The Wednesday supper is for German and San Diego friends. I'm thinking of Dawn's green chicken enchiladas, Michael's carnitas, rice, beans, and green salad. Is it too much to add Chezz' grilled corn? What would be a light dessert, other than flan (which I personally don't like. I know, I know...)
Mexican dinner this week - sides and dessert?
- Thread starter anna_x
- Start date
If you want a light dessert, I'd love the roasted pineapple from the Margahootie recipe.
Top with a rum sauce and/or a tropical sorbet or ice cream. The star of the show is the roasted pineapple, which is terrific.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=16713
Top with a rum sauce and/or a tropical sorbet or ice cream. The star of the show is the roasted pineapple, which is terrific.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=16713
melissa-dallas
Well-known member
What about cookies and hot chocolate? Lots of Mexican cookies recipes.
The Mexican hot chocolate discs to mix with hot milk are pretty readily available.
Or fruit with lime juice & chile sprinkle.
The Mexican hot chocolate discs to mix with hot milk are pretty readily available.
Or fruit with lime juice & chile sprinkle.
mariadnoca
Moderator
Yum. A couple of ideas might be granitas, warmed churros, Mexican chocolate pots de cr
or fried ice cream.
I think the cakes might be a bit much for that heavy of a meal. Though I love the idea of the corn, given how hearty mexican dishes are I'd likely skip it.
I'd likely do granitas, ice cream with dulce de leche, or sorbet if you don't like flan.
http://www.foodandwine.com/recipes/mexican-chocolate-pots-de-creme
or fried ice cream.
I think the cakes might be a bit much for that heavy of a meal. Though I love the idea of the corn, given how hearty mexican dishes are I'd likely skip it.
I'd likely do granitas, ice cream with dulce de leche, or sorbet if you don't like flan.
http://www.foodandwine.com/recipes/mexican-chocolate-pots-de-creme
colleenmomof2
Well-known member
REC: Sopapilla Cheesecake - not T&T, yet!
Hey Anna! I'm gearing up to make a mash-up of 2 very similar Sopapilla Cheesecake recipes from allrecipes for dessert tonight.
http://allrecipes.com/recipe/sopapilla-cheesecake-dessert/ - 3-8 oz bricks of cream cheese
http://allrecipes.com/recipe/sopapilla-cheesecake-pie/ - 2-8 oz bricks of cream cheese
The reviews for both are plentiful and excellent. Easy to make, too.
I'm not sure but I may add an egg or 2 like the Mexican Cheesecake from Lindsey's Kitchen - she has a great picture on her blog
http://cookwithlindsey.blogspot.com/2011/01/mexican-cheesecake.html
I'll let you know how the changes I make turn out! Colleen
http://allrecipes.com/recipe/sopapilla-cheesecake-dessert/
Hey Anna! I'm gearing up to make a mash-up of 2 very similar Sopapilla Cheesecake recipes from allrecipes for dessert tonight.
http://allrecipes.com/recipe/sopapilla-cheesecake-dessert/ - 3-8 oz bricks of cream cheese
http://allrecipes.com/recipe/sopapilla-cheesecake-pie/ - 2-8 oz bricks of cream cheese
The reviews for both are plentiful and excellent. Easy to make, too.
I'm not sure but I may add an egg or 2 like the Mexican Cheesecake from Lindsey's Kitchen - she has a great picture on her blog
http://cookwithlindsey.blogspot.com/2011/01/mexican-cheesecake.html
I'll let you know how the changes I make turn out! Colleen
http://allrecipes.com/recipe/sopapilla-cheesecake-dessert/
colleenmomof2
Well-known member
Yum! We ate it warm and it was very good
We found the warm "cheesecake square(s - smileys/wink.gif" yummy. The recipe was easy to make, tasty looking, easy to cut, serve and eat. Yes, it's very sweet and buttery! I believe that you can cut back on both and still have a wonderful outcome.
I adapted Allrecipe's "Sopapilla Cheesecake Pie" (recipe below) and made a 1/2 batch in a 7"x11" pan - we don't have an 8"x8". Changes I plan to make next time, noted below, are to be more gentle with the crescent roll dough, add a Tbs of fresh squeezed lemon juice and a few gratings of peel (because I like a bit of lemon in my cheesecake) and sprinkle semi-sweet mini morsels either on top with the almonds or on top of the cheesecake mixture, under the top pastry layer. Other reviewers suggest spreading fresh fruit or preserves on top of the cheesecake mixture before topping with the crescent roll dough.
We're looking forward to enjoying it straight from the fridge tonight. Colleen
We found the warm "cheesecake square(s - smileys/wink.gif" yummy. The recipe was easy to make, tasty looking, easy to cut, serve and eat. Yes, it's very sweet and buttery! I believe that you can cut back on both and still have a wonderful outcome.
