New Year's Eve Suggestions?
- Thread starter earnie
- Start date
My old reliable make-ahead dressy Holiday vegan workhorse: Poached pears in red wine sauce.
All you need is a big pot.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=34924
All you need is a big pot.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=34924
The pecan stuffed dates posted above by cheez would be easy and different.
http://www.finerkitchens.com/swap/forum1/39296_Cream_cheese_stuffed_dates_with_pecan_half
http://www.finerkitchens.com/swap/forum1/39296_Cream_cheese_stuffed_dates_with_pecan_half
These wonton flower cups posted on EPI sounded easy .
If you have muffin tins or custard cups for shaping. You could fill with chocolate mousse or pumpkin or whatever was handy.
http://boards.epicurious.com/thread.jspa?threadID=264266&tstart=0
If you have muffin tins or custard cups for shaping. You could fill with chocolate mousse or pumpkin or whatever was handy.
http://boards.epicurious.com/thread.jspa?threadID=264266&tstart=0
How about making Easy Pineapple Pie? Being in
Hawaii and all ;o)
20-oz can of crushed pineapple
3.5-oz package of instant lemon pudding/pie mix
1 cup milk
4 oz Cool Whip
2 T lemon juice
1 t lemon zest
Prepared graham cracker pie crust
Drain pineapple well; combine pudding mix and milk in a medium bowl and beat 2-3 min or until very thick.
Fold in whipped topping, pineapple, lemon juice, and zest. Pour into crust; cover and refrigerate 4 hours or overnight.
Garnish with pineapple chunks and/or mint sprigs.
Hawaii and all ;o)
20-oz can of crushed pineapple
3.5-oz package of instant lemon pudding/pie mix
1 cup milk
4 oz Cool Whip
2 T lemon juice
1 t lemon zest
Prepared graham cracker pie crust
Drain pineapple well; combine pudding mix and milk in a medium bowl and beat 2-3 min or until very thick.
Fold in whipped topping, pineapple, lemon juice, and zest. Pour into crust; cover and refrigerate 4 hours or overnight.
Garnish with pineapple chunks and/or mint sprigs.
lin_in_seattle
Well-known member
I would love it, please!
Here ya go, Lin - Dark Chocolate Mousse - (I'll email you about other stuff later tonight).
DARK CHOCOLATE MOUSSE
INGREDIENTS:
8 oz bittersweet chocolate, finely chopped (Cook's Ilustrated recommends Ghirardelli 60%) *See note below if using 62-70% cacao) (I used Ghirardelli 60%)
2 tablespoons cocoa powder, Dutch processed
1 teaspoon instant espresso powder
5 tablespoons water
1 tablespoon brandy
2 large eggs, separated
1 tablespoon sugar, divided
1/8 teaspoon salt
1 cup plus 2 tablespoons heavy cream, chilled
DIRECTIONS:
1. Melt first 5 ingredients in medium heatproof bowl over saucepan with 1 inch of barely simmering water. Stir until smooth, remove from heat.
2. Whisk egg yolks, 1 1/2 teaspoons sugar & salt in bowl until mixture lightens in color and thickens slightly. Pour melted chocolate mix into egg mix and whisk until combined. Let cool until just warmer than room temp.
3. In clean bowl, whisk/beat egg whites until frothy. (I used a stand mixer). Add remaining 1 1/2 teaspoons sugar and beat until soft peaks form. Stir 1/4 beaten egg whites into chocolate mix to lighten it; gently fold remaining egg whites until a few white streaks remain.
4. Whip heavy cream until it begins to thicken. (I used a stand mixer). Increase speed to high and whip until soft peaks form. Using rubber spatula, fold whipped cream into mousse until no white streaks remain. Spoon into 6-8 individual serving dishes or goblets. Cover with plastic and refrigerate until set and firm, at least 2 hrs (can be covered and refrigerated up to 24 hrs).
*NOTE: Premium variation - 62-70% cacao needs 3 tablespoons sugar, 7 tablespoons water and 3 large eggs separated
Raspberry variation - 4 tablespoons water, 2 tablespoons Chambord
Orange variation - 3 strips orange zest, 4 tablespoons water, 2 tablespoons Grand Marnier
From Cook's Illustrated
DARK CHOCOLATE MOUSSE
INGREDIENTS:
8 oz bittersweet chocolate, finely chopped (Cook's Ilustrated recommends Ghirardelli 60%) *See note below if using 62-70% cacao) (I used Ghirardelli 60%)
2 tablespoons cocoa powder, Dutch processed
1 teaspoon instant espresso powder
5 tablespoons water
1 tablespoon brandy
2 large eggs, separated
1 tablespoon sugar, divided
1/8 teaspoon salt
1 cup plus 2 tablespoons heavy cream, chilled
DIRECTIONS:
1. Melt first 5 ingredients in medium heatproof bowl over saucepan with 1 inch of barely simmering water. Stir until smooth, remove from heat.
