Make ahead Easter dessert suggestions needed ......

J

janet-in-nc

Well-known member
I have been asked to bring dessert to an Easter Dinner gathering. There won't be enough time in between church and the event to do things like whipping cream, for instance. Any good ideas? I'm not crazy about cheesecake especially after a large dinner. Thanks so much for any ideas.

 
a few questions Janet: how many people? will yours be the only dessert? will you

have access to a refrigerator or oven for final preps. How far does it have to be transported? Any food allergies you know about?

And...if you have a food processor, I have a whipped cream version that will last for days after whipping. Let me know if you want that.

 
A favorite Easter dessert for me is meringue shells with lemon curd and some raspberries

or blueberries on top.
Carrot cake served on a swirl of caramel (try this--it is A-mazing!!From a restaurant in Pawley's Island).
I'm thinking about a croissant blueberry bread pudding for ours.

 
thanks Marilyn,

I doubt mine will be the only dessert. Sorry, but I don't know about food allergies and frankly don't worry much about it since there will be other things to choose from. If it serves 8-10 that will be OK. I would prefer not to use an oven or fridge but I could if I have to. I am leaning toward Marcella Hazan's Bolognese Rice Cake, a traditional Italian Easter treat. She says to cook it in a 6" square cake pan but is there any reason I can't double the recipe and cook it in a spring form? Thanks for your help.

 
J, I found a recipe for a 10 inch Bolognese Rice cake so doubling your version is fine.

While reading the recipe I was kind of startled to realize I just made something like it yesterday--only mine was baked rice pudding.

Seriously. Who knew they could be so close and yet so different.

Here's what I used:
1 half gallon milk (8 cups)
2 cups Arborio rice
6 eggs
1 cup of golden raisins
1 stick of butter
3/4 C sugar
1 tsp vanilla
lemon zest
cinnamon

This recipe cooks the rice/milk/butter stovetop for 75 minutes (stirring a LOT) until very thick. Then the eggs are beaten with the sugar and spices, tempered with hot rice and added to the rest of the rice.

I thought it was a little runny, so I buttered a deep Pyrex casserole and baked it off for 45 minutes at 350. Mine was 2.5" thick and the very center is still moist today, while the edges are firm enough to slice.

Your doubled version should work fine. But...if it looks too jiggily in the middle, just tell them it's rice pudding cake.

Odd little note: The Arborio rice cost $6.95 for a 2 lb canister. I was actually looking for Valencia short grain starchy rice which is only $0.99 for a 1 lb bag and cooks up very creamy for rice pudding. But I couldn't find it anywhere in Ingles. Odd, because I could always find it in FL.

http://www.geniuskitchen.com/recipe/bolognese-rice-cake-340819

 
Wondering if you would be wlling to share your carrot cake with special interest in the swirl.

 
this recipe is slightly different from Marcella's. She has never "done me wrong" so I'm going to try

hers. Thanks for the rice tip.

 
2) I am drooling over the croissant blueberry bread pudding REC. Would U please share that REC? TIA

 
I make the Southern Living carrot cake recipe. The best restaurant in Pawley's,

Frank's, serves their carrot cake on a big pool of caramel sauce. I pooh poohed it on the menu until we ordered it. IT IS dEEE licious.
no recipes per se.

 
I just wanted to see if it could be doubled. I have a flourless almond Italian cake that will NOT

scale up for me. No matter what size pan I put it in, the middle collapses if I go beyond a single 8" pan.

Good luck...hope it all goes well.

 
I love a nice big old-fashioned Coconut Layer Cake for Easter...

Mile high with at least 4 layers, lemon curd between the layers, 7 minute fluffy white frosting in billowy waves on the outside, and a rainstorm of sweet coconut on the top. Decorated with a coconut nest filled with jelly beans in the center.

 
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