I adapted Allrecipe's "Sopapilla Cheesecake Pie" (recipe below) and made a 1/2 batch in a 7"x11" pan - we don't have an 8"x8". Changes I plan to make next time, noted below, are to be more gentle with the crescent roll dough, add a Tbs of fresh squeezed lemon juice and a few gratings of peel (because I like a bit of lemon in my cheesecake) and sprinkle semi-sweet mini morsels either on top with the almonds or on top of the cheesecake mixture, under the top pastry layer. Other reviewers suggest spreading fresh fruit or preserves on top of the cheesecake mixture before topping with the crescent roll dough.
We're looking forward to enjoying it straight from the fridge tonight. Colleen
colleenmomof2
Well-known member
REC: Sopapilla Cheescake Squares
Sopapilla Cheesecake Squares - adapted from Allrecipes
1 1/2 (8 ounce) packages cream cheese, softened
1 egg
3/4 cup white sugar
3/4 tsp vanilla extract (can use 1/2 tsp vanilla and 1/4 tsp almond extract)
1 Tbs fresh squeezed lemon juice (opt.)
few gratings of lemon peel (opt.)
1/4 - 1/2 tsp cinnamon plus more for "sprinkles" - (I used 1/4 and next time will try 1/2 tsp for a more pronounced cinnamon flavor)
1 (8 ounce) can crescent roll dough
1/4 cup melted butter plus extra for pan
1/4 cup white sugar mixed with 1/2 tsp ground cinnamon
1/8-1/4 cup sliced almonds - opt. (I used 1/4 - we love almonds)
1/8-1/4 cup honey
(semi-sweet mini morsels, small pieces cut fruit, preserves - opt)
1. Preheat oven to 350 degrees. Butter 8"x8" (or 7"x11") pan.
2. Beat cream cheese, egg, 3/4 cup sugar, vanilla extract, 1/4 - 1/2 tsp cinnamon (and lemon juice/peel if you are using) until smooth.
3. Open crescent rolls. Fit half (4 triangles) into buttered pan, gently joining cut lines and stretching to fill bottom of pan. Sprinkle lightly with cinnamon.
4. Cover base with cream cheese mixture, spreading evenly. Sprinkle top lightly with cinnamon. (Can add chocolate chips, fruit or preserve layer)
5. Lay remaining crescent roll sections over top - dough doesn't have to be perfectly connected on top like on the bottom. Pour butter evenly over top of crescent roll sheet and sprinkle with cinnamon/sugar mixture. Top with sliced almonds (and/or chocolate chips, if using).
6. Bake at 350 degrees for 35 to 45 minutes until knife stuck into center comes out clean. Cool 15 minutes and then drizzle pastry top in pan with honey (or drizzle honey when you serve each square). Let cool completely before cutting into 2" squares. Serve at room temperature or chill for 2 hours. Store leftovers in the refrigerator.
Sopapilla Cheesecake Squares - adapted from Allrecipes
1 1/2 (8 ounce) packages cream cheese, softened
1 egg
3/4 cup white sugar
3/4 tsp vanilla extract (can use 1/2 tsp vanilla and 1/4 tsp almond extract)
1 Tbs fresh squeezed lemon juice (opt.)
few gratings of lemon peel (opt.)
1/4 - 1/2 tsp cinnamon plus more for "sprinkles" - (I used 1/4 and next time will try 1/2 tsp for a more pronounced cinnamon flavor)
1 (8 ounce) can crescent roll dough
1/4 cup melted butter plus extra for pan
1/4 cup white sugar mixed with 1/2 tsp ground cinnamon
1/8-1/4 cup sliced almonds - opt. (I used 1/4 - we love almonds)
1/8-1/4 cup honey
(semi-sweet mini morsels, small pieces cut fruit, preserves - opt)
1. Preheat oven to 350 degrees. Butter 8"x8" (or 7"x11") pan.
2. Beat cream cheese, egg, 3/4 cup sugar, vanilla extract, 1/4 - 1/2 tsp cinnamon (and lemon juice/peel if you are using) until smooth.
3. Open crescent rolls. Fit half (4 triangles) into buttered pan, gently joining cut lines and stretching to fill bottom of pan. Sprinkle lightly with cinnamon.
4. Cover base with cream cheese mixture, spreading evenly. Sprinkle top lightly with cinnamon. (Can add chocolate chips, fruit or preserve layer)
5. Lay remaining crescent roll sections over top - dough doesn't have to be perfectly connected on top like on the bottom. Pour butter evenly over top of crescent roll sheet and sprinkle with cinnamon/sugar mixture. Top with sliced almonds (and/or chocolate chips, if using).
