My brain won't come up with a good dessert for a "one-pot" dinner of corned beef, cabbage, carrots, celery, onions, potatoes. I have a bunch of expat Irish folks coming for dinner Saturday. I do not want an Irish dessert- I just can't think of something that would be good after corned beef. Got suggestions? Something cold and creamy, maybe.
ISO: ISO Dessert suggestions for corned beef dinner
- Thread starter CathyZ
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richard-in-cincy
Well-known member
Lemon meringue pie or key lime pie
Chocolate pudding, chocolate mousse, strawberry charlotte russe, ice cream dessert, such as
ice cream cake or cake roll, or something ridiculously simple, such as "Lemon Ice Cream Surprise," which is basically lemon ice cream made from vanilla ice cream and frozen lemonade mixed together - with a graham cracker crust base - made in an 8x8 pan.
(Strawberry Charlotte Russe is posted above for barb #2484 - Also have a great dark chocolate mousse recipe from Cook's Illustrated if you want it).
ice cream cake or cake roll, or something ridiculously simple, such as "Lemon Ice Cream Surprise," which is basically lemon ice cream made from vanilla ice cream and frozen lemonade mixed together - with a graham cracker crust base - made in an 8x8 pan.
(Strawberry Charlotte Russe is posted above for barb #2484 - Also have a great dark chocolate mousse recipe from Cook's Illustrated if you want it).
Recs: Meyer-Lemon Pudding Cake, Light and Creamy Cheesecake
Meyer-Lemon Pudding Cake
York Street, Dallas
This fabulous dessert uses Meyer lemons and blood oranges, but regular lemons and oranges may be substituted.
http://www.texasmonthly.com/mag/issues/2002-02-01/recipe.php
Cake:
3 egg whites
1/4 cup and 2/3 cup sugar, in separate batches
1/4 cup flour
7 tbsp fresh Meyer-lemon juice (about 2 lemons)
1/4 cup melted butter
1 tbsp grated zest of a Meyer lemon, chopped if the pieces are too long
3 egg yolks
1-1/2 cups buttermilk
Note: Meyer lemons are sweeter and softer than regular lemons. You will need a total of 3 Meyer lemons (medium size or larger) for the cake recipe and the garnish; one will be used mainly for zest.
Preheat oven to 325 degrees. In a mixing bowl beat the egg whites and 1/4 cup sugar until stiff peaks form. Set aside. In a small bowl mix together 2/3 cup sugar and the flour and set aside. In another bowl mix together the lemon juice, melted butter, and lemon zest. Add this to the flour mixture and stir well. In yet another bowl combine the egg yolks and the buttermilk. Add to the lemon mixture and stir well. If you are using regular lemons, taste to be sure the mixture is sweet enough. Using a rubber spatula, fold the beaten egg whites into the lemon—egg yolk mixture.
Butter and sugar 6 soufflé cups or ramekins and fill 3/4 full. Bake in a water bath until top feels slightly firm, about 40 minutes. Do not brown. The individual cakes will consist of 2 distinct layers, cake and pudding. If you prefer a more cakelike texture throughout, bake longer and let them brown a bit. Remove from the oven and immediately take the ramekins out of the water bath. Let cool to room temperature and then chill for 2 hours to overnight. The pudding cakes can be served in the ramekins with the cake on top, or inverted onto plates so that the pudding layer is on top.
Garnish:
1/2 cup whipping cream (or heavy cream)
juice of 1/2 regular orange
1 tablespoon plus 1 teaspoon sugar
zest of 1 Meyer lemon
2 blood oranges, peeled and cut into clean segments (a pint of any type of fresh berries may be substituted) Note: Blood oranges have bright red interiors and are sweet-tart.
Whip cream and a teaspoon of the sugar together and set aside. Put the orange juice, the remaining sugar, and the lemon zest in a bowl and stir to mix. Add blood-orange segments.
To serve, garnish the chilled cakes with a dollop of whipped cream and arrange the sweetened orange segments around them. Serves 6.
Pat's notes: These pudding cakes are yummy. Sometimes I leave them in the oven a bit longer to become more cake-like. Don’t have the recommended souffle dishes so I use 4 oz. ramekins which yield 10-12 pudding cakes and are just perfect for an individual serving.
**************
Light and Creamy Cheesecake
3 8-oz. packages cream cheese (I often use light cream cheese)
2 cups sour cream (I often use light sour cream)
2 eggs
1 cup sugar
1 tsp vanilla
1/2 cube butter
1/4 cup sugar
24 graham crackers, crushed
Topping:
1 cup sour cream (I often use light sour cream)
1/3 cup sugar
1 tsp vanilla
Beat first five filling ingredients until very creamy. In separate bowl, mix butter, sugar, graham crackers and pat lightly into bottom of an ungreased 9" or 10" (I prefer 10") springform pan (not necessary to go up the sides of pan with the mixture). Pour filling onto crust. Bake at 350-degrees about 35-40 minutes or until center is fairly set but only slightly jiggly, sometimes it takes a little longer (like about 10 minutes).
