ISO: ISO dessert ideas to bring to a dinner.

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amanda_pennsylvania

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It sounds like our hostess is leaning towards salmon with pasta and baby spinach. So I'm thinking something light for dessert? (Maybe trifle?) The dessert will have to be portable, although it doesn't have to travel far.

We've been casual acquaintances for about year, so I don't know them all that well and this is the first time we've had dinner with them. I know they're really into good food, though. They like to go out to eat and are into the organic food/sustainable agriculture/buy local movement. All of a sudden, I'm nervous about what I bring... smileys/smile.gif

 
REC: Chestnut Honey-Baked Pears Stuffed with Mascarpone--this is light with lots of panache...

Chestnut Honey-Baked Pears Stuffed With Mascarpone

Recipe By :Melissa Murphy
Serving Size : 4

4 bosc pears -- ripe but firm, stems intact
1 cup dry white wine
1/4 cup chestnut honey -- plus
1 tablespoon chestnut honey
1/2 cup water
1 cinnamon sticks
1 lemon -- Zest of
1 1/2 vanilla beans -- split
1/2 cup mascarpone cheese

Preheat oven to 350 degrees.

Combine wine, 1/4 cup chestnut honey, water, cinnamon, and lemon zest in a medium saucepan. Scrape the seeds from the vanilla bean and add the seeds and the scraped bean to the pot. Bring to a simmer, stirring. Pour the poaching liquid into a baking dish just large enough to hold the pears.

Keeping stems intact, remove the core from the pear using a melon baller (apple corer) entering through the base and removing only the woody core and seeds. Trim the skin off the base only of the pear and place upright in baking dish.

Bake the pears about 25 to 35 minutes or until tender. You must baste the pears with the liquid every 5 to 7 minutes. The skins should be crinkly. Remove from oven and let cool in the liquid.

Combine the mascarpone with the remaining 1 tablespoon chestnut honey. Using a pastry bag, fill each pear at its base with the mascarpone. Serve drizzled with poaching syrup.

 
Made this around Christmas and really liked it REC: Apple Crostada with Brown Butter Streusel...

Apple Crostada with Brown Butter Streusel


Serving Size : 8 Preparation Time :0:45
PASTRY:
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 1/2 sticks unsalted butter -- (6 ounces) cold, cut into small pieces
1/4 cup ice water
APPLE FILLING AND STREUSEL TOPPING:
1/2 cup all-purpose flour -- plus
2 tablespoons all-purpose flour
1/4 cup walnuts -- finely chopped
1/4 cup granulated sugar
2 tablespoons dark brown sugar
1/2 teaspoon salt -- divided
1/8 teaspoon ground cinnamon
7 tablespoons unsalted butter -- divided
1 cup pure maple syrup -- plus more for serving
1 vanilla bean -- split and scraped
5 Granny Smith apples -- peeled, cored and sliced 1/2-inch thick
1 large egg -- beaten with
1 tablespoon water
Vanilla ice cream -- for serving

MAKE THE PASTRY: In a food processor, pulse the flour, sugar and salt. Add the butter and pulse until it's the size of small peas. Add the water and pulse just until a dough forms. Turn out onto a work surface and gather the crumbs together. Shape into a disk, wrap in plastic and refrigerate for 1 hour.
MAKE THE FILLING AND STREUSEL: In a medium bowl, mix the flour with the walnuts, granulated and brown sugars, 1/4 teaspoon of the salt and the cinnamon. In a small skillet, cook 5 tablespoons of the butter over moderately high heat until golden brown, 2 minutes. Pour the butter over the walnut mixture and toss gently until crumbly. Refrigerate the streusel.
Preheat the oven to 375°. In a large skillet, bring the 1 cup of maple syrup to a simmer with the vanilla bean and seeds. Cook over moderately high heat for 3 minutes. Whisk in the remaining 2 tablespoons of butter and 1/4 teaspoon of salt. Add half of the apples to the skillet and cook until beginning to soften, 6 minutes. Using a slotted spoon, transfer the apples to a platter. Repeat with the remaining apples; let cool. Discard the vanilla bean and scrape the pan juices into a bowl.
On a lightly floured work surface, roll out the pastry to a 15-inch round, about 1/8 inch thick. Transfer to a baking sheet and refrigerate for 15 minutes. Brush the egg wash in a 2-inch band around the edge of the dough. Spread the apples on the pastry; add any pan juices to the bowl. Fold the border up over them, leaving the center exposed. Sprinkle the streusel topping over the apples in the center and brush the pastry with the egg wash. Bake the crostada for 50 minutes, or until golden brown. Let cool slightly, then serve with vanilla ice cream drizzled with the reserved pan juices and maple syrup.