6. Bake at 350 degrees for 35 to 45 minutes until knife stuck into center comes out clean. Cool 15 minutes and then drizzle pastry top in pan with honey (or drizzle honey when you serve each square). Let cool completely before cutting into 2" squares. Serve at room temperature or chill for 2 hours. Store leftovers in the refrigerator.
heather_in_sf
Well-known member
Margarita Flan Cake!
I love that cake. Somehow I will have to live on knowing it's off limits for ever (eggs).
Susan in Kentfield shared the recipe years ago.
I love that cake. Somehow I will have to live on knowing it's off limits for ever (eggs).
Susan in Kentfield shared the recipe years ago.
Think I'll try that for the next poker night. Looks like fun.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=122220
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=122220
Ha! I made a twist to this and totally forgot it wasn't part of the original recipe. Wow.
Okay, I toss the pineapple in about 1/4 cup of brown sugar and roast it at 450 until it starts to brown--about 15 minutes. (For a dessert--not going in tequila--I'd add a pinch of salt with the brown sugar.)
Here's another version that would be really good too. I like the rum sauce idea. http://www.chow.com/recipes/10552-roasted-pineapple-with-rum
Okay, I toss the pineapple in about 1/4 cup of brown sugar and roast it at 450 until it starts to brown--about 15 minutes. (For a dessert--not going in tequila--I'd add a pinch of salt with the brown sugar.)
Here's another version that would be really good too. I like the rum sauce idea. http://www.chow.com/recipes/10552-roasted-pineapple-with-rum
colleenmomof2
Well-known member
Very, very good the second day.
Still crispy and creamy - I love that combination!
I like it best cold - DH likes it warm. One reviewer microwaved it for a short time, just to take the chill off, so I imagine the cheesecake squares will taste good at any temp - great for pot luck.
I cut some into smaller 1"x1" squares and I liked that size better than 2"x2" - 2 bites!
I bet the recipe would be amazing with filo or puff pastry.
And a new favorite is born!
Still crispy and creamy - I love that combination!
I like it best cold - DH likes it warm. One reviewer microwaved it for a short time, just to take the chill off, so I imagine the cheesecake squares will taste good at any temp - great for pot luck.
I cut some into smaller 1"x1" squares and I liked that size better than 2"x2" - 2 bites!
I bet the recipe would be amazing with filo or puff pastry.
And a new favorite is born!
From the same website, I made this one for an office potluck today. Holy cow! Simple and delicious.
I made a few minor changes based on reviews—baking the bottom crust for 5 minutes before adding the filling. I cut the sugar on top back to ½ a cup. Then, I goofed and mixed together the topping with butter, honey, sugar, cinnamon. (Typically honey is added at a later stage.) This turned out fine. Because I’d cut the sugar back, I drizzled it with a bit more honey when it came out of the oven. So simple. So delicious.
Another reviewer mentioned topping the cheesecake filling with a bit of fruit before adding the top layer. I bet that would be good too.
http://allrecipes.com/Recipe/Sopapilla-Cheesecake-Pie/Detail.aspx?event8=1&prop24=SR_Thumb&e11=sopapilla%20cheesecake&e8=Quick%20Search&event10=1&e7=%2frecipe%2fcandy-cane-cheesecake%2fphoto-gallery.aspx
I made a few minor changes based on reviews—baking the bottom crust for 5 minutes before adding the filling. I cut the sugar on top back to ½ a cup. Then, I goofed and mixed together the topping with butter, honey, sugar, cinnamon. (Typically honey is added at a later stage.) This turned out fine. Because I’d cut the sugar back, I drizzled it with a bit more honey when it came out of the oven. So simple. So delicious.
Another reviewer mentioned topping the cheesecake filling with a bit of fruit before adding the top layer. I bet that would be good too.
http://allrecipes.com/Recipe/Sopapilla-Cheesecake-Pie/Detail.aspx?event8=1&prop24=SR_Thumb&e11=sopapilla%20cheesecake&e8=Quick%20Search&event10=1&e7=%2frecipe%2fcandy-cane-cheesecake%2fphoto-gallery.aspx
My one tip: line the pan with parchment. I sprayed a non-stick pan but still had trouble
getting it out of the pan. The topping spilled over and created lovely pools of hard caramel that stuck to the pan. Ah well. That difficulty was the only thing that slowed down the feeding frenzy!
getting it out of the pan. The topping spilled over and created lovely pools of hard caramel that stuck to the pan. Ah well. That difficulty was the only thing that slowed down the feeding frenzy!