For topping, combine sour cream, sugar and vanilla and spread on cheesecake after it has cooled at least 25-30 minutes. Then refrigerate cheesecake. If desired, at serving time you may garnish the top of the sliced cheesecake or alongside on the dessert plate with a few fresh strawberries, blueberries, or raspberries. Note: This cheesecake does not have to be refrigerated overnight. Can be served after being chilled as little as 3 or 4 hours.
Pat’s notes: Easy, delicious and never fails to please. Lovely served plain or garnished with fresh berries.
Meyer-Lemon Pudding Cake
York Street, Dallas
This fabulous dessert uses Meyer lemons and blood oranges, but regular lemons and oranges may be substituted.
http://www.texasmonthly.com/mag/issues/2002-02-01/recipe.php
Cake:
3 egg whites
1/4 cup and 2/3 cup sugar, in separate batches
1/4 cup flour
7 tbsp fresh Meyer-lemon juice (about 2 lemons)
1/4 cup melted butter
1 tbsp grated zest of a Meyer lemon, chopped if the pieces are too long
3 egg yolks
1-1/2 cups buttermilk
Note: Meyer lemons are sweeter and softer than regular lemons. You will need a total of 3 Meyer lemons (medium size or larger) for the cake recipe and the garnish; one will be used mainly for zest.
Preheat oven to 325 degrees. In a mixing bowl beat the egg whites and 1/4 cup sugar until stiff peaks form. Set aside. In a small bowl mix together 2/3 cup sugar and the flour and set aside. In another bowl mix together the lemon juice, melted butter, and lemon zest. Add this to the flour mixture and stir well. In yet another bowl combine the egg yolks and the buttermilk. Add to the lemon mixture and stir well. If you are using regular lemons, taste to be sure the mixture is sweet enough. Using a rubber spatula, fold the beaten egg whites into the lemon—egg yolk mixture.
Butter and sugar 6 soufflé cups or ramekins and fill 3/4 full. Bake in a water bath until top feels slightly firm, about 40 minutes. Do not brown. The individual cakes will consist of 2 distinct layers, cake and pudding. If you prefer a more cakelike texture throughout, bake longer and let them brown a bit. Remove from the oven and immediately take the ramekins out of the water bath. Let cool to room temperature and then chill for 2 hours to overnight. The pudding cakes can be served in the ramekins with the cake on top, or inverted onto plates so that the pudding layer is on top.
Garnish:
1/2 cup whipping cream (or heavy cream)
juice of 1/2 regular orange
1 tablespoon plus 1 teaspoon sugar
zest of 1 Meyer lemon
2 blood oranges, peeled and cut into clean segments (a pint of any type of fresh berries may be substituted) Note: Blood oranges have bright red interiors and are sweet-tart.
Whip cream and a teaspoon of the sugar together and set aside. Put the orange juice, the remaining sugar, and the lemon zest in a bowl and stir to mix. Add blood-orange segments.
To serve, garnish the chilled cakes with a dollop of whipped cream and arrange the sweetened orange segments around them. Serves 6.
Pat's notes: These pudding cakes are yummy. Sometimes I leave them in the oven a bit longer to become more cake-like. Don’t have the recommended souffle dishes so I use 4 oz. ramekins which yield 10-12 pudding cakes and are just perfect for an individual serving.
**************
Light and Creamy Cheesecake
3 8-oz. packages cream cheese (I often use light cream cheese)
2 cups sour cream (I often use light sour cream)
2 eggs
1 cup sugar
1 tsp vanilla
1/2 cube butter
1/4 cup sugar
24 graham crackers, crushed
Topping:
1 cup sour cream (I often use light sour cream)
1/3 cup sugar
1 tsp vanilla
Beat first five filling ingredients until very creamy. In separate bowl, mix butter, sugar, graham crackers and pat lightly into bottom of an ungreased 9" or 10" (I prefer 10") springform pan (not necessary to go up the sides of pan with the mixture). Pour filling onto crust. Bake at 350-degrees about 35-40 minutes or until center is fairly set but only slightly jiggly, sometimes it takes a little longer (like about 10 minutes).
For topping, combine sour cream, sugar and vanilla and spread on cheesecake after it has cooled at least 25-30 minutes. Then refrigerate cheesecake. If desired, at serving time you may garnish the top of the sliced cheesecake or alongside on the dessert plate with a few fresh strawberries, blueberries, or raspberries. Note: This cheesecake does not have to be refrigerated overnight. Can be served after being chilled as little as 3 or 4 hours.