 
Something chocolate would be good, but of course I'm biased. But... the dinner is not too heavy, so

a chocolate cake or torte wouldn't be out of place. Also, the Mexican chocolate icebox cake is outstanding.
Other ideas:
Orange Butter Cake
Raspberry (can use frozen) or Strawberry cream pie (FL strawberries are great right now)
Key Lime Pie

The Mexican chocolate icebox cake and Orange Butter Cake are in T&T. Will post the other two if you're interested.

 
From Jamie Oliver & posted by GayR--REC: Almond & Polenta Cake...great stuff...

Almond and Polenta Cake

Recipe By :Jamie Oliver
Serving Size : 6

2 sticks butter
1 cup sugar -- superfine
2 cups ground almonds
1 teaspoon vanilla extract
3 eggs
Grated zest of 2 oranges
1 orange -- juice of
1 cup polenta
1 teaspoon baking powder
Good pinch salt
Creme fraiche -- to taste
Vin santo -- or almond liqueur, to taste

Preheat the oven to 375°F. Butter and flour a 9-inch spring form cake tin. Beat the butter until it becomes pale and soft, then pour in the sugar and beat until light and creamy. Stir in the almonds and the vanilla. Add the eggs one at a time, beating thoroughly before you add the next one. Fold in the orange zest, orange juice, polenta, baking powder and salt.

Spoon into the buttered cake tin and bake for 35 to 40 minutes, or until a deep golden brown and still a little wobbly. Serve with crème fraiche and vin santo or almond liqueur drizzled on top.

 
Chocolate Fondue which you could place in a snall crock pot to keep

and have fun with your dinner.

Chocolate Fondue

SERVES 4 –6

Ingredients
· 10 ounces bittersweet chocolate or semisweet chocolate, chopped into small pieces
· 1/2-3/4 cup milk or half-and-half or heavy cream (or 1/2 to 3/4 cup milk plus 2 tablespoons unsalted butter)
· 1/2 teaspoon vanilla extract
Directions
To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes.
Stir until smooth.
Add more liquid if the sauce seems too thick or look curdled.
Remove from the heat and stir in the vanilla.
Use warm fondue immediately or set aside until needed and rewarm briefly.
Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with.
If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water.
Leftover sauce keeps several days in the refrigerator.
It is a prefect topping for ice cream.
Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using.
For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter.
For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for.
Butter or cream results in a softer, mellower chocolate flavor.
Ideas for dipping: Kumquats or segments of seedless clementines, oranges, or ruby grapefruit- If possible, separate the citrus into segments without breaking the membrane.
If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200° F, then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.
Chunks of pineapple Chunks of fresh coconut or large curls of dried coconut Chunks of banana Dried fruit such as apricot, mango, papaya, pineapple, or Bing cherries Strips of good-quality candied orange, grapefruit or lemon peel Cubes of pound cake or angel food cake, or toasted cubes of brioche or challah Cigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels Marshmallows or meringues Toasted shaved almonds (to sprinkle on after dipping).

 
Another idea: Gramma's Apple Bread Pudding - it's delicious! Recipe inside...

I haven't tried the Vanilla Sauce - I serve this with vanilla ice cream).

GRAMMA'S APPLE BREAD PUDDING

"Bread, raisins and apples are baked with eggs and cinnamon, then topped with a sweet, warm vanilla sauce in this comforting dish."