2. Whisk egg yolks, 1 1/2 teaspoons sugar & salt in bowl until mixture lightens in color and thickens slightly. Pour melted chocolate mix into egg mix and whisk until combined. Let cool until just warmer than room temp.
3. In clean bowl, whisk/beat egg whites until frothy. (I used a stand mixer). Add remaining 1 1/2 teaspoons sugar and beat until soft peaks form. Stir 1/4 beaten egg whites into chocolate mix to lighten it; gently fold remaining egg whites until a few white streaks remain.
4. Whip heavy cream until it begins to thicken. (I used a stand mixer). Increase speed to high and whip until soft peaks form. Using rubber spatula, fold whipped cream into mousse until no white streaks remain. Spoon into 6-8 individual serving dishes or goblets. Cover with plastic and refrigerate until set and firm, at least 2 hrs (can be covered and refrigerated up to 24 hrs).
*NOTE: Premium variation - 62-70% cacao needs 3 tablespoons sugar, 7 tablespoons water and 3 large eggs separated
Raspberry variation - 4 tablespoons water, 2 tablespoons Chambord
Orange variation - 3 strips orange zest, 4 tablespoons water, 2 tablespoons Grand Marnier
From Cook's Illustrated
lin_in_seattle
Well-known member
Thanks, Meryl....this looks really good!
How about this Luscious Lemon Cheesecake that Pat posted? Sounds wonderful.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=38323
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=38323
earnie
Well-known member
Forgot to say
Thanks, I am getting some great ideas. No, these do not have to be finger desserts, but I failed to say that we have to move from one condo to another on the 31st and so I won't be able to take any dishes from one unit to another. Anything I can prepare in advance and transport without a dish. I can and may have to buy a couple of disposable dishes.
Earnie
Thanks, I am getting some great ideas. No, these do not have to be finger desserts, but I failed to say that we have to move from one condo to another on the 31st and so I won't be able to take any dishes from one unit to another. Anything I can prepare in advance and transport without a dish. I can and may have to buy a couple of disposable dishes.
Earnie
How about....
chocolate truffles...very few ingredients needed, can be made ahead and easily transported when you switch condos, plus they're soooo good.
Or Deb in Mi's great oreo truffles are popular. You'll find them at the link along with lots of other mini dessert ideas like tassies, tartlets and bars. If you pick up a couple of miniature muffin tins you could make some great miniatures a day ahead.
Have fun with your party.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=5187
chocolate truffles...very few ingredients needed, can be made ahead and easily transported when you switch condos, plus they're soooo good.
Or Deb in Mi's great oreo truffles are popular. You'll find them at the link along with lots of other mini dessert ideas like tassies, tartlets and bars. If you pick up a couple of miniature muffin tins you could make some great miniatures a day ahead.
Have fun with your party.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=5187
another idea...how about chocolate fondue....very popular and guests will basically
be making their own dessert. ;o)
Here's a simple recipe I've done many times. A small fondue pot is elegant but you can also use a small saucepan or even a bowl and then reheat the chocolate fondue lightly (stovetop or microwave) as needed to keep the chocolate dippable.
Chocolate Fondue
1/2 cup heavy cream
1/4 cup half and half cream
1 12-oz. pkg. semisweet chocolate morsels, like Nestle’s Tollhouse
2 tbsp brandy, Kahlua, or Cointreau (optional)
In saucepan, combine whipping cream, half and half and chocolate, heat over low heat, stirring until chocolate melts and mixture is smooth. Remove from heat, stir in liqueur. Pour into fondue pot to keep warm. (I have a small electric fondue pot and just make the fondue right in the pot instead of a saucepan.) Serves 8 (approximately)
To serve, spear any of the following onto fondue forks or wooden skewers then twirl in chocolate mixture: apples, bananas, melon, pineapple, oranges and mandarin oranges, kiwi fruit, strawberries, peaches, grapes, cherries, angel food cake, pretzels, vanilla wafers, marshmallows, biscotti
be making their own dessert. ;o)
Here's a simple recipe I've done many times. A small fondue pot is elegant but you can also use a small saucepan or even a bowl and then reheat the chocolate fondue lightly (stovetop or microwave) as needed to keep the chocolate dippable.
Chocolate Fondue
1/2 cup heavy cream
1/4 cup half and half cream
1 12-oz. pkg. semisweet chocolate morsels, like Nestle’s Tollhouse
2 tbsp brandy, Kahlua, or Cointreau (optional)
In saucepan, combine whipping cream, half and half and chocolate, heat over low heat, stirring until chocolate melts and mixture is smooth. Remove from heat, stir in liqueur. Pour into fondue pot to keep warm. (I have a small electric fondue pot and just make the fondue right in the pot instead of a saucepan.) Serves 8 (approximately)
To serve, spear any of the following onto fondue forks or wooden skewers then twirl in chocolate mixture: apples, bananas, melon, pineapple, oranges and mandarin oranges, kiwi fruit, strawberries, peaches, grapes, cherries, angel food cake, pretzels, vanilla wafers, marshmallows, biscotti