Pat’s notes: Easy, delicious and never fails to please. Lovely served plain or garnished with fresh berries.
Not T&T but this Frozen Praline Mousse Cake (click link) with Irish cream liqueur sounds like a
winner and a great do-ahead.
http://www.epicurious.com/recipes/recipe_views/views/105376
winner and a great do-ahead.
http://www.epicurious.com/recipes/recipe_views/views/105376
How about a bread pudding?...
Bread pudding with Apples Raisins and Figs
http://www.epicurious.com/recipes/recipe_views/views/1419
Bread pudding with Apples Raisins and Figs
http://www.epicurious.com/recipes/recipe_views/views/1419
Here's another:
Bread Pudding Souffle With Whiskey Sauce
http://www.epicurious.com/recipes/recipe_views/views/104643
Bread Pudding Souffle With Whiskey Sauce
http://www.epicurious.com/recipes/recipe_views/views/104643
And another:
Bread Pudding with Warm Bourbon Sauce
http://www.epicurious.com/recipes/recipe_views/views/4217
Bread Pudding with Warm Bourbon Sauce
http://www.epicurious.com/recipes/recipe_views/views/4217
You guys are great- thank you! I am leaning towards one of the lemon or strawberry ideas
or the cherry clafoutis. All of the ideas are good ones and I thank you for jogging my brain.
Meryl, loved all the bread pudding ideas- will keep them for another time. Chocolate ones too!
Pat, if I am not too lazy I will try the lemon pudding cake- liked the mousse cake and cheesecake ideas and will save them.
If I AM too lazy to make the cake (when on a diet it is so hard to get excited about making stuff you can't eat) I may opt for lemon meringue pie or either the cherry clafoutis or strawberry shortcake.
or the cherry clafoutis. All of the ideas are good ones and I thank you for jogging my brain.
Meryl, loved all the bread pudding ideas- will keep them for another time. Chocolate ones too!
Pat, if I am not too lazy I will try the lemon pudding cake- liked the mousse cake and cheesecake ideas and will save them.
If I AM too lazy to make the cake (when on a diet it is so hard to get excited about making stuff you can't eat) I may opt for lemon meringue pie or either the cherry clafoutis or strawberry shortcake.
andreaindc
Well-known member
Cathy - here's one more lemon idea. It's easy, if you can't get inspired to do much dessert-wise...
Haven't tried it yet, but it has gotten rave reviews on gardenweb.com. From Food and Wine:
Frozen Lemon Cream Sandwiches
one 7-oz container chilled creme fraiche
1/4 cup lemon curd
finely grated zest of one lemon
12 crisp butter waffle cookies
1/4 cup chopped unsalted pistachios
Line a small baking sheet with wax paper. In a chilled bowl, beat the creme fraiche with the lemon curd and zest until firm peaks form.
Arrange half of the cookies on the baking sheet and spoon the lemon cream onto the centers, letting it ooze gently to the edges. Top w/the remaining cookies, pressing down very gently. Transfer the baking sheet to the freezer and freeze the sandwiches until firm, at least 4 hrs.
Spread the nuts on a plate and roll the edges of the sandwiches in them.
6 servings
(Can be frozen in an airtight container up to one week.)
NOTES:
Jules Destrooper Crisp Butter Wafers (from Belgium) are available from specialty shops in the US. They are, as their name implies, wonderfully crisp and buttery ...
accept no substitute!
Use any good brand of lemon curd. I used Nelson's, from England.
Here's a link to the comments:
http://ths.gardenweb.com/forums/load/cooking/msg061732048219.html
The main one seems to be that not all cookies hold up to the filling, so brand is important.
http://ths.gardenweb.com/forums/load/dessertex/msg0914350721230.html?31
Haven't tried it yet, but it has gotten rave reviews on gardenweb.com. From Food and Wine:
Frozen Lemon Cream Sandwiches
one 7-oz container chilled creme fraiche
1/4 cup lemon curd
finely grated zest of one lemon
12 crisp butter waffle cookies
1/4 cup chopped unsalted pistachios
Line a small baking sheet with wax paper. In a chilled bowl, beat the creme fraiche with the lemon curd and zest until firm peaks form.
Arrange half of the cookies on the baking sheet and spoon the lemon cream onto the centers, letting it ooze gently to the edges. Top w/the remaining cookies, pressing down very gently. Transfer the baking sheet to the freezer and freeze the sandwiches until firm, at least 4 hrs.
Spread the nuts on a plate and roll the edges of the sandwiches in them.
6 servings
(Can be frozen in an airtight container up to one week.)
NOTES:
Jules Destrooper Crisp Butter Wafers (from Belgium) are available from specialty shops in the US. They are, as their name implies, wonderfully crisp and buttery ...
accept no substitute!
