRUST: 1. Oven to 350° 2. Finely grind graham cracker; add butter & blend till combined. 3. Press crust mixture into bottom (NOT SIDES) of a 9" springform pan. 4. Bake crust till golden brown, ~8 min. FILLING: 1. Using an elect. mixer, beat cream cheese & sugar till smooth. Add flour, then the eggs, one at a time, beating till just combined. 2. Add remaining ingredients. 3. Pour filling into the pan & bake for 10 min. at 350°. 4. Reduce oven temp. to 250° and continue baking till set, ~40 min. longer. 5. Cool. Cover & chill in refrigerator overnight. GLAZE: 1. Bring cream to a simmer; remove from heat & add chopped chocolate. 2. Stir till melted. 3. Cool till glaze is lukewarm. COMPLETING: 1. Once cheesecake is chilled, remove the sides of the springform pan & place the cake on a rack set over a b. sheet. 2. Pour glaze over the cheesecake, spreading w/offset spatula to cover top and sides; allow excess to drip onto the sheet. 3. Let glaze set before serving. GARNISH: Place slice of cheesecake back of plate, top w/white chocolate curls. On either side, place 3 berries and a mint sprig. ----- CHOCOLATE-CINNAMON TORTE Serving Size : 16 2 cup sugar 1 1/2 cup butter -- softened 2 lg eggs 2 Tbsps ground cinnamon 2 2/3 cup flour 3 squares semisweet chocolate 4 cup whipping cream 3/4 cup cocoa Tear 14 sheets of waxed paper, each ~ 9 1/2" long. On one sheet, trace bottom of 9" round cake pan. Evenly stack all sheets w/pattern on top. Cut out circles. Into large bowl measure the first 4 ingred. & 2 cups of the flour. With mixer at low speed, beat ingred. till well mixed, constantly scraping bowl with rubber spatula. Increase speed to medium; beat mixture 3 min. or till very light & fluffy, occasionally scraping bowl. With spoon, stir in remaining flour to make a soft dough. Preheat oven to 375°. With damp cloth, moisten one large or two small cookie sheets. Place two waxed-paper circles onto large cookie sheet, or one on each small cookie sheet. With metal spatula, spread a scant 1/3 cup dough in a very thin layer onto each circle. Bake 8-12 min. till lightly browned around the edges. Remove cookie sheet to wire rack; cool 5 min. With pancake turner, carefully remove cookie still on waxed paper to wire rack to cool completely. (Allow cookie sheet to cool before spreading waxed-paper circles w/more dough. The more cookie sheets you have the faster you can bake the cookies.) Repeat till all dough is baked. Stack cooled cookies carefully on flat plate; cover with plastic wrap & store in cool, dry place. EARLY IN DAY OR DAY AHEAD: Coarsely grate chocolate squares; set aside. In large bowl with mixer at med. speed, beat cream & cocoa till soft peaks form. Carefully peel off paper from one cookie; place on flat cake plate; spread w/about 1/2 cup whipped mixture. Repeat layering till all cookies are used, ending with whipped mixture on top. Pile grated chocolate on top of cake; refrigerate till serving time or at least 3 hours before serving so cookies soften for easier cutting. NOTES : This dessert is beautiful, rich, delicious and time consuming, but definitely worth the effort. Description: "I have no idea where I got this recipe." ------- or - CRÈME BRÛLÉE Cooks Illus. Classic recipe Serving Size : 8 4 c chilled heavy cream 2/3 c granulated sugar Pinch salt 1 vanilla bean, halved lengthwise 12 lg egg yolks 8 to 12 tsp Turbinado or Demerara sugar Adjust oven rack to lower-middle position & heat oven to 300°. Combine 2 cups cream, sugar, & salt in med. saucepan; with paring knife, scrape seeds from vanilla bean into pan, submerge pod in cream, & bring mixture to boil over med. heat, stirring occasionally to ensure that sugar dissolves. Take pan off heat & let steep 15 min to infuse flavors. Meanwhile, place kitchen towel in bottom of large baking dish or roasting pan & arrange eight 4- to 5-oz. ramekins (or shallow fluted dishes) on towel. Bring kettle or large saucepan of water to boil over high heat. After cream has steeped, stir in remaining 2 cups cream to cool down mixture. Whisk yolks in large bowl till broken up & combined. Whisk ~1 cup cream mixture into yolks till loosened & combined; repeat w/another 1 cup cream. Add remaining cream & whisk till evenly colored & thoroughly combined. Strain thru fine-mesh strainer into 2-qt. measure cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them. Carefully place baking dish w/ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, till water reaches 2/3 height of ramekins. Bake till centers of custards are just barely set and are no longer sloshy & temp. probe read 170° to 175° degrees, 30-35 min. (25-30 min. for shallow fluted dishes). Begin checking temp. ~5 min. before recommended time. Transfer ramekins to wire rack; cool to room temp, ~ 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, & refrigerate till cold, at least 4 hours or up to 4 days. Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with ~ 1 tsp. turbinado sugar (1 1/2 tsp. for shallow fluted dishes); tilt and tap ramekins for even coverage. Ignite torch & caramelize sugar. Refrigerate ramekins, uncovered, to re-chill, 30-45 min. (but no longer); serve. Serving Ideas : Misc. notes from Cook's Illus. article: Separate the egg and whisk the yolks after the cream has finished steeping; if left to sit, the surface of the yolks will dry & form a film. The best way to judge doneness is w/a digital instant-read thermometer, but if baked in shallow fluted dishes, they will not be deep enuf for accurate reading. NOTES : This recipe easily halves to make 4 brûlées. ----- I'll stop now... |