INGREDIENTS:

PUDDING
4 cups soft bread cubes (I lightly toast the bread first)
1/4 cup raisins (I omit this and use chopped pecans)
2 cups peeled and sliced apples (I use a little more)
1 cup brown sugar (I use dark brown)
1 3/4 cups milk (I use low fat)
1/4 cup margarine (I use butter)
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 eggs, beaten

VANILLA SAUCE (I omit this)
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup milk
1/2 cup margarine
1 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish. (I use an 8x8).
2. In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
3. In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
4. Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
5. While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

Yields: 8 servings

http://allrecipes.com/Recipe/Grammas-Apple-Bread-Pudding/Detail.aspx

 
Here ya go:

STRAWBERRY CREAM PIE (can also use raspberries)

NOTE: I usually double this, and put it into a springform pan - it holds up better when doubled, and looks great. I've also made this with frozen raspberries, thawed and drained, and it's delicious. Haven't tried it with fresh raspberries yet - should be great.

INGREDIENTS:

8 oz. pkg. cream cheese; softened
1/4 cup sugar
1/2 teaspoon vanilla
dash nutmeg
1 cup (+ additional for garnish) strawberries; sliced
1 cup heavy whipping cream
1/4 cup sifted powdered sugar
9-inch graham cracker crust

DIRECTIONS:

Combine cream cheese, sugar, vanilla and nutmeg until well blended. Mash 1 cup strawberry slices, stir into cream cheese mixture. Whip cream with powdered sugar until stiff peaks form; fold into cream cheese mixture; spoon into crust. Chill several hours or overnight.

Before serving, garnish with sliced strawberries in an overlapping circle on pie.

Optional: Serve with whipped cream and a mint leaf on the side. (I omit this)

 
Hooray!! Our hero, SuperMeryl has come back from the grips of the evil kryptonite to save the day!!

Posting a chocolate recipe, SuperMeryl reigns victorious, yet again, from the forces of the evil kyrptonite.

What would FK do without the righteousness of SuperMeryl and her American way of ensuring all users of her fantastic chocolate postings!!!!

 
I find that Tiramisu is always a favorite.

David Rosengarten's Basic Tiramisu

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

8 large eggs -- separate out yolks
1/3 cup sugar
1 pound mascarpone cheese
1 cup heavy cream
2 cups espresso coffee -- cooled
2/3 cup brandy
30 ladyfinger cookies
2 ounces bittersweet chocolate -- grated
dutch-process cocoa powder -- sifted

Mix the sugar into the egg yolks, blending well. Add a little Mascarpone at a time to the egg yolk mixture, and mix until smooth. Set aside.

In a separate bowl, beat the whipping cream until stiff peaks form. Set this aside as well.

In another bowl, beat the egg whites until stiff peaks form.

Fold the whipped cream into the egg yolk mixture, then fold in the beaten egg whites.

Spread about 1/3 of the cream mixture of a 4-6 quart glass baking dish or serving bowl.

Place expresso coffee in a large mixing bowl, and combine with the brandy.
Dip a lady finger into the expresso, lay it in baking dish on cream mixture.
Top with grated chocolate.

Continue in this manner, laying lady fingers side by side to cover the bottom. Place another 1/3 of cream mixture on top of soaked lady fingers.
Cover this with another layer of expresso-soaked lady fingers.

Top with remaining cream mixture and grated chocolate.

Dust final layer with grated chocolate and cocoa powder.

Chill 2 hours to set.

Yield:
"12 "
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 469 Calories; 33g Fat (67.4% calories from fat); 10g Protein; 26g Carbohydrate; 1g Dietary Fiber; 321mg Cholesterol; 124mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 6 Fat; 1 1/2 Other Carbohydrates.

 
I was going to suggest "limoncello tiramisu". It's ethereal

I pipe out two large rounds of ladyfinger paste rather than individual lady fingers. Basically, it's a genoise recipe with a bit more flour. Or is it a bit less flour?

Anyway, this recipe is wonderful. It's light and tangy, yet sweet.

Additional comments from when I made it are at the (IMAGE) link.

http://www.epicurious.com/recipes/food/views/Limoncello-Tiramisu-em-Tiramisu-al-Limoncello-em-241708

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=93365

 
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