Use any good brand of lemon curd. I used Nelson's, from England.
Here's a link to the comments:
http://ths.gardenweb.com/forums/load/cooking/msg061732048219.html
The main one seems to be that not all cookies hold up to the filling, so brand is important.
http://ths.gardenweb.com/forums/load/dessertex/msg0914350721230.html?31
susankentfieldca
Well-known member
Roasted Banana Cheesecake recipe
Roasted Banana Cheesecake REC
3 ripe bananas,unpeeled
Crust
1 1/2 cups (6 oz) vanilla wafer crumbs
1/2 cup macadamia nuts,finely chopped
1/2 cup packed dark brown sugar
1/3 cup (5 1/3 T) unsalted butter,melted
Filling
3 8 oz pkgs cream cheese,softened
3/4 cup sugar
5 large eggs
1 T dark rum
1 t pure vanilla extract
Preheat oven 400 and set a rack on the
lower-middle level. Have ready a 10 in.
springform pan.
To roast the bananas
ut the unpeeled bananas
on a baking sheet and roast until they turn
black all over,12-15 min. Remove from the
sheet and cool,then peel. Set aside.
Reduce oven to 350.
To make crust:Combine the cookie
crumbs,macadamia nuts and brown sugar in a
food processor. Pulse a few times to mix. Add
the melted butter and blend well. Press the
mixture into the bottom of the springform
pan.
To make the filling:Beat together the cream
cheese and sugar in a large bowl with an
electric mixer until smooth,scraping down the
sides of the bowl a few times. Add the eggs
one a time,beating well after each addition.
Break the roasted bananas into pieces and add
them to the bowl. Add rum and vanilla and
beat until smooth.
Pour the batter into the prepared
crust,smooth the top and place the pan on a
baking sheet. Bake for about an hour,or until
the cheesecake is light gold on top and
begins to pull away from the side of the pan.
Cool the cheesecake to room temp. on a wire
rack,then cover and chill overnight before
serving.
This is from The Mauna Loa Cooking Treasury
recipe book.
Also, the longer the cake sits,the better it
gets!
Roasted Banana Cheesecake REC
3 ripe bananas,unpeeled
Crust
1 1/2 cups (6 oz) vanilla wafer crumbs
1/2 cup macadamia nuts,finely chopped
1/2 cup packed dark brown sugar
1/3 cup (5 1/3 T) unsalted butter,melted
Filling
3 8 oz pkgs cream cheese,softened
3/4 cup sugar
5 large eggs
1 T dark rum
1 t pure vanilla extract
Preheat oven 400 and set a rack on the
lower-middle level. Have ready a 10 in.
springform pan.
To roast the bananas
ut the unpeeled bananason a baking sheet and roast until they turn
black all over,12-15 min. Remove from the
sheet and cool,then peel. Set aside.
Reduce oven to 350.
To make crust:Combine the cookie
crumbs,macadamia nuts and brown sugar in a
food processor. Pulse a few times to mix. Add
the melted butter and blend well. Press the
mixture into the bottom of the springform
pan.
To make the filling:Beat together the cream
cheese and sugar in a large bowl with an
electric mixer until smooth,scraping down the
sides of the bowl a few times. Add the eggs
one a time,beating well after each addition.
Break the roasted bananas into pieces and add
them to the bowl. Add rum and vanilla and
beat until smooth.
Pour the batter into the prepared
crust,smooth the top and place the pan on a
baking sheet. Bake for about an hour,or until
the cheesecake is light gold on top and
begins to pull away from the side of the pan.
Cool the cheesecake to room temp. on a wire
rack,then cover and chill overnight before
serving.
This is from The Mauna Loa Cooking Treasury
recipe book.
Also, the longer the cake sits,the better it
gets!
Last February we were invited to dinner where corn beef was served and for dessert>
we had a delicious layered banana pudding in a trifle bowl that was beautiful and outstanding. If I remember correctly, the recipe was in Feburary's issue of Southern Living. The bread pudding and cheesecake also sounds like a good idea for dessert.
we had a delicious layered banana pudding in a trifle bowl that was beautiful and outstanding. If I remember correctly, the recipe was in Feburary's issue of Southern Living. The bread pudding and cheesecake also sounds like a good idea for dessert.
Last February we were invited to dinner where corn beef was served and for dessert>
we had a delicious layered banana pudding in a trifle bowl that was beautiful and outstanding. If I remember correctly, the recipe was in Feburary's issue of Southern Living. The bread pudding and cheesecake also sounds like a good idea for dessert.
we had a delicious layered banana pudding in a trifle bowl that was beautiful and outstanding. If I remember correctly, the recipe was in Feburary's issue of Southern Living. The bread pudding and cheesecake also sounds like a good idea for dessert.